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Perfect Slow Cooker Pumpkin Sourdough Bread Recipe (Easy!)

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This soft, slightly sweet sourdough bread is infused with pumpkin and warm fall spices, all baked gently in a slow cooker for a moist, tender crumb without heating up your kitchen.

Ingredients

Scale
  • 150 grams (about ½ cup) active sourdough starter
  • 200 grams (about ¾ cup) pumpkin puree
  • 400 grams (about 3 ¼ cups) all-purpose flour
  • 100 grams (about ¾ cup) whole wheat flour
  • 100 ml (about ⅓ cup) water, room temperature
  • 50 grams (about ¼ cup) dark brown sugar, packed
  • 8 grams (about 1 ½ teaspoons) fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¼ cup pepitas (pumpkin seeds), toasted (optional)
  • ⅓ cup dried cranberries (optional)
  • ½ cup chocolate chips (optional)

Instructions

  1. Mix the Dough (10 minutes): In a large mixing bowl, combine the active sourdough starter, pumpkin puree, water, and dark brown sugar. Stir until the sugar has mostly dissolved and the mixture looks smooth. Add the all-purpose flour, whole wheat flour, salt, pumpkin pie spice, and cinnamon. Mix with a spatula or your hands until a shaggy dough forms. It will look messy and sticky—that is exactly right. Don’t be tempted to add more flour.
  2. Bulk Fermentation & Folds (3-4 hours): Cover the bowl with plastic wrap or a damp towel. Let it rest for 30 minutes (autolyse). After the rest, perform your first fold. Wet your hands slightly to prevent sticking. Grab one side of the dough, stretch it up, and fold it over the top. Rotate the bowl a quarter turn and repeat. Do this 4 times, stretching and folding from all sides. Cover the bowl again. Repeat this folding process every 30 minutes for the first 2 hours (total of 4 sets of folds). A…
  3. Shape the Dough (5 minutes): Lightly flour your work surface. Gently turn the dough out onto the floured surface. Try not to deflate it too much. Using a bench scraper or floured hands, gently shape the dough into a round boule by tucking the edges under itself to create surface tension on top.
  4. Prepare the Slow Cooker: Line your slow cooker insert with a large sheet of parchment paper, making sure the paper comes up the sides by at least 3 inches to act as a handle.
  5. Final Proof (1-2 hours): Carefully place the shaped dough into the parchment-lined slow cooker. Cover with the lid. Let it proof for 1 to 2 hours until noticeably puffy and pillowy.
  6. Bake (2.5 – 3 hours): Place the lid on the slow cooker. Cook on HIGH for 2.5 to 3 hours. Do not open the lid during the first 2 hours. After 2.5 hours, carefully lift the bread out using the parchment paper. The top should be set and golden. Internal temperature should read at least 200°F (93°C).
  7. Cool Completely (1-2 hours): Transfer the bread to a wire rack. Peel off the parchment paper. Let it cool completely before slicing to avoid a gummy crumb.

Notes

Use an active, bubbly sourdough starter for best rise. Do not overhydrate; the dough will be sticky. For a browner top, place under the broiler for 2-3 minutes after baking. Bread tastes even better on day two. Store at room temperature for up to 3 days or freeze slices for up to 3 months.

Nutrition

Keywords: slow cooker bread, pumpkin sourdough, sourdough bread, pumpkin bread, fall baking, no oven bread, sourdough recipe

Find it online: https://tablemira.com/perfect-slow-cooker-pumpkin-sourdough-bread-recipe-easy/