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Perfect Pumpkin Spice Sourdough Sandwich Loaf: Easy & Best Fall Recipe

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This pumpkin spice sourdough sandwich loaf combines the tangy complexity of sourdough with warm fall spices and tender pumpkin crumb. It’s perfect for sandwiches, toast, or French toast, and fills your kitchen with an incredible autumn aroma.

Ingredients

Scale
  • 100g active sourdough starter (bubbly, fed within 4–6 hours)
  • 400g bread flour (about 3 cups)
  • 100g whole wheat flour (about ¾ cup)
  • 250g water (about 1 cup, filtered or room temperature)
  • 10g fine sea salt (about 1½ teaspoons)
  • 150g pumpkin puree (about ⅔ cup, 100% pure, not pie filling)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon (plus extra for dusting)
  • 50g brown sugar (about ¼ cup, packed)
  • 30g unsalted butter (about 2 tablespoons, melted)
  • ¼ cup pepitas (pumpkin seeds, optional)
  • ¼ cup dried cranberries (optional)
  • Zest of 1 orange (optional)

Instructions

  1. Mix the Dough: In a large bowl, combine active sourdough starter, water, and pumpkin puree. Stir until starter is mostly dissolved. Add bread flour and whole wheat flour. Mix with hands or a wooden spoon until a shaggy dough forms. Cover and let rest for 30 minutes (autolyse).
  2. Add Remaining Ingredients: Sprinkle salt, pumpkin pie spice, cinnamon, and brown sugar over the dough. Pour melted butter on top. Use fingers to pinch and squeeze until everything is incorporated (about 3-4 minutes). Dough should be soft, slightly tacky, and pliable. Adjust with a teaspoon of water or tablespoon of flour if needed.
  3. Bulk Fermentation with Stretch and Folds: Cover dough and let rest 30 minutes. Perform first stretch and fold: wet hand, reach under one side, stretch up, fold over top. Rotate bowl a quarter turn and repeat for all four sides. Cover and rest 30 minutes. Repeat stretch and fold process 3-4 times total, every 30 minutes. After last fold, let rest covered for another 1-2 hours until puffy, slightly domed, with visible bubbles.
  4. Shape the Loaf: Lightly flour work surface. Gently turn out dough. Pat into rough 8×10 inch rectangle. If adding dried cranberries or pepitas, sprinkle over surface. Fold top third down to center, then bottom third up like a letter. Pinch seams to seal. Gently roll into a log, seam side down. Cup hands around dough and pull toward you to create surface tension, forming a tight smooth oval.
  5. Final Proof: Place shaped dough into parchment-lined 9×5-inch loaf pan, seam side down. Cover loosely with plastic wrap. Refrigerate for 12-18 hours for cold fermentation.
  6. Bake: Preheat oven to 425°F (220°C) with rack in middle. Remove loaf from fridge and let sit at room temperature while oven preheats (about 20 minutes). Optional: brush top with milk or egg wash, sprinkle with pepitas or cinnamon. Bake at 425°F for 20 minutes, then reduce temperature to 375°F (190°C) and bake for another 25-30 minutes until deep golden brown and hollow when tapped. Internal temperature should reach 200°F (93°C).
  7. Cool: Remove loaf from pan immediately and transfer to wire rack. Cool completely, at least 2 hours, before slicing.

Notes

Ensure sourdough starter is active and bubbly. Do not skip stretch and folds—they build gluten structure. Cold proofing overnight develops flavor and makes dough easier to handle. Let loaf cool completely before slicing to avoid gummy texture. For vegan version, replace butter with coconut oil. For gluten-free, use high-quality gluten-free bread flour blend with 1 tsp xanthan gum.

Nutrition

Keywords: pumpkin spice sourdough, sourdough sandwich loaf, fall sourdough bread, pumpkin sourdough, sourdough bread recipe, pumpkin spice bread, sourdough sandwich bread, fall baking

Find it online: https://evabakery.com/perfect-pumpkin-spice-sourdough-sandwich-loaf-easy-and-best-fall-recipe/