This fun, pumpkin-shaped, sourdough bread is sweet and spiced. It’s great for fall holidays and get-togethers. Not only is it whimsical, but it’s also delicious.
Fall is here, the mornings are cool, and I’m officially craving all things fall. From soups to pumpkin spice lattes. The sweaters are starting to come out, and I’m here for it.
We’ve had multiple fall activities on the agenda: apple picking, barn sale, soccer games, and a fall festival.
I love to really embrace every season. So when our homeschool group had a fall meet up, I knew this pumpkin sourdough bread would be perfect to bring along.
Not only is it a delicious bread, perfectly sweet with the warmth of pumpkin spice, but it’s super fun. Who could say no to a loaf of bread shaped like a pumpkin?
It was a big hit. This recipe would be perfect for any fall get together, or to grace your Thanksgiving table.
Tips:
- Use food-grade cotton string for shaping. Twine is not a good option. Ask me how I know.
- Make sure the sourdough starter is super active and bubbly before starting this recipe. Sourdough is what rises this bread since it doesn’t contain commercial yeast.
- Add some extra fancy detail to the pumpkin shape by scoring the sections.
- To make a stem, add a small cinnamon stick or even a stick from the yard. Another layer of whimsy.
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Tools:
Food scale
Parchment paper
Food grade cotton strings
Banneton (optional)
Ingredients:
Flour – All-purpose flour will do.
Active sourdough starter – This is starter that has been fed between 4-12 hours before baking and is super bubbly.
Water
Pumpkin puree – Canned or homemade
Salt – This is a necessary ingredient that adds so much flavor to the bread.
Sugar – Sweetens this pumpkin sourdough bread a bit.
Pumpkin spice – That classic fall flavor we all love and expect come fall, providing a warm, spicy flavor.
FAQ:
How do you shape a sourdough pumpkin?
Tying 8 pieces of string around the boule when baked will give you that pumpkin look.
Find more description on exactly how to achieve this below.
How To Make A Pumpkin Shaped Sourdough Bread
Place bowl on kitchen scale and tare. Add ingredients and combine until it comes together. Don’t knead the bread, you just want it to come together.
Cover and allow to autolyse for 30 minutes.
Perform 4-6 stretch and folds in the first two hours about 20-30 minutes apart. This is when you take the dough in the bowl and grab the edge firmly. Pull up, stretch the dough upwards and then push the dough into the center. Turn the bowl about a quarter turn and do this process again. Repeat two more times.
Cover with a tight lid or plastic wrap and bulk ferment for 3-8 hours.
Shape into a ball and add to a banneton. Place in a plastic bag (I normally use a grocery bag) and refrigerate overnight.
The next day, preheat a cast iron dutch oven to 500 degrees.
Cut 4 strings about 20” in length. Ideally you’ll have food-safe cotton string. Twine works, but beware – you’ll have a few strings sticking to your bread. 🤪
Arrange them in a criss cross pattern on top of a piece of parchment paper.
Place the cold bread dough top side down on the strings.
Tie each string around the bread dough, so that you have 8 even sections.
Reduce the oven heat to 450 and bake for 20 minutes with the lid on and 20 minutes with the lid off.
Allow to cool completely before serving.
We like to serve ours with goat cheese and homemade peach jam. Enjoy!
Bakers Schedule:
The evening before: Feed starter.
8 AM: Create dough. Autolyse.
8:30-10:30 AM: Complete 4-6 stretch and folds.
10:30 AM: Shape into a ball and place in a greased bowl with a lid or plastic wrap. Ferment.
9 PM: Shape and add to the banneton basket (optional). You can also place a tea towel in a basket. Place in a plastic bag and store in the refrigerator overnight.
8 AM: Preheat oven.
9 AM: Remove the dough from the fridge and place onto strings. Tie and place into the dutch oven. Bake with a lid for 20 minutes, remove the lid and bake for another 20 minutes.
9:40 AM: Take the pumpkin sourdough bread out from the oven and allow to cool before slicing.
More Fun Sourdough Recipes:
- Sourdough Cheese Bread
- Sourdough Croissants
- Chocolate Sourdough Bread
- Sourdough Pumpkin Cinnamon Rolls
- Sourdough Pumpkin Roll
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.
Sourdough Pumpkin Shaped Bread
Video
Ingredients
- 475 grams all-purpose flour
- 100 grams active sourdough starter
- 250 grams water
- 100 grams pumpkin puree
- 10 grams salt
- 10 grams sugar
- 1 teaspoon pumpkin spice
Instructions
- Place bowl on kitchen scale and tare. Add ingredients and combine until it comes together. Don’t knead the bread, you just want it to come together.
- Cover and allow to autolyse for 30 minutes.
- Perform 4-6 stretch and folds in the first two hours about 20-30 minutes apart. This is when you take the dough in the bowl and grab the edge firmly. Pull up, stretch the dough upwards and then push the dough into the center. Turn the bowl about a quarter turn and do this process again. Repeat two more times.
- Cover with a tight lid or plastic wrap and bulk ferment for 3-8 hours.
- Shape into a ball and add to a banneton. Place in a plastic bag (I normally use a grocery bag) and refrigerate overnight.
- The next day, preheat a cast iron dutch oven to 500 degrees.
- Cut 4 strings about 20” in length.
- Arrange them in a criss cross pattern on top of a piece of parchment paper.
- Place the cold bread dough top side down on the strings.
- Tie each string around the bread dough, so that you have 8 even sections.
- Reduce the oven heat to 450 and bake for 20 minutes with the lid on and 20 minutes with the lid off.
- Allow to cool completely before serving.
Notes
- Use food-grade cotton string for shaping. Twine is not a good option. Ask me how I know.
- Make sure the sourdough starter is super active and bubbly before starting this recipe. Sourdough is what rises this bread since it doesn’t contain commercial yeast.
- Add some extra fancy detail to the pumpkin shape by scoring the sections.
- To make a stem, add a small cinnamon stick or even a stick from the yard. Another layer of whimsy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t have a scale, can you give me the measurements by the cup?
Here’s my conversion chart!
If I wanted to make this ahead and freeze, at what point do you recommend freezing and then how would you thaw before baking? Would it be better to bake it completely and then freeze?
I prefer baking completely before freezing!
I have made this bread four times now and it is easy, delicious, and so cute! The pumpkin flavor is subtle without being overpowering which is perfect for us. I did have to adjust the cooking times for our oven. I bake it for 25 minutes with the lid on and 15 with it off. The crust was getting too dark with the lid off for 20 minutes. When I reduced it the second time making it, the bread wasn’t completely cooked through – still delicious though. So the third time was the charm!
Hi Lisa! Love your blog; it’s been so helpful as I have gotten into sourdough the last month or so. I tried this recipe last week, and it turned out great. I’m just curious though—if I wanted it to taste MORE like pumpkin by adding more pumpkin puree, could you give me some advice as to how to tweak the other ingredient quantities, so that the hydration stays within range to produce a good loaf of bread?
Thank you for new sourdough recipes especially the pumpkin with string tied sections!