Print

Easy Overnight Pumpkin Spice Sourdough Bread – Perfect Fall Recipe

pumpkin spice sourdough bread - featured image
Print Recipe

This Easy Overnight Pumpkin Spice Sourdough Bread is a forgiving, no-fuss recipe that uses real pumpkin puree and warm spices to create a tender, flavorful loaf with a crackly crust. The dough does its thing overnight while you sleep, so you wake up to fresh bread ready for the oven.

Ingredients

Scale
  • 400g bread flour (about 3 cups)
  • 100g whole wheat flour (about ¾ cup)
  • 200g pumpkin puree (about ¾ cup, 100% pure pumpkin)
  • 100g active sourdough starter (about ½ cup, fed and bubbly)
  • 150g lukewarm water (about ⅔ cup, around 80°F)
  • 2 teaspoons pumpkin spice blend
  • 10g fine sea salt (about 1½ teaspoons)
  • 25g brown sugar (about 2 tablespoons, optional)

Instructions

  1. Mix the Dough (Evening, 10 minutes): In a large bowl, combine 400g bread flour, 100g whole wheat flour, 10g salt, and 2 teaspoons pumpkin spice blend. Whisk dry ingredients together. In a separate bowl, whisk 200g pumpkin puree, 150g lukewarm water, 100g active sourdough starter, and 25g brown sugar until smooth. Pour the wet mixture into the dry and stir with a dough scraper or your hand until no dry flour remains. The dough will be sticky and shaggy—that’s normal. Cover the bowl with a damp to…
  2. Stretch and Fold (Evening, 5 minutes): After the rest, perform 4 sets of stretch and folds, spaced 15-20 minutes apart. To do this, wet your hand, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat on all four sides. This builds strength without kneading. After the last fold, the dough should feel smoother and slightly more cohesive.
  3. Bulk Fermentation (Overnight, 8-12 hours): Cover the bowl tightly with plastic wrap or a reusable lid. Let it sit at cool room temperature (65-70°F) overnight. The dough should rise by about 50%—it won’t double like yeasted bread, but it should look puffy and have bubbles on the surface. If your kitchen is warmer, check it after 8 hours. If it’s cooler, give it up to 12.
  4. Shape the Loaf (Morning, 5 minutes): Lightly flour your work surface. Turn the dough out gently—try not to deflate it too much. Fold the left side to the center, then the right, then roll it up from the bottom. Pinch the seam closed. Place the dough seam-side up in a floured banneton or lined bowl. Cover with a towel and let it rest at room temperature for 30-45 minutes while you preheat the oven.
  5. Preheat the Oven (Morning, 45 minutes): Place your Dutch oven inside the oven and preheat to 475°F. Give it a full 45 minutes to get screaming hot—this is what creates that beautiful crust.
  6. Score and Bake (Morning, 40 minutes): Carefully remove the hot Dutch oven. Flip the dough onto a piece of parchment paper. Score the top with a sharp lame or knife—a single deep slash or a cross pattern works well. Lower the dough into the Dutch oven using the parchment as a sling. Cover and bake for 30 minutes. Remove the lid and bake for another 10-15 minutes, until the crust is deep golden brown and the internal temperature reaches 200-205°F.
  7. Cool Completely (Morning, 2 hours): Transfer the loaf to a wire rack. Let it cool fully before slicing to avoid a gummy texture.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling. If your starter is sluggish, give it a warm spot after feeding. For a gluten-free option, use a 1:1 gluten-free flour blend and add an extra 30g water. Store the loaf cut-side down at room temperature for up to 3 days, or freeze slices for longer storage.

Nutrition

Keywords: sourdough bread, pumpkin spice, overnight bread, fall recipe, sourdough, pumpkin bread, easy sourdough

Find it online: https://leilameals.com/easy-overnight-pumpkin-spice-sourdough-bread-perfect-fall-recipe/