Bread that looks like autumn? Yes, please. This Pumpkin Sourdough Bread is fragrant, cozy, and naturally shaped like a pumpkin using real pumpkin purée and some simple kitchen twine. It’s soft and chewy inside, with that irresistible sourdough tang, and a deep golden crust that feels like fall wrapped up in each slice. A true celebration of the season’s restful, warm flavors.
Total Ingredient Cost: About $2.45 per loaf. A real bargain for this large artisan loaf!
Why I Love This Bread
Pumpkin and sourdough are such a dream team. They’re both a little earthy, naturally sweet, and rich with nutrients. This loaf makes the kitchen smell so delicious, even though there are no spices added, just pure pumpkin and homemade dough. And making it pumpkin-shaped? It’s adorable, fun, and perfect for gifting or holiday tables.
Why You’ll Find This Delicious
- Soft and tender crumb with a sunset-gold color
- Naturally enriched with pumpkin purée. No dairy or eggs needed
- Easy technique with simple stretch-and-folds
- Bakes into a pumpkin shape that looks bakery-level impressive
- Long cold rise = better flavor development
Ingredients in Pumpkin Sourdough Bread
Sourdough Starter: Natural yeast for rise & tang
Pumpkin Purée: Color, moisture, fall flavor
Water: Hydration for elastic dough
Salt: Flavor enhancer & adds dough strength
Unbleached All-Purpose Flour: Structure & chew
Equipment Needed
- Kitchen Scale (recommended)
- Mixing bowl & Spatula
- Banneton, dough bowl, or colander with towel
- Dutch oven or lidded baking pot
- Kitchen twine (if shaping like a pumpkin)
- Parchment paper
Prep for This Recipe
- Feed the sourdough starter 4–8 hours before using
- Have pumpkin purée at room temperature
- Cut 4 pieces of twine (18–20 inches each) if shaping like a pumpkin
How to Make Pumpkin Sourdough Loaf
Mix the dough: Add starter, pumpkin purée, water, salt, and flour to a bowl. Mix into a shaggy dough. Rest 30 minutes (autolyse).
Strengthen the dough: Perform a stretch & fold, then rest 30 minutes. Repeat this two more times (3 total).
Bulk fermentation: Let dough rise in a bowl on the counter 3–6 hours, until noticeably puffy and doubled.
Shape: Turn dough out, tuck sides into a tight round shape.
Cold proof: Place in a lightly floured banneton and cover and refrigerate overnight.
How to Shape Your Sourdough Bread Like a Pumpkin
After cold proofing and just before baking: To transform your sourdough into a cute pumpkin shape, start by soaking four 18-inch pieces of kitchen twine in a little neutral oil. This prevents the string from sticking to the finished crust. After the dough has cold-proofed overnight, keep it in the banneton or bowl and lay the oiled twine across the bottom in a crisscross pattern, forming eight equal “wedges.”
Make sure you leave enough length to wrap around and tie on top later. Place a piece of parchment and a cutting board or large plate over the banneton, then gently flip everything so the dough is now resting seam-side down on the parchment. Dust lightly with white rice flour if you’d like to highlight the score design. Tie each string just barely snug (not tight — the dough will expand!), creating eight pumpkin sections. Then score each wedge. Feel free to use the design ideas in this post or create your own festive pattern.
How to Score the Sourdough Loaf
Score each pumpkin section with a sharp blade or lame just before baking. A few gentle diagonal slashes or a simple branch-like pattern between the twine lines works beautifully, letting steam escape and creating a natural, rustic texture that enhances the pumpkin’s shape as it bakes.
Preheat & bake:
Preheat oven to 450°F (232°C) Also preheat Dutch oven or other baking dish
Transfer dough to the parchment and place in the preheated baking dish
Bake covered at 450°F (232°C) for 35 minutes.
Remove baking lid and bake an additional 20 minutes uncovered for color
Cool completely: Let the loaf cool at least 1 hour for the best texture. Carefully cut and remove twine.
Serving & Pairing Suggestions
Toasted with THIS vegan Maple Cinnamon Butter HERE
With roasted squash or creamy soups
Make fall-themed grilled cheeses or paninis
Impress your holiday guests as a table centerpiece
How to Store Pumpkin Sourdough Bread
Room temp: Wrapped in a bread bag or towel up to 3 days
Freezer: Slice and freeze in a sealed bag up to 3 months
Refresh: Warm slices in toaster for that fresh-baked feel
Tips & Tricks
Dough too sticky? Lightly wet your hands during folds.
If the pumpkin purée seems watery, reduce water by 10–20g.
For darker crust: Bake uncovered +5 minutes.
One Last Bite
This charming Pumpkin Sourdough Loaf transforms simple pantry ingredients into a seasonal showpiece. Real pumpkin gives flavor and softness, long fermentation develops depth, and the pumpkin shape? Pure fall joy. Whether for gifting, gatherings, or your own cozy kitchen moments — this loaf embodies autumn comfort in every slice.
Pumpkin Sourdough Bread
This festive pumpkin sourdough loaf is big, bold, and beautifully shaped like a real pumpkin. Subtly sweet with cozy fall flavors, it’s the perfect show-stopping centerpiece for autumn gatherings and holiday meals.
Ingredients
- 150 g active sourdough starter (¾ cup) $0.30
- 375 g water (1 ⅔ cups)
- 14 g sea salt (2 ¼ tsp) $0.05
- 250 g pumpkin purée (1 cup) $0.80 (canned)
- 300 g whole wheat flour (2 ⅓ cups) $0.75
- 300 g unbleached all-purpose flour (2 ⅓ cups) $0.55
- spray oil (optional)
Instructions
- Mix the Dough: In a large bowl, combine the sourdough starter, water, pumpkin purée, whole wheat flour, all-purpose flour, and salt until a shaggy dough forms. Cover and rest 30 minutes.
- Stretch & Fold – Round 1: With wet hands, stretch one side of the dough up and fold it over itself. Rotate the bowl and repeat 3–4 times. Cover and rest 30 minutes.
- Stretch & Fold – Round 2: Repeat the stretch and fold technique. Cover and rest 30 minutes.
- Stretch & Fold – Round 3: Repeat one more time. The dough should feel smoother and more elastic. Cover and let rise at room temperature 3–6 hours, or until puffy and about 50% larger.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Tuck edges underneath to form a tight ball.
- Banneton Proof: Place dough seam-side up in a floured banneton (or cloth-lined strainer).
- Cold Ferment: Cover and refrigerate overnight, 8–14 hours.
- Tie the Pumpkin Shape: Cut four 24" pieces of kitchen twine and lightly oil them. Lay the twine in a crisscross on the bottom of the banneton. Using a board or large plate to assist, flip the dough onto parchment seam-side down, and lightly dust with rice flour if desired. Tie the strings gently to form eight pumpkin sections, then score each one with your chosen design.
- Bake Covered: Preheat oven and Dutch oven to 450°F (232°C). Carefully place dough (on parchment) into Dutch oven. Cover and bake 55 minutes.
- Finish Baking Uncovered: Remove lid and bake 15–20 minutes more, until deep golden brown.
- Cool Completely: Remove twine carefully and cool loaf fully on a wire rack before slicing.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 120Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 1gSodium: 250mgCarbohydrates: 23gFiber: 1gSugar: 0gProtein: 3g
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.