This beautiful bread is the perfect pairing for soups and stews. Sourdough Pumpkin Bread has a beautiful color for fall but the flavour is very subtle, so it will pair wonderfully with anything.
In fact, the day after I made this, Marius and I went away, and the kids made it into french toast. Do they even realize how gourmet they are?
This isn't pumpkin quick bread - I've added homemade pumpkin puree to my sourdough as the perfect loaf for fall. You won't really taste the squash, but it gives the bread a really lovely color and of course adds great nutrition.
Why You Need This Recipe
- Pumpkin is the perfect fall addition to any recipe, bread included. Add nutrition without a strong taste.
- I love creating new sourdough options and you will, too. No need to be bored!
- While this seems like a long recipe, it's really simple and so much of it is hands-off so that you can make bread fit into your daily life.
Sourdough starter - Make sure your starter is bubbling along and ready to inflate your dough. If you're new or curious about sourdough, I've got you covered with all the step-by-step instructions you need.
Flour - I use regular all-purpose here as I just find it to act correctly with the dough. There is an option to add some whole wheat in the recipe card below.
Pumpkin - Make your own or keep a can on the pantry shelf. Just make sure it's plain pumpkin puree and not pumpkin pie mix.
Eggs - These help bind the dough together and keep the inside light and fluffy.
How to Make Sourdough Pumpkin Bread
Step 1: Mix up your levain (fancy word for your sponge or just "the beginning") well ahead of time. See the recipe card for details. Let rest at least 8 hours.
Step 2: Next up, add the remaining ingredients to create your dough. Wet, then dry.
Step 3: Cover the bowl with a towel and let rest until doubled.
Step 4: Next, split your dough into two rectangles. Roll and tuck under the edges to make the top taut and place in your loaf pans.
Step 5: Bake until nice and crusty!
Tips and Tricks
- I love my Danish dough whisk for mixing stiff doughs like this. You can also use a sturdy wooden spoon.
- Remember that canned pumpkin is essentially any orange winter squash.
- I love fresh bread, but you can definitely wrap and freeze the second loaf for another day.
There's nothing worse than slicing into bread and finding a raw center. The low-tech way is to thump the bread - it should sound hollow. You can also use an instant-read thermometer inserted in the center of the loaf and aim for 190-200°F.
I used cast iron in these photos, but I also have thinner metal pans. Some people have glass loaf pans as well. they all work, but they all will have slightly different bake times and different levels of browning. That's why a thermometer can be a super important tool!
This bread falls in the middle for me. It's crustier than my Soft Sourdough Master, though you can always try brushing this crust with butter while warm. It's also not crazy hard, so it's still an enjoyable eating experience.
More Sourdough Recipes
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Sourdough Pumpkin Bread
- 110 grams active sourdough starter
- 240 grams water
- 120 grams all-purpose flour
- Levain from above
- 300 grams pumpkin puree
- 2 large eggs
- 20 grams salt
- 600 grams all-purpose flour see notes
- Mix your levain about 20 hours before you want to enjoy it. So before bed if you want to mix dough in morning and bake by dinnertime. In the morning if you want to make your dough to rise overnight, shape and bake by lunch.
- Mix dough. Let sit for 20-30 minutes. Knead until it comes together.
- Let rise until doubled, which depends on your house temperature but should be about 8 hours.
- Divide into two equal parts. Shape, then let rise until double, about 3-4 hours.
- Bake at 375° for 20 min, turn loaves around and bake another 20. You know they are done when they sound hollow when tapped, or use a thermometer to check for 190-200°F.
- You can use up to 300 grams of whole wheat when mixing the dough, and the rest all-purpose. Whole wheat is just too heavy to use for the entire amount.
- You can also shape these into French bread loaves. Bake for about 25 minutes total.