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Baked sourdough bread for Pumpkin Sourdough Bread Recipe with Cranberries.

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.
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Course: Breakfast, Dessert, Side Dish, Snack
Cuisine: American
Keyword: Active Sourdough Starter, bread, Dried Sourdough Starter, flour, loaf, Pumpkin, recipe
Prep Time: 2 hours
Cook Time: 55 minutes
Total Time: 21 hours
Servings: 0
Author: Stephanie

Equipment

  • Bench scraper
  • Tea Towel, plastic bag, plastic wrap, a homemade bowl cover
  • Banneton, or bread proofing basket (DIY proofing basket)
  • Dutch ovenDanish dough whisk
  • Piece of parchment paper
  • Large bowl
  • Small bowl

Ingredients

  • 500 g all purpose flour or bread flour
  • 100 g active sourdough starter
  • 185 g ¾ cup canned pumpkin purée or fresh
  • 350 g water room temperature
  • 25 g honey or maple syrup
  • 10 g salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup dried cranberries

Instructions

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.