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Home » Sourdough » Sourdough Pumpkin Bread

Sourdough Pumpkin Bread

Published: Oct 28, 2020 · by Shilpa · 11 Comments

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Sourdough bread made with pumpkin puree and shaped like a pumpkin

Sourdough pumpkin bread step-by-step recipe with photos.

Jump to:
  • About this recipe
  • Step by step instructions
  • Tips and tricks
  • Recipe card
  • Comments

About this recipe

The slight tang from the sourdough balanced with the sweetness of the pumpkin is a delight for bread lovers. The best part is that the pumpkin flavoured bread is also shaped like a pumpkin. A delicious and perfect bread that is full of flavour.

I have shared earlier how to make the no-knead sourdough bread. This is a variation from that classic bread. I prefer not to use canned pumpkin puree and always make the pumpkin puree from scratch. I have made this bread several times to tweak the amount of pumpkin we need to get the right flavour, and reduced the amount of water needed for the dough to keep the hydration manageable. Follow my fail-proof recipe to get the perfect bread.

Click here to see the recipe for basic no-knead sourdough bread.

Step by step instructions

Prick the pumpkin using a fork and steam it until completely cooked. Puree it without adding any water (step 1).

Combine water and starter. Slowly add the flour and mix well making sure there are no dry bits of flour. Next add salt, and pumpkin puree to the dough. Mix well, making sure they are incorporated well (steps 2,3).

Start doing stretch and folds (steps 4,5,6).

sourdough pumpkin bread steps 1-6.

Continue to stretch and fold until the dough develops good strength (steps 7,8).

The dough now has good strength and gluten development (steps 9,10).

Let the dough sit for bulk fermentation. The dough almost doubles after bulk fermentation (steps 11,12).

sourdough pumpkin bread steps 7-12.

To shape the dough, pick one side of the dough and bring it to the center. Pick the other side and bring it to the center (step 13).

Roll it to form a log. Place in a well-dusted banneton for cold proofing (step 12).

Place the twines on the dough and place it a baking paper. Flip the dough so that the twines are under the dough (steps 15,16).

Tie the twine loosely in a crisscross pattern. Score the dough using a blade or sharp knife (steps 17,18).

sourdough pumpkin bread steps 13-18.

Place in the dutch oven and close the lid. Bake for 20 minutes. Take the lid off the dutch oven and bake for 20 minutes.

Cool completely and cut the twines.

sourdough pumpkin bread.

Tips and tricks

Do not add any water while pureeing the pumpkin. If you do, then measure the water and reduce that much amount while adding water to the dough

The weight of pumpkin puree should be approximately 150 grams.

I have added the step-by-step images to show how I have shaped the dough

Make sure the starter is active. The night before you plan to make the dough, take the starter from the fridge and feed it in 1:1:1 ratio of starter:flour:water. Click here to see how to activate sourdough starter.

It is important to note that the time taken for the starter to activate depends on many factors. For example, the ambient temperature, the nature of the starter itself, etc. If your starter activates at a much faster rate, you can activate it the same day you are making the dough. Or, you can use either less starter or cold water to slow down the activation.

I have made this sourdough with a combination of bread flour and atta (Indian whole wheat flour), but you can choose any flour – for example, a combination of plain flour and whole wheat flour.

Homegrown pumpkin used to make this delicious bread

Recipe card

Sourdough Pumpkin Bread

Shilpa
Sourdough bread made with pumpkin puree and shaped like a pumpkin
5 from 14 votes
Print Recipe Pin Recipe
Course Breakfast, Main Course
Cuisine All
Prep Time 1 hr
Cook Time 40 mins
Fermentation Time 1 d
Total Time 1 d 1 hr 40 mins

Ingredients
  

  • 100 grams sourdough starter active, see notes
  • 400 grams bread flour
  • 100 grams whole wheat flour (atta)
  • 320 grams filter water
  • 10 grams salt
  • 2 cups pumpkin cut into cubes
  • Rice flour to dust the banneton

Instructions
 

  • Prick the pumpkin cubes using a fork. Place it in a steamer and steam it until completely cooked
  • Cool it completely and blend it to make a puree. Use 150 grams pumpkin puree for this recipe
  • Combine active starter and water together
  • Slowly add the flours and mix well making sure there are no dry bits of flour. Let it rest for 1 hour
  • Next add salt, and pumpkin puree to the dough. Mix well, making sure they are incorporated well
  • Perform six sets of stretch and fold at an interval of 30 minutes. With wet hands, grab a portion of the dough and slowly stretch it and fold it towards the centre over the dough, taking care not to break the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. Carefully flip the dough and round it up. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes. See the pictures below or the video here to see the technique
  • Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top
  • Dust the banneton well with rice flour
  • Shape the dough. Flip the dough onto a well-dusted bench. Pick one side of the dough and fold it towards the centre. Pick the other side and fold it towatds the centre. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton
  • Cover the dough loosely and place it in the refrigerator overnight for cold fermentation
  • Next day, place a dutch oven in the oven and preheat at 230 C (450 F) for 45 minutes
  • Take the dough out of the fridge once the oven is preheated
  • Cut 8 kitchen twines long enough to tie the dough
  • Place the twine on the dough and place a baking paper. Flip the dough so that the twines are under the dough (see image)
  • Tie the twine loosely in a crisscross pattern (see image)
  • Score the dough using a blade or sharp knife (see image)
  • Place in the dutch oven and close the lid. Bake for 20 minutes
  • Take the lid off the dutch oven and bake for 20 minutes
  • Turn off the oven and let the bread sit in the oven for 15 minutes for curing
  • Cool completely, and cut the twines
  • Slice and serve

Notes

  • Do not add any water while pureeing the pumpkin. If you do, then measure the water and reduce that much amount while adding water to the dough
  • The weight of pumpkin puree should be approximately 150 grams
  • Make sure the starter is active before using in this recipe. Click here to prepare your starter for baking
  • Click here to see how to stretch and fold the dough
Nutrition Facts
Sourdough Pumpkin Bread
Amount Per Serving
Calories 161 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 326mg14%
Potassium 129mg4%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 1g1%
Protein 6g12%
Vitamin A 1646IU33%
Vitamin C 2mg2%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @spicytamarind or tag #spicytamarind!

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Reader Interactions

Comments

  1. Linda S

    October 10, 2021 at 12:09 am

    5 stars
    Your bread looks so pretty! I wish I had some sourdough going so I could use up my pumpkins. Great recipe.

    Reply
  2. Kayla DiMaggio

    October 10, 2021 at 12:41 am

    5 stars
    Yum! This sourdough pumpkin bread was delicious!

    Reply
  3. Giangi Townsend

    October 10, 2021 at 1:08 am

    5 stars
    Yummy! What a fantastic idea for the holidays! Thank you for all your wonderful descriptions, sure very helpful to me as I never make bread and would love to do so.

    Reply
  4. Rosanna

    October 10, 2021 at 8:38 am

    5 stars
    Well this was amazing. And so autumnal!

    Reply
  5. Sue

    October 10, 2021 at 9:33 am

    5 stars
    A perfect holiday bread!!

    Reply
  6. Gina Abernathy

    October 10, 2021 at 12:36 pm

    5 stars
    Your pumpkin bread is so pretty. I bet it is delicious! Homemade bread is a real weakness.

    Reply
  7. Addie

    October 10, 2021 at 1:43 pm

    5 stars
    This bread is so yummy!

    Reply
  8. Emily Flint

    October 10, 2021 at 1:56 pm

    5 stars
    I love this recipe! How clever to make it with pumpkin and shaped like a pumpkin. I can't wait to try this!!

    Reply
  9. Cindy Mom, the Lunch Lady

    October 11, 2021 at 2:18 am

    5 stars
    What beautiful sourdough bread!!

    Reply
  10. Gabriela Herrera

    October 11, 2021 at 12:27 pm

    5 stars
    What a beautiful fall inspired bread. I would have never thought about pumpkin sourdough.

    Reply
  11. Mihaela | https://theworldisanoyster.com/

    October 11, 2021 at 6:52 pm

    5 stars
    Your bread is beautiful! I made one once using fresh pumpkin, but it did not turn out well. I guess puree is a must.

    Reply

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