Pumpkin sourdough bread

This gorgeous pumpkin sourdough bread is easy to make and perfect for using up leftover pumpkin puree. It's soft, aerated, naturally orange, full of classic sourdough flavour and the pumpkin is perfectly complemented by a dash of spice.

To make this beautiful bread, you'll need a sourdough starter. If you don't already have one, you can buy one online for a few pounds (I have used this sourdough starter from Amazon for months now and it's excellent) or you can make your own sourdough starter from scratch.

Whichever approach you choose, the good news is that you'll only have to make your starter once and, with occasional feeding, it will live on pretty much forever!

In this recipe, I'll show you how to get the right amount of sourdough starter to tiptop condition to use in your dough. Once ready, you'll mix it with pureed pumpkin and warm water, then stir in strong white bread flour, sugar, salt, mixed spice (for flavour) and turmeric (to boost the pumpkin orange shade of the final bread).

For the kneading process, we'll use a method I learned under the tutelage of Emmanuel Hadjiandreou at The School of Artisan Food. It's very hands-off and works every time, so I think you're going to love it.

Once the bread dough is kneaded to develop the gluten, you'll let it rise to double its size before lightly pressing out and shaping. I've shown how to prepare your loaf in a long, oval-shaped banneton (proving basket) but you can make a round loaf, if you prefer.

Once your dough has risen again, you'll slash the top and put it straight into an oven, using another trick (a tray of water) to steam the loaf and get lovely oven spring.

Here's the full pumpkin sourdough recipe, complete with lots of tips and photographs to help you along the way. The finished loaf is perfect for a weekend lunch spread or your thanksgiving table.

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

Instructions

Prepare your preferment

Pop your 50g mature sourdough starter in a bowl or jar.

Add the white flour and water. 

Mix well and cover.

Leave to ferment for about 8 hours until bubbly and doubled in size.

It is now ready to use.

Alternatively, if you already have a routine of feeding your sourdough starter daily at a particular time, then you can just use 150g of your own blend at its peak rise (usually 6-8 hours after feeding).

Make your dough

Measure the flour, sugar, salt, mixed spice and turmeric into a bowl.

Mix together and set aside. 

In a second large mixing bowl, put the preferment you made earlier (all 150g), your pumpkin puree and 2/3 of your warm water.

Whisk together. 

Add the flour mixture into the wet mixture.

Mix to form a dough.

If there is still a lot dry flour in the bottom of the bowl, add more water, a drizzle at a time, to help pick them up. You may not need all the water. 

Scrape down any dry bits from the sides of the bowl, cover and leave to rest for 10 minutes. 

You will now start the kneading process, which involves the following series of stretch and fold steps. First, press the dough down with your fingers into the base of the bowl. 

Pick up a side of the dough lift it up and to the middle, then press down to hold in place. Early in the kneading process, the dough will feel wet and rough, but it smooth as you go.

Rotate 90 degrees and do this again keep going until you’ve folded 10 times. Flip the dough over so that the folds are underneath. Push a wet finger into the centre of the dough to remind you you've done one turn. 

Now repeat the process three more times: rest for 10 minutes, press down, fold 10 times, flip, and mark with a wet finger. By now, the dough should have great flexibility.

On the fourth and final turn, cover and rest your dough for approx 3-4 hours or until doubled in size. 

Shape and prove

Lift or tip the dough out onto a clean surface. If it's very sticky, sprinkle a tiny bit of flour, but keep it to a minimum.

Press gently all over to flatten and release the larger air bubbles. Sweep away any flour now as you don’t want to tuck it into your dough.

Form the dough into a loose ball by tucking over a few times. Flip and cover with an upturned bowl and let the dough rest for 5 minutes. The dough doesn't need to be perfect at this stage, it's just a rough shape.

Now for the final shape. Gently press your dough out again.

This time fold two sides to the centre. Now start rolling the dough down towards yourself (90 degrees from the previous folds). Press the edge of the dough down with your fingertips as you roll to keep it tight. Keep rolling until you have a sausage. This process creates tension on top of the loaf, which is what we want for a good rise and shape.

If you'd like a more detailed picture guide on how to shape your dough, check out the step-by-step pics in my Pumpkin Seed Bread Recipe.

Sprinkle flour all over the top of your loaf.

Place it seam side up into a floured proving basket. Pinch the seam again to seal really well.

Cover and leave to prove for approx 1-2 hours or until doubled in size.

Bake

Once risen, place a high sided tray in the bottom of your oven and preheat it to 260C (240C fan).

Turn your loaf onto a baking sheet and gently sweep away any excess flour with a soft brush. 

Slash the top of the dough with a very sharp knife in a single motion - don’t saw at the bread as it will deflate.

Place the loaf into the centre of the preheated oven, pour a cup of water into the hot tray at the bottom of the oven. Close the door and lower the temperature to 240C (220C fan).

Bake for approximately 30-35 minutes, or until golden brown and hollow sounding when the base is tapped.

If you have a baking cloche or dutch oven, you can cook your bread for half the time with the lid on and half with the lid off.

Lift your loaf onto a wire rack and allow to cool completely (at least two hours) before slicing. Slicing while hot could result in a hard crust and gummy inner.

Pointers, tricks and troubleshooting tips for the perfect pumpkin sourdough bread

Is pumpkin sourdough bread easy to make?

This pumpkin sourdough recipe is as easy to work with as any other sourdough recipe.

If you've never made sourdough before, it might seem a little daunting but it's actually surprisingly easy and you'll find that easy loaf turns out better than the last as you build your sense of what a happy dough looks and feels like.

It's great fun!

The main thing to note from the ingredients is that you'll need a "frisky" sourdough starter. If you don't already have one, or you're not sure what they are, then read on because I've included advise below.

Other than the starter, it's just a simple mix of flour, water, pumpkin puree, a dash of sugar and a touch of pumpkin spice and turmeric.

Will I need any special equipment to make pumpkin sourdough bread?

The only special equipment you'll need to make this sourdough is a proving basket, also known as a banneton basket. If you don't have one and don't want to buy one, here's a great guide to all the ways you can make your own DIY proofing basket.

Aside from that, you'll just need really standard baking equipment, such as weighing scales, measuring spoons, mixing bowls and baking paper.

There's always a complete list of suggested equipment on the recipe card below my recipes if you're in doubt. 

I always try to include links to example products, to show what I used to make each recipe.

What does pumpkin sourdough bread taste like?

As the name suggests, sourdough has a slightly sour flavour, thanks to the fermentation process, but it can also taste and smell surprisingly sweet, as with this bread.

The pumpkin and autumnal spices come through nicely in this loaf of bread, but no so much as to overpower the beautiful complexity of aroma that comes with sourdough bread.

Pumpkin sourdough a warming, moreish bread that can be enjoyed with sweet or savoury dishes.

How can I make my own homemade sourdough starter?

Yes, you can make your own sourdough starter and it's really easy to do. I actually have a white starter, rye starter and a gluten free starter living in my fridge at all times, so that I can perk them up and bake with them whenever I like.

Making a sourdough starter is really, incredibly simple. All you need is flour, water and patience.

You'll start by mixing equal quantities of flour and water together and leaving for 24 hours. Then, the next day, you'll 'feed' your starter with more flour and water. After a few days, you'll have a bubbly, "frisky", active starter full of natural yeast colonies.

There are lots of guides explaining how to make a sourdough starter online and they all have very slightly different approaches or measurements, but the core concept is the same, so it doesn't really matter which one you pick.

Can I buy a sourdough starter?

Yes! You can buy sourdough starter and it actually works really well.

This old and mature sourdough starter from Kombuchaorganic is my favourite. It arrives frisky and ready to bake with straight away, so if you don't have your own, it's a great way to start.

And you'll only need to buy it once because you can keep it alive after that and use it whenever you like!

Where can I buy pumpkin puree and pumpkin spice? 

If you're in the US, you'll have no trouble sourcing pumpkin puree and pumpkin spice in your local grocery store.

If you're in the UK, you can use mixed spice in place of pumpkin spice (they're very similar) and get pumpkin puree from Amazon. Some UK supermarkets sell cans of pumpkin puree in the run up to Halloween.

Just make sure it's real pumpkin and nothing else, not pumpkin pie filling or pumpkin pie mix, which can contain lots of additions such as sugar, salt, flavourings and thickeners

Can I make my own homemade pumpkin puree?

You might prefer to make your own pumpkin puree, or it might be the best option if you can't source any canned puree.

To make your own homemade puree, it's best not to boil your pumpkin flesh as it will take on too much water.

Instead, you'll need to slow roast the fresh pumpkin flesh, let it cool, and then pop it into a food processor or power blender and blitz until smooth.

Here's a guide to making pumpkin puree that you might like to try. It also has some great tips on what to do if your pumpkin purée seems watery.

Are carving pumpkins edible?

Yes, unless the sticker specifically states that the pumpkin is not edible, then it's absolutely fine to eat. Sometimes, people see 'carving pumpkin' and think that means it's not suitable for cooking with, but that's not true!

Carving pumpkins may be more woody than 'eating' pumpkins, but they're perfectly safe to eat, so you can definitely use them to make pumpkin puree during pumpkin season.

That said, if your pumpkin has been sitting carved on the porch over Halloween, it is not safe to eat!

Is pumpkin sourdough bread suitable for vegetarians?

Yes, this pumpkin sourdough is completely safe for vegetarians as it contains no meat, poultry or fish.

Do check the labels on your ingredients to be sure - especially the pumpkin puree, which should be made from pumpkin only!

Animal derived products can be used to thicken, colour or flavour sweet and savoury food, so it sneaks into the most surprising ingredients! So always make sure that you double-check all of your ingredients labels to ensure that they are vegetarian.

Also, don't forget to check anything extra that you intend to serve with your bread.

Is pumpkin sourdough bread suitable for vegans?

Yes, this recipe is vegan as it contains no animal derived ingredients such as meat, honey or dairy..

Do check the labels on your ingredients to be sure - especially the pumpkin puree, which should be made from pumpkin only!

Animal derived products can be used to thicken, colour or flavour sweet and savoury food, so it sneaks into the most surprising ingredients! So always make sure that you double-check all of your ingredients labels to ensure that they are vegan.

Also, don't forget to check anything extra that you intend to serve with your bread.

Is this sourdough pumpkin bread recipe gluten-free?

No, this recipe is not gluten free as the main ingredient is wheat flour

It is possible to make gluten free sourdough using gluten free flour, but I haven't tested it with this recipe.

Be aware, of course, that you would also need to make a gluten free sourdough starter from scratch to ensure it is completely free from wheat flour.

Double check all of your ingredients labels to make sure that they are gluten-free. The pumpkin puree should be naturally gluten free but it's vital to check the label to ensure gluten doesn't appear in the ingredients or as a 'may contain' warning.

Don't forget to check anything extra that you intend to serve with your bread.

Is pumpkin sourdough bread keto-friendly?

This flavorful pumpkin sourdough bread recipe isn’t keto-friendly, as it contains sugar and flour which gives it a high carb content.

Is pumpkin sourdough bread healthy?

Many people consider sourdough bread to be healthier than regular bread.

This is because the slow fermentation process tends to result in a bread that is easier to digest. This process may also increase the 'bioavailability' of the nutrients in the bread, meaning they will be more readily absorbed during digestion.

Is pumpkin sourdough bread safe to eat while pregnant?

Provided all of your ingredients are in good condition and that you prepare this meal safely and hygienically, this recipe shouldn't present any issues for pregnant women.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

Is pumpkin sourdough bread suitable for babies and toddlers?

If your baby / toddler is eating bread safely, then this pumpkin sourdough bread should be no different, ingredients wise.

Sourdough is, however, more chewy than regular yeast-risen bread, so this should be considered in relation to their chewing abilities to avoid choking risk.

Always give food at an appropriate size and shape for your baby or child. Cut small, round foods, like grapes and cherry tomatoes, into small pieces.

Always keep babies supported upright while eating and supervise your baby when they’re eating in case they start to choke.

If you are making this for young children or babies, the NHS recommends that you leave out the salt. Almost all bread contains a little bit of salt as it is essential for the flavour and gluten development. Homemade recipes tend to contain much less salt than shop bought bread.

A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.

The NHS has some fantastic resources on their website on what to feed babies and young children.

What goes well with pumpkin sourdough bread?

This bread is great for sandwiches, toasties and to serve with all manner of stews.

You could use it to make French toast or bread and butter pudding, or serve it with pumpkin soup.

For a special breakfast, you could toast and butter some slices and serve with pumpkin spice lattes.

Can I make pumpkin sourdough bread without the spices?

You can leave out the turmeric and mixed spice if you like.

The turmeric mainly adds colour alongside a slight hint of peperiness, so your bread won't have such a distinctive orange colour without it.

The mixed spice / pumpkin spice gives a subtle spiced flavour and aroma which will be familiar to lovers of pumpkin pie. It's a gentle level of spice that means the bread can still be used with savoury dishes, but you can leave it out if you prefer.

Can I add food colouring to my loaf of pumpkin bread?

If you use pumpkin puree and turmeric, you won't need to add food colouring to your bread as it will come out naturally orange.

If you want to boost the colour, you can use a little food colouring when you add the pumpkin puree and warm water to your starter. Make sure. you use a 'bake stable' colouring so that it retains is colour when baked.

Amongst the choices you'll easily find in supermarkets / grocery stores, I find Dr. Oetker's Extra Strong Food Colour Gels tend to hold their colour well.

Can I add additions like nuts, fruit or chocolate chips to this recipe?

If this is your first time making sourdough, then I'd recommend sticking to the core recipe for best results. Give it a few tries before you start playing with "inclusions" or "mix ins" like nuts, fruit or chocolate.

If you're confident as a sourdough baker, then you can add your extras when you do the first stretch and fold. This article on Food 52 has some good advice around not only how to add your mix ins, but also what to consider in terms of size and quantity.

Pumpkin seeds could be a great addition to this bread and a good way to use up the whole vegetable if you're making your own puree.

Remember that whatever you add, you don't want to overwhelm the pumpkin flavor.

How long will pumpkin sourdough bread keep?

Like all fresh homemade bread, pumpkin sourdough is best enjoyed in the 24 hours after making.

It won't stay fresh for as long as store bought bread as it doesn't contain any preservatives.

Cool it completely on a cooling wrap before doing anything with it, then wrap it well in a cloth or plastic wrap and place in a bread box. It should keep for 3-5 days.

Once it's starts to lose it's fresh texture, sourdough is wonderful toasted, so you can still make the most of every last crumb.

How should I store pumpkin sourdough bread?

You should let your pumpkin sourdough loaf cool completely before slicing or storing. 

Wrap any leftover sourdough loaf well and store in a bread bin or sealed container. It will keep for 3-5 days but is best enjoyed the sooner the better.

If it starts to seem a little stale, it's wonderful toasted.

Can I leave pumpkin sourdough bread out on the counter?

Like any bread, sourdough will go stale more quickly if left unwrapped on the counter.

Wrap any leftover sourdough loaf well and store in a bread bin or sealed container. It will keep for 3-5 days but is best enjoyed the sooner the better.

Can I make pumpkin sourdough bread ahead?

If you want to make your pumpkin sourdough loaf ahead, the best time to do this is when your dough has gone into the proofing basket and is ready to prove.

At this point, you can place the basket inside a lightly oiled plastic bag and tie off, or cover with a lightly oiled shower cap and place in the refrigerator to slow prove overnight.

The next day, you can then follow the remaining steps to tip it onto the tray, score and bake, just as you normally would.

Just make sure that your bread dough show signs of having grown overnight. If it hasn't doubled in size, it may need some extra time at room temperature to finish proving.

Can I keep pumpkin sourdough bread in the refrigerator?

It's best not to put your cooked pumpkin sourdough bread in the fridge as it will actually go dry and stale faster than when stored wrapped and placed in a bread bin at room temp.

Can I freeze pumpkin sourdough bread?

You can indeed freeze a baked sourdough loaf.

I like to slice my loaf before freezing so that I can defrost only as many slices as I need, but you can also freeze a loaf whole, if you wish.

Make sure to wrap your bread really well in a double layer of plastic wrap, followed by a layer of foil and then place in a thick freezer bag and tie off, or place in a sealed container.

It should keep for about 3 months when properly stored.

What is the best way to defrost pumpkin sourdough bread?

Frozen sourdough starter can be defrosted at room temperature. Just be sure to keep it in it's wrapping until it has defrosting.

Alternatively, frozen slices of sourdough can be toasted direct from the freezer.

Can I make pumpkin sourdough bread as individual rolls instead?

It should be possible to use this recipe to make sourdough rolls instead of a whole loaf.

You would need to divide the dough into pieces before shaping.

This guide describes how you might go about shaping and baking sourdough rolls.

Can I make this recipe in a different tin/tray?

You don't have to cook this bread on a tray, I just did so because many people do not have specialist equipment.

However, if you have a baking cloche or dutch oven, you can use it to cook your dough in.

For this approach, you would preheat your cloche/dutch oven in the hot, preheated oven.

After tipping your proved loaf onto the baking paper and scoring, you would then remove the cloche/dutch oven from the oven (taking GREAT care as it will be extremely hot) and lift the loaf with the paper into the pot/onto the base of the cloche.

You would then replace the lid (again, it'll be SO hot - do not melt your fingertips like I once did) and place in the oven.

Bake for 2/3 of the cooking time, then remove the lid/cloche and cook for the remaining time.

When cooking in a dutch oven or with a cloche lid, the steam from a tray won't be able to get to the bread, so I like to throw in 2-3 ice cubes, which quickly turn to steam once the lid is on and help with oven spring in the same way as the tray of water.

Can I make pumpkin sourdough bread in a stand mixer such as a KitchenAid or Kenwood Mixer?

I would generally not recommend using a stand mixer to knead sourdough bread.

The method is quite different from standard bread kneading, so it is best done by hand.

How can I make sure my pumpkin sourdough bread turns out perfectly?

To get the best possible results, read the whole recipe from start to finish before you start. That way, you won't be caught off guard by any steps you weren't expecting.

When I'm following a recipe for the first time, I also like to weigh all of my ingredients out first, so that there's less risk of mistakes and I can focus on getting the method right.

Using a vigorously active starter, following the kneading and shaping steps carefully, and giving your bread adequate time to prove are all key elements too, so follow them carefully to ensure you get a delicious loaf.

How can I be sure my sourdough starter is ready to use?

A vigorous/lively/frisky sourdough starter will grow in size considerably (roughly double in volume) within a 4-8 hours of feeding.

It will seem bubbly inside and be full of web-like bubbles inside.

If you take a spoonful of freshly risen sourdough starter (don't stir it!) and drop it into a glass or small bowl of water, it should float on the surface due to its aeration.

Why didn’t my pumpkin sourdough bread rise? Why doesn't it have many holes?

If your sourdough bread didn't rise or seems dense with small holes, then something has gone wrong during the dough making, shaping and proofing process.

• Was your starter lively when you used it? If your starter wasn't lively, that means the wild yeast wasn't active enough, which will limit the rise your loaf can achieve.
• Did you allow your loaf to ferment at all the recommended stages? These steps are vital to allow your dough to develop.
• Did you create tension in your dough when you shaped it? If you didn't use the folding technique to create a firm, smooth 'sausage' of dough, then it may not have had enough tension to rise properly.
• Did you prove your shaped dough? It's important that you let the dough rise in the proving basket until doubled in size.
• Did you overprove the dough? If you leave your bread dough to prove for too long, the wild yeast can run out of energy, meaning you won't get much rise in the oven.
• Did you forget to score your bread before baking? Scoring the proved loaf helps release the surface tension, allowing the loaf to expand in the oven soon after it goes in (known as 'oven spring'.
• Did you preheat your oven? To get that 'oven spring' your oven needs to be fully up to temp before the loaf goes in.

Why did my pumpkin sourdough collapse?

A collapses loaf may be down to a combination of the same issues that cause poor rise/aeration, as described in the answer above.

Shaping is particularly important to get your dough to hold its shape. Make sure you create tension in your loaf by shaping into a smooth sausage, as directed, and 'knitting' the seam as shown in the photographs.

Even a beautifully made loaf may collapse if you hack at it when scoring, so be sure to use one smooth, even movement with your knife/bread razor (lame).

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