This crusty loaf takes some time and effort, but its well worth it!

The earthiness of the pumpkin puree pairs perfectly with tangy sourdough.

It also adds moisture and softness to the crumb.

Pumpkin-shaped sourdough on a cutting board and cut into slices.

Simply Recipes / Hannah Dela Cruz

This bread is sweet but not overly so.

Baking spices like cinnamon, nutmeg, cloves, and ginger impart warmth.

It pairs perfectly with soups likeButternut Squash SouporCarrot Ginger Soup.

Pumpkin-shaped sourdough on a grey linen with cinnamon sticks next to it.

Simply Recipes / Hannah Dela Cruz

Its also delicious with a simple pat of butter.

Leftovers make for the most wonderful French toast or bread pudding.

For this recipe, the key is to use a mature activesourdough starter.

Overhead view of spiced pumpkin-shaped sourdough on a grey linen.

Simply Recipes / Hannah Dela Cruz

This means the starter should be at its peak, 4 to 6 hours after feeding it.

Folding the Dough

In addition to flavor, the pumpkin puree adds moisture to the bread.

It keeps the bread tender and tasting fresher for longer.

Pumpkin-shaped sourdough on a cutting board and cut into slices.

Simply Recipes / Hannah Dela Cruz

It also means your dough will feel wet and sticky.

The key to working with wet dough is to be gentle with it while folding and shaping it.

Instead of kneading the dough, for this recipe I use the coil folding method.

Overhead view of pumpkin-shaped sourdough loaf on a cutting board and with a slice cut off and buttered.

Simply Recipes / Hannah Dela Cruz

The dough folds over itself in a coil-like pattern.

This is considered one coil fold.

After each coil fold, turn the dough 90 degrees to perform another coil fold.

Folding spices into dough to make spiced sourdough bread shaped like a pumpkin.

Simply Recipes / Hannah Dela Cruz

Youll want to complete three to five coil folds to adequately build strength into your dough.

If the dough feels too sticky, wet your hands with a little water.

What is a Banneton?

Lifting the sourdough started with two hands to make spiced sourdough bread shaped like a pumpkin.

Simply Recipes / Hannah Dela Cruz

A banneton is a proofing basket made from natural materials like rattan or coiled wicker.

These materials help wick away moisture from the dough, making it less sticky and easier to work with.

Baking the Bread

To bake the bread, youll need a lidded Dutch oven.

Dough for spiced sourdough bread shaped like a pumpkin rising in a glass bowl.

Simply Recipes / Hannah Dela Cruz

The dough releases steam as it bakes, which gets trapped inside the Dutch oven.

This steam will keep the crust soft and help the dough rise in the oven.

Decorating the loaf to look like a pumpkin couldnt be simpler.

Dough for spiced sourdough bread shaped like a pumpkin rising in a glass bowl.

Simply Recipes / Hannah Dela Cruz

Youll need butchers twine or any string that can withstand high oven temperatures.

Coat the twine with oil to ensure it doesnt stick to the loaf as it bakes.

Tie it tightly so that it stays in place.

Using a bench scraper to lift dough off a counter.

Simply Recipes / Hannah Dela Cruz

The slashes will also allow steam to escape from the dough while it bakes.

If you dont have a lame, use a sharp paring knife.

it’s possible for you to dust your loaf with flour to make your designs stand out even more.

Shaping dough on a counter to make spiced sourdough bread shaped like a pumpkin

Simply Recipes / Hannah Dela Cruz

As the loaf bakes and expands, it will take on the shape of a pumpkin.

Its also great for dipping into soups and leftovers make delicious French toast.

We recommend reading through this recipe at least once before starting to set yourself up for success!

Shaping dough on a counter to make spiced sourdough bread shaped like a pumpkin

Simply Recipes / Hannah Dela Cruz

You will need two days to make this recipe, so plan ahead!

For this recipe, use a mature active sourdough starter.

This means the starter should be at its peak, 4 to 6 hours after feeding it.

Shaping dough on a counter to make spiced sourdough bread shaped like a pumpkin

Simply Recipes / Hannah Dela Cruz

Add the sourdough mixture into the flour mixture.

Use a rubber spatula or your fingers to stir the mixture until its fully combined.

Working inside your bowl, spread a third of the pumpkin puree on top of the dough.

Shaping dough on a counter to make spiced sourdough bread shaped like a pumpkin

Simply Recipes / Hannah Dela Cruz

Repeat with the remaining pumpkin puree, a third of it at a time until fully incorporated.

The dough should be wet, but not so sticky that its hard to work with.

Form the dough into a round ball in the bowl.

Dough in a towel lined bowl to make spiced sourdough bread shaped like a pumpkin

Simply Recipes / Hannah Dela Cruz

Cover the bowl with plastic wrap and let it rise for 30 minutes.

Strengthen the dough by performing a series of coil folds.

Allow gravity to pull some of the dough downward, stretching it.

Dough in a towel lined bowl to make spiced sourdough bread shaped like a pumpkin

Simply Recipes / Hannah Dela Cruz

Lower the dough onto itself to create a coil-like pattern, then turn the dough 90 degrees.

This is considered one coil fold.

After your last coil fold, allow the dough to rise inside the covered bowl undisturbed for 1 hour.

Dough in a towel lined bowl to make spiced sourdough bread shaped like a pumpkin

Simply Recipes / Hannah Dela Cruz

Dont let your dough double in size or it may be over-proofed.

Dust your countertop lightly with all-purpose or bread flour.

Without deflating it, turn the dough out and gently form it into a tight ball.

Tying dough with baking string to make a spiced sourdough bread shaped like a pumpkin.

Simply Recipes / Hannah Dela Cruz

Let it rest uncovered for 15 minutes.

While the dough rests, place a clean tea towel inside an 8-inch banneton or bowl.

The tea towel should be large enough to line the bottom of the banneton and hang over its sides.

Making slits in dough to make spiced sourdough bread shaped like a pumpkin.

Simply Recipes / Hannah Dela Cruz

Later, the sides will be used to cover the top of the dough.

Lightly dust the towel with rice flour (or another non-gluten flour).

Use your hands to lightly tuck the outer edges of the dough under itself.

Overhead view of spiced pumpkin-shaped sourdough on a grey linen.

Simply Recipes / Hannah Dela Cruz

This will create tension on the surface of the dough.

Transfer the dough into the prepared banneton seam-side up.

Lightly cover the dough with the hanging sides of the tea towel.

Take the dough out of the refrigerator while you get your decorating materials ready.

Cut four 24-inch pieces of butchers twine.

Fill a small bowl with grapeseed oil (or any neutral flavored oil).

Dunk the twine into the bowl to coat them with oil.

You will have four quadrants.

Repeat the pattern dividing each quadrant in half.

verify they are evenly spaced.

It should look like an asterisk.

Place an 8-inch square piece of parchment on top of the strings.

Flip the banneton to turn the dough out on top of the parchment paper on your countertop.

Bring the twine up toward the top of the dough and tie them together.

Snip off any excess twine.

The pattern should look like the same crisscross pattern you created on the bottom.

This is totally optional but feel free to have fun and be creative with your patterns.

Carefully remove the hot Dutch oven from the oven and transfer the dough with the parchment paper into it.

Bake the loaf for 30 minutes.

Carefully transfer the loaf onto a wire rack to cool for 5 minutes.

Allow the loaf to cool completely before slicing, about 2 hours.