Soft Pumpkin Sourdough Bread is the perfect seasonal bake that combines the earthy sweetness of pumpkin with the tangy depth of sourdough. This recipe creates a soft, buttery loaf with a tender crumb, making it ideal for breakfast, snacks, or even festive gatherings. The pumpkin not only gives the bread a beautiful golden hue but also enhances its moistness and subtle sweetness.
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Why You’ll Love This Soft Pumpkin Sourdough Bread
This bread is more than just a fall favorite—it’s a wholesome, versatile recipe you’ll want to enjoy year-round. The sourdough starter adds a natural rise and tangy flavor, while the pumpkin enriches the dough with fiber and antioxidants. Whether you’re making a rustic loaf, pull-apart rolls, or sandwich slices, this bread fits every occasion. Plus, it’s a healthier alternative to store-bought bread thanks to its natural fermentation.
Ingredients for Pumpkin Sourdough Bread
• Active Sourdough Starter: Provides natural leavening and a tangy depth of flavor.
• Pumpkin Purée: Adds moisture, earthy sweetness, and a warm golden color.
• All-Purpose Flour: Creates structure and softness in the bread.
• Bread Flour: Strengthens the dough, helping it rise tall and airy.
• Butter: Enriches the dough with a soft, tender crumb.
• Sugar: Balances sourness and enhances sweetness from the pumpkin.
• Salt: Boosts flavor and strengthens the dough structure.
• Egg: Improves texture and adds richness.
• Milk: Keeps the bread moist and tender.
• Pumpkin Pie Spice (optional): Infuses cozy autumn warmth with cinnamon, nutmeg, and cloves.
Ingredient Swaps and Alternatives
• Pumpkin Purée → Swap with butternut squash or sweet potato purée for a similar flavor and texture.
• Butter → Use coconut oil or olive oil for a dairy-free option.
• All-Purpose & Bread Flour → Substitute with whole wheat flour for a more rustic, nutty flavor.
• Milk → Almond milk, oat milk, or soy milk can be used for a vegan-friendly version.
• Sugar → Replace with honey, maple syrup, or coconut sugar for a natural sweetness.
Step-by-Step Instructions for Soft Pumpkin Sourdough Bread
- Feed the Starter: Ensure your sourdough starter is active and bubbly before beginning. This ensures the bread will rise properly.
- Mix the Dough: Combine pumpkin purée, milk, egg, sugar, butter, and starter. Gradually add flour and salt until a sticky dough forms.
- Knead and Rest: Knead until smooth and elastic. Cover and let it rest to develop gluten and allow fermentation to start.
- Bulk Fermentation: Place the dough in a warm spot and let it rise until nearly doubled. This can take several hours depending on room temperature.
- Shape the Dough: Turn out the dough, gently deflate, and shape into a loaf or rolls. Place in a loaf pan or baking tray.
- Final Proofing: Allow the dough to rise again until puffy and airy.
- Bake: Bake in a preheated oven until golden brown, with a hollow sound when tapped.
- Cool: Let the bread rest before slicing to keep the crumb soft and intact.
Tips for Perfect Pumpkin Sourdough Bread
- Use room temperature pumpkin purée for consistent dough hydration.
- Don’t rush fermentation—longer rises enhance flavor and improve texture.
- If the dough feels sticky, lightly oil your hands instead of adding too much extra flour.
- For a glossy finish, brush the top with an egg wash before baking.
- Store leftovers wrapped in a cloth at room temperature for 2–3 days or freeze slices for later use.
Delicious Variations and Pairings
- Pumpkin Pull-Apart Rolls: Shape into rolls and bake in a pan for a festive centerpiece.
- Cinnamon Swirl: Roll in cinnamon sugar before shaping for a dessert-style bread.
- Savory Twist: Add fresh herbs like rosemary or sage for a dinner loaf.
- Pairings: Enjoy with pumpkin butter, cream cheese spread, hearty soups, or even roasted turkey.
Health Benefits of Pumpkin Sourdough Bread
Pumpkin is packed with beta-carotene, vitamin A, and antioxidants that support immune health and vision. Combined with sourdough’s natural fermentation, which improves digestibility and nutrient absorption, this bread becomes both a comfort food and a nutritious option. It’s fiber-rich, lower in gluten impact, and offers a wholesome alternative to conventional loaves.
Conclusion
Soft Pumpkin Sourdough Bread is more than just a recipe—it’s a warm, seasonal bake that brings comfort and nourishment in every slice. The tang of sourdough paired with the earthy sweetness of pumpkin creates a balanced loaf that’s versatile enough for everyday meals yet special enough for holiday tables. Whether enjoyed with a spread of butter, paired with hearty soups, or transformed into festive rolls, this bread showcases the beauty of simple ingredients crafted with care. Once you try it, Soft Pumpkin Sourdough Bread may become a staple in your baking repertoire.
Frequently Asked Questions
Can I make Soft Pumpkin Sourdough Bread without a sourdough starter?
No, the sourdough starter is essential for the rise and tangy flavor. However, if you don’t have one, you can adapt the recipe with commercial yeast, though the flavor will be less complex.
How do I know when the bread is fully baked?
The loaf should be golden brown with a hollow sound when tapped on the bottom. For precision, the internal temperature should reach around 190°F to 200°F.
Can I freeze Soft Pumpkin Sourdough Bread?
Yes. Once fully cooled, slice the bread and freeze it in airtight bags. Reheat slices in a toaster or oven for fresh-from-the-oven flavor.
More Relevant Recipes
Soft Pumpkin Sourdough Bread
- Total Time: 7–9 hours
- Yield: 1 loaf (about 12 slices) 1x
- Diet: Vegetarian
Description
Soft Pumpkin Sourdough Bread is a tender, buttery loaf with a golden crumb and subtle sweetness from pumpkin purée. This recipe blends the tangy flavor of sourdough with the earthy richness of pumpkin, creating a comforting bread perfect for fall or year-round baking.
Ingredients
- 1 cup active sourdough starter – provides natural rise and tangy flavor
- 1 cup pumpkin purée – adds moisture and golden color
- 2 1/2 cups all-purpose flour – soft crumb structure
- 1 1/2 cups bread flour – strengthens dough
- 1/4 cup unsalted butter, softened – enriches and softens texture
- 1/4 cup sugar – balances sourness and enhances sweetness
- 1 large egg – adds richness and structure
- 3/4 cup milk – keeps bread tender
- 1 1/2 teaspoons salt – boosts flavor and strengthens gluten
- 1 teaspoon pumpkin pie spice (optional) – warm, autumn flavor
Instructions
- Feed your sourdough starter until it is active and bubbly.
- In a mixing bowl, combine pumpkin purée, milk, egg, sugar, butter, and sourdough starter.
- Gradually add all-purpose flour, bread flour, salt, and pumpkin spice if using. Mix until a sticky dough forms.
- Knead the dough until smooth and elastic. Cover and let rest to allow gluten development.
- Place the dough in a greased bowl, cover, and let it rise at room temperature until nearly doubled in size.
- Gently deflate the dough, shape into a loaf or rolls, and place in a prepared loaf pan or tray.
- Allow the shaped dough to proof again until puffy and airy.
- Bake in a preheated oven at 375°F (190°C) for 35–40 minutes, until golden brown and hollow-sounding when tapped.
- Cool completely on a wire rack before slicing to maintain a soft crumb.
Notes
- Use room temperature pumpkin purée for consistent hydration.
- Fermentation time varies based on room temperature.
- Lightly oil your hands instead of adding too much flour to sticky dough.
- Brush with egg wash before baking for a glossy finish.
- Store bread in a cloth or airtight bag for 2–3 days, or freeze for longer storage.
- Prep Time: 20 minutes (plus 6–8 hours fermentation)
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 180
- Sugar: 6g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
