Pumpkin Sourdough Bread Recipe with Cranberries 

This delicious pumpkin sourdough bread recipe with cranberries contains the natural sweetness and earthy flavor of pumpkin complemented by the tangy flavor of sourdough, and is accompanied by the perfect hint of warm spices. With the added touch of sweetness from the honey and cranberries, this homemade sourdough pumpkin bread is complete with a well-rounded taste. The pumpkin adds moisture to the bread, contributing to a softer crumb while still maintaining the chewy texture characteristic of sourdough.

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Can you use pumpkin pie filling instead of pumpkin puree?

Unfortunately, pumpkin pie filling and pumpkin puree are not interchangeable. Here is why:

• Pumpkin Puree: This is simply cooked and pureed pumpkin, with no added ingredients. It’s often used in recipes where you want the natural flavor of pumpkin. You can make your own homemade pumpkin puree with this recipe: How to Roast a Whole Pumpkin to Make Pumpkin Purée
• Pumpkin Pie Filling: This contains pumpkin puree but also includes added sugars, spices (like cinnamon and nutmeg), and sometimes preservatives. It’s pre-seasoned and ready to use for making pumpkin pie.

Because of the added sugar, spices, and preservatives in the pie filling, it can be problematic to the finished product. If you are choosing to substitute the pumpkin puree with pie filling, then you might want to reduce the sugar and spices in the recipe to balance the flavors.

Need a delicious pumpkin seed recipe? Try this one: The Perfect Recipe for How to Roast Pumpkin Seeds

Tools You Might Need:

Bench scraper

Tea Towel, plastic bag, plastic wrap, or a homemade bowl cover

Banneton or bread proofing basket (DIY proofing basket)

Dutch oven

Danish dough whisk

Piece of parchment paper

Large bowl

Small bowl

Ingredients for Pumpkin Sourdough Bread

500g all purpose flour (or bread flour)

100g active sourdough starter

185g (3/4 cup) canned pumpkin purée or fresh

350g water (room temperature)

25g honey (or maple syrup)

10g salt

2 teaspoons pumpkin pie spice

1 cup dried cranberries

Pumpkin Sourdough Artisan Bread Recipe

Mix the Dough:

In a large bowl, combine the active starter, pumpkin puree, salt, and warm water. Mix well.

Add the all purpose flour and whole wheat flour. Stir until no dry flour remains. The dough will be quite sticky.

Autolyse:

Cover the bowl and let it rest for about 30-60 minutes. This helps with gluten development.

Add the Rest of the Ingredients:

After the autolyse, pour pumpkin spice, honey, and cranberries over the dough. Wet your hands slightly and mix the dough by pinching and folding until the rest of the ingredients are incorporated.

Cover with a clean tea towel, plastic wrap, or a bowl cover.

Allow the dough to rest for 30 minutes.

Stretch and Folds:

During the first two hours, perform stretch and folds every 30 minutes (4 times in total). Simply stretch one side of the dough and fold it over itself, and rotate the bowl to do the next.

Bulk Fermentation:

After the final stretch and fold, let the bread rise at room temperature for 4 to 6 hours, until it has doubled in size.

Shape the Dough:

Once the bulk fermentation is complete, turn the dough onto a lightly floured surface. Gently shape it into a round or oval loaf, depending on your preference.

Second Rise (Overnight Rise):

Place the shaped dough into a well-floured proofing basket (DIY proofing basket), or banneton basket. Cover it with a damp cloth and let it rise in the fridge overnight for a cold ferment. For best results, I allow mine to cold ferment for 12 hours.

Score the Dough:

Next day, remove the sourdough from the fridge. 

Gently flip the dough onto a piece of parchment paper. 

Use a razor or a sharp knife to score the top of the dough.

Bake:

Place the dough (with parchment) into the Dutch oven and cover it.

Place the Dutch oven into the unheated oven and bake it at 425 degrees for 55 minutes.

After 55 minutes, remove the lid and bake for an additional 5 minutes, or until the crust is a golden brown.

Cool:

Once baked, transfer the bread to a wire rack and let it cool for 1 hour before slicing.

Store in an airtight container.

Enjoy your easy sourdough pumpkin bread recipe! Perfect for the fall season as french toast, or simply enjoyed with melted butter.

More Sourdough Recipes

Easy Sourdough Pumpkin Cranberry Quick Bread Recipe

The Best Sourdough Banana Nut Bread Discard Recipe

The Best Sourdough Zucchini Bread Discard Recipe

Easy Sourdough Discard Peach Quick Bread Recipe