This Pumpkin Shaped Sourdough Bread combines pumpkin puree and warm pumpkin spice in a soft, crusty loaf that’s perfect for fall. Learn how to shape your sourdough into a festive pumpkin for the ultimate fall bread!
I made my first pumpkin shaped loaf two years ago, and it was actually my first time experimenting with any kind of sourdough shaping technique. I loved it so much that it inspired me to create a pumpkin spice-flavored loaf and share it here on the blog.
Now, I make at least one of these every fall, and since it’s been two years, I figured it was time to give the recipe a little refresh.
I’ve learned a lot about sourdough since I first published this recipe, including that cinnamon can interfere with fermentation. So instead of mixing the pumpkin pie spice directly into the dough, I now combine it with a little sugar and flour and add it during shaping. This creates a beautiful pumpkin spice swirl throughout the loaf while keeping the dough happy. A little brown sugar in the dough adds extra sweetness and flavor, too.
I brought this pumpkin sourdough bread to some friends, and they all raved about how delicious it was with cream cheese and butter.
I hope you give it a try and love it as much as I do!
Can't get enough sourdough pumpkin recipes? Try my sourdough pumpkin focaccia, cinnamon rolls, chocolate chip cookies, pumpkin cream cheese bread, or pumpkin pancakes.
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Use a strong, active sourdough starter for the best rise. The pumpkin puree makes this a slightly heavier dough, so a healthy starter is especially important.
- Pumpkin Puree- Pumpkin puree adds moisture and gives the bread its beautiful orange color. Use plain pumpkin puree, not pumpkin pie filling.
- Pumpkin Pie Spice- Adds warm fall flavor with spices like cinnamon, nutmeg, ginger, and cloves. Adjust the amount to taste or use your own pumpkin pie spice blend.
- Brown Sugar- A little in the dough adds sweetness and flavor, and helps with fermentation.
- Granulated Sugar- Adds sweetness to the pumpkin spice filling. You can increase it to ¼ cup for a sweeter loaf or substitute brown sugar for a deeper, more caramel-like flavor.
- Bread Flour- he higher protein content helps give this loaf enough structure to rise well. A small amount is also added to the pumpkin spice filling to help absorb moisture and keep it from creating layers in the bread.
- Water- Pumpkin puree adds quite a bit of moisture to the dough, so this recipe uses less water than my standard sourdough bread recipe. I recommend sticking with the amount listed for an easy-to-handle dough.
- Kosher Salt- Enhances flavor and helps strengthen the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, weigh it for the most accurate measurement or use about half as much by volume.
Tips for Success
- Use an active starter. Pumpkin puree adds extra moisture and makes this a slightly heavier dough, so a strong, active starter is especially important for good fermentation and oven spring.
- Watch the dough, not the clock. Pumpkin can affect fermentation, and sourdough timing varies with your starter and kitchen temperature. Look for a dough that’s puffy, bubbly, and noticeably increased in volume rather than relying on a specific number of hours.
- Use food-grade twine. Make sure the twine is food-safe and cotton-based, and soaking it in oil helps prevent it from sticking to the dough.
- Don’t over-tighten the twine. The twine should be snug enough to create the pumpkin sections but loose enough to allow the dough to expand as it bakes. If you tie it too tightly, the loaf can end up smaller and denser.
- Let it cool before removing the twine. The loaf will continue to set as it cools. Once it has cooled for at least 2 hours, carefully cut and remove the twine before adding the cinnamon-stick stem.
How to Make Pumpkin Shaped Sourdough Bread
Here’s a step-by-step look at how to make this pumpkin shaped sourdough bread. You’ll find the full instructions, measurements, and timing in the recipe card below!
Step 1: Feed your sourdough starter. Feed your sourdough starter 6–12 hours before mixing the dough, until bubbly and active.
Step 2: Mix the dough. Whisk together the pumpkin puree, water, sourdough starter, and brown sugar. Add the flour and salt and mix until a sticky dough forms. Rest for 20 minutes.
Step 3: Stretch and fold. Complete 4 rounds of stretch and folds, resting the dough for 15 minutes between each round.
Step 4: Bulk ferment. Let the dough rise until puffy, bubbly, and noticeably increased in volume.
Step 5: Shape. Stretch the dough into a rectangle, sprinkle with the pumpkin spice mixture, then fold and shape into a tight ball.
Step 6: Cold proof. Transfer the dough to a floured proofing basket, cover, and refrigerate for 12–16 hours.
Step 7: Prepare the pumpkin shape. Soak four pieces of food-grade twine in oil, then arrange them in a double-cross pattern. Place the cold dough on top, loosely tie the twine around it, and score each section.
Step 8: Bake. Preheat oven to 450°F with a Dutch oven inside. Score the dough, add 2 ice cubes to the pot for steam, and bake 40 minutes covered, then 5-10 minutes uncovered. Let cool at least 2 hours before slicing.
Baker's Schedule
Here’s a sample timeline to help you plan your pumpkin spice sourdough bread.
- 8:00 PM (Night Before): Feed your starter.
- 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
- 8:30–9:30 AM: Perform stretch and folds.
- 9:30 AM–5:00 PM (varies): Bulk fermentation (until nearly doubled in size).
- 5:00–5:30 PM: Shape and add filling.
- 5:30 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
- 6:00–6:45 AM: Bake at 450°F. Shape as a pumpkin, if desired.
- 6:45–8:45 AM: Cool completely before slicing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.
How to Store
Store pumpkin spice sourdough bread (whole or sliced) in a bread box or airtight container at room temperature for up to 3 days.
For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. Thaw slices at room temperature or pop them straight into the toaster or oven to warm through.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Pumpkin Shaped Sourdough Bread with Pumpkin Spice
Equipment
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
Pumpkin Sourdough Bread
- 1 cup (240 grams) pumpkin puree
- ¾ cup + 2 tablespoons (210 grams) water
- ½ cup (100 grams) active sourdough starter
- ¼ cup (50 grams) brown sugar
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons if using Morton's brand or table salt
Pumpkin Spice Filling
- 2 tablespoons granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 tablespoon all-purpose or bread flour
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before you plan to mix the dough. It should be bubbly, active, and at or near its peak when you’re ready to use it. In a cooler kitchen (60–65°F), this may take closer to 12 hours, while a warmer kitchen (around 75°F) may take about 6 hours.
- In a large mixing bowl, whisk together the pumpkin puree, water, sourdough starter, and brown sugar until smooth. Add the bread flour and kosher salt and mix by hand until a sticky dough forms and no dry flour remains. Cover and let the dough rest for 20 minutes.1 cup (240 grams) pumpkin puree, ¾ cup + 2 tablespoons (210 grams) water, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- Lightly wet your hands. Grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat on all four sides. Cover and let the dough rest for 15 minutes. Repeat this process 3 more times, resting the dough for 15 minutes between each round, for a total of 4 rounds of stretch and folds.
- Cover the dough and let it rise at room temperature until it looks puffy, has bubbles throughout, and has increased noticeably in volume. This can take anywhere from 4–12+ hours depending on the temperature of your kitchen and the strength of your starter.
- In a small bowl, whisk together the granulated sugar, pumpkin pie spice, and flour. Set aside.2 tablespoons granulated sugar, 1 tablespoon pumpkin pie spice, 1 tablespoon all-purpose or bread flour
- Turn the dough onto a lightly floured work surface and gently stretch it into a large rectangle. Sprinkle the pumpkin spice mixture evenly over the surface. Fold one short side toward the center, then fold the opposite short side over it, like folding a letter. Fold the two long sides toward the center in the same way. Flip the dough seam-side down. Using your hands or a bench scraper, gently pull the dough toward yourself across the work surface to create surface tension and shape it into a smooth, tight ball.
- Lightly dust a proofing basket with rice flour. You can also use a bowl lined with a clean tea towel. Transfer the dough to the basket seam-side up, pinching the seam closed if needed. Cover and refrigerate for 12–16 hours.Rice flour
- Place a lidded Dutch oven in the oven and preheat to 450°F. Once the oven reaches temperature, let the Dutch oven continue heating for 30 minutes.
- Shape as a Standard Boule: Transfer the cold dough to a bread sling or parchment paper. Score the dough as desired.
- Shape as a Pumpkin: Cut four 24-inch pieces of food-grade twine and soak them in oil for 10 minutes. Squeeze out enough excess oil to prevent the twine from dripping. Arrange the four pieces of twine over your proofing basket or bowl in a double-cross pattern, creating 8 sections. Flip the cold dough out of the basket and onto your bread sling or parchment paper so the twine is underneath the dough. Bring the ends of the twine up around the dough and loosely tie them together at the top, leaving enough slack for the dough to expand as it bakes. Trim any excess twine. Score a vertical line down the center of each section.
- Carefully remove the hot Dutch oven from the oven. Add the ice cubes for steam, then carefully lower the dough into the Dutch oven. Cover with the lid and bake for 40 minutes. Remove the lid and continue baking for 5–10 minutes, or until the crust is deeply golden brown and reaches your desired level of doneness.2 ice cubes
- Transfer the bread to a wire rack and let it cool for at least 2 hours before slicing. If you made a pumpkin shaped loaf, carefully remove the twine and insert a whole cinnamon stick into the top center as a stem.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
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