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Cozy Pumpkin Sourdough Bread Recipe with Fall Spices

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This pumpkin sourdough bread combines the tang of natural fermentation with warm fall spices for a tender, moist loaf with a perfect crust. It’s a seasonal baking project that fills your kitchen with the cozy aroma of cinnamon, ginger, and cloves.

Ingredients

Scale
  • 100g active sourdough starter (fed and bubbly, about 4–6 hours after feeding)
  • 400g bread flour (preferably King Arthur)
  • 200g pumpkin puree (not pumpkin pie filling)
  • 100g water (room temperature, filtered if possible)
  • 50g honey or maple syrup
  • 8g fine sea salt
  • 30g unsalted butter (softened)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon allspice (optional)
  • 1 tablespoon pumpkin seeds (pepitas, for topping, optional)
  • 1 teaspoon rolled oats (for topping, optional)
  • A pinch of flaky sea salt (for topping, optional)

Instructions

  1. Mix the Dough: In a large bowl, combine the active sourdough starter, pumpkin puree, water, and honey or maple syrup. Stir until the starter is mostly dissolved. Add the bread flour and the spice blend (cinnamon, ginger, nutmeg, cloves, allspice). Mix with your hands or a dough whisk until no dry flour remains. The dough will be shaggy and sticky. Cover with a damp towel or plastic wrap and let rest for 30 minutes (autolyse).
  2. Add Salt and Butter: After the rest, sprinkle the salt over the dough and add the softened butter. Squeeze and fold the dough in the bowl until both are fully incorporated. The dough will smooth out and become more elastic. Cover and rest for another 30 minutes.
  3. Bulk Fermentation with Stretch and Folds: Over the next 2.5 to 3 hours, perform a series of gentle stretch and folds every 30 minutes. Wet your hands slightly, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl a quarter turn and repeat until you’ve done 4 stretches total. Cover and repeat this process 4-5 times. The dough should feel smoother, more elastic, and slightly puffy, with about 30-40% increase in volume.
  4. Pre-Shape and Bench Rest: Lightly flour your work surface. Turn the dough out gently. Using a bench scraper, fold the edges of the dough into the center to create a round. Flip it over so the seam side is down. Let it rest, uncovered, for 20 minutes.
  5. Final Shape: After the rest, flip the dough seam side up. Gently stretch it into a rectangle. Fold the top third down to the center, then the bottom third up (like a letter). Roll it tightly from the short end toward you, using your thumbs to seal the seam. Place the shaped loaf seam side up into a floured banneton or lined bowl. Pinch the seam closed if needed.
  6. Cold Retard: Cover the banneton with a plastic bag or damp towel and refrigerate for 8-12 hours (overnight). This develops flavor and makes the dough easier to handle.
  7. Bake: Place a Dutch oven in the oven and preheat to 475°F (245°C) for at least 30 minutes. Carefully remove the hot Dutch oven. Turn the dough out onto a piece of parchment paper. Score the top with a sharp lame or knife. Sprinkle with pumpkin seeds, oats, and flaky salt if using. Use the parchment to lower the dough into the Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake for another 15-20 minutes until the crust is deep golden brown and the internal temperature reaches 200°F…

Notes

Don’t skip the autolyse—it helps with gluten development. Use slightly warm water (about 80°F) if your kitchen is cool. Wet your hands during stretch and folds to prevent sticking. Score with confidence—a clean, decisive cut about ½ inch deep. Cool completely before slicing to set the crumb structure.

Nutrition

Keywords: pumpkin sourdough bread, fall sourdough, pumpkin bread with sourdough starter, spiced sourdough, autumn bread recipe, sourdough with pumpkin puree

Find it online: https://lirafood.com/cozy-pumpkin-sourdough-bread-recipe-with-fall-spices/