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pumpkin spice bread

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!