Pumpkin Spice Sourdough Bread

A cozy pumpkin sourdough loaf swirled with maple and pumpkin spice, perfect for Fall.

Fall begs for bread scented with pumpkin and spice. This sourdough loaf brings together silky pumpkin purée, a touch of maple sweetness, and a swirl of pumpkin spiced butter for the ultimate seasonal bake. It’s soft, fragrant, and it balances cozy sweetness with the gentle tang of sourdough.

You can bake it using my viral Two Pan Method, or you could use a Dutch oven if you have one.

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Equipment Needed

• Mixer (use code Maria to get $20 off and free shipping)

• Scale or cups and tablespoons set

• Large bowl

• Loaf Pans

• Parchment paper

• Food thermometer

• Silicon oven gloves (use code Maria15 to get 15% off)

Ingredients To Feed Your Sourdough Starter

• 6 g (about 1 tsp) sourdough starter at peak

  • You can buy some of mine here

• 38 g (2 ½ tbsp) filtered water – room temperature

• 38 g (¼ cup + 2 tsp) bread flour

Ingredients For The Dough (Updated to make a 900 g loaf)

• 220 g (~1 cup) filtered water – 48%

• 103 g (~½ cup or ~ ¼ of a can) pumpkin puree – 22%

• 18 g (~1 tbsp) maple syrup – 4%

• 90 g (~1/3 cup) active sourdough starter at peak – 20%

• 460 g (~3 ⅔ cups + 1 tbsp) bread flour – 100%

• 9 g (~1 ½ tsp) sea salt – 2%

Note that about 90% of the pumpkin puree is water content, so this recipe is about 71% hydration

Inclusions

• 2 grams (1 teaspoons) of pumpkin spice

• 15 grams (2 tablespoons) of softened unsalted butter

• 5 grams (¾ tablespoon) of maple syrup

Instructions

Mix starter, water, pumpkin, maple syrup, flour + salt. Rest 30 min.
Do 3–4 coil folds every 30 min.
Finish bulk ferment.
Pre-shape, rest 30 min.
Spread pumpkin-spice butter on dough, roll into loaf pan.
Counter proof or cold proof.
Preheat oven to 450°F, score, bake 30 min covered + 10–15 min uncovered.
Cool 3–4 hrs before slicing.

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