Pumpkin-Shaped Sourdough Bread (Pumpkin-Flavored)
- zafood
- 1 day ago
- 6 min read
Updated: 2 hours ago
There’s nothing more festive for fall than a sourdough pumpkin bread that’s both pumpkin-flavored and pumpkin-shaped. Made with real pumpkin purée, warm spices, and classic sourdough tang, this golden loaf is the perfect centerpiece for autumn gatherings, holiday tables, or a cozy weekend bake.
Why You’ll Love This Pumpkin-Shaped Sourdough Bread
Pumpkin inside and out – It’s both pumpkin-flavored and pumpkin-shaped, the ultimate festive fall bake.
Perfect for gatherings – A show-stopping centerpiece for Thanksgiving, autumn dinner parties, or cozy weekends at home.
Cozy flavor & aroma – Made with real pumpkin purée, sourdough tang, and warm spices for a loaf that tastes as good as it smells.
Beginner-friendly shaping – The pumpkin look is easier than it seems with simple twine and a few steps.
Soft crumb, golden crust – Beautiful to slice, delicious to eat, and always Instagram-worthy.
Ingredients
500 g all-purpose flour
190 g pumpkin purée, well-blotted
100 g active sourdough starter (100% hydration, fed & bubbly)
170 g water (adjust ±10 g by feel)
10 g salt
20 g honey or maple syrup
2 tsp pumpkin pie spice (cinnamon, nutmeg, ginger, clove)
For shaping: 4–6 pieces of baker’s twine, lightly oiled (12–16 in / 30–40 cm each)
Cinnamon stick or pecan for the stem
Instructions
Prepare the Dough: In a large bowl, mix flour, pumpkin purée, and water until combined and dough comes together. Cover and allow to autolyse for 30 minutes. The dough should feel tacky but not sticky — adjust with 10–15 g flour or water as needed.
Strech and Folds: Perform 4-5 stretch and folds in the first two hours about 20-30 minutes apart.
Bulk Fermentation (4–8 hours at 75 °F / 24 °C): Cover and ferment at room temperature for 4-8 hours. Dough is ready when it’s puffy, risen ~50%, and shows bubbles along the sides.
Shape and Cold Proof: Turn dough onto a lightly floured surface, shape gently into a ball and add to a proofing basket. Cover and refrigerate overnight for 8-12 hours.
The following day, preheat the oven with Dutch oven inside to 475 °F (246 °C) for 45 minutes.
Pumpkin-Shaping: Cut 4 strings about 20" in length. Lightly coat each string with oil (this prevents sticking and tearing the crust later).
Lay the oiled strings on your parchment in a star / snowflake pattern, meeting at the center.
For 4 pieces: form an “X” then another “+” (8 segments).
For 6 pieces: arrange evenly like spokes of a wheel.
Place your shaped boule seam-side down directly in the middle of the twine intersection.
Bring opposite ends of one piece of twine up over the top of the loaf, crossing at the center. Flip the loaf slightly on its side and tie a loose knot underneath, keeping just enough contact to leave light indentation — not tight. Repeat with the remaining strings, spacing them evenly so you create even “pumpkin ridges.” When finished, you should have a snug but not constricting web around the loaf; it will expand during baking.
Tip: If the dough is sticky, sprinkle a touch of flour where the twine meets the dough to avoid imprint marks pulling away later.
Bake: Place dough (with parchment) into hot pot. Optionally score lightly along the pumpkin “ridges.” Bake 20 minutes covered, then 20–25 minutes uncovered at 450 °F (232 °C) until deep golden brown.
Finishing Touch: Cool completely before cutting twine (at least 1 hour). Insert cinnamon stick or pecan in the center for the pumpkin stem.
Tips for Success
Blot your pumpkin purée – Pumpkin holds a lot of water. Press it gently with paper towels before adding it to the dough for the best crumb and oven spring.
Twine trick for shaping – Use kitchen-safe twine to tie around your dough before proofing. Lightly oil or flour strings before tying. If in doubt, cut longer — you can always trim after tying.
Control the crust finish – Brush with egg wash for a glossy look, or dust with flour for a rustic, artisan finish.
Mind your hydration – Because pumpkin adds moisture, don’t be afraid to hold back a little water if the dough feels sticky.
Variations to Try
Spice it up – Add extra cinnamon, nutmeg, or pumpkin pie spice for bolder flavor.
Sweet & festive – Swirl in brown sugar and cinnamon, or fold in chocolate chips or dried cranberries for a dessert-style loaf.
Nutty & hearty – Mix in chopped pecans or walnuts for crunch and depth.
Whole grain twist – Replace a portion of all-purpose flour with whole wheat for a heartier loaf and darker crust.
Topping swap – Try sesame seeds, oats, or a maple glaze instead of pepitas for a different finish.
Frequently Asked Questions
Can I make this sourdough pumpkin bread with discard instead of active starter?
Yes — if using discard, add 1 teaspoon of instant yeast to help with rise. The loaf will still have pumpkin flavor and a hint of tang but won’t need as long to ferment.
Do I have to blot the pumpkin purée?
Yes, blotting is important. Pumpkin holds a lot of water, and excess liquid can make the dough sticky and dense. After blotting, you should have about 100 g of purée for this recipe.
Can I use canned pumpkin or does it need to be fresh?
Canned pumpkin purée works best since it’s consistent in moisture and texture. If you use fresh pumpkin purée, make sure it’s blended smooth and blotted very well.
How do I get the pumpkin shape?Use 4–6 pieces of kitchen twine, tie them loosely around the shaped dough before proofing, and snip them off after baking. This creates clean, pumpkin-like sections.
Can I make this ahead of time?Yes — you can bake it 1 day ahead. Store in an airtight bag or wrap tightly in foil at room temperature. Reheat slices briefly in the oven before serving.
How do I store leftovers?
Keep at room temperature for 2–3 days in a bread bag or airtight container. For longer storage, freeze slices for up to 2 months and toast or reheat before serving.
Can I double the recipe?
Yes — you can double it to make two loaves, or scale up 1.5× for a larger centerpiece. Increase bake time slightly if making a larger loaf.
What’s the best way to serve this bread?
It’s delicious sliced and served warm with salted butter, pumpkin butter, or a cream cheese spread. It also makes amazing French toast the next morning!
Troubleshooting
My dough was too sticky — what went wrong?
Pumpkin adds extra moisture. If the dough feels sticky, you may not have blotted the purée enough. Next time, blot longer, or sprinkle in a little extra flour during mixing.
The loaf spread out instead of holding its shape.
This usually means the dough was over-proofed or too wet. Shorten the final proof by 30 minutes, or reduce hydration slightly. Using strong bread flour instead of all-purpose can also help.
The twine stuck to my loaf.
Lightly dust the twine with flour before tying it around the dough. After baking, wait 5 minutes before cutting the strings so they release cleanly.
The bread looks too pale.
Make sure your oven is fully preheated. For a deeper golden crust, extend the bake 5–7 minutes or brush the loaf with egg wash before baking.
The bread browned too quickly.
Tent the loaf with foil halfway through baking to prevent over-browning while the inside finishes cooking.
The inside came out gummy.
This often means the bread was under-baked. Bake until the internal temperature reaches about 200–205°F (93–96°C). Also check that your pumpkin purée was blotted to avoid excess moisture.
This pumpkin sourdough bread is the kind of bake that doubles as a centerpiece — cozy, festive, and unforgettable. Whether it’s for your Thanksgiving table, a fall gathering, or just to celebrate pumpkin season, it’s a loaf that’s sure to impress.
If you try this Pumpkin-Shaped Sourdough Bread, I’d love to see your bake! Snap a photo and tag me on Instagram @zafo0d so I can share your creation.
Looking for more cozy fall bakes? Try:
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