Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Pumpkin Sourdough Bread with Cranberries and Pumpkin Pie Spice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 4 reviews

This Pumpkin Sourdough Bread recipe combines a tangy sourdough starter with smooth pumpkin puree and a blend of warm pumpkin pie spices to create a moist, flavorful loaf. Enhanced with brown sugar and dried cranberries, this artisan bread has a perfect balance of sweetness and spice. Baked in a cast iron dutch oven for a crisp crust and tender crumb, it’s an autumnal delight ideal for breakfast or as a snack.

  • Total Time: 12 hours 15 minutes (includes bulk fermentation and final proof)
  • Yield: 1 loaf (10 servings)

Ingredients

Dough Ingredients

  • 100 g active sourdough starter
  • 200 g pumpkin puree
  • 240 g room temperature water
  • 500 g bread flour
  • 10 g coarse kosher salt

Flavor Add-ins

  • 1/4 cup lightly packed brown sugar
  • 1/3 cup chopped dried cranberries
  • 1 1/2 tablespoon pumpkin pie spice (cinnamon, ginger, cloves, allspice)

Instructions

  1. Mix starter and liquids: Combine 100 g active sourdough starter with 240 g room temperature water and mix until mostly combined. Add 200 g pumpkin puree and stir until smooth.
  2. Add flour and rest: Incorporate 500 g bread flour until all flour is mixed in. Cover the dough and let it rest for 30 minutes.
  3. Salt and stretch & fold: Sprinkle 10 g coarse kosher salt over the dough. Perform a series of stretch and folds: with wet hands, pull a flap of dough long enough to fold over itself, fold it, rotate the bowl 90 degrees, and repeat this 4 times total. Cover and rest for 30 minutes. Repeat this stretch and fold process 3 times in total.
  4. Add sugar, cranberries, and spices: In a small bowl, combine 1/4 cup brown sugar, 1/3 cup chopped dried cranberries, and 1 1/2 tablespoons pumpkin pie spice. Sprinkle this mixture evenly over the dough and perform one last stretch and fold to incorporate. Less folding will leave visible ribbons of the mixture; more folding will homogenize the dough.
  5. Bulk ferment: Cover the dough and allow it to bulk ferment for 10 to 12 hours, or until it doubles in size.
  6. Pre-shape and proof: Turn the doubled dough onto a floured surface. Pre-shape into your desired loaf shape and place it seam side down on parchment paper. Cover and let it rise for 60 to 120 minutes until it approaches full proof.
  7. Preheat oven and Dutch oven: Place a cast iron Dutch oven into a cold oven and preheat both to 450°F (232°C) together.
  8. Score and bake covered: Once preheated, score the loaf as desired. Lift the dough by the parchment paper and carefully place it inside the hot Dutch oven. Cover and bake for 30 minutes.
  9. Bake uncovered: Remove the Dutch oven lid and continue baking for an additional 15 to 20 minutes until the crust darkens to a deep golden brown.
  10. Cool before slicing: Remove the bread from the Dutch oven and transfer to a wire cooling rack. Let cool to room temperature before slicing to allow crumb to set.

Notes

  • Use active, well-fed sourdough starter for best rise.
  • Resting the dough after mixing allows flour to hydrate, improving gluten development.
  • The stretch and fold technique improves dough strength without intense kneading.
  • Adjust bulk ferment time depending on room temperature; warmer environments may shorten the ferment.
  • Scoring the loaf allows controlled expansion and decorative appearance.
  • Use the parchment paper to easily transfer dough into the hot Dutch oven and prevent sticking.
  • Allow bread to cool fully before slicing to avoid gummy texture.
  • Author: Olivia
  • Prep Time: 25 minutes (including initial mix and stretch & fold sessions)
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/pumpkin-sourdough-bread-with-cranberries-and-pumpkin-pie-spice-recipe/