Mini Cranberry Pumpkin Sourdough Loaves
In just a few simple steps, transform a sourdough loaf into a dreamy, delicious autumn centerpiece.
For several years, I’ve been making these adorable pumpkin-shaped sourdough loaves, and they always steal the show when wrapped in a tea towel and brought to a fall dinner party or brunch.
One of my favorite sourdough bread recipes is a butternut cherry loaf from the book Sourdough by my friend Sarah Owens. This loaf is inspired by that recipe and the pumpkin adds an extra deep color and flavor, making it feel very festive. You can substitute pureed winter squash of any variety for the pumpkin or use any dried fruit in place of the cranberries. If you prefer a simpler loaf, you can make my basic fresh milled sourdough loaf, or any basic artisan sourdough recipe, then follow the tutorial below to transform it into a pumpkin just before baking.
This recipe makes two small loaves, which are not only adorable but also a more manageable amount of bread for gifting. They make a wonderful present for a teacher or neighbor. You can double the recipe to create four small pumpkins and arrange them along the center of a fall tablescape for the loveliest edible decor.
If you make these loaves, please share a photo with the community, either in the comments or in a new chat thread. I would love to see your little pumpkin creations!
Cranberry Pumpkin Sourdough Loaf
makes two small loaves
TOOLS
Bowl
Danish Dough whisk
Bread Proofing Baskets
Dutch Oven
Kitchen Twine
INGREDIENTS
460 grams room temp water
75 grams active sourdough starter
165 grams pumpkin puree
750 grams fresh milled hard wheat flour - 50/50 hard red and hard white
60 grams dried cranberries + 30 grams water
15 grams salt
One cinnamon stick, for the finished loaf
METHOD
Combine water, sourdough starter and pumpkin puree and whisk with a danish dough whisk or your hand. Add the fresh milled flour and mix/knead dough in the bowl for 8-10 minutes. Let the dough rest for five minutes, then sprinkle the dried cherries, salt and 30 grams water on top of the dough. Work the cherries and salt through the dough, kneading for about 5 minutes. Let the dough rest for 6 hours on the counter. You may stretch and fold or coil fold the dough once or twice throughout the bulk ferment. Once the dough has almost doubled, turn it out onto the counter and separate into two loaves. Shape the loaves and transfer to floured proofing baskets. Cover each basket with a towel, then bees wrap or shower cap, and move both covered baskets into the fridge for 12-18 hours.
TO MAKE THE PUMPKIN SHAPE
Put a dutch oven inside the oven and preheat to 500º. Cut kitchen twine into four strings, each 24” long, and lay them over the top of a piece of parchment paper or a silicone bread mat. Make an X by crossing the strings in the center to create what looks like the template of a pie. Remove a loaf from the fridge and turn it out on top of the strings. Tie each string loosely, and double knot the top (see video), making sure not to over tighten. Knot the strings together at the top and cut the excess.
Score a pattern into each section of the pumpkin, between the strings, and bake covered at 500º for 25 minutes and uncovered at 475º for another 15 minutes. Remove the loaf from the oven and let it cool completely before removing the strings. Place a cinnamon stick at the top center of each loaf to make it look like a pumpkin stem to complete the look.
Happy Fall!
