This delicious sourdough pumpkin shaped loaf is the perfect mixture of soft inside with a slightly crunchy crust! Add pumpkin purée to make it a true pumpkin loaf or turn our regular artisan bread recipe into a beautiful pumpkin. Get all the instructions you need below!
Pumpkin Season
It’s pumpkin time!! I am fully determined to embrace the seasons this year and it’s no different in the kitchen. Every week I’m adding to my collection of fall recipes here on the blog in celebration of the “Fallidays”.
Whether you like pumpkin flavored things or you are firmly against, this sourdough loaf is for you!
Make it true pumpkin style by adding purée and pumpkin spice or keep it low-key with the looks. Either way, this loaf is delicious and the perfect addition to your favorite fall recipes.
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Sourdough Starter
Unfortunately this is a sourdough only recipe. But the good news is if you haven’t quite boarded the sourdough train yet you are not too late! I sell dehydrated sourdough starter in my shop.
In just three days you can be making this sourdough pumpkin loaf and other delicious recipes right in your own kitchen!
Blog readers can get 20% off their order when you use code BLOG20 at checkout.
Click the link here to visit the shop!
Getting the Perfect Pumpkin Shape
This sourdough pumpkin loaf may look complex but achieving the perfect pumpkin shape is quite simple. Follow these instructions to get the best results!
- Twine works best. Flexible twine works best for getting the right shape without leaving behind residue in your bread.
- Coat your twine in oil. For best results removing the twine I highly recommend coating your twine in a bit of coconut oil or butter. The twine will somewhat bake into the bread, this is totally fine. However, the removal process can be quite tricky. The oil helps the twine slide right out without damaging your pretty pumpkin loaf.
- Four strings is best. For an accurate representation, four strings or more for tying your loaf up is recommended. Anything under four seems to make the load look unrealistic. (Four strings makes eight indentations.)
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- Make them slightly uneven. Placing your strings slightly uneven around the pumpkin gives it a more accurate appearance. Look at a pumpkin…the sections are rarely in perfect precision.
- Allow the dough to refrigerate before tying. Getting the dough cool before tying and scouring is key in this recipe. The best way to do this is to allow the dough to chill for an hour while the Dutch oven is heating for one hour.
The Perfect Size
This recipe will make a standard size pumpkin loaf. It is perfect for slicing for sandwich bread or turning into a companion for soups/chilis during the cold seasons. A smaller loaf can be turned into a soup bread bowl (great for dipping!) as pictured below!
Simply cut out the middle and add whatever soup or dip you desire! Serve with the cut out middle portion, other bread, or tortilla chips.
- Make a larger loaf by adding 1/2 cup more sourdough starter and 1/2 cup more water than what this recipe calls for. You will likely need to add more flour. Keep the other ingredients as is. You will achieve a very large pumpkin loaf about twice the size as the standard version this recipe calls for.
- Make a smaller, soup bowl loaf by using only 1/4 cup sourdough starter and 1/4 cup water. You will need less flour. This gives you a small loaf perfect for a small family or a pretty pumpkin soup/dip bowl.
Adding Flavor to Your Sourdough Pumpkin
As stated, this sourdough loaf is as delicious as it is pretty- with or without -any added flavors. This recipe gives you the basic loaf but adding flavors is quite simple when you follow these guidelines…
Adding Pumpkin
When adding the pumpkin flavor you will keep everything in the recipe as is except for flour and honey/sweetener of choice. When you add the pumpkin purée this adds moisture to the recipe and you have to adjust the amount of flour so the dough is not too wet. Because you are going for a sweeter vs savory loaf adding about 1/4-1/2 cup more sweetener is recommended. I would also recommend adding 1-2 tsp cinnamon or pumpkin spice for additional flavor.
Adding other Flavors
This load would make a great chocolate bread as well. Simple add cocoa powder, cane sugar, and chocolate chips. Pecans would also be a great, seasonally appropriate choice. Try mixing apples into the dough during the stretch and fold process for delicious apple bread! The possibilities are endless.
Tips for Making a Sourdough Pumpkin Loaf
Making this sourdough pumpkin loaf is really quite simple but here are some tips to achieve the best results…
- Use active, peak rise starter.
- Allow the dough to ferment for up to 8 hours unrefridgerated or up to 12 hours in the refrigerator.
- Pre-heat Dutch oven for 1 hour on 400 degrees Fahrenheit before baking the bread.
- After stretching and folding allow the dough to chill in the refrigerator for one hour (during Dutch oven pre-heat). Do not shape or score until after chilling.
- Use at least 4 strings in the shaping process and arrange them slightly off center.
- Bake for 20 minutes with the lid on and 20 minutes with the lid off.
Ingredients
As always I like to include an ingredients/shopping list so you know you have all you need before hand. You can copy and paste this list to your notes before you go to the grocery store.
Sourdough Starter (at least one cup)
Warm water
Baking Powder (3tbsp)
Honey or sweetener of choice (1tbsp)
Salt (2 tsp)
All-purpose, unbleached flour (up to 3 cups)
I hope you enjoy this recipe. This lovely loaf is great for parties, home decor, and of course- eating! Please share your thoughts, comments, and questions below. We love hearing from you!
Sourdough Pumpkin Loaf
Equipment
- 1 Dutch Oven
Ingredients
- 1 cup active, bubbly sourdough starter
- ¾ cup warm water
- 3 tsp baking powder optional; for softness
- 1 tbsp honey or sweetener of choice
- 2 tsp salt
- 2 ½-3 cups all-purpose, unbleached flour
Instructions
- Combine sourdough starter and warm water. Allow to completely dissolve (about five minutes) then stir.
- Add honey, baking powder, salt, and 2 cups of flour. Mix well. (Recipe has been tested by stand mixer and by hand.) Add 1/4 cup flour until the dough is slightly sticky but firm.
- Cover the dough and allow to rise on the counter for one hour.
- REFRIGERATION FERMENT: If you plan to refrigerate your dough throughout the fermentation process or longer than 8 hours shape your dough into a ball. Cover with a damp tea towel and allow to ferment in the refrigerator for up to 12 hours. After the ferment begin 3 rounds of stretch and folds every 30 minutes to an hour. This is the best option for a loaf that is begun in the evening. COUNTER FERMENT: If you want the process to go a bit faster you can skip the refrigerator fermentation and combine fermentation with stretch and folds. Shape the dough into a ball and place on the counter in a covered bowl for about 3 hours. Then begin a round of stretch and folds every hour for the next 3-4 hours. This will give a total of 8 hours fermentation time while stretch and folds are performed making it quicker. This is the best option for a loaf that is begun in the morning or early afternoon.
- After fermentation and stretch and folds shape the dough into a ball. Allow the dough to chill for 45 minutes to 1 hour.
- While dough is chilling, allow the dutch oven to pre-heat for 1 hour at 400℉.
- While dough is chilling cut 4 pieces of twine. The length should be about 12 inches. Dip the twine into melted butter or coconut oil for best results (this helps the twine to come out easier and cleaner). Allow the butter or oil to solidify (this process can be sped up when twine is placed in the refrigerator or freezer). Now your twine is ready to use.
- Place twine in a snowflake-like pattern (see pic). The shaping is best if they are slightly unevenly placed, it gives a more realistic look.
- Flour the surface and string, then place ball of dough in the center (see pic).
- Take the two strings opposite one another and tie around the dough in the center (see pic). Continue to do this all the way around the dough until all the strings have been tied. Transfer the dough to the pre-heated dutch oven.
- Score the dough in whatever pattern you choose. You do not need a main score line because the strings will allow the dough to expand properly.
- Cover the dutch oven with the lid and bake for 20 minutes at 400℉.
- Bake and additional 20 minutes at 400℉ with the dough uncovered.
- After the dough has cooled for around 15-20 minutes, remove the strings carefully.
