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Cozy Small-Batch Pumpkin Sourdough Loaf

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This cozy small-batch pumpkin sourdough loaf features a tender crumb with a gentle tangy-sweet balance, enhanced by warm fall spices. It’s the perfect fall baking project that yields one beautiful loaf, ideal for a cozy weekend or sharing with a few friends.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • 2 cups (250g) bread flour (at least 12% protein)
  • ½ cup (100g) active sourdough starter (bubbly and doubled)
  • ¼ cup (50g) brown sugar, packed (light or dark)
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice (or ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, pinch cloves)
  • ¼ cup (60ml) warm water (about 85°F)
  • 1 tablespoon pumpkin seeds (pepitas) for topping (optional)
  • 1 teaspoon coarse sugar (turbinado or demerara) for topping (optional)

Instructions

  1. Prep your pumpkin puree: Spread pumpkin puree on a paper towel-lined plate and let sit for 10 minutes to remove excess moisture. Meanwhile, preheat oven to 350°F.
  2. Mix dry ingredients: In a large bowl, whisk together bread flour, brown sugar, salt, and pumpkin pie spice. Make a well in the center.
  3. Combine wet ingredients: Add active sourdough starter, melted butter, pumpkin puree, and warm water to the well. Stir with a wooden spoon until a shaggy, sticky dough forms (like a thick batter).
  4. First rise: Cover bowl with plastic wrap or a damp towel. Let rise at room temperature (70-75°F) for 4-6 hours until doubled in size and puffy with small bubbles.
  5. Fold and shape: Gently fold dough over itself a few times in the bowl. Transfer to a parchment-lined 8×4 inch loaf pan. Use wet fingers to smooth the top.
  6. Second rise: Cover pan and let rise for 1-2 hours until dough crests just above the rim.
  7. Preheat and prep: About 30 minutes before baking, preheat oven to 375°F. If using topping, sprinkle pumpkin seeds and coarse sugar over the risen loaf.
  8. Bake: Place pan on middle rack and bake for 40-50 minutes until deep golden brown and internal temperature reaches 190°F. If top browns too quickly, tent with foil after 30 minutes.
  9. Cool: Let loaf cool in pan for 10 minutes, then transfer to a wire rack. Cool completely (at least 1 hour) before slicing.

Notes

For best results, use room temperature ingredients. The dough will be sticky—resist adding extra flour. If using a glass loaf pan, reduce oven temperature by 25°F. The flavors deepen after a day or two. For a vegan version, substitute butter with coconut oil or vegan butter. For whole wheat, replace half the bread flour with whole wheat flour and add 1 tablespoon extra water.

Nutrition

Keywords: pumpkin sourdough, small batch bread, fall baking, sourdough loaf, pumpkin bread, homemade bread, autumn recipe

Find it online: https://cooksyla.com/cozy-small-batch-pumpkin-sourdough-loaf-easy-fall-recipe/