Pumpkin Sourdough Bread with Fresh Cranberries
There’s something magical about the warm scent of freshly baked sourdough in the air, especially here at New England Innkeeper, where we’re practically spoiled by the aroma of fresh bread wafting through our kitchen daily. And this particular recipe for Pumpkin Sourdough Bread with Cranberries is a true feast for the senses, conjuring all of the cozy, vibrant tastes of fall. This bread has a gorgeous orange crumb — with earthy pumpkin puree and red-stained bursts of tart fresh cranberry — that’s gorgeous to look at and delicious to eat.
This Pumpkin Sourdough Bread with Cranberries recipe results in a handcrafted, no-shortcuts masterpiece – all with no commercial yeast in sight. To lean on Maine’s state slogan, this is the way bread should be – authentic, old-school sourdough – like the kind your great-grandparents would have made if they were savvy New Englanders with a soft spot for fall flavors.
As always, at New England Innkeeper: If you don’t want to avail yourself of al the valuable insights, historical anecdotes, and amusing personal tangents — and you’re the type who just wants to get right down to business — use the button below to skip directly to the recipe.
ONE QUICK NOTE: This Pumpkin Sourdough Bread with Cranberries recipe is best suited for bakers who already maintain a sourdough starter and have some experience working with sourdough and baking using a cast iron dutch oven (OR our FAVORITE Challenger Bread Pan). Don’t let that stop you if you’re willing to give it a go, though. If you’re feeling bold and have a friend willing to share some of their starter, by all means, give it a whirl, and you can begin your own sourdough journey. Just keep in mind, sourdough baking is a patient process, where time and practice lead to the most satisfying results.
Here at New England Innkeeper, we’re currently in the process of putting together a comprehensive start-from-scratch sourdough guide to make it all a bit simpler, so join our email list for updates! Plus, we’ll keep you in the loop on delicious recipes and cozy living tips to bring the warmth of New England into your kitchen, home and life.
TABLE OF CONTENTS
Why We’re CRAZY About This Recipe for Pumpkin Sourdough Bread with Cranberries
At New England Innkeeper, we’re old-school sourdough enthusiasts. We’ve been baking with natural starters – no commercial yeast in sight – since long before COVID lockdowns and Instagram reels made it trendy.
We prefer using wild fermentation because it enhances both the flavor and health benefits of each loaf. Sourdough’s long fermentation process allows the natural yeast to develop the bread’s complex flavors while keeping it easier on the digestive system. This natural yeast process not only creates unmatched flavors and textures – but also makes the bread easier to digest. Plus, with its lower glycemic index and nutritional benefits, sourdough is bread that you can feel good about eating.
In this recipe, pumpkin adds a soft texture and gentle sweetness that balances out sourdough’s natural tang, creating a loaf that’s so versatile it’s perfect from breakfast to dessert. Pumpkin isn’t just another fall ingredient; it’s a New England tradition dating back centuries. Meanwhile, cranberries, another staple of the Northeast, add a seasonal zing that’s practically woven into our DNA. Soaked in orange juice and warming spices, the cranberries brighten the loaf with a hint of holiday nostalgia. The combination of earthy pumpkin and zesty cranberries? It’s the New England fall you’ve been craving. No flannel required.
A New England Heritage: Why Pumpkin and Cranberries Are a Perfect Pair in this Sourdough Bread Recipe
“Each year, the Great Pumpkin rises out of the pumpkin patch that he thinks is the most sincere. He’s gotta pick this one. He’s got to. I don’t see how a pumpkin patch can be more sincere than this one. You can look around and there’s not a sign of hypocrisy. Nothing but sincerity as far as the eye can see.” — Linus Van Pelt
First, a little cranberry history: For over 12,000 years, the Wampanoag People have harvested sasumuneash, or wild cranberries, from the natural cranberry bogs formed by receding glaciers across southeastern Massachusetts, including Cape Cod and Martha’s Vineyard.
When European settlers arrived in the 16th and 17th centuries, they recognized the fruit, similar to “craneberries” (a name inspired by the plant’s flowers, which resembled the head of a Sandhill crane) from boggy areas in Europe, and quickly adopted it into their diets. While it’s not known for sure, it is widely suspected that cranberries were very likely eaten at the first Thanksgiving in 1621.
The commercial cranberry industry began in 1816 when Captain Henry Hall of Dennis, Massachusetts, observed that his wild cranberries thrived with a dusting of sand. His cultivation methods set the stage for Massachusetts’ legacy as a leader in cranberry production. At New England Innkeeper, we celebrate this slow-food heritage, and work to honor the region’s rich culinary traditions by bringing locally-inspired, seasonal ingredients and traditions to many of the recipes we create.
And don’t forget about the pumpkin: That’s right, pumpkin is another native New England crop, long-valued for its shelf life and versatility. And for generations, New Englanders have been using pumpkin in their fall and winter recipes. The pumpkin’s subtle sweetness and earthy depth bring balance to many dishes, from pies to soups, and in our case, to this unforgettable loaf of sourdough bread.
RELATED PUMPKIN RECIPE: Maine Maple Walnut Pumpkin Cream Cake
It just doesn’t get more New England than cranberries and pumpkin. Together, these two ingredients capture the essence of a New England fall harvest. When you bake them together in this sourdough bread, you’re getting a taste of history with every slice.
At New England Innkeeper, we take our cranberry season very seriously. Fresh cranberries only come around once a year, and when they do, we can’t resist scooping them up and finding new ways to enjoy them.
In this pumpkin sourdough bread, we take fresh cranberries, slice them in half, and soak them in a vibrant blend of freshly squeezed orange juice, orange zest, ginger, cinnamon, nutmeg, cloves, sugar, and vanilla extract. This judiciously balanced infusion doesn’t overwhelm the bread or push it into Dunkin’style PSL territory; instead, it brings just the right hint of holiday warmth.
That’s the secret: The subtle, understated flavors keep this festive bread surprisingly versatile: it’s delicious fresh out of the oven with salted butter, a standout option for turkey leftover sandwiches the day after Thanksgiving, an eye-catching addition to a Christmas dinner bread basket, or the ultimate treat slathered with butter, cinnamon, and brown sugar as you settle in for holiday movies. Whether for breakfast, a seasonal sandwich, or a cozy nighttime snack, this bread is ready to shine in any setting while also remaining an authentic reminder of New England’s enduring love affair with its native ingredients.
New England Innkeeper Charlene M. Taubert sitting among the pumpkins at Ricker Hill Orchards in Turner, Maine
When we’re not cooking with pumpkins, New England Innkeeper Charlene M. Taubert can often be found painting them!
At New England Innkeeper, we take our cranberry season super-seriously. Fresh cranberries only come around once a year, and when they do, we can’t resist scooping them up and finding new ways to enjoy them.
In this pumpkin sourdough bread, we take fresh cranberries, slice them in half, and soak them in a vibrant blend of freshly squeezed orange juice, orange zest, ginger, cinnamon, nutmeg, cloves, sugar, and vanilla extract. This judiciously balanced infusion doesn’t overwhelm the bread or push it into Dunkin’style PSL territory; instead, it brings just the right hint of holiday warmth.
That’s the secret: The subtle, understated flavors keep this festive bread surprisingly versatile: it’s delicious fresh out of the oven with salted butter, a standout option for turkey leftover sandwiches the day after Thanksgiving, an eye-catching addition to a Christmas dinner bread basket, or the ultimate treat slathered with butter, cinnamon, and brown sugar as you settle in for holiday movies. Whether for breakfast, a seasonal sandwich, or a cozy nighttime snack, this bread is ready to shine in any setting while also remaining an authentic reminder of New England’s enduring love affair with its native ingredients.
Recipe Walk-Through
For those who like to plan a bake around real life (and sleep!), here’s the overnight approach we usually take to time this cranberry-pumpkin sourdough bread recipe perfectly.
Evening: Start at 9 p.m.
Just before bed, you’ll kick things off by mixing your dough in two bowls. First, set up Bowl #1 by giving it a light coat of oil, and set it aside for the rise. Then, in Bowl #2, whisk together your water, starter, and pumpkin. Add the flour and salt, then stir it all up into a thick, sticky dough. With a quick wet-hand knead, you’ll get all that flour absorbed, shaping it into a shaggy ball that’ll go into Bowl #1. Cover and let it rest for an hour.
While the dough chills, mix up a vibrant filling with cranberries, orange zest and juice, spices, and sugar. After that hour’s up, fold the filling into the dough and start the first of two quick stretch-and-folds. With 45-minute rests between, you’ll wrap this up by 11:30 p.m., so the dough can work on doubling in size during an overnight bulk rise.
Morning: Shape and Chill (7:30–8:30 a.m.)
When you wake up, the dough should be puffed up and ready for shaping. Turn it onto a floured surface and work it into a tight, round boule with a quick shape-and-tuck technique. Let it rest for a few minutes, then into a well-floured banneton it goes, seam side up, for a two-hour chill in the fridge.
Mid-Morning: Preheat and Prep
An hour before you bake, you pull the banneton from the fridge and let it sit at room temp as you preheat your oven and your baking vessel (a cast iron Dutch oven OR our preferred Challenger Bread Pan) to 500°F.
Approaching Noon: Let’s Get Baked!
Once everything’s hot and ready, turn the dough out onto a parchment-lined sheet, score it with a bread lame, and transfer it to your preheated baking vessel. Add a single ice cube for a burst of steam that’ll make that crust crackle, cover, and bake for 20 minutes at 450°F. After that, uncover, drop the temp to 430°F, and let it develop a gorgeous color for another 15 minutes. Finally, give it a little trivet boost in the pan for the last 15 minutes to keep the bottom from over-baking — then finish directly on the oven rack for 6 to 10 minutes for the perfect dark crust.
Early Afternoon: Cool, Slice, and Enjoy
Let this sourdough beauty cool for at least an hour on a wire rack before slicing in. It’ll be just right for an afternoon treat, with that perfect balance of tart cranberry and pumpkin spice warmth!
FAQ
Can you tell me a little more about this Challenger Bread Pan? As a former Maine innkeeper, passionate sourdough baker, and an avid vintage cast iron collector, with a wide variety of coveted dutch ovens available to me for my regularly-scheduled sourdough baking purposes, the Challenger Bread Pan – CLICK HERE TO SEE IT is my irrefutable baking vessel of choice. It’s become the only one I reach for. Crazy solid build. Legendary crusts. You absolutely can’t argue with the top-shelf results this modern heirloom piece consistently delivers. It was designed to ensure a tight seal between the cover and the base, trapping the steam your dough needs while baking – and they are poured and hand-seasoned in the USA! Sure, I’m not gonna lie, it’s a little pricey — but it will last forever. Your great grandchildren will be cooking out of it!
Can I use homemade pumpkin puree for this recipe? Absolutely! If you’re trying to think of something to do with those extra Halloween pie-sized pumpkins that are still kicking around – and want to spend some time breaking them down and cooking them up (taking care not to add any sugar or spices) – then, have at it! But we’ve found that canned pumpkin works wonderfully and saves time, especially during the busy fall season. Just be sure to use plain pumpkin puree—not pumpkin pie filling — to keep the flavors balanced.
What’s the best way to chop the cranberries in half for this Pumpkin Sourdough Bread recipe? Every time I try, they go all over the place! It’s easy. Wash the fresh cranberries in a strainer. Remove any that feel soft. Then place the whole cranberries on a cutting board (ideally one with a juice groove – this is one of our favorites). Holding several cranberries stationary at one time with one hand, use the chef knife in your other hand to slice through them at the approximate middle point. That’s it!.
Why is my dough way more sticky after I first stir it up than when I make my usual plain sourdough bread? Did I mess up? Not at all! The pumpkin and orange juice add extra moisture, which makes the dough feel stickier than typical sourdough. After a few rounds of stretch and fold, it will become beautifully soft, uniform, and pillowy.
Can I add pumpkin seeds to this Pumpkin Sourdough Bread? Go ahead! Add a quarter cup of pumpkin seeds to your dough at the same time as the cranberry mixture. The seeds bring a delicious crunch and will make your bread look even more impressive.
How should I store my pumpkin sourdough bread? This bread stays fresh for two days in a paper bag at room temperature. To keep it longer, slice and freeze the loaf (it works best if you place small slips of baking parchment between the individual slices), then toast as needed for a taste of autumn any time!
Here is the Full New England Innkeeper Recipe for…
Pumpkin Sourdough Bread with Fresh Cranberries
Ingredients
For The Dough
- 250 grams Warm Water
- 50 grams Active Sourdough Starter
- 184 grams Pumpkin Puree
- 505 grams Bread Flour
- 9 grams Salt
For The Fillings
- 75 grams Fresh Cranberries
- 12 grams Granulated Sugar
- 5 grams Pure Vanilla Extract
- 1/8 tsp Ground Cinnamon
- 1/8 tsp Ground Ginger
- 1/8 tsp Fresh Ground Nutmeg
- 1 pinch Ground Cloves
- 1 Orange (juice and zest)
Instructions
Mix The Dough
- Use two large bowls. In Bowl #1, which ideally has a cover (or can be covered with a damp towel), lightly oil the lower third of the interior (using a brush or spray) and set aside.
- In Bowl #2, whisk together the warm water, sourdough starter, and pumpkin puree until combined. Add the flour and salt, then mix with a Danish dough whisk until a stiff dough forms. Wet your hands, shake off excess water, and continue mixing the dough by hand, ensuring all the flour is absorbed, creating a sticky, shaggy dough. Transfer this dough into the oiled Bowl #1, cover, and let it rest at room temperature (70°F) for 1 hour.250 grams Warm Water; 50 grams Active Sourdough Starter; 184 grams Pumpkin Puree; 505 grams Bread Flour; 9 grams Salt
Prepare The Fillings
- While the dough rests, chop the cranberries in half. In a small bowl, combine the cranberries, sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Halve the orange and squeeze the juice from both halves of the orange over the cranberry mixture. Add zest from one half of the orange to the cranberry mixture.. Stir to combine.75 grams Fresh Cranberries; 12 grams Granulated Sugar; 5 grams Pure Vanilla Extract; 1/8 tsp Ground Cinnamon; 1/8 tsp Ground Ginger; 1/8 tsp Fresh Ground Nutmeg; 1 pinch Ground Cloves; 1 Orange
Rise + Shape
- ADD THE FILLINGS + STRETCH AND FOLD (x2): After 1 hour, add the cranberry mixture (with all juice) to the rested dough. Gently knead for about 1 minute to incorporate the fillings. Cover and let the dough rest for 45 minutes. Do one set of stretch-and-folds, cover, rest an additional 45 minutes, then repeat with a second set of stretch-and-folds.
- BULK RISE: Cover the bowl and allow the dough to rise at room temperature (70°F) for 7-9 hours, or until it has doubled in size.
- SHAPE THE DOUGH: Once the dough has doubled, transfer it to a lightly floured surface. Shape it gently into a boule using floured hands and a bench scraper. Flip it seam-side down and let it rest for 5-8 minutes. After the rest, flip it back over to the seam side, shape it into a boule again, and then flip it seam-side down. Cup the outer edges of the dough with your hands, rotating (while also lightly pressing down and pushing the bottom edges of the sides gently underneath to create surface tension on the top), then gently pull the boule towards you on the floured surface a few times (while slightly rotating) to further tighten the shape. Let the shaped dough rest seam-side down for 2 minutes.
- SECOND RISE: Transfer the boule into a well-floured banneton, seam side up. Cover with a damp towel and refrigerate for at least 2 hours. One hour before baking, preheat the oven and your cooking vessel ( a cast iron Dutch oven OR, our favorite, the Challenger Bread Pan) to 500°F.
Score + Bake
- PREPARE TO BAKE: As the oven heats, remove the dough from the refrigerator and let it come to room temperature in the banneton.
- When the oven is preheated, place a sheet of parchment paper on an upside-down half-sheet pan and lightly oil it. Place the half sheet pan, parchment side down, onto the banneton – and then invert the pan and banneton to release the boule onto the parchment paper. I usually trim away some of the excess parchment paper to create a “parchment sling” of sorts before I lift the banneton away to uncover the dough.
- Carefully remove the preheated cooking vessel from the oven using appropriate oven gloves, and place it on a heat-safe trivet. Remove the lid.
- Score the top of the dough into your preferred pattern with a bread lame, and using the parchment sling, lift and transfer the dough into the preheated cooking vessel. Add a single ice cube to the corner of the cooking vessel and immediately cover to trap the resulting steam. Return the cooking vessel back to the oven, drop the temperature to 450°F, and bake for 20 minutes.
- After 20 minutes, open the oven and remove the lid from the cooking vessel. Then close the oven, lower the oven temperature to 430°F, and bake for another 15 minutes
- Open the oven and carefully lift the boule to place a room-temperature trivet into the cooking vessel – this is to control the doneness of the bottom of the bread. Place the boule directly onto the trivet in the cooking vessel, making sure to rotate the loaf 180 degrees for even browning of the crust. Close the oven and continue baking for an additional 15 minutes.
- Remove the cooking vessel from the oven and place the boule directly onto the oven rack. Continue baking for 6-10 minutes, or until the desired crust color is achieved.
- Let the bread cool on a wire rack for at least 1 hour before slicing.
Nutrition (per serving)
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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This is going to be a must-bake for me the day after Thanksgiving! Thanks for the inspiration!