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

• Scale

• Loaf Pans

• Parchment paper

• Food thermometer

Ingredients To Feed Your Sourdough Starter

• 7 grams (1 ½ teaspoons) of sourdough starter at peak

• 42 grams (3 tablespoons) of filtered water - room temperature

• 42 grams (⅓ cup) of bread flour

Ingredients For The Dough

• 250 grams (1 cup + 1 tablespoon) of filtered water - room temperature (53%)

• 200 grams (¾ cup) of 100% pure pumpkin puree (42%)

• 20 grams (1 tablespoon) of maple syrup (4%)

• 90 grams (⅓ cup) of active sourdough starter at peak (19%)

• 472 grams (3 ¾ cups + 2 teaspoons) of bread flour (100%)

• 9 grams (1 ½ teaspoons) of sea salt (2%)

Inclusions

• 5 grams (2 teaspoons) of pumpkin spice (1%)

• 30 grams (2 tablespoons) of softened unsalted butter (6%)

• 15 grams (¾ tablespoon) of maple syrup (3%)

Instructions

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