Pumpkin Sourdough Loaf


Prep Time: 30 minutes + rising time
Cook Time: 40–45 minutes
Total Time: About 8–12 hours, depending on fermentation
Servings: 2 loaves
Category: Bread

⸻

Notes After Making

Master recipe method


Ingredients

  • 214g active sourdough starter
  • 425g pumpkin puree
  • 106g brown sugar, honey, or maple syrup
  • 64g oil
  • 380-425g warm or room-temperature water
  • 700g all-purpose flour
  • 365g whole wheat flour
  • 20g salt
  • 3 tablespoons pumpkin pie spice

Pumpkin Pie Spice Alternative

  • 4 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 2 teaspoons ground ginger

Optional Add-Ins

  • 1 cup raisins or Craisins
  • 1 cup chopped walnuts

Optional Cinnamon-Pumpkin Swirl

  • ½ cup brown sugar
  • 2 teaspoons pumpkin pie spice

⸻

Instructions

  1. In a large mixing bowl, combine the active sourdough starter, pumpkin puree, brown sugar, honey or maple syrup, oil, and 350g of the water. Mix until well combined.
  2. Add the all-purpose flour, whole wheat flour, salt and pumpkin pie spice. Mix until no dry flour remains. The dough should be soft and slightly sticky. Add the remaining water only if the dough feels too dry.
  3. Cover the bowl and let the dough rest for 30 minutes.
  4. With wet hands, stretch and fold the dough several times until the dough begins to feel smoother.
  5. Continue with a series of stretch-and-folds every 30 minutes for the first 2 hours. Cover the dough between folds.
  6. If using raisins or Craisins and walnuts, gently fold them into the dough during the second or third stretch-and-fold.
  7. Follow the master recipe method linked above in notes. 

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