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Best Pumpkin Spice Sourdough Sandwich Bread Recipe

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A soft, slightly sweet sandwich loaf with tangy sourdough flavor and warm pumpkin spice. This recipe uses an overnight cold fermentation method for the perfect texture and taste.

Ingredients

Scale
  • 100g active sourdough starter (about ½ cup)
  • 50g bread flour (about ⅓ cup) for feeding starter
  • 50g water (about ¼ cup) for feeding starter
  • 400g bread flour (about 3 cups)
  • 150g pumpkin puree (about ⅔ cup)
  • 100g lukewarm water (about ½ cup)
  • 56g unsalted butter, softened (4 tablespoons, ½ stick)
  • 50g granulated sugar (about ¼ cup)
  • 8g fine sea salt (about 1¼ teaspoons)
  • 2 teaspoons pumpkin spice blend (store-bought or homemade: 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
  • 1 large egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • 1–2 tablespoons rolled oats or pumpkin seeds (optional topping)

Instructions

  1. Feed your starter: About 6-8 hours before mixing dough, feed starter with 50g bread flour and 50g water. It should be bubbly, doubled, and pass the float test.
  2. Mix the dough: In a large bowl, combine 400g bread flour, 50g sugar, 8g salt, and 2 teaspoons pumpkin spice blend. In a separate bowl, whisk together 150g pumpkin puree, 100g lukewarm water, and 100g active starter until smooth.
  3. Combine wet and dry: Pour wet ingredients into dry and mix until no dry flour remains. Dough will be shaggy and sticky. Cover and rest for 30 minutes (autolyse).
  4. Add butter: After rest, add 56g softened butter. Squeeze and fold until fully incorporated (2-3 minutes). Dough should feel silky and smooth.
  5. Bulk fermentation with stretch and folds: Over 2-3 hours, perform stretch and folds every 30 minutes (4-6 times total). Dough will become smoother and more elastic.
  6. Shape and cold proof: Lightly flour work surface, turn out dough, shape into a tight log. Place seam-side down in a greased 9×5-inch loaf pan. Cover tightly with plastic wrap and refrigerate 12-18 hours.
  7. Preheat oven: Next morning, remove pan from fridge and let sit at room temperature while oven preheats to 375°F (190°C), about 20-30 minutes.
  8. Egg wash and topping: Beat 1 egg with 1 tablespoon water. Gently brush top of loaf. Sprinkle oats or pumpkin seeds if desired.
  9. Bake: Place pan on middle rack and bake 40-45 minutes until deep golden brown and internal temperature reaches 200°F (93°C). Tent with foil if browning too quickly after 25 minutes.
  10. Cool completely: Let cool in pan 10 minutes, then turn out onto wire rack and cool completely (at least 2 hours) before slicing.

Notes

Temperature matters: aim for dough temperature of 75-78°F after mixing. Don’t over-flour work surface; use wet hands or bench scraper for sticky dough. Use the poke test after cold proofing. Let cool completely before slicing to avoid gummy texture. For dairy-free, substitute butter with 56g refined coconut oil.

Nutrition

Keywords: pumpkin spice, sourdough, sandwich bread, fall baking, homemade bread, pumpkin bread, sourdough bread

Find it online: https://evabake.com/best-pumpkin-spice-sourdough-sandwich-bread-recipe/