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Pumpkin sourdough bread with soft, fluffy interior and golden brown crust.
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5 from 155 votes

Soft Pumpkin Sourdough Bread

This pumpkin sourdough bread is soft, buttery, and has a tender crumb. These delicious pumpkin pull apart rolls are made with mashed pumpkin, butter, active sourdough starter! 
Prep Time7 minutes
Cook Time25 minutes
Proofing Time1 hour 45 minutes
Total Time2 hours 17 minutes
Course: Baked Goods, Breakfast, Snack
Cuisine: American, Asian, Korean
Servings: 12
Calories: 267kcal

Ingredients

Wet Ingredients

  • 150 grams mashed pumpkin or kabocha
  • 150 grams eggs about 3 large eggs
  • 125 grams water
  • 100 grams active starter or levaine
  • 50 grams unsalted butter softened

Dry Ingredients

Instructions

  • Mix: Leaving out the butter, add the rest of the ingredients into the mixing bowl attached to a stand mixer. Make sure the yeast and salt don't touch. Using a dough hook attachment, mix on low speed until all the dry flour is incorporated.
  • Add butter and beat: Next add all the butter and increase the speed to high until a smooth ball forms. The sides of the bowl should be clean and the dough should no longer be sticky.
  • Windowpane test: Check the dough for proper gluten development using by stretching it between your fingers using the 'windowpane test'. You should be able to stretch it thin enough for the dough to be translucent without tearing.
  • Bulk Fermentation: Take out the dough, form it into a loose ball, and put it into a large bowl. Proof in a warm, humid place until it doubles in volume (it took me about an hour). See Notes below on how to proof at home.
  • Divide and shape, then bench rest: Divide the dough into 6 equal parts and roll them into even balls, making sure the surface is smooth. Dust the board and surface of dough balls with flour. Lightly cover so they don't dry out and let it rest for 15 minutes - called step is called bench rest.
  • Final shaping: Dust your board with flour. Flip over the pre-shaped dough balls so the smooth surface is facing down. Roll each ball into a long oval shape then fold the bottom ⅓ up and the top ⅓ down to make a letter fold. Then roll up the dough and pinch the seam closed. See step by step photos in post for more details.
  • Final proof: Line your pan with parchment paper. Add three rolled up dough balls into each loaf pan. Press down firmly to spread dough to corners. Proof until volume increases by 50%. About 30 to 45 minutes. Preheat your oven at this time to 338°F or 170°C.
  • Bake: Bake at 338°F or 170°C for 25 minutes or until the tops are golden brown.

Notes

This recipe makes 2 loaves of pumpkin sourdough bread, using two 1lb loaf pans. 
Proofing: If you don't have a proofer, you can leave the dough covered in a warm, humid place out of direct sunlight. Some suggestions: 
  1. Use an oven: Place the dough on the top rack of your oven and an empty pan on the bottom rack. Pour boiling water halfway up the pan on the bottom rack and keep the oven door closed. This will create enough heat and humidity to proof the dough. You can also leave the oven light on if you need more heat.
  2. Use an insulated cooler or icebox: Add about 1 or 2 inches of hot water to an insulated cooler. Place the dough inside the cooler but make sure it's not submerged in water by propping it on top of another container or board. This will create a warm, moist environment similar to a proofer. This is my preferred way to proof bread at home. 

Nutrition

Calories: 267kcal | Carbohydrates: 48g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 375mg | Potassium: 65mg | Fiber: 1g | Sugar: 5g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg