Skip to main content
Bread • Bread

Pumpkin Sourdough Bread with Sage and Pepitas Recipe

The ratio of water and pumpkin puree to all purpose flour in the pumpkin sourdough bread leads to an almost creamy crumb texture with a still crispy crust. Pumpkin flavor in each bite with a pop of fresh sage and nutty pumpkin seeds makes this perfect for serving with soup or as a savory toast and the pumpkin shape is so much fun!

4.8 from 141 votes
215 mins
Total Time
1
loaf
Jump to Recipe
Pumpkin Sourdough Bread with Sage and Pepitas

How to Make the Best Pumpkin Sourdough Bread with Sage and Pepitas

Pumpkin sourdough bread combines the nutty flavors of a traditional sourdough with the warm, seasonal essence of pumpkin. This showstopping loaf features fresh sage and pepitas (pumpkin seeds) for added texture and flavor, making it perfect for fall gatherings or as an accompaniment to autumn soups.

The unique pumpkin shape created by tying kitchen string around the dough before baking makes this bread as visually impressive as it is delicious. The high water content combined with pumpkin purée creates an exceptionally creamy crumb while maintaining a satisfyingly crispy crust that shatters when you bite into it.

This is a labor-intensive sourdough that requires time and patience, but the multiple stretch-and-fold sessions and extended rising times develop complex flavor and create that desirable open crumb structure. Perfect for serving alongside hearty soups or toasted with butter for a savory breakfast treat.

Pumpkin Sourdough Bread with Sage and Pepitas

Pumpkin Sourdough Bread with Sage and Pepitas

The ratio of water and pumpkin puree to all purpose flour in the pumpkin sourdough bread leads to an almost creamy crumb texture with a still crispy crust. Pumpkin flavor in each bite with a pop of fresh sage and nutty pumpkin seeds makes this perfect for serving with soup or as a savory toast and the pumpkin shape is so much fun!

4.8 from 141 votes
CourseBread
CuisineBread
Keywordall purpose sourdough, pumpkin shaped sourdough, pumpkin sourdough, savory pumpkin bread
Prep Time150 mins
Cook Time65 mins
Total Time215 mins
Servings1 loaf
Calories2151kcal
AuthorChristina Hill
Prevent your screen from going dark

Ingredients

Dough

Instructions

Prepare

  1. In a medium bowl, use a fork to whisk together the water, starter, salt, and pumpkin purée until smooth.
  2. Add the flour, sage, and pumpkin seeds. Mix together until a rough, shaggy dough forms.
  3. Cover with plastic wrap or a damp towel and rest at room temperature for 30 minutes.

Form and Rise

  1. After the 30 minute rest, form the dough into a rough ball shape by stretching the four sides of the dough gently up and over the dough one side at a time. Cover the bowl with plastic wrap or a damp towel and let the dough rest for 1 hour.
  2. Repeat the stretch and folds, cover and let the dough rest again for 1 hour, then repeat the stretch and folds one last time.
  3. After the final stretch and fold series, cover the dough with plastic wrap or a damp towel and let the dough rest another 3 to 4 hours (for a total bulk rise of about 6 hours). The dough should look about double in size and have a bit of bounce to it if poked with a finger.

Shape and Second Rise

  1. Generously flour a medium bowl lined with a cotton or linen cloth or use a proofing basket. Tip the dough from its bowl onto a very lightly floured surface.
  2. Gently stretch and fold the four sides of the dough. Using a bench scraper, flip the dough over, cover with a damp cloth and rest 15 to 20 minutes.
  3. With the bench scraper, flip the dough over again so the smooth side is facing the work surface. Cup your hands around the far side of the dough and pull it towards you in a circular motion. After shaping, place it seam side up in the proofing basket/cloth-lined bowl.
  4. Let the dough rest for 30 minutes to 1 hour or leave the dough in the fridge overnight. Preheat the oven to 450°F with the dutch oven and lid inside.

Shape and Bake

  1. Optional: Sprinkle the top of the loaf in the breadbasket with cornmeal. Cut 4 long pieces of kitchen string and place over the dough at 12 o'clock, 3 o'clock, between 4 and 5 o'clock, and between 7 and 8 o'clock.
  2. Cover with parchment paper, then a cutting board or plate and gently flip over. After turning the dough out, sprinkle and lightly rub flour over the surface. Tie the strings at the center of the top of the dough and cut any excess.
  3. Score the dough with your own design, being careful not to score too deep to maintain the pumpkin shape.
  4. Remove the dutch oven from the oven and carefully place the dough inside. Cover with the lid and bake at 450°F for 20 minutes.
  5. Remove the lid and reduce the oven temperature to 425°F. Bake for another 45 minutes until the center of the loaf reaches 205°F.
  6. Carefully remove the dough from the dutch oven and let cool on a wire rack for 1 hour before cutting. Cut and remove the kitchen string. Optional: Add an inverted cashew or piece of cinnamon stick to the center for the pumpkin stem. Slice and serve!

Notes

  • The water and pumpkin purée ratio creates an almost creamy crumb texture while maintaining a crispy crust
  • Bake time depends on kitchen temperature during rising stages
  • The pumpkin shape is created using kitchen string tied around the dough before baking
  • A bench scraper is helpful for handling the dough throughout the process
Jump to Recipe