Pumpkin Maple Sourdough Loaf
Bread · American
A cozy, naturally orange sourdough loaf made with pumpkin purée and a touch of maple syrup.
Added Oct 4, 2026
PrepPrep time
25 min
CookCook time
45 min
ServingsServings
1 large loaf
Ingredients
1× yields 1 large loaf
1/2 cup active sourdough starter, bubbly and active
3/4 cup plus 1 tablespoon pumpkin puree, not pumpkin pie filling
1 tablespoon plus 1 teaspoon maple syrup
1 cup water, room temperature
4 cups bread flour
2 teaspoons fine sea salt
Notes
Pumpkin purée adds extra moisture, so if the dough feels overly stiff, add a little more water during mixing, 1 tablespoon at a time. If it feels sticky, lightly flour your hands and work surface instead of adding too much extra flour. For serving, this loaf is great plain, with butter, or toasted. Store wrapped at room temperature for 2 to 3 days or freeze slices for longer storage. You can also add cinnamon or pumpkin spice if you want a more dessert-like fall loaf, but those seasonings were not in the original recipe.
Preparation
1
In a large bowl, stir together , , , and until smooth and combined.
2
Add and , then mix until no dry flour remains. Cover and let the dough rest for 20 to 30 minutes.
3
Develop strength by doing a few rounds of stretch-and-folds or coil folds over the next 2 hours, resting between rounds until the dough looks smoother and more elastic.
4
Let the dough bulk ferment at room temperature until it is puffy and has risen noticeably, about 4 to 6 hours depending on the temperature.
5
Shape the dough into a round or oval loaf and place it seam-side up in a floured proofing basket or bowl.
6
Proof for 1 to 2 hours at room temperature, or refrigerate overnight for a stronger flavor and easier scoring.
7
When ready to bake, preheat a Dutch oven to 450°F. Turn the dough out, score the top, and bake covered for 20 minutes.
8
Remove the lid and bake for 20 to 25 minutes more, until the crust is deep golden brown. Cool completely before slicing.
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