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Sourdough Pumpkin Spice Loaf
A lightly sweet sourdough loaf with pumpkin, brown sugar, and warm pumpkin spice. One stretch-and-fold session and an overnight cold proof keep the method simple.
- Total time
- About 14–27 hr, including proofing and cooling
- Yield
- 1 round loaf
- Starter
- Active starter
- Heat
- 450°F / 232°C
Ingredients
Starter, Pumpkin & Sweetener
- 1/2 cup sourdough starter
- 1 cup water
- 1/2 cup pumpkin purée
- 1/4 cup brown sugar
Flour, Salt & Spice
- 3 1/2 cups bread flour
- 1 1/2 tsp salt
- 1–2 tsp pumpkin spice
For Shaping & Baking
- As needed flour, for dusting
- Optional extra pumpkin spice, for layering into the dough
- Optional a little uncooked rice, beneath the parchment in the Dutch oven
Method
Mix the Dough20-minute rest
- In a large bowl, mix the sourdough starter and water until well combined.
- Add the pumpkin purée, brown sugar, and salt. Mix again until evenly combined.
- Add the bread flour and sprinkle the pumpkin spice over it. Mix lightly with a fork, then knead by hand until no dry flour remains. The dough should have enough moisture without extra water.
- Leave the dough uncovered on the counter for 20 minutes.
Fold & Bulk Rise5–6 hours
- Do one stretch-and-fold session for about 2–3 minutes: lift one side of the dough and fold it over the center, turn the bowl, and repeat around the dough.
- Cover and let rise on the counter for 5–6 hours. The source uses about 6 hours at 70°F.
Shape & Cold Proof6–18 hours
- Lightly flour the top of the dough and the work surface. Turn out the dough and gently stretch it into a rectangle.
- If desired, sprinkle on a little extra pumpkin spice. Fold the dough over itself, then shape it into a round loaf.
- Place seam-side up in a floured banneton. Cover and refrigerate for 6–18 hours, or overnight.
Score, Bake & Cool55 minutes
- Preheat the oven to 450°F. For the source’s enamel-on-steel Dutch-oven method, leave the Dutch oven unheated.
- Turn the cold loaf onto parchment paper and score the top. If using the optional rice, scatter a little in the bottom of the Dutch oven, then lower in the loaf on its parchment.
- Cover and bake for 30 minutes. Remove the lid and bake for another 25 minutes.
- Transfer to a wire rack and let cool completely before slicing.
Helpful Notes
My saved note:
Everyday Bread - Active starter
Sourdough Pumpkin Spice Loaf
A lightly sweet sourdough loaf with pumpkin, brown sugar, and warm pumpkin spice. One stretch-and-fold session and an overnight cold proof keep the method simple.
- Total time
- About 14–27 hr, including proofing and cooling
- Hands-on
- About 20 min
- Yield
- 1 round loaf
- Starter
- Active starter
- Difficulty
- Intermediate
- Heat
- 450°F / 232°C
- Pan or vessel
- Banneton + unheated enamel-on-steel Dutch oven with lid
Gather first
Ingredients
Ingredients
Starter, Pumpkin & Sweetener
- 1/2 cup sourdough starter
- 1 cup water
- 1/2 cup pumpkin purée
- 1/4 cup brown sugar
Flour, Salt & Spice
- 3 1/2 cups bread flour
- 1 1/2 tsp salt
- 1–2 tsp pumpkin spice
For Shaping & Baking
- As needed flour, for dusting
- Optional extra pumpkin spice, for layering into the dough
- Optional a little uncooked rice, beneath the parchment in the Dutch oven
Method
Step by step
Part 1
Mix the Dough
- In a large bowl, mix the sourdough starter and water until well combined.
- Add the pumpkin purée, brown sugar, and salt. Mix again until evenly combined.
- Add the bread flour and sprinkle the pumpkin spice over it. Mix lightly with a fork, then knead by hand until no dry flour remains. The dough should have enough moisture without extra water.
- Leave the dough uncovered on the counter for 20 minutes.
Part 2
Fold & Bulk Rise
- Do one stretch-and-fold session for about 2–3 minutes: lift one side of the dough and fold it over the center, turn the bowl, and repeat around the dough.
- Cover and let rise on the counter for 5–6 hours. The source uses about 6 hours at 70°F.
Set a check timer
Part 3
Shape & Cold Proof
- Lightly flour the top of the dough and the work surface. Turn out the dough and gently stretch it into a rectangle.
- If desired, sprinkle on a little extra pumpkin spice. Fold the dough over itself, then shape it into a round loaf.
- Place seam-side up in a floured banneton. Cover and refrigerate for 6–18 hours, or overnight.
Set a check timer
Part 4
Score, Bake & Cool
- Preheat the oven to 450°F. For the source’s enamel-on-steel Dutch-oven method, leave the Dutch oven unheated.
- Turn the cold loaf onto parchment paper and score the top. If using the optional rice, scatter a little in the bottom of the Dutch oven, then lower in the loaf on its parchment.
- Cover and bake for 30 minutes. Remove the lid and bake for another 25 minutes.
- Transfer to a wire rack and let cool completely before slicing.
Part 5
Helpful Notes
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Browned crust after 30 min covered and 25 min uncovered
Storage
Cool completely, then keep well wrapped; freeze individual slices for longer storage.
Reheat or serve
Toast slices gently or warm them briefly in a low oven.
Keep Baking
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