This is a softly spiced sourdough loaf. It bakes up golden and tender. The loaf is shaped like a pumpkin, making it perfect for autumn gatherings or a cozy weekend bake. You will want to start this recipe early in the morning to allow time to bulk ferment.
Day 1: Follow these directions
Day 2: Bake
Ingredients:
- 4 cups all-purpose flour (I always use King Arthur flour)
- ½ cup active sourdough starter (bubbly and recently fed) *see note at the end of the recipe
- 1 cup + 1 tablespoon water
- ½ cup pumpkin purée
- 1 ¾ teaspoons salt
- 2 teaspoons sugar
- 1 teaspoon ground cinnamon
Directions:
➤ Combine the ingredients
In a large bowl, mix together the flour, starter, water, and pumpkin purée. Add salt, sugar, and cinnamon until it forms a shaggy dough. No kneading needed – just mix until combined. Cover and let rest (autolyse) for about 30 minutes.
➤ Stretch and fold
Over the next few hours, do 4–6 stretch and folds, about 20 minutes apart. Gently pull the dough upward from one side. Fold it over the center. Turn the bowl a quarter turn each time.
➤ Bulk ferment
Cover the dough tightly with a lid or plastic wrap. Let it rise at room temperature for 8 hours or until doubled in size.
➤ Shape and chill
Shape into a smooth ball and place in a floured round bread proofing basket. Cover and refrigerate overnight.
🎃 The Pumpkin Shape
Preheat your cast iron Dutch oven to 450°F. Cut four 18-inch pieces of food-grade cotton string (not twine) and arrange them in a crisscross pattern on parchment paper.
Remove your dough from the refrigerator and place it top-side down on the strings. Tie the strings gently around the loaf to create eight even pumpkin-like sections.
Reduce oven temperature to 425°F and bake. Bake for 20 minutes with the lid on. Then, bake for another 20 minutes with the lid off. Allow the loaf to cool completely before removing the strings. Slice the bread after cooling.
Notes 🧡
Use food-grade cotton string — not kitchen twine or synthetic thread (they can melt or burn).
Make sure your starter is lively and bubbly before beginning; this recipe relies entirely on natural fermentation for rise.
For a rustic finish, brush the cooled loaf with a little melted butter. Tuck a cinnamon stick in the top to complete the “pumpkin stem.”
🌾 Making Your Own Sourdough Starter
If you don’t yet have a starter, you can create one easily at home with just flour, water, and patience. Combine ½ cup of whole wheat or all-purpose flour with ¼ cup of water in a clean glass jar. Stir well, cover loosely, and let it rest at room temperature. Each day, discard half and feed with the same amounts of fresh flour and water. Within 5–7 days, it will become bubbly and fragrant. This is your living, breathing leaven. It’s ready to bring new life to every loaf.
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