
This slightly sweet and pumpkin spice sourdough loaf is so beautiful, delicious and fun to make! Made with pumpkin, spices and a surprising secret ingredient that makes this bread irresistible for any Pumpkin spice lover. This loaf will be a showstopper this fall gathering!
Pumpkin Spice and everything nice…
Pumpkin spice season is upon us and if you’re reading this, chances are you are a fan. I embrace it and accept the fact that I’m basic when it comes to fall and all that goes with it. I like what I like! So when I went to my kitchen fully intending on making a pumpkin shaped sourdough loaf, I thought how can I make this pumpkin spice flavored? I mean a pumpkin shaped loaf AND it have actual pumpkin in it too? I am fully planning to gift a few of these. This would make a beautiful gift in a hostess basket for whoever is hosting Thanksgiving. Pair it with a really pretty bread knife and some new festive tea towels for the kitchen. How cute is that?

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Gather what you will need:
- 6 cups All Purpose Flour
- 1 cup Sourdough starter bubbly and active! If I feed my starter 2-4 hours prior, it’s usually ready.
- 1/2 cup Pumpkin puree (Make sure it’s just pumpkin and not the pie puree. My favorite pumpkin puree besides carving and making it from scratch is the organic Trader Joe’s. I don’t know what it is but it tastes so much better than any other brand I’ve tried.)
- 1 Tbs Pumpkin pie spice
- 1/2 cup brown sugar
- 2 Tsp Cinnamon
- 2 Tbs Torani Pumpkin Spice syrup *my secret ingredient-trust me on this!
- 3 tsp Salt
- 1 1/3 cup water- This may actually vary a little depending on how hydrated your starter is. If the dough seems too dry, you may add a little more water until it comes together easily.
- Kitchen string
- Cinnamon stick *optional-for the stem
- Parchment paper
- Large Dutch oven with lid. I got mine from Amazon and it is very well-loved (see below)
- Banneton basket & bread lame- I got my entire sourdough bread making set up here. It is everything you need to start out!
- Bread knife – I recently got this sourdough knife and it is a GAME CHANGER!
Directions:
For the dough:
- In a large mixing bowl, combine flour, salt, starter, and pumpkin puree.
- Mix together in stand mixer or with wet hands.
- Slowly add in the water until the dough comes together. Do not over work the dough.
- Once combined, cover with a damp tea towel or cling wrap and let sit for 20 minutes.
- Stretch the dough up as far as it will go with out breaking and fold over itself 4 times.
- Repeat this stretch and fold process every 20-30 minutes 4 times, covering between each time.
- Let rest, covered for 4-6 hours.
- With wet hands, lift the dough onto a lightly floured countertop and stretch out until flat and sprinkle with half of the brown sugar and cinnamon. Fold the dough in half and repeat with the remaining brown sugar and cinnamon, folding over again.
- Split the dough in half with a large knife or dough scraper. (This recipe makes two loaves, yay!)
- Form each into a ball and place seam side up into a flour lined banneton basket or tea towel lined bowl. Cover with plastic bag or cling wrap.
- Place in the refrigerator overnight or 8-10 hours. *Note: I have left it in the fridge longer than that and it turned out totally fine!


Click here to see the video!
When you are ready to bake:
- Preheat your dutch oven with the lid on at 500 degrees F.
- Place a piece of lightly floured parchment paper on the countertop and place 4 pieces of string about 16 inches long into 8 equal pieces.
- Carefully place your dough over the center of the strings.
- Tie up the strings into a simple knot and cut the excess off just above the knots.
- Lightly dust the dough with flour and place into preheated Dutch oven.
- Score the bread in a design you like. It doesn’t have to be perfect. I like to make little slits along the sides of the string (See pic above). It makes a really pretty design.
- Put the lid on and bake for 20 minutes
- Remove the lid and reduce the heat to 450.
- Bake 15 minutes.
- Remove your pumpkin loaf and cut the strings off.
- You can garnish with a cinnamon stick “stem” and enjoy! I like to serve warm with butter and cinnamon sugar. I recently used an entire loaf to make the most amazing Pumpkin spice French toast. It was absolutely decadent!

Pumpkin spice Sourdough

This slightly sweet and pumpkin spice sourdough loaf is so beautiful, delicious and fun to make! Made with pumpkin, spices and a surprising secret ingredient that makes this bread irresistible for any Pumpkin spice lover. This loaf will be a showstopper this fall gathering!
Ingredients
- 6 cups All Purpose Flour
- 1 cup Sourdough starter bubbly and active
- 1/2 cup Pumpkin puree
- 1 Tbs Pumpkin pie spice
- 1/2 cup brown sugar
- 2 Tsp Cinnamon
- 2 Tbs Torani Pumpkin Spice syrup
- 3 tsp Salt
- 1 1/3 cup water
Instructions
- In a large mixing bowl, combine flour, salt, pumpkin pie spice, starter and pumpkin puree.
- Mix together in stand mixer with dough hook or with wet hands.
- Slowly add in the water until the dough comes together. Do not over work the dough.
- Once combined, cover with a damp tea towel or cling wrap and let sit for 20 minutes.
- Stretch the dough up as far as it will go without breaking and fold over itself 4 times.
- Repeat this stretch and fold process every 20-30 minutes 4 times, covering between each time.
- Let rest, covered for 2-4 hours.
- With wet hands, lift the dough onto a lightly floured countertop and stretch out until flat and sprinkle with half of the brown sugar and cinnamon. Fold the dough in half and repeat with the remaining brown sugar and cinnamon, folding over again.
- Split the dough in half with a large knife or dough scraper.
- Form each into a ball and place seam side up into a flour lined banneton basket or tea towel lined bowl. Cover with plastic bag or cling wrap.
- Place in the refrigerator overnight or 8-10 hours
- Preheat your Dutch oven with the lid on at 500 degrees F.
- Place a piece of lightly floured parchment paper on the countertop and place 4 pieces of string about 16 inches long into 8 equal pieces.
- Carefully place your dough over the center of the strings.
- Tie up the strings into a simple knot and cut the excess off just above the knots.
- Lightly dust the dough with flour and score the bread in a design you like.
- Place into preheated Dutch oven
- Put the lid on and bake for 20 minutes
- Remove the lid and reduce the heat to 450.
- Bake 15 minutes.
- Remove your pumpkin loaf and cut the strings off.
- You can garnish with a cinnamon stick "stem" and enjoy!
Notes
This loaf makes great French toast!
Save For Later! If you make this be sure to tag me on Instagram @cooking_on_sunshine

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