Pumpkin Spice Sourdough Bread Recipe Make this fall-inspired bread with pumpkin puree and warm spices for a savory treat or sweet indulgence!

I recently made this delicious pumpkin spice latte syrup. And when I was done, I was left with a deliciously smelling mixture of pumpkin & spices that I could not bring myself to discard. I thought how I could best use it, and that is how this easy pumpkin spice sourdough bread recipe was born. It is not sweet, so you can still enjoy it with all of your favorite savory toppings, but it does have that delicious fall taste. It is also beautifully orange thanks to the pumpkin!

Note: You can either begin by making my DIY Pumpkin Syrup and then use the leftovers for this bread recipe, or just mix all the spices as described in the recipe below.

Why You’ll Love This Recipe

Packed with pumpkin spice goodness

This bread has all the cozy fall flavors you love, with just the right amount of cinnamon, ginger, nutmeg, and cloves. It’s not super sweet, so it works for savory or sweet toppings. The pumpkin puree gives it that nice orange color and makes it feel so right for the season. If you’re into pumpkin spice, this is the bread for you.

Great for sourdough fans

The tangy flavor from the active sourdough starter adds so much to this bread. It’s not just another pumpkin bread—it’s got that sourdough depth that makes it stand out. If you love sourdough recipes or you’re just getting into them, this one is a great place to start. The flavor and texture make it totally worth it.

Made for fall traditions

This bread is perfect for your Thanksgiving table or with a cup of coffee on a cool fall morning. It works with butter, cream cheese, or whatever you’re in the mood for. Making your own homemade sourdough pumpkin bread is such a fun way to enjoy the season and way better than store-bought.

Easy to make your very own

This recipe is super flexible, so you can tweak it however you like. Want a nuttier texture? Swap in whole wheat flour. Add a cinnamon sugar swirl if you’re in the mood for a little sweetness. You can even toss in some sourdough discard for that extra tang. It’s one of those recipes where you can change things up every time and make it just the way you like it.

What You’ll Need

200g pumpkin puree
900g flour
200g starter
3 tsp salt
Leftover sediment from my DIY Pumpkin Syrup or the following spices
½ tsp ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves (or you can use 5 whole cloves if you can’t find the ground version)

Instructions

Mix all ingredients in the bowl of a standing mixer.
With the dough hook attached, kneed for 10-15 minutes. You will know your dough is ready when it’s soft, supple & stretchable.
Transfer to an oiled bowl & cover bowl with plastic wrap or damp towel.
Let rise in a warm spot – preferably a fermentation box, set to 27 degrees C (80 degrees F) for 5-7 hours.
Check periodically to see how well the bread has risen.
When the dough has doubled, turn it out onto a floured work surface.
Divide into two using a dough scraper. Let the other half of the dough rest while you work the first.
Fold the dough onto itself, then pull out the edges and fold them in. Lastly, spin the loaf towards you to create surface tension.
Place in a floured banneton basket seam side up.
Place the banneton basket with your dough inside into a big plastic bag, tie it off, and place it in the fridge for the final rise.
Leave loaves in the fridge overnight.
Next day, place your Dutch oven into the oven and preheat for an hour at 250C (500F).
When the oven is preheated, turn one banneton basket out onto a large piece of baking parchment
Now the fun part! Score your sourdough loaf!
Carefully lift the baking parchment with your loaf and place it inside the preheated Dutch oven.
Bake for 20 minutes with the lid on.
Lower the temperature to 235C (450f), remove the lid, and bake for another 15-20mins uncovered.
Carefully remove the Dutch oven from your oven, and using the baking parchment take the loaf out.
Allow to cool on a cooling rack

FAQ

Yes, you can swap whole wheat flour for part of the all-purpose flour—about 25% works well without affecting the texture too much. This gives the bread a denser texture and a subtle, nutty flavor that’s perfect for those who enjoy a more rustic loaf.

If you love that tangy sourdough flavor, try adding sourdough discard to the dough. Simply replace part of the dough with your discard, but be aware that it may require a bit more time for the dough to rise properly. It’s a great way to use up that extra sourdough starter and add even more depth to the flavor!

Yes, canned pumpkin works perfectly as a substitute for pumpkin purée in this recipe. Just make sure you’re using real pumpkin purée and not pumpkin pie filling, which is sweetened and spiced and could mess with the flavor.

If you’ve made your own homemade pumpkin purée, that’s a great option too—it’ll give the bread a nice, fresh touch. Just keep in mind that canned pumpkin might have a little more moisture, which could make the dough wetter. If that happens, just add a bit more flour to get the right consistency.

Here’s how you can make the bread a little sweeter: You can easily add brown sugar or maple syrup—about 2 tablespoons of either one should be perfect. Just keep in mind that adding these sweeteners will introduce more wet ingredients, so you might need to adjust the dry ingredients slightly to maintain the dough’s consistency. If you’re looking for a fun fall twist, try sprinkling a cinnamon sugar swirl on top before baking. It adds an extra layer of flavor and a cozy, seasonal touch that’s sure to make your kitchen smell amazing.

Try using whole wheat flour instead of all-purpose flour for a more hearty, nutty flavor. You can also experiment with different spices if you don’t have the exact mix of cinnamon, ginger, nutmeg, and cloves. Pumpkin pie filling can be swapped with homemade pumpkin puree if you prefer a more natural flavor. You could also try adding sourdough discard for an extra tang, or even stir in some chocolate chips for a sweet touch.

If you want to make this a little lighter, you could also try using a quick bread recipe instead of the sourdough for a faster result. Just remember, these changes may affect the bread’s rise, so keep an eye on the dough rise and internal temperature when baking.

Tips

1. Make sure your starter is active:

Your active starter should be bubbly and ready to go. If it’s not strong enough, the dough won’t rise properly during bulk fermentation. Testing it with a quick float test ensures your bread will turn out light and airy.

2.Let the dough cold ferment overnight:

An overnight rest in the fridge gives the pumpkin flavor more time to shine. This slower rise develops the dough’s complexity and makes shaping easier the next day, leading to a golden brown crust and deep, fall-inspired taste.

3. Knead the dough until it’s stretchy:

Ten to fifteen minutes of kneading in a large mixing bowl builds the gluten needed for a soft and chewy texture. Properly worked dough feels stretchy and smooth, setting you up for a well-structured loaf.

4. Check dough consistency:

Pay attention when you’re mixing the ingredients. |If the dough feels too sticky, add a little more flour, one tablespoon at a time, until it’s more manageable. And if it’s too dry, a small splash of water can help bring it together. Finding the right consistency will make the kneading process easier and help the bread bake more evenly.

5. Don’t skip scoring the dough:

This fun process helps the bread rise properly and gives it that nice shape. Just make a clean, deep cut with a sharp blade, and you’ll get the perfect loaf.

Storage

Keep your pumpkin sourdough bread at room temperature in an airtight container or wrapped in a tea towel. It’ll stay fresh for about 3 days this way. The flavors from the sourdough starter discard and pumpkin pie spice really come out, and the crust holds its crispness. If you’re planning to eat it within a few days, this is your best bet.

Want to save some of this delicious bread for later? Freezing works really well! Slice the loaf of bread and wrap individual slices in plastic wrap or aluminum foil. Put them in a freezer-safe bag or container. When you’re ready to eat, just pull a slice out and let it thaw at room temperature, or pop it in the toaster for a quick reheat. It’ll stay good for up to a month!

Reheating is super simple. Just preheat the oven to 350°F (175°C), place the bread on a baking sheet, and heat it for about 10-15 minutes. This brings back the crispy crust and softens the inside, so it’s almost like it was just baked!

Easy Pumpkin Spice Artisan Sourdough Bread Recipe

Pumpkin Spice Sourdough Bread Recipe Make this fall-inspired bread with pumpkin puree and warm spices for a savory treat or sweet indulgence!

Instructions

Mix all ingredients in the bowl of a standing mixer.
With the dough hook attached, kneed for 10-15 minutes. You will know your dough is ready when it’s soft, supple & stretchable.
Transfer to an oiled bowl & cover bowl with plastic wrap or damp towel.
Let rise in a warm spot – preferably a fermentation box, set to 27 degrees C (80 degrees F) for 5-7 hours.
Check periodically to see how well the bread has risen.
When the dough has doubled, turn it out onto a floured work surface.
Divide into two using a dough scraper. Let the other half of the dough rest while you work the first.
Fold the dough onto itself, then pull out the edges and fold them in. Lastly, spin the loaf towards you to create surface tension.
Place in a floured banneton basket seam side up.
Place the banneton basket with your dough inside into a big plastic bag, tie it off, and place it in the fridge for the final rise.
Leave loaves in the fridge overnight.
Next day, place your Dutch oven into the oven and preheat for an hour at 250C (500F).
When the oven is preheated, turn one banneton basket out onto a large piece of baking parchment
Now the fun part! Score your sourdough loaf!
Carefully lift the baking parchment with your loaf and place it inside the preheated Dutch oven.
Bake for 20 minutes with the lid on.
Lower the temperature to 235C (450f), remove the lid, and bake for another 15-20mins uncovered.
Carefully remove the Dutch oven from your oven, and using the baking parchment take the loaf out.
Allow to cool on a cooling rack

Notes

Tips

Make sure your starter is active: Your active starter should be bubbly and ready to go. If it’s not strong enough, the dough won’t rise properly during bulk fermentation. Testing it with a quick float test ensures your bread will turn out light and airy.
Let the dough cold ferment overnight: An overnight rest in the fridge gives the pumpkin flavor more time to shine. This slower rise develops the dough’s complexity and makes shaping easier the next day, leading to a golden brown crust and deep, fall-inspired taste.
Knead the dough until it’s stretchy: Ten to fifteen minutes of kneading in a large mixing bowl builds the gluten needed for a soft and chewy texture. Properly worked dough feels stretchy and smooth, setting you up for a well-structured loaf.
Check dough consistency: Pay attention when you're mixing the ingredients. |If the dough feels too sticky, add a little more flour, one tablespoon at a time, until it's more manageable. And if it's too dry, a small splash of water can help bring it together. Finding the right consistency will make the kneading process easier and help the bread bake more evenly.
Don’t skip scoring the dough: This fun process helps the bread rise properly and gives it that nice shape. Just make a clean, deep cut with a sharp blade, and you’ll get the perfect loaf.

Storage

Room temperature: Keep your pumpkin sourdough bread at room temperature in an airtight container or wrapped in a tea towel. It’ll stay fresh for about 3 days this way. The flavors from the sourdough starter discard and pumpkin pie spice really come out, and the crust holds its crispness. If you’re planning to eat it within a few days, this is your best bet.

Freezing and thawing: Want to save some of this delicious bread for later? Freezing works really well! Slice the loaf of bread and wrap individual slices in plastic wrap or aluminum foil. Put them in a freezer-safe bag or container. When you’re ready to eat, just pull a slice out and let it thaw at room temperature, or pop it in the toaster for a quick reheat. It’ll stay good for up to a month!

Reheating: Reheating is super simple. Just preheat the oven to 350°F (175°C), place the bread on a baking sheet, and heat it for about 10-15 minutes. This brings back the crispy crust and softens the inside, so it’s almost like it was just baked!