Sourdough Pumpkin Bread with Hokkaido Pumpkin
Tina BevkThere’s something special about the smell of sourdough pumpkin bread baking. It’s perfect with soup, toasted with butter, or even on its own. The subtle pumpkin flavor, a touch of honey, and that sourdough tang make this bread irresistible!
Sourdough pumpkin bread is a perfect way to add a seasonal twist to your usual sourdough routine. This recipe is my favorite because it combines the benefits of fermentation with the rich flavor of pumpkin and a touch of honey. It’s also quick to prepare compared to other sourdough recipes, but you still get that soft crumb and slight tang. The turmeric adds a beautiful golden color and subtle earthy notes, making this bread as tasty as it is pretty.
📖Printable Recipe
Sourdough Pumpkin Bread with Hokkaido Pumpkin
Equipment
Ingredients
- 320 grams all purpose flour
- 150 grams water
- 70 grams sourdough starter active
- 110 grams pumpkin puree
- 5 grams honey
- 6 grams salt
- 2 grams turmeric
Instructions
- In a bowl, mix water, salt, and active sourdough starter until the starter dissolves slightly.
- Add the all-purpose flour and pumpkin purée. Mix well with a spoon, then use your hands to make sure all the flour is incorporated. Cover with an airtight wrap and let rest for 30 minutes.
- After the rest, perform a set of stretch and folds. Grab the edge of the dough, stretch it, and fold it over. Repeat 3 more times, rotating the bowl after each fold. Cover and let it rest for 20 minutes.
- Repeat the stretch and fold process 3 more times, with 20-minute rests in between. This helps build the dough’s strength.
- After the final stretch and fold, cover the dough and let it rise at room temperature for 4-6 hours, until it has almost doubled in size.
- Transfer the dough to a lightly floured surface and shape it by folding opposite ends together. Place it in a banneton basket lined with a floured tea towel. Let the dough rise for another 2 hours.
- Preheat your oven to 460°F (238°C) and place a Dutch oven inside to heat up. Once ready, transfer the dough onto parchment paper, score the top, and place it in the hot Dutch oven. Add a splash of water between the parchment and Dutch oven to create steam.
- Bake covered for 30 minutes, then uncover and bake for an additional 10 minutes at 440°F (227°C) until golden brown. Cool on a wire rack before slicing.
Notes
- Dough consistency: If your dough feels too sticky, sprinkle in a bit more flour. If it’s too dry, add a little water. Adjusting the dough makes it easier to work with.
- Stretch and folds: Be consistent with your stretch and folds to build up the dough’s strength. It helps create a better structure in the bread.
- Shaping: Handle the dough gently when shaping to avoid knocking out too much air, which gives you a better rise.
- Scoring: Make sure to score the dough deeply enough. This helps the bread expand properly in the oven.
Nutrition
Ingredients
- All-purpose flour: Forms the base of the dough, giving it structure and a soft crumb.
- (Hokkaido) pumpkin purée: Adds moisture and a subtle pumpkin flavor to the bread.
- Water: Helps hydrate the dough and activates the starter.
- Active sourdough starter: Provides natural leavening and that classic sourdough tang.
- Honey: Adds a hint of sweetness that pairs well with the pumpkin.
- Turmeric: Gives the bread a warm color and adds an earthy flavor.
- Salt: Enhances the overall flavor of the bread.
See recipe card for quantities.
How to Make Sourdough Pumpkin Bread
STEP 1: In a bowl, mix water, salt, and active sourdough starter until the starter dissolves slightly.
STEP 2: Add the all-purpose flour and pumpkin purée. Mix well with a spoon, then use your hands to make sure all the flour is incorporated. Cover with an airtight wrap and let rest for 30 minutes.
STEP 3: After the rest, perform a set of stretch and folds. Grab the edge of the dough, stretch it, and fold it over. Repeat 3 more times, rotating the bowl after each fold. Cover and let it rest for 20 minutes.
STEP 4: Repeat the stretch and fold process 3 more times, with 20-minute rests in between. This helps build the dough’s strength.
STEP 5: After the final stretch and fold, cover the dough and let it rise at room temperature for 4-6 hours, until it has almost doubled in size.
STEP 6: Transfer the dough to a lightly floured surface and shape it by folding opposite ends together. Place it in a banneton basket lined with a floured tea towel. Let the dough rise for another 2 hours.
STEP 7: Preheat your oven to 460°F (238°C) and place a Dutch oven inside to heat up. Once ready, transfer the dough onto parchment paper, score the top, and place it in the hot Dutch oven. Add a splash of water between the parchment and Dutch oven to create steam.
STEP 8: Bake covered for 30 minutes, then uncover and bake for an additional 10 minutes at 440°F (227°C) until golden brown. Cool on a wire rack before slicing.
Baking Schedule
OPTION 1: Feed the starter the day before, have bread for dinner the next day
- 8:00 – Mix the dough
- 8:30 – Start stretch and folds
- 9:30 – 12:30 – Bulk rise
- 12:30 – Shape the dough and start second rise
- 13:30 – Bake the bread
- 14:15 – Bread comes out to cool
OPTION 2: Feed the starter in the morning, have bread for a late dinner
- 8:00 – Feed starter
- 13:00 – Mix the dough
- 13:30 – Start stretch and folds
- 14:30 – 17:30 – Bulk rise
- 17:30 – Shape the dough and start second rise
- 18:30 – Bake the bread
- 19:15 – Bread comes out to cool
Substitutions & Variations
- Pumpkin alternatives: Swap out pumpkin purée for butternut squash or sweet potato for a different flavor.
- Flour: You can use bread flour if you want a chewier texture, but all-purpose flour works just fine.
- Sweeteners: Replace honey with maple syrup or brown sugar if you prefer.
- Spices: Add a dash of cinnamon, nutmeg, or pumpkin spice to enhance the fall flavors.
- Seeds: Top the bread with pumpkin seeds or sunflower seeds for extra crunch.
💭Crucial Success Tips
- Dough consistency: If your dough feels too sticky, sprinkle in a bit more flour. If it’s too dry, add a little water. Adjusting the dough makes it easier to work with.
- Stretch and folds: Be consistent with your stretch and folds to build up the dough’s strength. It helps create a better structure in the bread.
- Shaping: Handle the dough gently when shaping to avoid knocking out too much air, which gives you a better rise.
- Scoring: Make sure to score the dough deeply enough. This helps the bread expand properly in the oven.
FAQ
Yes, canned pumpkin works great! Just make sure it’s 100% pure pumpkin, not the pumpkin pie filling.
Yes, you can leave it out. The turmeric mainly adds color and a mild earthy flavor, but the bread will still turn out delicious without it.
It stays fresh for about 3-4 days at room temperature. Just make sure to store it in an airtight container.
More Sourdough Recipes
Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
Hi! This sounds amazing but there is no recipe card or ingredient amounts on the page even though it says to see recipe card for amounts. I can’t wait to try this recipe.
Hi Suzanne,
Thanks for reaching out! There was a glitch affecting the recipe card on the page, but it’s been fixed now. You should be able to see all the ingredient amounts and instructions. Can’t wait for you to try the recipe!
Thank you so much! One more question. How much turmeric do you add?
Hi Suzanne!
Thank you for your question! I usually add about 2-3 grams of turmeric to my recipes, depending on how potent it is—a little goes a long way! That’s roughly equivalent to half a teaspoon to three-quarters of a teaspoon.