Name: Pumpkin Sourdough Bread with Cranberries and Pumpkin Pie Spice Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 12 h 15 min
Cuisine: American
Ingredients: 100 g active sourdough starter; 200 g pumpkin puree; 240 g room temperature water; 500 g bread flour; 10 g coarse kosher salt; 1/4 cup lightly packed brown sugar; 1/3 cup chopped dried cranberries; 1 1/2 tablespoon pumpkin pie spice (cinnamon, ginger, cloves, allspice)

Jump to Recipe· 4.1 from 4 reviews

I absolutely love sharing my Pumpkin Sourdough Bread with Cranberries and Pumpkin Pie Spice Recipe because it combines everything I adore about fall baking into one beautiful loaf. This bread is not only packed with cozy autumn flavors, thanks to the pumpkin puree and warming spices, but it also boasts the tangy depth of a well-fermented sourdough. The bursts of tart dried cranberries throughout make every bite exciting and unique. I find this bread perfect for morning toast slathered with butter or as a delightful accompaniment to a holiday meal, and I am always excited to share it with friends and family.

Why You’ll Love This Pumpkin Sourdough Bread with Cranberries and Pumpkin Pie Spice Recipe

What makes this recipe so special to me is how it marries the rustic charm of sourdough with the luscious, spiced sweetness of pumpkin and cranberries. The sourdough starter gives the bread a subtle tang and incredible texture, while the pumpkin puree adds moisture and a natural orange hue that makes the loaf simply stunning. The pumpkin pie spice blend — with its warm cinnamon, ginger, clove, and allspice — elevates it into a loaf that tastes like a cozy autumn hug in bread form. Holding a slice in my hand, I feel like I’m biting into fall itself.

Aside from its inspiring flavors, I appreciate how approachable this bread is, even if you’re relatively new to sourdough baking. The recipe’s process encourages patience and love, especially with the gentle stretch-and-fold technique and the long fermentation times that develop amazing texture and flavor without rushing. It’s perfect for holiday brunches, a special weekend breakfast, or just a decadent snack with tea. This pumpkin sourdough really stands out because it’s flavorful yet not overwhelming, wholesome yet indulgent, and best of all, it’s thrilling to watch it rise and bloom during baking.

Ingredients You’ll Need

An overhead view of eight bowls arranged on a white marbled surface, each containing different ingredients for baking. The largest white bowl at the top left is filled with pale flour. To its right is a tall white glass filled with clear water. Below the water, a medium white bowl holds bright orange mashed sweet potatoes with a soft, slightly textured look. To the left of the sweet potatoes, a small white bowl contains dark brown packed brown sugar with a crumbly texture. Below these, a small white bowl is filled with dark red beet pieces that look soft and uneven. To the right, a tiny clear bowl holds white granulated sugar. At the bottom left, a round bowl with a grayish dough ball is smooth and pale. Finally, a small clear bowl to the right contains fine brown cinnamon powder. All containers are neatly placed on the uniform white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a vital role in building the perfect loaf — from texture and rise to flavor and aroma. The combination is simple, but together they create that delightful pumpkin sourdough experience I love.

Active sourdough starter: This is the heart of the bread, providing the natural yeast and wild fermentation that gives sourdough its signature tang and great crumb.
Pumpkin puree: Adds moisture, subtle sweetness, and that classic deep orange color, making the bread wonderfully tender and vibrant.
Room temperature water: Helps hydrate the dough evenly and activates the flour and starter for a perfect rise without shocking the yeast.
Bread flour: Offers the strong protein content necessary for great gluten development and structure.
Coarse kosher salt: Enhances all the flavors and controls yeast activity for balanced fermentation.
Brown sugar: Adds a gentle caramel sweetness that complements the pumpkin and cranberries beautifully.
Dried cranberries: Provide bursts of tartness and chewy texture, creating exciting pockets of flavor throughout.
Pumpkin pie spice blend: A fragrant mix of cinnamon, ginger, cloves, and allspice that perfumes the dough with warm, nostalgic notes.

Directions

Step 1: In a large mixing bowl, combine 100g of your active sourdough starter with 240g of room temperature water, stirring gently until mostly combined. Then add in 200g of pumpkin puree, mixing until the batter is smooth and uniform. Next, add 500g of bread flour all at once, stirring with a spatula or your hand until all the flour is hydrated and incorporated. Cover the bowl loosely and let it rest for 30 minutes—this autolyse step is key for gluten development.

Step 2: Sprinkle 10g of coarse kosher salt over the dough’s surface. Wet your hands to prevent sticking and perform a series of stretch and folds: grab one side of the dough, stretch it gently until elongated, then fold it over itself. Rotate the bowl 90 degrees and repeat this process until you’ve stretched and folded four times around. Cover again and let rest for 30 minutes. Repeat this stretch and fold routine two more times over the next hour and a half, for a total of three sets.

Step 3: In a small bowl, mix together 1/4 cup brown sugar, 1/3 cup chopped dried cranberries, and 1 1/2 tablespoons pumpkin pie spice. Sprinkle this over the dough and complete one final stretch and fold to gently incorporate the mixture. For the prettiest marbled effect, avoid over-folding the cranberries and spices; fewer folds mean lovely ribbons of color.

Step 4: Cover the dough tightly and let it bulk ferment at room temperature for 10 to 12 hours, or until it has nearly doubled in size and looks bubbly and airy on the surface.

Step 5: Turn the dough out onto a floured surface and pre-shape it into your desired loaf shape, whether round or oval. Place it seam side down on a sheet of parchment paper, cover, and let it proof for 60 to 120 minutes, until it has puffed up nicely but not completely doubled again.

Step 6: While the dough is finishing its final rise, place your cast iron Dutch oven with its lid into a cold oven and preheat both to 450°F (230°C). This step ensures the pot is scorching hot for a great oven spring.

Step 7: When ready, carefully score the surface of your loaf with a sharp blade or bread lame—this allows the bread to expand gracefully during baking. Using the parchment paper as handles, lift and lower the dough into the hot Dutch oven.

Step 8: Cover the pot and bake at 450°F for 30 minutes, trapping steam that helps create an impressive crust.

Step 9: Remove the lid and bake for another 15 to 20 minutes, or until the crust is deeply browned and the loaf sounds hollow when tapped.

Step 10: Carefully remove the bread from the Dutch oven and transfer it to a wire cooling rack. Let it cool completely to room temperature before slicing to ensure a perfect crumb and prevent gumminess.

Servings and Timing

This Pumpkin Sourdough Bread with Cranberries and Pumpkin Pie Spice Recipe yields about 10 generous servings, perfect for sharing with family or friends. The active prep time is around 20 minutes spread in parts, but because of fermentation and resting, the total time extends to roughly 11 to 13 hours. This includes 30 minutes for initial dough rest, 1.5 hours for stretch and folds, up to 12 hours of bulk fermentation, and 1 to 2 hours for final proofing. Baking takes approximately 45 to 50 minutes, plus cooling time before serving.

How to Serve This Pumpkin Sourdough Bread with Cranberries and Pumpkin Pie Spice Recipe

A large round loaf of bread with a golden-brown crust sits inside a white pot lined with crinkled parchment paper. The bread’s surface shows rough, textured areas with darker, slightly burnt spots and swirl patterns that suggest cinnamon or spices inside. The edges of the parchment paper are folded over the pot's sides, and the pot has bright red handles. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve this pumpkin sourdough bread, I like to slice it fairly thick and offer it slightly toasted to bring out the warmth of the spices and soften the crumb just a bit. A generous smear of whipped cinnamon butter or cream cheese is my absolute favorite—this combo elevates the natural sweetness and creates a creamy, comforting bite. It also pairs wonderfully alongside a bowl of autumn soup, like roasted butternut squash or spiced carrot ginger, making it perfect for a cozy fall lunch or dinner.

For a festive touch, I sometimes sprinkle extra dried cranberries on top of the butter or add a drizzle of honey over toasted slices. Presentation-wise, I arrange the bread slices on a rustic wooden board surrounded by fresh cranberries and cinnamon sticks, which always delights guests. This bread also makes an excellent gift when wrapped in parchment with a tied ribbon—perfect for holiday giving or potlucks.

In terms of beverages, I love pairing this bread with a warm chai latte or a spiced apple cider to amplify those cozy fall flavors. For adult gatherings, a glass of medium-bodied red wine such as Pinot Noir or a pumpkin spice cocktail complements the bread’s spice profile beautifully. This bread is wonderful served warm or at room temperature, but I avoid chilling it since that sometimes makes the crumb denser.

Variations

Over time, I’ve played around with this Pumpkin Sourdough Bread with Cranberries and Pumpkin Pie Spice Recipe to suit different tastes and dietary needs. If you’re looking for a nuttier profile, adding toasted pecans or walnuts instead of or alongside dried cranberries creates fantastic texture and richness. For a sweeter, dessert-like loaf, I sometimes swap brown sugar for maple syrup or honey, which blends beautifully with pumpkin flavors.

If you’re avoiding gluten, you can experiment with gluten-free sourdough starters and suitable flour blends, although the texture will be different and require some adjustments in hydration and timing. For a vegan twist, all the ingredients here are naturally plant-based, so just be sure your sourdough starter doesn’t contain any dairy-based additives. You might also try different spice blends—adding nutmeg or a pinch of cardamom for a more exotic twist can be delightful.

Cooking method-wise, while I love baking in a Dutch oven for that perfect crust, you can also bake this bread on a baking stone with a separate tray of water in the oven for steam. Or if you want a fuss-free option, shaping the dough into rolls and baking them individually works great and shortens bake time nicely.

Storage and Reheating

Storing Leftovers

I like to keep leftover pumpkin sourdough bread in an airtight container or wrapped tightly in foil or beeswax wrap at room temperature. This helps maintain the moisture and prevents the crust from becoming too hard. Stored this way, the bread stays fresh for about 3 to 4 days, though it’s usually eaten far quicker because it’s so delicious.

Freezing

This bread freezes wonderfully, which is great if you want to make extra or save some for later. To freeze, slice the bread and wrap individual slices or the whole loaf tightly in plastic wrap followed by aluminum foil or a freezer bag. Frozen bread keeps well for up to 3 months. When you want to enjoy it, just thaw overnight at room temperature.

Reheating

To restore that fresh-baked feel, I recommend reheating slices in a toaster or toaster oven until lightly crisp and warm throughout. Alternatively, you can reheat the whole loaf in a conventional oven at 350°F for 10 to 15 minutes, loosely covered with foil to avoid over-browning. Avoid microwaving if you can, as it tends to make the bread chewy or gummy rather than crisp and soft. Reheating this way brings back the inviting aromas and soft crumb that make this sourdough truly comforting.

FAQs

Can I use canned pumpkin puree in this Pumpkin Sourdough Bread with Cranberries and Pumpkin Pie Spice Recipe?

Absolutely! Canned pumpkin puree works perfectly and adds consistent moisture and flavor. Just be sure to use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices that might affect the dough.

How active does my sourdough starter need to be before using it in this recipe?

Your starter should be bubbly and have at least doubled in size after its last feeding to ensure it’s active enough to leaven the bread. This provides the right rise and sour tang essential to this recipe’s flavor.

Can I substitute fresh cranberries instead of dried ones?

You can, but fresh cranberries release more moisture and might affect the dough’s hydration and texture. If using fresh, I recommend finely chopping them and reducing the water slightly or adding a bit more flour during mixing.

Is it necessary to bake this bread in a Dutch oven?

While using a Dutch oven enhances crust and oven spring by trapping steam, you can bake the bread on a baking sheet with a pan of water in the oven to create steam. The crust might be slightly different, but the bread will still be delicious.

How long can I keep this bread at room temperature before it goes stale?

This bread stays fresh for up to 4 days at room temperature when stored properly in an airtight container or wrapped. After that, it may start to dry out or harden, but can still be refreshed by toasting or reheating gently.

Conclusion

I’m so thrilled to share my Pumpkin Sourdough Bread with Cranberries and Pumpkin Pie Spice Recipe with you because it captures the essence of the season in every slice. Whether you’re a sourdough pro or just beginning your baking journey, this loaf offers a wonderful balance of flavors, textures, and that cozy autumn feeling. Give it a try in your kitchen—I promise it will become one of your favorite breads to bake and share!