Pumpkin Cranberry Sourdough Bread with Pumpkin Pie Spice Recipe
This Pumpkin Sourdough Bread recipe combines the tangy flavor of active sourdough starter with seasonal pumpkin puree and warm pumpkin pie spices. Enhanced with dried cranberries and brown sugar, this loaf offers a unique, slightly sweet twist on traditional sourdough bread. Baked in a cast iron Dutch oven for a crusty exterior and soft, flavorful crumb, it’s perfect for autumn breakfasts or cozy snacks.
- Prep Time: 45 minutes (including mixing, autolyse, and stretch & folds)
- Cook Time: 45-50 minutes
- Total Time: 12-13 hours 15 minutes (including long bulk fermentation and proofing)
- Yield: One 1.5 to 2-pound loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Starter & Liquid
- 100 g active sourdough starter
- 240 g room temperature water
- 200 g pumpkin puree
Dry Ingredients
- 500 g bread flour
- 10 g coarse kosher salt
- 1/4 cup lightly packed brown sugar
- 1 1/2 tablespoon pumpkin pie spice
Add-ins
- 1/3 cup chopped dried cranberries
Instructions
- Mix Starter and Liquids: Combine 100 g of active sourdough starter with 240 g of room temperature water and mix until mostly combined. Stir in 200 g of pumpkin puree until the mixture is smooth.
- Add Flour and Autolyse: Add 500 g of bread flour to the liquid mixture, mixing thoroughly until no flour remains. Cover the bowl and let the dough rest for 30 minutes to hydrate the flour and begin gluten development.
- Incorporate Salt and First Stretch & Fold: Sprinkle 10 g of coarse kosher salt over the dough. With wet hands, perform a series of stretch and fold movements by pulling a flap of dough until it stretches and folding it over itself, rotating the bowl 90 degrees, and repeating this action 4 times total. Cover and rest for 30 minutes.
- Repeat Stretch & Folds: Repeat the stretch and fold process three times at 30-minute intervals to develop structure and strength in the dough.
- Add Sugar, Cranberries, and Spice: 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 perform one final stretch and fold to incorporate the additions. Incorporate gently for ribboned effect or more thoroughly for even distribution.
- Bulk Fermentation: Cover the dough and allow it to bulk ferment for 10-12 hours, or until it has doubled in size.
- Pre-shape and Final Proof: Turn the doubled dough onto a floured surface and shape it into your desired loaf shape. Place it seam side down on a piece of parchment paper. Cover and let it rise for 60 to 120 minutes until nearly doubled.
- Preheat Oven with Dutch Oven: Place a cast iron Dutch oven in a cold oven and preheat both to 450°F (232°C).
- Score and Bake: Once preheated, score the surface of the loaf as desired. Using the parchment paper as handles, carefully transfer the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
- Finish Baking: Remove the lid from the Dutch oven and continue baking the bread for an additional 15-20 minutes, or until the crust is deeply browned and crisp.
- Cool Before Slicing: Remove the bread from the Dutch oven and transfer it to a wire rack. Allow it to cool completely to room temperature before slicing to ensure proper crumb development.
Notes
- Using a lamp or keeping your screen on prevents interruption during fermentation timing.
- Hydrating the flour with the autolyse step improves dough texture and gluten formation.
- Stretch and fold technique helps develop gluten strength without kneading.
- Bulk fermentation times may vary depending on ambient temperature and starter activity.
- Scoring allows for controlled expansion and gives a decorative crust pattern.
- Cooling fully before slicing prevents gummy texture inside the bread.
