I love pumpkin season and everything that goes along with this time of year. Pumpkin Sourdough Bread is a moist tasty bread with just a hint of pumpkin and cinnamon and best of all you can shape it like a pumpkin! My family loves to toast a slice of this bread, spread lightly with butter, and sprinkle with cinnamon/sweetener. It is also good to serve along aside a hearty pot of soup, make Pumpkin Bread Pudding, or yummy French Toast.

No-knead breads are easy to mix together using a spatula and are one of my favorite. No mixer bowl to wash! Yay!! The dough is then allowed to ferment at room temperature for 5-7 hours depending when and how you want to bake the loaf. There are two ways of baking described in the recipe instructions.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

To shape this loaf like a pumpkin, it is loosely tied with kitchen twine as pictured above. Take 4 pieces of kitchen twine, each 24 inches long. Knot or sew string together in the center. Lay knot in the center of the parchment paper and spread the strings out. Place dough ball upside down on the center of the know. Loosely tie the strings together. Flip loaf around and center on parchment paper.

I slashed each lobe of the pumpkin to give room for oven spring.

Here are a few tips I have learned in my sourdough journey.

To have a successful baking day you do need a mature starter. If you make a starter you will need to feed it for at least 3-4 weeks before you will be able to have a successful baking day. Trust me I have learned from experience. My Bernese Mountain Dogs loved those first super dense flat loaves.

A bit of white flour is allowed in a loaf of bread. The bread will still be THM approved as an E. I choose to use King Arthur Bread Flour in my starter. This white flour will be fermented for 20+ hours until I bake the bread. That is reason I have chosen to use it in the starter. In the dough I use all whole grain white wheat flour.

I receive many questions about why I use vital wheat gluten. Here is the reason I add vital wheat gluten—whole grain flour is much harder to develop the gluten that is what causes dense solid loaves. Gluten is the structure that traps gases cause the loaf to rise. By adding vital wheat gluten you will have adequate gluten to trap the gases cause your loaves to rise the way they are supposed to.

Whole grain flour takes longer to absorb moisture than white flour. That makes it so easy to get your bread dough too stiff. If your bread dough seems stiff — every time you do a set of stretch and folds, dip your hands in water. This added moisture will help to loosen the dough.

This article explains what flours can be used and why they are used in on-plan sourdough bread. 

No-knead Pumpkin Sourdough Bread THM E

• 1 1/4 cups active sourdough starter
• 1 cup pumpkin puree
• 1/2 cup water
• 1 1/2 teaspoons cinnamon
• 1 teaspoon Blackstrap Molasses
• 3 tablespoons vital wheat gluten
• 2 1/2 cups white whole wheat flour
• 1 teaspoon salt
• In a large mixing bowl, add starter, pumpkin puree, water, cinnamon, Molasses, vital wheat gluten and 2 cups flour. Stir with a large spatula until combined. Add the remaining flour. Allow dough to rest for 20 minutes. Add salt. Mix well. Cover and allow it to rise for 1 hour. Remove lid. Dip your hands in water and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. Refrigerating ferment: Allow the dough to ferment for a total of 5 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Cover and place in the refrigerator for 12 hours or longer. Remove dough from the refrigerator. Shape following the directions below. Room temperature ferment: Allow the dough to ferment at room temperature for a total of 7 hours from the time you mix it until you shape it to be baked. Shaping the dough: Sprinkle counter heavily with sprouted wheat flour and cinnamon. Dump dough on counter. Fold in 3rds, pinching the edges together to seal the edges. Turn dough and fold in 3rds, pinching to seal edges. Take 4 pieces of kitchen twine 24 inches long. Knot or sew string together in the center. Lay knot in the center of the parchment paper and spread the strings out. Place dough ball upside down on the center of the know. Loosely tie the strings together. Flip over and center loaf on the parchment paper. Baking in a hot baker: shape the loaf and allow it to be at room temperature while oven preheats. Place baker/lid in oven on the bottom rack and turn oven to 450 degree F. When oven is at correct temperature. Slash the each lobe of the pumpkin shaped loaf. Place loaf into the baker carefully by holding the sides of the parchment paper. Place lid on the Baker. Set the timer for 35 minutes. Reduce oven temperature to 400 degrees. Remove the lid and bake for an additional 12-13 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. Remove twine. Insert a cinnamon stick in the center of the loaf.  Baking in a cold baker: Line the bottom of the clay baker with parchment paper or foil. Place loaf seam side down in a clay baker. Cover. Allow loaf to warm to room temperature for 15 minutes. Remove the lid from the baker and fill with water. Allow the water to soak the lid for 10 minutes. Slash the loaf with a sharp knife. Empty the water from the lid and place it on the clay baker. Place the covered baker into the hot oven. Set the timer for 35 minutes. Reduce oven temperature to 400 degrees. Remove the lid and bake for an additional 12-13 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. Remove twine. Insert a cinnamon stick in the center of the loaf. 12-14 slices.
• To be plan approved for THM sourdough items made with sourdough starter needs a 7 hours room temp ferment OR 24 hour fridge ferment. You can combine room and fridge temp, also. 1 hour room temp equals 3.5 hours in the fridge.
• THE 7 HOUR FERMENTING TIME IS COUNTED FROM THE TIME YOU MIX THE DOUGH UNTIL YOU BAKE IT.

Here is a helpful tip when doing stretch and folds. Dip your hands in water before touching the dough. The water on your hands will prevent the dough from sticking. This video below shows you how I do the stretch and folds with No-knead Sourdough Bread.

This is what I found when I opened the clay baker—it’s just like opening a Christmas present.

The strings need to be cut and removed from the loaf. I stick a cinnamon stick in the center of the lof to look like pumpkin stem.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. I love the spatulas to mix my sourdough starter and no-knead bread dough..

Amazon 

Vital Wheat Gluten

I love my Danish Dough Whisk. You can easily mix any type of sourdough with them.

Parchment Paper is baker’s best friend!

Clay Baker

I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change.

Print

Sourdough Pumpkin Bread

Author Glenda Groff

Ingredients

• 1 1/4 cups active sourdough starter
• 1 cup pumpkin puree
• 1/2 cup water
• 1 1/2 teaspoons cinnamon
• 1 teaspoon Blackstrap Molasses
• 3 tablespoons vital wheat gluten
• 2 1/2 cups white whole wheat flour
• 1 teaspoon salt

Instructions

1. In a large mixing bowl, add starter, pumpkin puree, water, cinnamon, Molasses, vital wheat gluten and 2 cups flour. Stir with a large spatula until combined. Add the remaining flour. Allow dough to rest for 20 minutes. Add salt. Mix well. Cover and allow it to rise for 1 hour. Remove lid. Dip your hands in water and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. Refrigerating ferment: Allow the dough to ferment for a total of 5 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Cover and place in the refrigerator for 12 hours or longer. Remove dough from the refrigerator. Shape following the directions below. Room temperature ferment: Allow the dough to ferment at room temperature for a total of 7 hours from the time you mix it until you shape it to be baked. Shaping the dough: Sprinkle counter heavily with sprouted wheat flour and cinnamon. Dump dough on counter. Fold in 3rds, pinching the edges together to seal the edges. Turn dough and fold in 3rds, pinching to seal edges. Take 4 pieces of kitchen twine 24 inches long. Knot or sew string together in the center. Lay knot in the center of the parchment paper and spread the strings out. Place dough ball upside down on the center of the know. Loosely tie the strings together. Flip over and center loaf on the parchment paper. Baking in a hot baker: shape the loaf and allow it to be at room temperature while oven preheats. Place baker/lid in oven on the bottom rack and turn oven to 450 degree F. When oven is at correct temperature. Slash the each lobe of the pumpkin shaped loaf. Place loaf into the baker carefully by holding the sides of the parchment paper. Place lid on the Baker. Set the timer for 35 minutes. Reduce oven temperature to 400 degrees. Remove the lid and bake for an additional 12-13 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. Remove twine. Insert a cinnamon stick in the center of the loaf. Baking in a cold baker: Line the bottom of the clay baker with parchment paper or foil. Place loaf seam side down in a clay baker. Cover. Allow loaf to warm to room temperature for 15 minutes. Remove the lid from the baker and fill with water. Allow the water to soak the lid for 10 minutes. Slash the loaf with a sharp knife. Empty the water from the lid and place it on the clay baker. Place the covered baker into the hot oven. Set the timer for 35 minutes. Reduce oven temperature to 400 degrees. Remove the lid and bake for an additional 12-13 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. Remove twine. Insert a cinnamon stick in the center of the loaf. 12-14 slices.
2. To be plan approved for THM sourdough items made with sourdough starter needs a 7 hours room temp ferment OR 24 hour fridge ferment. You can combine room and fridge temp, also. 1 hour room temp equals 3.5 hours in the fridge.
3. THE 7 HOUR FERMENTING TIME IS COUNTED FROM THE TIME YOU MIX THE DOUGH UNTIL YOU BAKE IT.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

Meet the family of No-Kneads!!