Name: Pumpkin Cranberry Sourdough Bread with Pumpkin Pie Spice Recipe
Prep time: 45 min
Cook time: PT-497867H11M32S
Total time: PT-497867H11M32S
Cuisine: American
Ingredients: 100 g active sourdough starter; 240 g room temperature water; 200 g pumpkin puree; 500 g bread flour; 10 g coarse kosher salt; 1/4 cup lightly packed brown sugar; 1 1/2 tablespoon pumpkin pie spice; 1/3 cup chopped dried cranberries

Jump to Recipe· 3.8 from 11 reviews

I am so excited to share my favorite cozy autumn treat with you: this Pumpkin Cranberry Sourdough Bread with Pumpkin Pie Spice Recipe. It perfectly marries the comforting tang of sourdough with the warmth of pumpkin pie spices and the sweet tartness of dried cranberries, delivering a loaf that’s as beautiful as it is delicious. I love the way this bread has a tender crumb with bursts of cranberry, the pumpkin puree adds moisture and earthy flavor, and that subtle spice blend gives it a festive flair that feels just right for the season.

Why You’ll Love This Pumpkin Cranberry Sourdough Bread with Pumpkin Pie Spice Recipe

What truly makes this pumpkin cranberry sourdough remarkable to me is its harmonious flavor profile. The gentle tang from the sourdough starter balances beautifully with the sweetness of pumpkin and brown sugar, while the pumpkin pie spice adds that perfect pinch of warming spice notes like cinnamon and nutmeg. Those chewy dried cranberries surprise you with little pockets of tartness in every bite. It’s like biting into fall itself, wrapped up in a crusty, golden loaf.

Aside from its incredible taste, I love how approachable this recipe is. You don’t need to be an expert baker to make it shine. The process uses simple techniques like stretching and folding the dough, and the resting times give you the flexibility to fit baking around your day. Plus, the final product is stunning—perfect for sharing with friends or family during cozy dinners, seasonal brunches, or holiday celebrations. This recipe’s unique blend of sourdough tradition with autumnal flavors is exactly why I keep coming back to it.

Ingredients You’ll Need

The image shows eight small bowls of ingredients arranged on a white marbled surface. Starting from the top left, there is a large white bowl full of pale, loose bread flour. Next to it on the right is a tall clear glass with transparent water inside. Below the flour is a small clear bowl with brown sugar that looks soft and grainy. To its right is a metallic bowl filled with smooth, bright orange pumpkin puree. Below the brown sugar bowl is a small white bowl with dark red dried cranberries that look wrinkled and chewy. To the right of the cranberries is a small clear bowl with coarse white salt. Below the cranberries is a metallic bowl with pale, bubbly sourdough starter. At the bottom right is a small clear bowl filled with rich, brown pumpkin pie spice powder. Each ingredient is clearly labeled with black text. The image is clean, bright, and simple. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Pumpkin Cranberry Sourdough Bread with Pumpkin Pie Spice Recipe plays a crucial role, from the tang of the sourdough starter and the moisture of pumpkin puree to the sweet burst of cranberries and aromatic spices. These simple ingredients come together to create not only incredible flavors but also the perfect texture and inviting color of the bread.

100 g active sourdough starter: This is your natural leavening agent, giving the bread its characteristic tang and airy crumb.
200 g pumpkin puree: Adds moisture, color, and subtle earthiness that makes this loaf seasonally special.
240 g room temperature water: Hydrates the dough, helping to develop gluten and a tender crumb.
500 g bread flour: Provides structure and chew, essential for that classic sourdough crust and texture.
10 g coarse kosher salt: Enhances all the flavors and controls fermentation during dough development.
1/4 cup lightly packed brown sugar: Adds a gentle sweetness and helps the bread caramelize during baking.
1/3 cup chopped dried cranberries: Provides pops of tart flavor and a delightful chewy texture.
1 1/2 tablespoons pumpkin pie spice: Brings a cozy blend of warm spices that tie all the flavors together beautifully.

Directions

Step 1: In a large mixing bowl, combine your 100 g active sourdough starter with 240 g room temperature water, stirring until mostly combined. Then add the 200 g pumpkin puree, mixing until the mixture becomes smooth and uniform.

Step 2: Add the 500 g bread flour to the wet ingredients and mix until all the flour is fully incorporated. Once combined, cover the bowl and let the dough rest for 30 minutes. This autolyse period hydrates the flour and helps develop gluten.

Step 3: Sprinkle 10 g coarse kosher salt evenly over the dough. With wet hands, perform a series of stretch and folds: gently grab one side of the dough, stretch it until it creates a flap, then fold it over itself. Rotate the bowl 90 degrees and repeat this 4 times total. Cover the dough and rest for another 30 minutes.

Step 4: Repeat the stretch and fold process three times in total, spacing each session by 30 minutes. This technique strengthens the dough and creates a great structure for rise and crumb.

Step 5: 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 over the dough, then do one final stretch and fold to incorporate it. For ribbon-like cranberry swirls, fold in gently; for a more blended flavor, fold thoroughly.

Step 6: Cover the dough and allow it to bulk ferment for 10 to 12 hours, or until it doubles in size. This slow fermentation develops the flavor beautifully.

Step 7: When doubled, turn the dough out onto a floured surface and pre-shape it into your preferred loaf shape. Place it seam side down on parchment paper, cover, and let it rise for another 1 to 2 hours.

Step 8: Meanwhile, place a cast iron Dutch oven into your cold oven and preheat both at 450°F. This ensures the Dutch oven is hot and ready for baking.

Step 9: Score the top of the loaf with your preferred pattern. Using the parchment paper as handles, carefully transfer the dough into the preheated Dutch oven.

Step 10: Bake covered at 450°F for 30 minutes to trap steam, then remove the lid and bake an additional 15 to 20 minutes until the crust is dark golden and crisp.

Step 11: Once baked, carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely at room temperature before slicing. This resting time ensures the crumb sets perfectly.

Servings and Timing

This recipe makes one generous loaf, enough to serve about 8 to 10 people depending on slice thickness. The prep time, including mixing and folding, takes about 45 minutes spread throughout the process. Bulk fermentation requires 10 to 12 hours, which you can do overnight for convenience. The final rise is 1 to 2 hours, and baking takes approximately 45 to 50 minutes. Don’t forget the cooling time of at least one hour before cutting, so the crumb texture is optimal.

How to Serve This Pumpkin Cranberry Sourdough Bread with Pumpkin Pie Spice Recipe

A round golden-brown bread loaf with a crispy, uneven crust sits inside a white pot lined with crumpled parchment paper. The bread shows a darker toasted patch on one side and has a textured surface with a mix of light and dark brown swirls. The pot has bright red handles, contrasting with the white parchment and the bread. This whole setup is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve this pumpkin cranberry sourdough, I love to slice it thick and warm it lightly so the crust stays crisp and the crumb is soft and comforting. It pairs beautifully with creamy cheeses like brie or mascarpone, which mellow out the subtle spices and tang. For a sweet touch, spreading a little honey or cinnamon butter elevates each bite. I often bring it to brunch alongside pumpkin spice lattes or hot apple cider, making it a seasonal crowd-pleaser.

For a savory pairing, it’s wonderful alongside a hearty pumpkin soup or a roasted butternut squash salad—both highlights of fall flavors that complement the bread’s complexity. If you’re serving at a holiday gathering, presenting the loaf whole with a knife for guests to slice themselves adds an interactive and welcoming vibe. Garnishing with a few fresh cranberries or a sprinkle of cinnamon sugar on top before serving also makes it visually inviting.

If you’re looking for beverage pairings, I’m a big fan of a crisp dry white wine like Sauvignon Blanc or a light, spicy cocktail such as a cinnamon-spiced whiskey sour. For non-alcoholic options, chai tea or sparkling cranberry juice bring out the bread’s spices and fruit notes beautifully. I recommend serving the bread at room temperature or slightly warmed, as chilling dulls the delicate pumpkin and spice flavors.

Variations

One of my favorite parts about this Pumpkin Cranberry Sourdough Bread with Pumpkin Pie Spice Recipe is how versatile it is. If you want to switch things up, consider swapping dried cranberries for dried cherries or blueberries for a different tartness profile. You can also play with the spices—adding a pinch of ground cloves or cardamom can give it an even more festive aroma.

If you’re catering to dietary needs, you can try using a gluten-free flour blend designed for bread baking, though results may vary and you’ll likely need additional binding agents like xanthan gum. A vegan version is easy as well—just ensure your sourdough starter is maintained without animal products and replace brown sugar with coconut sugar or maple syrup if you prefer. For an extra moist crumb, you can replace some of the water with a little apple cider or buttermilk (vegan alternatives as needed) for a tangy twist.

In terms of cooking methods, while I love the Dutch oven’s steamy environment for crust development, you can also bake this loaf on a pizza stone with a pan of water on the lower rack to mimic steam. For a different shape, try free-form boule or a batard, adjusting rise times slightly. Every variation lets you put your own spin on this delightful recipe.

Storage and Reheating

Storing Leftovers

To keep your pumpkin cranberry sourdough fresh, I recommend storing the leftover bread at room temperature in a paper bag or wrapped loosely in a kitchen towel to maintain the crust’s texture while preventing it from drying out. If you want to keep it longer than two days, place it in an airtight container or a sealed plastic bag to retain moisture. Stored properly, it should stay delicious for up to 4 days.

Freezing

This bread freezes exceptionally well, which is great when you want to make it ahead or preserve leftovers. Slice your cooled loaf first, then wrap slices tightly in plastic wrap followed by aluminum foil or place them in a heavy-duty freezer bag. This double wrap helps prevent freezer burn and preserves flavor. Frozen slices keep their quality for up to 3 months and can be thawed overnight in the refrigerator or at room temperature for a couple of hours.

Reheating

The best way I’ve found to reheat this sourdough is to warm slices in a toaster oven or conventional oven set to 350°F for about 5 to 8 minutes. This refreshes the crust and brings back the bread’s tender crumb texture. Avoid microwaving if possible, as it can make the bread tough or gummy. If you want to add extra moisture during reheating, sprinkle a few drops of water on the crust before placing it in the oven, then cover loosely with foil for the first few minutes.

FAQs

Can I use canned pumpkin puree for this Pumpkin Cranberry Sourdough Bread with Pumpkin Pie Spice Recipe?

Absolutely! Canned pumpkin puree works perfectly and is my go-to for convenience and consistency. Just be sure it’s 100% pumpkin and not pumpkin pie filling, which contains added sugars and spices that could alter the dough.

What if I don’t have a Dutch oven? Can I still make this bread?

Yes! You can bake the loaf on a preheated baking stone or heavy baking sheet with a small pan of boiling water placed on the oven floor to create steam. This method won’t trap steam as tightly as a Dutch oven but still helps develop a nice crust.

How do I know when the bread is done baking?

The crust should be a deep golden brown, and the loaf will sound hollow when tapped on the bottom. An internal temperature around 200°F (93°C) also indicates it’s fully baked. It’s important to let the loaf cool fully before slicing to finish the cooking process inside.

Can I add nuts or seeds to the dough for extra texture?

Definitely! Chopped pecans, walnuts, or pumpkin seeds can be folded into the dough along with the cranberries and spices. I suggest toasting the nuts lightly beforehand to boost their flavor and add a wonderful crunch.

How do I maintain my sourdough starter to bake this bread regularly?

Keeping a healthy sourdough starter involves regular feedings with flour and water, ideally at room temperature if you bake often. If you bake less frequently, storing the starter in the refrigerator and feeding weekly works well. Before baking, refresh it with a couple feedings at room temperature to achieve a bubbly, active starter as called for in the recipe.

Conclusion

I can’t recommend this Pumpkin Cranberry Sourdough Bread with Pumpkin Pie Spice Recipe enough if you’re craving a loaf that’s bursting with autumnal flavor, impressive yet simple to make, and perfect for sharing with loved ones. Each slice offers a little taste of fall magic, made even better when baked with a little patience and a lot of love. Give it a try, and I’m sure it’ll become a treasured part of your seasonal baking repertoire!