Breads (Sourdough) - Soft Loaves
Pumpkin Soft Sourdough Bread – Fluffy and Moist
July 28, 2019
| Recipe by Bake with Paws
Last Updated on May 3, 2025
By Bake with Paws
Experience the perfect blend of autumnal warmth and sourdough tradition with this soft and fluffy Pumpkin Sourdough Bread. Made with real pumpkin and a sweet stiff starter, this enriched sourdough loaf is not only delicious, but also beautifully textured, lightly sweetened, and designed to stay fresh longer.
What Makes This Pumpkin Sourdough Bread Special?
This bread is made with a sweet stiff starter, a low-hydration sourdough starter (50%) enriched with sugar. Unlike a liquid starter, this version offers specific benefits for enriched breads:
Milder Sourdough Flavor:
The added sugar slows acid production, making the bread less tangy and more approachable for those who prefer a gentle sourdough profile.
Improved Dough Strength & Oven Spring:
The firm structure of the stiff starter strengthens the dough and boosts oven spring for a nicely domed loaf.
Ideal for Enriched Breads:
Sweet stiff starters pair especially well with doughs containing fat, eggs, and milk.
➤ The sweet stiff starter does not extend shelf life. The bread’s softness and freshness over time come from the use of pumpkin and butter in the main dough.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Make Pumpkin Soft Sourdough Bread
INGREDIENTS:
Sweet Stiff Starter:
60g sourdough starter (100% Hydration), preferably use at its peak
180g bread flour (I used Japan High Gluten Flour)
75g water or 90g milk
30g sugar (I used organic brown sugar)
Main Dough:
140g bread flour (I used Japan High Gluten Flour)
100g - 120g mashed pumpkin, I used 120g * (about 200g pumpkin - peeled, cut, steamed and mashed, discard the excess liquid if possible)
100g - 120g mashed pumpkin, I used 120g * (about 200g pumpkin - peeled, cut, steamed and mashed, discard the excess liquid if possible)
All the sweet stiff starter
10g light brown sugar (please increase to your liking)
10g light brown sugar (please increase to your liking)
1 tsp salt
20g milk powder (omit if SST is fed with milk)
45g egg
30g butter
Egg Wash:
1 egg, whisked + 1 tbsp water (Omit if bake for vegan)
1 egg, whisked + 1 tbsp water (Omit if bake for vegan)
Utensil:
450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5")
The amount of liquid/milk very much depend on the hydration of mashed pumpkin and also your flour, because each flour absorbs liquid and hydrates differently. You may also add 1 tsp of milk at a time during kneading if the dough is too dry, when you see that the dough doesn't stick to the bottom at all. We want the dough to clear from the sides of the bowl with only a small part of the bottom sticking to the base of the mixer bowl. You should hear a slapping sound of the dough hitting the sides of the mixer bowl.
METHOD:
- Sweet Stiff Starter
- In a bowl of stand mixer, dilute starter with milk/water, stir in sugar and add in bread flour. Mix with paddle attachment until well mixed and all come together. It can be done by hand mixing too.
- Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled. It took about 9 - 10 hours depending on your starter. It should take around 5 - 6 hours to get triple at room temperature at 28C - 30C.
- However, if you feed your starter with milk, the starter will take longer time to proof and very much depend on your stater. Mine took about 9 - 10 hours to proof overnight. And the starter did not rise until triple in size compared feeding with water. It rose about 2.5 in size only.
- Main Dough:
- Put all ingredients (except butter) into a bowl of stand mixer. I usually slightly torn the stiff starter dough first.
- Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for 2 minutes or until all incorporated. This step is critical to prevent an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
- Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until the dough become smooth, silky and reach window pane stage. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- 1st Proofing/Resting:
- In the same bowl, let the dough rest for 45 minutes. Keep it covered with clingfilm or use a lid. The dough rose slightly in 45 minutes.
- To shape:
- Transfer the dough to a clean floured surface then divide into 2 or 3 equal portions.
- Form each portion to a ball. Flatten with rolling pin into a dish.
- Fold right to centre and fold left overlap it. Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.
- Place all dough in the loaf pan.
- Final Proofing:
- Let it proof at warm and dark place until the dough reaches the rim of the pan (This one took approximately 2 hours and 15 minutes at room temperature of 29C). It may take longer depending on your ambient temperature and your starter.
- To bake:
- Brush with egg wash.
- Bake in a preheated oven at 190C (top & bottom heat) or 170C (fan-forced) for 25 - 30 minutes, or until golden brown. I usually preheat the oven for 10 - 15 minutes before baking.
- Remove bread from oven and let them cool on rack completely before slicing.
Sweet Stiff Starter
Main Dough
Tips for Perfect Results
- Sourdough Starter:
- A healthy starter is essential for successful bread baking. To ensure your bread rises well, it's important to feed your starter regularly and use it (the levain) at its peak. A consistently fed starter will be more active and reliable. If the mother starter isn’t strong, the dough may still struggle to rise properly, even if the levain is used at its peak. For more information, click the links: "How To Make Sourdough Starter" and "Sourdough Maintenance".
- Gluten Development:
- Essential for soft, airy bread, gluten is created when flour hydrates. To develop it, use techniques like autolyse or kneading. The windowpane test checks readiness—dough should stretch thin without tearing. From my experience, high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
❓ Frequently Asked Questions
Q: Can I use canned pumpkin for this sourdough bread?
Yes, you can use canned pumpkin puree. Just make sure it’s 100% pure pumpkin with no added sugar or spices. Also, drain any excess liquid before adding to the dough to prevent it from becoming too wet.
Q: Does the sweet stiff starter make the bread stay fresh longer?
No, the sweet stiff starter improves structure and flavor, but the pumpkin and butter in the dough are what help the bread stay soft and moist for longer.
Q: Can I make this bread without a stand mixer?
Yes, but the dough is enriched and slightly sticky, so hand-kneading will require more effort and time to develop gluten. Expect to knead for at least 15–20 minutes by hand.
Q: Why didn’t my bread rise properly?
This could be due to an underactive starter, insufficient kneading, or under/over-proofing. Make sure your sweet stiff starter is bubbly and tripled in size before using.
Q: Can I make this recipe into pumpkin buns?
Yes, absolutely! You can divide the dough into smaller portions and bake them as pumpkin buns in an 8-inch square pan, just like the photo shown earlier in the post.
Storage & Shelf Life
- Thanks to the pumpkin puree and butter, this bread stays soft and moist for 2–3 days at room temperature.
- Store in an airtight bag or container.
- For longer storage, slice and freeze up to 1 month. Reheat gently before serving.
Final Thoughts
This Pumpkin Soft Sourdough Bread is a lovely, mildly sweet loaf that’s soft, tender, and naturally vibrant in color. Using a sweet stiff starter gives it excellent structure and a crowd-pleasing flavor without the strong sour tang—ideal for families and those new to sourdough. Plus, the inclusion of pumpkin and butter gives the bread a naturally extended freshness and delicate texture.
If you try this recipe, let me know in the comments below or tag me on Instagram @Bakewithpaws ! Feel free to ask any questions regarding this recipe or any other post, please leave me a comment.
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Labels:
Breads (Sourdough) - Soft Loaves,
This bread looks so soft and fluffy! I will definitely be trying this!
ReplyDeleteThank you, Karly for your comment. I hope you will like it too.
DeleteCheers :)
I will it
ReplyDeleteTq for u recipe
You are most welcome :) Hope you will like it too.
DeleteHi, can I use a bread maker to make this bread? Will I get the same result as yours? Thanks
ReplyDeleteYes, it is fine. But I think shaping manually help strengthen the structure and build tension to the bread. In result, you will get nicer and taller bread.
DeleteCheers :)
Hi, thank you for the recipe. My loaf pan is 450g. Can still use the weight given or need to reduce? If yes, by how much? Thank you.
ReplyDeleteHi, my pleasure. Please reduce the ingredients weight to 75% instead.
DeleteLevain:
124g
Main Dough:
300g Japan High Gluten Flour
165g mashed pumpkin
25g brown sugar
1 tsp salt
38g olive oil (can be replaced with butter)
60 - 70g soymilk or milk
I have not tried yet to bake this in 450g loaf pan. But, I guess should work.
Cheers :)
Hi, noted and thank you for taking the time to reply.
DeleteMost welcome :)
DeleteLove this recipe too much , i bake it every week , soft , delicious, you will not believe that you bake it with sourdough with this softness, you made me happy with it , thanks from the heart.
ReplyDeleteHi Lola,
DeleteThank you for trying this recipe and your kind feedback. I am so happy to hear that you like it so much until you baked it every week. lol..
Cheers :)
Hello! Can you use canned pumpkin?
ReplyDeleteHi, thanks for asking. Yes, of course you can. Please take note not to add all milk at one time just incase the canned pumpkin puree is higher hydration.
DeleteCheers :)
I just made this, it turned out wonderful!! This will be a regular recipe in my staple! Thank you so much!!
ReplyDeleteHi, thanks for trying this recipe and your kind feedback. Happy to hear that you like it. I received quite a lot of positive feedback from people who tried.
DeleteCheers and happy baking :)
Hello...
ReplyDeleteI'm a beginner with sourdough, and wondering for the 25g sourdough starter (100% Hydration) do I need to feed my starter before hand? 100% hydration means 1:10:10 isnt? 1 gr of unfed starter 10 gr flour 10 gr water is that correct?
Thank you so much!
Hi, thanks for reading this recipe. Yes, please feed your starter daily as I mentioned in my general notes. 100% hydration mean you feed the starter with same amount of flour with same amount of water. eg. 10g of starter + 10g water + 10 flour (1:1:1) or 10g starter + 20g water + 20g flour (1:2:2). We always feed more not just enough to bake.
DeleteCheers :)
What do you think about an overnight cold retard before baking? I'm thinking i will let it rise about half then refrigerate and bake in a hot oven, maybe let it sit at room temp first for an hour?
ReplyDeleteHi, Thanks for reading this recipe and your question. You can try to play around with the method that work for you. It is very much depend on the individual sourdough starter. But, please bear in mind slow fermentation in the fridge will yield more sour taste bread.
DeleteYou may also prepare the dough at night before going to bed. Let it ferment in cold room (24 - 25C) for about 8 hours and bake in the morning.
Cheers :)
Hi! I just wanted to drop by and say that this recipe is amazing! I tried making it yesterday, it is the perfect combination of soft, moist, chewy and fluffy. Thank you so much!
ReplyDeleteHi, Thanks for trying this recipe and your kind feedback. Glad to hear that you like it. It is my pleasure to share :)
DeleteHi Bakewithpaws! I want to try the sweet starter method which you just shared :). For step 2, you mentioned to combine all ingredients for pumpkin filling. May I know what are they? And also you mentioned we can add whipping cream. How much should it be? Thank you in advance :)
ReplyDeleteHi, Apologies for the errors. This recipe is the same as Halloween Bun recipe. I forgotten to delete it. I have already amended.
DeleteCheers :)
Thanks for your kind sharing. May I ask if you feed your starter the same amount everyday without discarding if you are not baking since you mentioned you feed small amount? Thanks in advance.😘
ReplyDeleteHi, thanks for asking. I discard the sourdough starter. Took out only 1g of starter. 1g starter + 10g water + 10g flour.
DeleteCheers :)
Hi there! Cool blog, I really like it ;)
ReplyDeleteI just tried the recipe, it turned out well. For baking I used a loaf pan with parchment paper. The top was well done and golden brown but he base and sides of the bread remained light in color and a little moist but not raw. Do you have any advice for baking it more evenly? Should i remove the parchment paper?
[My loaf pan has no holes in the bottom, I baked the loaf (900g) at 190°C for about 35 min.]
Thanks, have a good day!
Hi, thanks for trying and your feedback. It could be the oven. Each oven behalf differently. Please adjust accordingly. Try to use 4D air/fan-forced if your oven have this function. But, need to reduce 20C lower as fan-forced usually hotter than the top and bottom heat. you can cover the top with aluminium foil when the top already browning and continue baking till you think it is fully baked.
DeleteCheers :)
Absolutely fabulous recipe. I followed recipe exactly and ended up with one of the best loaves I've ever made. Thank you so much. I'll now try more of your recipes.
ReplyDeleteHi, You are most welcome:)
DeleteThank for trying and your kind feedback. I am so happy to hear that it works well for you.
Cheers and stay safe :)
Hi
ReplyDeleteMay I know what is the recepi for normal levain instead of sweet stiff starter? Thanks in advance
Hi, thanks for asking. We usually called it liquid levain. It's a sourdough starter (100% hyrdation) that has an equal ratio of flour to water. I built sweet stiff starter from liquid sourdough starter (100%).
DeleteI used to use liquid sourdough starter. But, I found recipe using sweet stiff starter is more consistent.
Cheers :)
Hi, thanks for your prompt reply 🙏🏻
DeleteActually I was thinking using the discard to bake this pumpkin soft sourdough loaf but don’t know how to convert it from your sss method 😅.. I prefer using discard as I don’t need to waste my discard .. anyway , thanks for your recepi n I like it all 🥰
Hi, you can use the sourdough discard to build sweet stiff starter instead. I found discard bread is quite sour the taste that's why I seldom use it.
DeleteCheers :)
Thanks for your suggestion 😘😘😘😘😘
DeleteMy pleasure :)
DeleteHi!!! How do i change this Recife to vegain?
ReplyDeleteHi, thanks for visiting Bake with Paws. Use water instead of milk in preparing the sweet stiff starter and replace 45g of egg with water or almond milk.
DeleteCheers :)
Hi! Amazing recipe! Thanks for dharing! Can I freeze the leftover bund? If so, how can I achive to thaw them and serve them warm?
ReplyDeleteHi, thanks for visiting Bake with Paws. My pleasure to share. We usually finished all the bread in 2 - 3 days. lol... Yes, you can freeze the bread and thaw them and toast before eating.
DeleteCheers :)
Hi, i just saw this recipe yesterday and making it today. Is proofing nlw in the oven. Is beautiful at bulk fermentation but is a bit sticky when I tried to share it. So it was a bit of a bit flat for me. Also, instead of kneading this in a mixer (I did this time), possible to mix and do stretch and folds instead? Thanks so much flr the recipe.
ReplyDeleteHi! Thank you for trying the recipe and for your feedback. If your dough feels too sticky, it might be due to the pumpkin containing more moisture than expected. You can try draining any excess water from the pumpkin or slightly reducing the amount of pumpkin puree next time.
DeleteAlso, keep in mind that different flours absorb water differently, which can affect dough consistency.
Feel free to do stretch and folds if you prefer—they can help strengthen the dough.
Hope this helps, and happy baking! 😊