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Easy No-Knead Pumpkin Sourdough Bread Recipe (Best Fall Bread!)

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This easy no-knead pumpkin sourdough bread combines tangy sourdough with sweet, earthy pumpkin and warm spices for a beautiful, crusty loaf. With just 15 minutes of active prep, the dough does all the work while you sleep, making it perfect for busy fall weekends.

Ingredients

Scale
  • 100g active sourdough starter (fed and bubbly)
  • 200g pumpkin puree (100% pure pumpkin, not pie filling)
  • 250g warm water (about 85°F/30°C)
  • 500g bread flour (preferably King Arthur)
  • 10g fine sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 tbsp pumpkin seeds (pepitas) (optional, for topping)
  • 1 tbsp rolled oats (optional, for topping)

Instructions

  1. Mix the Dough: In a large mixing bowl, combine the active sourdough starter, pumpkin puree, and warm water. Stir until the starter is mostly dissolved. Add the bread flour, salt, and all spices (cinnamon, nutmeg, ginger, cloves). Mix with your hands or a spatula until no dry flour remains. The dough will be very sticky and shaggy. Cover the bowl with plastic wrap.
  2. Bulk Fermentation: Let the dough rest at room temperature for 12-18 hours. During the first 2 hours, perform a set of ‘stretch and folds’ every 30 minutes (4 times total). Wet your hands, grab one side of the dough, stretch it up, and fold it over the top. Turn the bowl a quarter turn and repeat. After that, leave it alone. The dough should double in size and look bubbly and jiggly.
  3. Shape the Dough: Lightly flour your work surface. Turn the dough out onto it. Gently fold the edges of the dough into the center, creating a round ball. Flip the dough over so the seam is on the bottom. Cup the dough with your hands and drag it towards you on the counter to create surface tension.
  4. Proof the Dough: Place the shaped dough seam-side down on a piece of parchment paper. Cover with a towel and let it rest for 1-2 hours until it puffs up slightly. About 30 minutes before baking, place your Dutch oven (with lid) in the oven and preheat to 450°F (230°C).
  5. Score and Bake: Carefully remove the hot Dutch oven from the oven. Lower the dough into the pot using the parchment paper as a sling. Score the top of the bread with a sharp lame or serrated knife (a simple cross or single slash about 1/2 inch deep). Sprinkle with pumpkin seeds and oats if using. Put the lid on and bake for 30 minutes. Remove the lid and bake for another 15-20 minutes until the crust is deep amber-brown. Internal temperature should read 205-210°F (96-99°C).
  6. Cool: Transfer the bread to a cooling rack and let it cool completely before slicing (about 2 hours). Cutting into hot bread will make the inside gummy.

Notes

Don’t skip the stretch and folds—they build gluten structure for a beautiful open crumb. If your dough feels impossibly wet, add 10-20g more flour during mixing. Use a lame for a clean score that allows the dough to bloom. The Dutch oven traps steam for a crisp crust. Listen for the crust to crackle as it cools—that’s pure satisfaction. Store cooled bread in a paper bag at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin sourdough bread, no-knead bread, fall bread, sourdough bread recipe, pumpkin bread, easy sourdough, artisan bread

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