Sourdough Pumpkin Spice Loaf, The Best Slow Fermented Recipe

Fall in love with this slow-fermented sourdough pumpkin spice loaf. It’s easy to make and packed with cozy fall flavors.

Sourdough Pumpkin Spice Loaf

This rustic fall sourdough pumpkin spice loaf is gorgeous on the counter, and makes an impressive gift! It’s spiced with a generous amount of ground cinnamon and lightly sweetened with real maple syrup! This loaf was made with whole wheat, but can also be made with white flour.

This sourdough pumpkin spice loaf is perfect to serve on it’s own with soft butter or cream cheese… And it also goes perfectly with a cozy bowl of Zuppa Toscana or crockpot potato soup!

Key Ingredients & Why They’re Key

Sourdough Starter: This is the foundation of the loaf, providing both leavening and a subtle tang that balances the sweetness of the pumpkin and maple syrup. Using a mature, active starter is vital for a good rise and the flavor of this bread. A healthy fed starter is the key to all good sourdough loaves!

Pumpkin Puree (Plain): This is what gives the loaf its signature pumpkin flavor and moist, tender crumb. I always use plain pumpkin puree, so that I can control the spice profile. Using plain pumpkin puree (no added sugar or spices) allows you to control the sweetness and spice levels yourself.

Real Maple Syrup: I prefer real maple syrup over refined sugar because it adds a natural sweetness and a rich, caramel-like flavor that complements the pumpkin and spices. It also contributes to the loaf’s moistness and gives it a beautiful, golden-brown crust. And, I find that real maple syrup gives the loaf an even better flavor.

Einkorn Flour (and Bread Flour): Using einkorn flour adds a nutty sweetness and a unique texture. Combining it with bread flour helps to create a loftier loaf. The bread flour adds a needed gluten strength for a beautiful rise… I really like the combination of the two flours!

Spices (Cinnamon): Cinnamon is the key spice that really adds that warm inviting flavor. It is a must have for this spiced pumpkin bread.

How To Make Sourdough Pumpkin Spice Loaf

In a large mixing bowl combine: the sourdough starter, egg, pumpkin puree, vanilla extract, melted butter, and maple syrup. And whisk it together till it’s all well combined.

To the wet mixture add: all the flour, salt and ground cinnamon. Use a large spoon or a Danish whisk to stir till well combined. This will make a SHAGGY dough. It will be a bit sticky, but don’t worry, after fermenting it shapes up nicely!

Drizzle the top of your dough with the oil. Cover your dough in the mixing bowl with a clean towel, or plastic wrap. Let it sit on the counter at room temperature for 4-5 hours.

Start your first set of stretch and folds: To do stretch and folds, gently stretch the dough pulling one top side of your dough ball up, and folding it in half. Then rotate the bowl 90 degrees, and repeat the process on all 4 sides of your dough.

Stretch and folds is a technique used in breadmaking to develop the gluten in the dough and distribute the yeast evenly. This helps the gluten create a strong, elastic dough that will rise evenly and hold its shape!

Cover your dough again with your clean tea towel or plastic wrap, let it rise for another hour, and do another set of stretch and folds. Cover and let it rise another hour, and repeat the stretch and fold, and rising pattern 4 times.

Overnight Fermentation

Shape your pumpkin spice sourdough loaf for overnight fermentation in a banneton basket is a simple process that helps the bread develop a beautiful, rounded shape. If you don’t have a banneton basket, use a large bowl with narrow sides.

1. Prep the banneton: Line the banneton basket with a clean linen cloth, and dust it with flour to prevent sticking.
2. Round the dough: After 4 sets of stretch and folds, gently flour a clean work surface. Place the dough in the center and tuck the edges underneath to form a tight ball.
3. Shape the boule: Place the rounded dough in the prepared banneton on floured towel.
4. Dust with flour: Lightly dust the top of the dough with flour.
5. Cover and refrigerate: Cover the banneton with a clean cloth or plastic wrap and place it in the refrigerator for overnight fermentation. You can ferment just overnight, or for up to 3 days in the refrigerator.

The next morning, or the day you will bake, remove your loaf from the refrigerator.

Shape Loaf for Baking

• To make this pumpkin shape, I keep the dough in the banneton basket, depress a 3-4 inch circle in the middle of the loaf, and use my fingers to poke a 2 inch deep hole into the middle of the loaf and depressed area.
• Place 3 long cinnamon sticks into the hole in the middle of the loaf.
• Cover with a clean towel, and let it sit at room temperature till it has risen by 1/3-1/2 it’s size.
• Preheat a covered dutch oven in your oven at 425 degrees F.
• Place your pumpkin loaf, hole side up on parchment paper.

Score 5 semi half circle lines from top of the loaf to the bottom, around the sides of your pumpkin loaf. This creates the indentions on the sides of your “pumpkin”. Place loaf with parchment paper into hot Dutch oven. Cover with the lid and bake at 425 COVERED for 25 minutes.

Then, remove the dutch oven lid, and continue baking at 425 degrees F for another 20 minutes till the loaf is nice and browned. Remove to a wire rack, cool, then enjoy!

I want to know what YOU think.. Please review the recipe card!

Sourdough Pumpkin Spice Loaf – Long Fermented Recipe

This long fermented sourdough pumpkin spice loaf is rustic and beautiful. It's very simple to make with pantry staple ingredients and an overnight ferment in the refrigerator!

5 from 2 votes

Print Pin Rate

Course: Sourdough

Cuisine: American

Prep Time: 8 hours hours

Cook Time: 50 minutes minutes

Additional Time: 1 day day

Total Time: 1 day day 8 hours hours 50 minutes minutes

Servings: 1 loaf

Calories: 351kcal

Author: Juliea Huffaker

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Ingredients

• 480 grams flour. I used fresh ground Einkorn flour but you can use whole wheat, all purpose or bread flour. (4 cups)
• 136 grams un-sifted bread flour. 1 cup
• 183 grams fed white flour sourdough starter. 1 cup
• 250 grams pumpkin puree. I use plain pumpkin puree here no sugar or spices were added to it. (1 cup)
• 65 grams melted butter 1/3 cup
• 280 grams real maple syrup. You could also use honey here there will be a little different flavor from the honey flavor instead of the maple flavor. (1 cup)
• 1 large egg.
• 1 teaspoon salt
• 1 tablespoon vanilla extract
• 1 tablespoon ground cinnamon powder
• 2 tablespoons oil. I used olive oil but any light flavored oil will work.

Instructions

• In a large mixing bowl combine: the sourdough starter, egg, pumpkin puree, vanilla extract, melted butter, and maple syrup. And whisk it together till it's all well combined.
• To the wet mixture add: all the flour, salt and ground cinnamon. Use a large spoon or a Danish whisk to stir till well combined. The dough will be sticky, don't worry that's the way it should be;)
• Drizzle the top of your dough with the oil. Cover your dough in the mixing bowl with a clean towel, or plastic wrap. Let it sit on the counter at room temperature for 4-5 hours.
• first set of stretch and folds: To do stretch and folds, gently stretch the dough pulling one top side of your dough ball up, and folding it in half. Then rotate the bowl 90 degrees, and repeat the process on all 4 sides of your dough.
• Cover and let rise for 1 hour.
• Second set of stretch and folds: To do stretch and folds, gently stretch the dough pulling one top side of your dough ball up, and folding it in half. Then rotate the bowl 90 degrees, and repeat the process on all 4 sides of your dough.
• Cover and let rise for 1 hour
• Third set of stretch and folds: To do stretch and folds, gently stretch the dough pulling one top side of your dough ball up, and folding it in half. Then rotate the bowl 90 degrees, and repeat the process on all 4 sides of your dough.
• Cover and let rise 30 minutes
• Fourth set of stretch and folds: To do stretch and folds, gently stretch the dough pulling one top side of your dough ball up, and folding it in half. Then rotate the bowl 90 degrees, and repeat the process on all 4 sides of your dough.
• Line the banneton basket with a clean linen cloth, and dust it with flour.
• Gently flour a clean work surface. Place the dough in the center and tuck the edges underneath to form a tight ball. Place the rounded dough in the prepared banneton on floured towel. Lightly dust the top of the dough with flour.
• Cover the banneton with a clean cloth or plastic wrap and place it in the refrigerator for overnight fermentation. You can ferment just overnight, or for up to 3 days in the refrigerator.
• Remove it from the fridge. Do dinal shaping: To make this pumpkin shape, I keep the dough in the banneton basket, depress a 3-4 inch circle in the middle of the loaf, and use my fingers to poke a 2 inch deep hole into the middle of the loaf and depressed area. Place 3 long cinnamon sticks into the hole in the middle of the loaf.
• Cover with a clean towel, and let it sit at room temperature till it has risen by 1/3-1/2 it's size.
• Preheat a covered dutch oven in your oven at 425 degrees F.
• Place your pumpkin loaf, hole side up on parchment paper., and score 5 semi half circle lines from top to bottom around the sides of your pumpkin loaf. This should create the indentions on the sides of your "pumpkin".
  
• Place loaf with parchment paper into hot Dutch oven. Cover with the lid and bake at 425 COVERED for 25 minutes.
• Remove the dutch oven lid, and continue baking at 425 degrees F for another 20 minutes till the loaf is nice and browned.
• Remove from the oven and dutch oven. Cool and enjoy!
• Serve on it's own with soft butter or soft cream cheese… And it also goes perfectly with a cozy bowl of Zuppa Toscana or crockpot potato soup!

Notes

For a Beautiful “Pumpkin” Shape – The key to getting that rustic pumpkin look is to create a good, tight boule before the final rise. Don’t be afraid to poke deep into the center with your fingers for the cinnamon sticks—this will help create the central depression. And when you score the loaf, make sure your slashes are a little deeper than usual to really create those defined pumpkin segments. The magic happens in the oven as the loaf expands!

Adjusting the Fermenting Time – This is a long fermented recipe, but it’s flexible! The refrigerator ferment can go from overnight to a couple days. The longer it sits, the more complex the flavor will become. This also makes the recipe a great option for fitting into a busy schedule—just pull it out and let it warm up when you’re ready to bake.

Freshly Milled Flour – I love using fresh-ground Einkorn flour for this loaf, but don’t worry if you don’t have it… The recipe works beautifully with whole wheat, all-purpose, and bread flour. Different flours absorb liquid differently, so your dough’s texture might vary slightly. Trust the process—the stretch and folds will help it develop strength and elasticity, no matter which flour you use.

Serving Suggestions – This loaf makes the whole house smell amazing, and it’s delicious on its own! But if you want to take it to the next level, slather a slice with soft cream cheese or even soft butter. It also pairs perfectly with a savory soup, like Zuppa Toscana or a creamy potato soup—the sweetness of the bread is a wonderful contrast to the soup.

Nutrition

Serving: 1g | Calories: 351kcal | Carbohydrates: 65g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 16mg | Sodium: 135mg | Fiber: 4g | Sugar: 12g