Pumpkin Spice Sourdough Loaf

Name: Pumpkin Spice Sourdough Loaf
Prep time: 10 min
Cook time: 30 min
Total time: 4 h 40 min
Yield: 12
Ingredients: 150 g Active Starter; 350 g Water; 150 g Pumpkin Puree; 30 g Brown Sugar; 500 g Flour; 10 g Salt; 2 g Pumpkin Pie Spice; 1 Cup Sugar; 1 Tbsp Cinnamon

Kristin McConnell November 18, 2024

This fun, pumpkin-shaped, sourdough bread is sweet. It’s great for fall holidays and get-togethers. Not only is it beautiful, but it's also delicious.

Jump To Recipe Print Recipe

This fun, pumpkin-shaped, sourdough bread is sweet. It’s great for fall holidays and get-togethers. Not only is it beautiful, but it’s also delicious.

Pumpkin Spice Sourdough Loaf

Author: Kristin McConnell Cooking Method: Baking Courses: Dessert, Sourdough

Print Recipe

Pin Recipe

Prep Time 10 mins Cook Time 30 mins Rest Time 4 hrs Total Time 4 hrs 40 mins Difficulty: Intermediate Cooking Temp: 450 °F Servings: 12 Best Season: Fall Dietary:

G Gluten Free

Ingredients

Scale

150 g Active Starter

350 g Water

150 g Pumpkin Puree (excess moisture squeezed out)

30 g Brown Sugar

500 g Flour

10 g Salt

2 g Pumpkin Pie Spice

Cinnamons Sugar Swirl

1 Cup Sugar

1 Tbsp Cinnamon

Instructions

Mix dough do the first stretch and fold after 30 minutes. Completed 2-3 more sets of stretch and fold each 1 hour apart.
Leave on the counter to complete bulk fermentation. Dump the dough out for preshaping—bench rest.
Final shaping into the proofing basket. Proof
30-60 minutes on the counter or overnight in the fridge.
Add in 3/4 of the cinnamon sugar, fold up, and add the other 1/4 of the cinnamon sugar mixture. Roll up completely, and shape it into a ball.
Flip over your dough and place it into your banneton or small bowl. Place four 18” pieces of oiled kitchen twine on top of your loaf.
Place a piece of parchment paper on top of your banneton and flip over, so the twine is on the bottom. Tie the twine together in the correct places, and cut the extra off. Dust with flour and do your scoring.
Pull out your dutch oven, remove lid, and place the parchment with your pumpkin loaf in the dutch oven. Put the lid on and stick in the oven for 20 mins. Turn down oven to 450 remove dutch oven lid and bake for another 5-10 mins. Because there’s sugar in this loaf, you might find it burns easier, so watch it carefully!
Remove from oven, and pull out loaves with the parchment. Place on a rack to cool for 30-60 mins before removing the twine. Place a cinnamon stick on the top of your loaf.
Wait 1.5-2 hours to cool on a wire rack and enjoy!

Nutrition Facts

Servings 12

Amount Per Serving
Calories 175kcal

% Daily Value *
Total Fat 0.77g2%
Saturated Fat 0.13g1%
Sodium 326mg14%
Potassium 66mg2%
Total Carbohydrate 35g12%
Sugars 2g
Protein 5g10%

Vitamin A 1557 IU
Calcium 13 mg
Iron 0.57 mg
Vitamin E 0.28 IU
Vitamin K 1 mcg
Folate 15 mcg
Magnesium 13 mmol
Zinc 0.38 mcg
Copper 0.09 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Sourdough, Pumpkin, Pumpkin Spice

File under fall gluten free pumpkin pumpkin sourdough scoring pumpkin spice sourdough

Recipe Card powered by

Pumpkin Spice Sourdough Loaf