If you’re a fan of cozy, autumn flavors and love the satisfying tang of sourdough bread, then Pumpkin Spice Sourdough is your next must-try bakery adventure. This delightfully spiced, tender loaf combines the rustic charm of traditional sourdough with the warm flavors of pumpkin and aromatic spices, creating a perfect balance of sweet, spicy, and tangy notes. Whether you’re baking for a special occasion or just want to fill your kitchen with fall scents, Pumpkin Spice Sourdough offers a unique twist on classic bread that’s as comforting as it is delicious.

Why You’ll Love This Recipe

Seasonal Comfort: Pumpkin Spice Sourdough packs all the cozy fall vibes into one loaf, making your kitchen smell heavenly.
Unique Flavor Fusion: Combines the tangy depth of sourdough with the sweet and spicy warmth of pumpkin spices for a truly memorable taste.
Perfect Texture: Crispy crust with a soft, moist crumb thanks to the addition of pumpkin puree and careful fermentation.
Healthier Indulgence: Incorporates natural fermentation that enhances digestibility and flavor, plus pumpkin adds nutrients and moisture.
Versatile: Ideal for breakfast toast, sandwiches, or simply enjoyed with butter and honey.

Ingredients You’ll Need

Gathering simple, wholesome ingredients is key for crafting this Pumpkin Spice Sourdough. Each component has its role—flour provides the structure, pumpkin puree adds moisture and natural sweetness, and the spices bring that warm depth of flavor.

Active Sourdough Starter: The live culture that gives the bread its signature tang and rise.
All-Purpose Flour: Creates a sturdy yet tender crumb suitable for absorbing the pumpkin flavors.
Pumpkin Puree: Adds moisture, richness, and a subtle sweetness to the dough.
Warm Spices: A blend of cinnamon, nutmeg, cloves, and ginger to evoke that classic pumpkin spice aroma.
Salt: Enhances flavor complexity and strengthens the dough.
Water: Activates the starter and hydrates the dough for proper fermentation.
Optional Sweetener: A touch of maple syrup or honey can brighten the dough without overpowering.

Variations for Pumpkin Spice Sourdough

This recipe is wonderfully adaptable, making it easy to customize Pumpkin Spice Sourdough to your tastes or dietary needs. From alternative flours to add-ins, the possibilities are exciting and plentiful.

Gluten-Free Version: Swap all-purpose flour with a tolerated gluten-free blend and add xanthan gum for structure.
Nutty Additions: Fold in toasted pecans or walnuts for crunch and extra autumnal flavor.
Sweet Variations: Add dried cranberries or raisins to infuse bursts of sweetness throughout the loaf.
Spice Adjustments: Customize the pumpkin spice blend by increasing cinnamon or adding allspice for a bolder kick.
Vegan Adaptation: Use water-based sweeteners like maple syrup and ensure your starter is purely plant-based.

Why Pumpkin Spice Sourdough Is a Must-Try

How to Make Pumpkin Spice Sourdough

Step 1: Prepare Your Starter

Make sure your sourdough starter is active and bubbly before you begin—this ensures a good rise and proper fermentation for the bread.

Step 2: Mix the Dough

Combine the flour, pumpkin puree, warm spices, salt, water, and the sourdough starter. Mix gently until a rough dough forms, then let it rest for about 30 minutes for the flour to fully hydrate.

Step 3: Bulk Fermentation

Allow the dough to ferment at room temperature for several hours, folding every 30 minutes to develop strength and structure.

Step 4: Shape the Loaf

Once the dough has expanded and shows air bubbles, shape it into a tight ball or batard and place it in a banneton or bowl lined with a floured tea towel.

Step 5: Final Proof

Let the dough proof until it slightly increases in size and passes the poke test—this can take anywhere from 1 to 3 hours depending on your environment.

Step 6: Bake to Perfection

Preheat your oven with a Dutch oven or baking stone, then bake at a high temperature to develop a golden, crisp crust while maintaining a moist interior.

Pro Tips for Making Pumpkin Spice Sourdough

Use Active Starter: Feed your starter 4-6 hours before starting to ensure it’s lively for great rise.
Hydration Balance: Adjust water slightly since pumpkin puree adds moisture, preventing a too-wet dough.
Spice Freshness: Use freshly ground spices for the most vibrant flavor in your sourdough.
Baking Vessel: Baking in a Dutch oven traps steam to create the perfect crust and keeps the crumb tender inside.
Cool Fully: Let your bread cool completely on a rack before slicing to avoid a gummy texture.

How to Serve Pumpkin Spice Sourdough

Garnishes

Spread softened butter and drizzle with honey or top with cream cheese and a sprinkle of cinnamon sugar to enhance the pumpkin spice aroma and add richness.

Side Dishes

Pair this flavorful bread with autumn soups like butternut squash or pumpkin soup, or serve it alongside apple butter and sharp cheeses for a delightful snack or meal addition.

Creative Ways to Present

Slice thick and toast it for breakfast with a smear of almond butter and pumpkin seeds on top, or use it as a stunning base for gourmet sandwiches with roasted turkey and cranberry sauce.

Make Ahead and Storage

Storing Leftovers

Wrap your Pumpkin Spice Sourdough tightly in a clean kitchen towel or paper bag and store at room temperature; it stays fresh for 2-3 days with minimal drying.

Freezing

Slice the loaf before freezing to make portioning easy—wrap slices individually in plastic wrap and place in a freezer bag to preserve flavor and texture.

Reheating

To refresh frozen slices, toast them directly for crisp edges or warm an entire loaf in a 350°F oven for 10-15 minutes to restore its crusty exterior and soft crumb.

FAQs

Can I use canned pumpkin puree in Pumpkin Spice Sourdough?

Yes, canned pumpkin puree works just as well as fresh pumpkin and contributes the necessary moisture and flavor for the bread.

How long does Pumpkin Spice Sourdough take to ferment?

The bulk fermentation usually takes 4 to 6 hours at room temperature, but this timing can vary based on starter activity and ambient temperature.

Is Pumpkin Spice Sourdough suitable for beginners?

While sourdough baking takes some practice, the addition of pumpkin and spices is straightforward and rewarding, making it a fun recipe for adventurous beginners.

Can I omit the spices if I don’t like them?

Absolutely, you can leave out the pumpkin spices for a milder pumpkin sourdough or customize the spice blend to your preference.

How should I store the bread to keep it fresh longer?

Store at room temperature wrapped loosely in a cloth or paper bag to allow the crust to breathe, avoiding plastic which can make it soggy.

Final Thoughts

There’s something truly magical about the blend of tangy sourdough with the comforting essence of pumpkin spice, making Pumpkin Spice Sourdough a delightful treat that brightens any fall day. Whether you enjoy it fresh out of the oven or toasted with your favorite spreads, this recipe is sure to become a beloved seasonal staple. So grab your starter, dust off your mixing bowl, and dive into the warm, rich world of Pumpkin Spice Sourdough—you won’t regret it!

Pumpkin Spice Sourdough

Print Recipe

Pumpkin Spice Sourdough is a cozy, autumn-inspired bread blending the tangy depth of sourdough with warm pumpkin spices and moist pumpkin puree. This loaf features a crispy crust and tender crumb, perfect for breakfast toast, sandwiches, or pairing with seasonal dishes. Naturally fermented and nutrient-rich, it offers a flavorful and comforting seasonal treat.

Author: James
Prep Time: 1 hour
Cook Time: 40-45 minutes
Total Time: 6-8 hours (including fermentation and proofing)
Yield: 1 loaf (about 12 slices) 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Basic Ingredients

1 cup active sourdough starter (100% hydration)
3 cups all-purpose flour
3/4 cup pumpkin puree (canned or fresh)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 teaspoons salt
1/2 to 3/4 cup warm water (adjust as needed)
Optional: 1-2 tablespoons maple syrup or honey

Variations (Optional Add-ins)

Toasted pecans or walnuts (1/2 cup, folded in)
Dried cranberries or raisins (1/3 cup)
Xanthan gum (for gluten-free, 1 teaspoon)

Instructions

Prepare Your Starter: Ensure your sourdough starter is active, bubbly, and fed 4-6 hours before baking to guarantee a vigorous rise and proper fermentation.
Mix the Dough: In a large bowl, combine the all-purpose flour, pumpkin puree, warm spices (cinnamon, nutmeg, cloves, ginger), salt, sourdough starter, optional sweetener, and water. Mix gently until a rough dough forms. Let the dough rest for 30 minutes to allow the flour to fully hydrate.
Bulk Fermentation: Allow the dough to ferment at room temperature for 4-6 hours, folding the dough every 30 minutes to develop strength and structure.
Shape the Loaf: When the dough has expanded and shows air bubbles on the surface, shape it into a tight ball or batard. Place it in a banneton basket or a bowl lined with a floured tea towel.
Final Proof: Let the shaped dough proof until it increases slightly in size and passes the poke test, usually between 1 to 3 hours depending on your kitchen’s temperature.
Bake to Perfection: Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside. Carefully transfer the dough to the preheated vessel, bake covered for 20 minutes, then uncover and bake an additional 20-25 minutes until the crust is golden and crisp.
Cool: Remove the bread from the oven and cool completely on a wire rack before slicing to prevent gummy texture.

Notes

Use freshly ground spices for the most vibrant flavor.
Adjust water as necessary because pumpkin puree adds moisture; dough should be tacky but not overly wet.
For a gluten-free option, swap all-purpose flour with a gluten-free blend and add xanthan gum for structure.
Feeding your starter 4-6 hours before baking ensures optimal activity and rise.
Wrap leftover bread in a clean kitchen towel or paper bag; avoid plastic to keep the crust crisp.
Freeze sliced bread wrapped individually for convenient reheating.
Reheat frozen slices by toasting or warming whole loaf at 350°F (175°C) for 10-15 minutes.

Nutrition

Serving Size: 1 slice (approx. 1/12th loaf)
Calories: 150
Sugar: 2 g
Sodium: 230 mg
Fat: 1.5 g
Saturated Fat: 0.2 g
Unsaturated Fat: 1.3 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 0 mg

Keywords: pumpkin spice sourdough, autumn bread, pumpkin bread, sourdough bread, pumpkin spice, homemade bread