Whole wheat sourdough pumpkin bread has the perfect tender texture, tight crumb, and subtle pumpkin flavor with bursts of tart dried cranberries and pepitas sprinkled throughout.
Making the dough. Add the ingredients together to prepare the dough. Cover and let rest for 30 minutes.
Stretch and fold. Form into a ball then begin stretching and folding. Repeat the process 3 times and let rest. Stretch and fold one last time.
Shape the dough. Work gently with the dough to form into a pumpkin shape.
Bake the dough. Bake in a hot Dutch oven and cover. Let the bread cool completely before removing from the pan.
For best results:
- Let the dough rest overnight in the fridge. - Score & bake the dough cold. - Preheat Dutch oven and lid.