Pumpkin Spice Sourdough Bread Recipe

Pumpkin Spice Sourdough Bread Recipe: Golden Bread Recipe with Fall Spices and Warm Pumpkin Puree

This sourdough bread recipe combines the cozy flavors of cinnamon, pumpkin spice, and pumpkin puree for a beautifully golden loaf, perfect for fall! Easy to make and customizable for busy schedules, this is a great way to take your sourdough bread recipe to the next level. I’m so thrilled with all the positive feedback and reviews on my Golden Sourdough Bread blog post! When I first started baking sourdough, I was intimidated, confused, and took tons of notes throughout my trial and error process. If you missed it, my original post on sourdough bread is packed with tips, facts, baking terms, and the ultimate beginner-friendly golden sourdough bread recipe.

And yes, while I call it a “beginner” recipe, it’s still my go-to for the best sourdough bread—simple, reliable, and consistently delicious! If you’ve been wanting to try sourdough, this recipe is perfect to start with, and if you’re already experienced, it’s still a winner.

Here are some sourdough recipes you may love:
The Best Golden Sourdough Bread Recipe
The Best Sourdough Cinnamon Rolls
How to make Sourdough Starter
Pumpkin Spice Sourdough Bagels
Pull Apart Sourdough Dinner Rolls: Easiest Overnight Recipe

I don’t know what’s gotten into me lately, but I’ve been craving all things kitchen and cooking, making new recipes, and fully embracing the fall vibes this year. Just yesterday, I made a cup of orange spice tea and sat down to plan out our entire Thanksgiving menu. I think since stepping back from my baking business, I’m starting to truly enjoy being in the kitchen again and this time for the pure passion of it, without the pressure of meeting deadlines and staying up for 24 hours to finish projects. It had become too much of a chore, but now I’m feeling like my creative self again, and it feels so good. I’m definitely much happier and the people around me have noticed, too.

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One of my favorite fall dishes, especially this time of year, is orange cranberry carrot chicken. It’s so simple and delicious! You sauté onion, garlic, olive oil, sea salt, pepper, carrots, canned cranberries, and chicken together. Sometimes I’ll cook it in the cast iron, but tonight, I made it on the stovetop. It’s one of the best meals ever! I made the mistake of not cooking enough, so I’m actually making it again tonight because my husband wants some to last for the entire week!

To go with our meal, I decided to make a golden pumpkin spice sourdough bread with pumpkin spice swirls. I thought it would be so good dipped in the leftover sauce from dinner, drizzled with balsamic, and paired with creamy burrata cheese. Talk about a perfect fall meal, oh and it was just that!

Ingredients for Two Loaves of Sourdough Bread

1/2 Cup Sugar
190 g Active Starter (previously fed within the past 5 to 12 hours)
780 g Purified Room Temperature Water
200 g Pumpkin Puree
1160 g Bread Flour – I use King Arthur 
4 Tsp Fine Artisan Sea Salt – Avoid iodized salt because it can leave a bitter aftertaste.
2 Tbsp Cinnamon
1 Tbsp Pumpkin Spice

Ingredients for One Loaf of Sourdough Bread

95 g Active Starter (previously fed within the past 5 to 12 hours)
390 g Purified Room Temperature Water
100 g Pumpkin Puree
530 g Bread Flour – I use King Arthur 
2 Tsp Fine Artisan Sea Salt
1 Tbsp Cinnamon
1/2 Tbsp Pumpkin Spice
1/4 Cup Sugar

Reminder: You can customize the timeline for this recipe! I use this version when I’ll be out of the house all day and can’t tend to my sourdough loaf. It’s the perfect timeline for anyone working a 9-5!

You can check out my favorite sourdough items in my Amazon Storefront!

Pumpkin Spice Sourdough Bread Recipe | Easy for Beginners | 24 Hour Sourdough Bread Timeline

Timeline:

9:30 am – Feed the Starter

• Feed your starter with ½ cup starter, 1 cup purified room temperature water, and 1 cup all-purpose flour (not bread flour).
• Use tape to mark the starter’s level and set it in a warm spot.

4:00 pm – Prepare the Dough

• In a large bowl, mix the activated starter, water, and pumpkin puree.
• Add the bread flour and combine with your hands if needed.
• Add the salt last to prevent it from interfering with the starter’s activity.
• The dough will be sticky and hard to form into a ball—don’t worry! Cover with a damp towel and rest for 1 hour.

5:00 pm – First Stretch and Fold

• Stretch and fold the dough to form a ball. You can do this in the bowl.
• Cover with a damp cloth and let it rest for 1 hour.

6:30 pm – Optional Second Stretch and Fold

• Do another stretch and fold for better gluten development. Cover again.

8:00 pm – Last Stretch and Fold

• Stretch and fold the dough once more before bed. It should double in size overnight.
• Keep it in a warm spot (around 67–73°F).

People often ask how I manage to get any cooking or baking done with a toddler, but luckily for me, he loves being in the kitchen with me. You’ll often see his little hands in the videos and pictures because if I’m baking, he’s right there, eager to help!

Next Morning

7:00 am (Optional) – Morning Stretch and Fold

• If you’re pressed for time, you can shape the dough now. If not, one more stretch and fold is optional.

8:30 am – Shape the Dough

• Remove the dough from the bowl and place it on a floured surface.
• If making two loaves, divide the dough and weigh it to ensure even sizes.
• Shape each dough into a tight ball, place it smooth side down in a floured banneton (proofing basket), cover, and refrigerate for 8–30 hours. The longer it cold proofs, the stronger the flavor.

Recipe Notes: Golden Pumpkin Spice Sourdough Bread

1. Pumpkin Puree: Make sure you use pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices. You want to control the sweetness and spice levels in your dough.
2. Pumpkin Spice Swirls: To create the swirls, mix your cinnamon, pumpkin spice, and sugar together. After the first shaping, roll out the dough into a rectangle, sprinkle the spice mixture on top, and then roll it back up to form your loaf. This method ensures a beautiful swirl inside!
3. Leftover Bread: If you have any leftovers, this bread makes the perfect base for fall French toast or a delicious stuffing recipe!

Add a pumpkin spice dusting to each layer and fold. Watch the video to see how I incorporated the spices into the stretch and fold. Top the loaf with more spices in the ear just before baking.

Baking Time

4:30 pm (Before Dinner) – Preheat the Oven

• Preheat your oven to 475-Degrees.
• Remove the proofed dough from the fridge and transfer it to a lined Dutch oven (no need to preheat the Dutch oven).
• Score the top with a knife, scissors, or a scoring tool to create designs. Cut about ½ inch deep to help form a beautiful “ear” on your loaf.

4:45 pm – Bake the Bread

• Place the bread (on parchment paper) into the Dutch oven, cover with the lid, and bake for 55 minutes.
• After 55 minutes, remove the lid and bake for an additional 5 minutes, keeping a close eye to avoid burning.

6:00 pm – Cool and Enjoy!

• Let the bread cool before slicing, or enjoy warm!

I have about half a loaf leftover from dinner, and I’m planning to turn it into the most delicious Pumpkin Spice French Toast for breakfast. Stay tuned for that recipe! 😊 I hope you all have a blast baking this pumpkin spice loaf—it’s the perfect fall treat, especially with the upcoming holidays just around the corner!

Questions for you!

1. Have you tried any of my sourdough recipes yet?
2. Would you like a printable PDF menu for Thanksgiving?
3. What’s one recipe you’d like me to share for the upcoming holidays?