Sourdough Pumpkin Bread Recipe

Name: Sourdough Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g Sourdough starter; 250 milliliters Water; 300 g Bread Flour; 500 milliliters Water; 1 cup Pureed Pumpkin or squash; 1/4 cup Honey; 2 tablespoons Maple Syrup; 1/2 tablespoon Salt; 1/4 teaspoon Cinnamon; 1/4 teaspoon Nutmeg; 1/4 teaspoon Cloves; 1 cup Whole Wheat Flour; 4 cups Bread Flour; 1/2 teaspoon Diastatic Malt Powder (optional)

Servings: persons

200 g Sourdough starter
250 milliliters Water
300 g Bread Flour
500 milliliters Water
1 cup Pureed Pumpkin or squash
1/4 cup Honey
2 tablespoons Maple Syrup
1/2 tablespoon Salt
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Cloves
1 cup Whole Wheat Flour
4 cups Bread Flour
1/2 teaspoon Diastatic Malt Powder (optional)

1
Combine first three ingredients and allow to sit for 8-12 hours.
2
Add additional ingredients except the bread flour and stir until incorporated.
3
Add bread flour until it becomes difficult to stir.
4
Move the dough to a generously floured surface and perform several folds on the dough. It should be sticky.
5
Place dough in a well greased bowl and cover.
6
Perform stretch and folds every 30 minutes for a total of 3-4 times until the bread becomes more glutinous and retains its shape better.
7
Allow to rise until doubled or move to refrigerator overnight.
8
Stretch and fold the dough and allow to come to room temperature if refrigerated.
9
Shape bread into rolls or loaves and allow to double in size.
10
Preheat oven to 500 degrees with baking stone or dutch oven.
11
Add loaves to oven and reduce temperature to 475.
12
Spray oven with water if not using a dutch oven.
13
Reduce temperature of oven to 425 after 20 minutes.
14
Bake another 20-25 minutes until loaves sound hollow when tapped on the bottom.

872

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 200 g Sourdough starter, 250 milliliters Water, 300 g Bread Flour, 500 milliliters Water, and more.

Yes, Sourdough Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sourdough Pumpkin Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions