Have you had enough of pumpkin recipes? I’m far from it! After pumpkin cinnamon buns and pumpkin cake, here’s a savory recipe today: autumnal pumpkin bread with sourdough. Instead of pumpkin spice, I have seasoned this bread with classic bread spice.
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That’s why you’ll love this pumpkin bread
This pumpkin bread is perhaps my new favorite recipe: it is moist, super fluffy, has a great color and a nutty taste thanks to the pumpkin. The dough is quick and easy to make: it requires no kneading and only needs to be stretched and folded once. What’s more, the bread contains no yeast and is only leavened with sourdough.
What to do if pumpkin bread batter is too soft
The pumpkin puree makes the dough for this bread very soft and sticky. But that’s no problem because you don’t have to knead the dough. Instead, the dough is stretched and folded once. You can sprinkle the work surface generously with flour to shape it. If your dough is so liquid that it cannot be shaped at all, you can leave it in the bowl in the fridge overnight. The cold will make the dough firmer. You can then shape the dough, place it in a proofing basket* and leave it to rest for another two to three hours at room temperature.
Which pumpkin for the sourdough pumpkin bread?
I prefer to use Hokkaido pumpkin for this pumpkin bread because you don’t have to peel it and the orange flesh gives the dough a beautiful color. However, you can also use butternut squash or any other edible type of squash. If the color is not strong enough for you, you can add a pinch of turmeric to the batter. Green pumpkins are not suitable for this recipe as they give the batter a rather unappetizing color.
You’ll need these ingredients
- Wholegrain rye flour: I prefer to grind my wholemeal flours myself. Freshly ground flours have more flavor and more nutrients than supermarket flours. However, they do not keep for long and should always be used immediately after grinding. If you don’t have a grain mill*, you can of course also use store-bought flour.
- Wheat flour: Wheat flour type 1050 or bread flour is best for this pumpkin bread. If you want to replace some of the flour with wholegrain flour, you will need to increase the proportion of water in the recipe accordingly, as wholegrain flour can absorb more water.
- Water: Cold in summer and lukewarm in winter.
- Pumpkin (cooked until soft and cooled). You can also use ready-made pumpkin puree.
- Sourdough starter: I feed my sourdough starter with equal parts water and flour. For the flour, I use a mixture of wholegrain wheat and rye flour. If you use a different flour to water ratio, you may need to adjust the amount of water in the recipe. If you don’t have a sourdough starter yet, I’ll show you how to make one here.
- Salt for the flavour.
- Bread spice usually consists of caraway, aniseed, fennel seeds and coriander. You can use ground spices for a more delicate flavor and ground spices for a heartier flavor.
If you like this pumpkin bread, you might also be interested in these recipes
- Easy Homemade Sourdough Potato Bread
- Pumpkin Cinnamon Rolls with Sourdough
- Sourdough Discard Pumpkin Bread (Quick Fall Recipe)
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A grain mill* for freshly ground wholemeal flour.
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- With this sharp baker’s knife*, you can make precise cuts in your bread and get creative with intricate scoring patterns.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- You can bake beautiful loaves with proofing baskets. There are round proofing baskets* and oval proofing baskets*. If you want to bake several loaves at the same time, I would recommend oval baskets. They take up less space in the fridge and oven.
- A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
- Baking steel* or baking stone to make your bread, rolls and pizza nice and crispy.
- When baking bread in a Dutch oven*, you can do without baking steel and a steam tray because the cast iron pot has the perfect climate.
- A cooling rack* or bread, rolls and waffles.
- A stainless steel kettle* with different temperature settings for soaked ingredients.
- A sharp bread knife*.
- A stainless steel toaster* for slices of bread, toast and rolls.
You can find more product recommendations here.
More simple recipes with sourdough
Sourdough Discard Apple Cinnamon Pancakes (Fall Breakfast)
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Pumpkin Cinnamon Rolls with Sourdough | Soft, Fluffy Perfect for Fall!
Today I’m introducing you to my current favorite autumn recipe: Juicy pumpkin cinnamon buns with sourdough. I already love normal sourdough cinnamon buns, but the pumpkin puree in the dough makes this version even fluffier than any I’ve baked before. The dough…
Sourdough Discard Pumpkin Bread (Quick Fall Recipe)
If I’m honest, I could have done with another week or two of summer. But at least now is the perfect weather for baking all kinds of things with pumpkin. That’s why I put a fluffy, moist pumpkin cake with sourdough discard in the oven today. The cake is quick and easy…
Spiced Sourdough Pumpkin Bread (Fall Favorite)
Ingredients
- 150 g whole grain rye flour freshly ground
- 475 g wheat flour brown flour or type 1050
- 370 g water
- 200 g Pumpkin Cooked until soft and cooled
- 100 g sourdough starter
- 2 tsp. salt
- 2 tsp. bread spices
Instructions
Day 1
- Peel the pumpkin if necessary, cut into large pieces and cook in a little water until soft. Leave the pumpkin to cool and either mash with a fork or puree* with the water for a particularly homogeneous paste.
- Mix* the pumpkin with all the other ingredients to form a dough. Cover the dough and allow to rest at room temperature for four to five hours or until the volume has increased significantly. Stretch and fold once after 30 minutes.
- Line a proofing basket* with a floured cotton or linen cloth. Shape the dough into a round and place it in the proofing basket* with the seam facing down. Cover the dough with a cloth and place in the fridge overnight.
Day 2
- Preheat the oven to 250 ℃ using a baking stone* and a steam tray consisting of a stainless steel oven dish* and lava stones*.
- Reduce the heat to 230 ℃, turn the bread out onto the baking stone* and score with a baker’s knife*. Then bake for 20 minutes with steam. After 20 minutes, let the steam escape and reduce the heat to 200 ℃. Bake the pumpkin bread for around 30 minutes.
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