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Get ready to bring the warm, cozy flavors of fall into your kitchen with this delightful air fryer sourdough pumpkin spice bread. This easy and straightforward recipe is perfect for beginners, and baking it in the air fryer makes it so convenient!
Fall is finally here and it’s my favorite time of the year! There’s something truly magical about this season, isn’t there? The leaves turn into beautiful reds, oranges, and yellows, and the air gets crisp and refreshing. Best part? The spices! Cinnamon, nutmeg, allspice, ginger and cloves are the heart and soul of fall flavors. When you incorporate these spices into your sourdough bread, you’ll not only fill your kitchen with an irresistible smell, but you’ll also get a sense of warmth and coziness in every bite. Enjoy your sourdough pumpkin spice bread with a cup of coffee, hot cider, or your favorite tea.
Why You'll Love This Fall-Inspired Sourdough Pumpkin Bread
Firstly, it’s incredibly easy to make, thanks to the magic of the air fryer, which gives you a perfectly baked loaf with a crusty exterior and chewy interior.
Secondly, the flavors are simply out of this world. The sweetness of the pumpkin, maple syrup, brown sugar and spices combined with the tanginess of the sourdough all come together to create a perfect balance of flavors.
Enjoy this sourdough pumpkin spice bread for breakfast, snacking, or even as a special gift for friends and family. And, if you are left with more sourdough discard than you normally keep, check out my fall-inspired sourdough discard pumpkin chocolate chip cookies recipe; they are lower in fat than traditional cookies.
Why Make Sourdough Pumpkin Spice Bread in an Air Fryer?
There are several reasons why you’d want to make your sourdough pumpkin spice bread in an air fryer. For me, the main reason is because we’re in between houses right now, so we’re temporarily living in our RV, which means the oven in here just isn’t the same (it uses flame fueled by propane to heat underneath the food – which doesn’t work well when baking bread).
Other reasons would be faster baking times, as well as energy efficiency. Since air fryers are smaller, they use less energy than full sized ovens. That said, your air fryer sourdough bread will also be smaller and more compact. Think: small batch sourdough bread. However, this recipe is easy to scale, so if you’re wanting more bread (which I certainly would understand), simply double the ingredients to make two loaves instead of one. Then, simply bake them separately and enjoy!
Sourdough Pumpkin Spice Bread Fermentation Process
You’ll need to plan ahead for this recipe because of the special fermentation process. Sourdough depends on wild yeast and lactic acid bacteria found in the sourdough starter, and these microorganisms need time to develop and become active enough to help the bread rise. If you already have a sourdough starter, you can start making your sourdough pumpkin spice bread once the starter is active. If you don’t have one, see this post on how to make a sourdough starter.
How to Make Sourdough Pumpkin Spice Bread
Starter Preparation:
Feed the starter several hours before you start baking to ensure it is active and bubbly. This can take anywhere from 4 to 12 hours, depending on the temperature of your home. You’ll know it is active enough to use for baking when it has doubled in size and is bubbly, like in my photo below.
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Equipment and Ingredients:
- Air Fryer
- Kitchen scale
- Mixing bowl
- Small bowl
- Cotton cloth or tea towel
- Parchment paper
- Plastic wrap
- Tongs (optional)
- Cooking spray or oil (for greasing the parchment)
- Rice flour (highly recommended) for dusting – or you can use all purpose flour
Ingredients
For the Dough
- 200 grams all purpose flour
- 75 grams pumpkin puree
- 40 grams active sourdough starter
- 20 grams maple syrup
- 80 grams filtered water
- 5 grams salt
- ¼ tsp cinnamon
For the Mix-ins
- 25 grams pumpkin puree (strained)
- 50 grams brown sugar
- 1/2 tsp pumpkin pie spice
- 3 tbsp toasted chopped pecans (optional)
Step-by-Step Instructions:
Starting in the morning or early afternoon is recommended, as the sourdough needs time to bulk ferment before placing it in the fridge overnight. I usually take my sourdough starter out of the fridge around 7am, feed it, and it becomes active enough to use by 11am. This is when I start with the next steps to prepare the dough. Note, I live in Florida where it’s almost always hot, so my fermentation times are generally quicker.
Prepare the Dough
- In a mixing bowl, combine the pumpkin puree, active sourdough starter, maple syrup, filtered water, salt, and cinnamon. Give it a mix, but don’t worry about it not being fully incorporated yet.
- Add the flour to the bowl, and stir continuously to form a tacky dough. Lightly knead the dough with your hands until it comes together. Note, certain brands of flour absorb water differently, so if you feel the dough is too dry, add about a teaspoon of water at a time. If it sticks too much to your hands, add a teaspoon of flour at a time.
- Cover the bowl with plastic wrap and let the dough rest for 30 minutes. This allows the flour to absorb the water.
- While you wait, strain the pumpkin puree that you’ll use for the mix-in. You can do this by placing it onto a cheesecloth, a tea towel, or a thin cotton hand towel, and then squeezing some of the juice out. I have made this bread with and without straining the puree. If you choose not to strain it, the dough will be fairly wet, but it will still work! It’ll just be a higher hydration sourdough bread (which is trickier to work with, but just as delicious).
Add Mix-ins, and Perform Stretch and Folds
- Flatten the dough out along the bottom of your bowl (or do this on a clean, non-floured countertop), and then place the mix-ins on top: pumpkin puree, brown sugar, pumpkin pie spice, and optional pecans.
- Grab one edge of the dough and pull it upwards to let it stretch out. Bring the stretched part of the dough to the center. Grab the opposite side of the bread and do the same thing: stretch it upwards and bring it to the middle. Do this again with the other two sides of the dough (to complete 4 stretches).
- Gently knead the dough until the mix-ins are fully incorporated. This can take a couple of minutes. If your dough feels abnormally wet, don’t worry; the hydration is a bit high in this sourdough pumpkin spice bread.
- Cover the bowl with plastic wrap and let it rest for about 1 hour.
- Do a set of stretch and folds: bring one side of the dough upwards, then fold onto the center. Repeat with the other three sides.
- Cover the bowl with plastic wrap and let it rest for another hour.
- Repeat another set of stretch and folds.
- Cover the bowl with plastic wrap and let it rest for another hour.
- Repeat one last set of stretch and folds.
First Bulk Fermentation
- Leave the dough in the mixing bowl and cover it with plastic wrap. Let it rest at room temperature for at least 6 hours to bulk ferment. During this time, it will grow in size. The final timing will depend on the temperature in your home; the colder it is, the slower it’ll rise. The warmer it is, the faster it’ll rise.
How to Tell When Bulk Fermentation is Complete
- The dough grew in size (note it doesn’t always have to double in size)
- The top surface of the dough has an arched or curved shape
- Bubbles appear under the top surface of the dough (if you use a glass mixing bowl, you can easily spot the bubbles)
- The dough jiggles or wobbles when you gently shake the bowl, which means it’s lighter and more airy than when you first started.
Shape the Dough
- Once the first bulk fermentation is complete, do one last stretch and fold, and then form it into a ball by turning (or slowly spinning) it a few times towards you. This creates tension and gives it a good shape once baked. You can do this in the same mixing bowl, or on a very lightly floured countertop.
Second (Cold) Fermentation
- Line a small bowl with a thin hand towel or tea towel, and dust it liberally with rice flour (or all purpose flour if you don’t have rice flour).
- Place dough on top of the towel and cover with plastic wrap.
- Transfer the bowl to the refrigerator overnight, or for 12-18 hours.
Prepare for Baking
- Preheat your air fryer to 400°F (205°C).
- If you have parchment paper cutouts for your air fryer, grab one of those. Otherwise, cut enough parchment to line the bottom of your air fryer pan (make sure to leave the parchment out of the air fryer while it preheats). Grease parchment with cooking spray or oil.
- Remove dough from the bowl and flip it over so that the bottom side is up. If you used rice flour, brush the excess off using a pastry brush or your fingers (all purpose flour absorbs into the dough, whereas rice flour does not). Don’t worry about getting all of the rice flour off; it’s perfectly fine to leave it there.
- Score the top of the dough with a razor or sharp knife to allow for controlled expansion (although it won’t expand too much when baking in the air fryer).
- Place the dough on top of the parchment.
- Once the air fryer is preheated, carefully transfer the parchment paper with dough into it.
Bake the Sourdough Pumpkin Spice Bread
- Bake the dough on either the “bake” or the “air fry” setting at 370°F (190°C) for 15 minutes. At this point you will need to flip it over to ensure an even bake throughout.
- Flip the dough over (using tongs will help) and bake it again at 370°F (190°C) for another 15 minutes, or until the bread is golden brown and sounds hollow when tapped on.
- Remove the bread from the air fryer and let it rest on a cooling rack for at least 1 hour before cutting into it. This is important, as it will continue to “cook” during this time, and also if you cut into it too soon the texture will turn gummy.
Notes and Tips for Sourdough Pumpkin Spice Bread
- Feel free to customize this recipe by adding some dried cranberries or raisins to the mix-ins for extra sweetness. You can also use walnuts or almonds in place of the optional pecans. And, if you love stronger flavors, add some cinnamon and/or nutmeg to the dough ingredients.
- Make sure your sourdough starter is fed and actively bubbly for the best rise and texture. If your starter is not active, and/or your dough doesn’t complete its first fermentation, the bread will not fully bake in the middle no matter how much time you bake it for, or the temperature you use. This is considered an under proofed dough.
- Contrarily, if you leave the dough out for too long after it has increased in size during the first fermentation, it will likely over proof, and your bread may come out dense.
- After the cold fermentation is done, remove the dough from the fridge and bake it right away; do not let it come to room temperature first.
- The reason we use rice flour for dusting during the final stage is because it won’t absorb into your bread like the all purpose flour does. Additionally, it prevents the dough from sticking to the cloth or tea towel better. However, if you don’t already have rice flour, no need to go out and buy some. You can still use all purpose flour. If you plan on baking more breads at home, I do recommend purchasing some rice flour though 🙂
- The size of my air fryer is 4 quarts, and this recipe works well in it. It will also work just fine in larger air fryers. Most air fryers are able to accommodate small to medium-sized loaves, however.
- To store the sourdough pumpkin spice bread, keep it in a large ziplock bag or an airtight container at room temperature for up to three days. To store it longer, you can freeze the slices. When ready to enjoy, remove from freezer, let it thaw at room temperature, and toast as needed.
- If you are making more than one loaf and want to freeze the second one, let it first completely cool, wrap it in plastic wrap, and then place it in a freezer ziplock bag. When you’re ready to enjoy it, remove from freezer, let it thaw at room temperature, wet the bread under your sink or spritz it with a spray bottle, then bake it in your air fryer at 325°F (162°C) for 5-8 minutes. This helps the exterior crisp back up while warming the interior.
- Pair this seasonal fall bread with my irresistibly delicious pumpkin spice white hot chocolate for the ultimate treat.
Final Thoughts
This air fryer sourdough pumpkin spice bread is a pretty nice addition to your classic fall recipes. The combination of tangy sourdough with the sweetness and warmth of pumpkin and spices creates a flavorful experience that’s both comforting and satisfying. Baking it in the air fryer makes it so convenient, and offers a quicker bake time with a perfectly crispy crust. Whether you’re new to sourdough or an experienced baker, this recipe is a fun and delicious way to celebrate the flavors of fall. I hope you’ll give this one a try. Enjoy!
Other Recipes you Might Like
Air Fryer Sourdough Pumpkin Spice Bread Recipe
Equipment
- Air Fryer
- Kitchen scale
- Mixing bowl
- Small bowl
- Cotton cloth or tea towel
- Parchment paper
- Plastic wrap
- Tongs (optional)
- Cooking spray or oil (for greasing the parchment)
- Rice flour (highly recommended for dusting, or you can use all purpose flour)
Ingredients
For the Dough
- 200 grams all purpose flour
- 75 grams pumpkin puree
- 40 grams active sourdough starter
- 20 grams maple syrup
- 80 grams filtered water
- 5 grams salt
- 1/4 tsp cinnamon
For the Mix-ins
- 25 grams pumpkin puree (strained)
- 50 grams brown sugar
- 1/2 tsp pumpkin pie spice
- 3 tbsp toasted chopped pecans (optional)
Instructions
Note before starting:
- Starting in the morning or early afternoon is recommended, as the sourdough needs time to bulk ferment before placing it in the fridge overnight. I usually take my sourdough starter out of the fridge around 7am, feed it, and it becomes active enough to use by 11am. This is when I start with the next steps to prepare the dough. Note, I live where it's almost always hot, so my fermentation times are generally quicker.
Prepare the Dough
- In a mixing bowl, combine the pumpkin puree, active sourdough starter, maple syrup, filtered water, salt, and cinnamon. Give it a mix, but don't worry about it not being fully incorporated yet.
- Add the flour to the bowl, and stir continuously to form a tacky dough. Lightly knead the dough with your hands until it comes together. Note, certain brands of flour absorb water differently, so if you feel the dough is too dry, add about a teaspoon of water at a time. If it sticks too much to your hands, add a teaspoon of flour at a time.
- Cover the bowl with plastic wrap and let the dough rest for 30 minutes. This allows the flour to absorb the water.
- While you wait, strain the pumpkin puree that you'll use for the mix-in. You can do this by placing it onto a cheesecloth, a tea towel, or a thin cotton hand towel, and then squeezing some of the juice out. I have made this bread with and without straining the puree. If you choose not to strain it, the dough will be fairly wet, but it will still work! It'll just be a higher hydration sourdough bread (which is trickier to work with, but just as delicious).
Add Mix-ins, and Perform Stretch and Folds
- Flatten the dough out along the bottom of your bowl (or do this on a clean, non-floured countertop), and then place the mix-ins on top: pumpkin puree, brown sugar, pumpkin pie spice, and optional pecans.
- Grab one edge of the dough and pull it upwards to let it stretch out. Bring the stretched part of the dough to the center. Grab the opposite side of the bread and do the same thing: stretch it upwards and bring it to the middle. Do this again with the other two sides of the dough (to complete 4 stretches).
- Gently knead the dough until the mix-ins are fully incorporated. This can take a couple of minutes. If your dough feels abnormally wet, don't worry; the hydration is a bit high in this sourdough pumpkin spice bread.
- Cover the bowl with plastic wrap and let it rest for about 1 hour.
- Do a set of stretch and folds: bring one side of the dough upwards, then fold onto the center. Repeat with the other three sides.
- Cover the bowl with plastic wrap and let it rest for another hour.
- Repeat another set of stretch and folds.
- Cover the bowl with plastic wrap and let it rest for another hour.
- Repeat one last set of stretch and folds.
First Bulk Fermentation
- Leave the dough in the mixing bowl and cover it with plastic wrap. Let it rest at room temperature for at least 6 hours to bulk ferment. During this time, it will grow in size. The final timing will depend on the temperature in your home; the colder it is, the slower it'll rise. The warmer it is, the faster it'll rise.How to Tell When Bulk Fermentation is Complete1. The dough grew in size (note it doesn't always have to double in size). 2. The top surface of the dough has an arched or curved shape. 3. Bubbles appear under the top surface of the dough (if you use a glass mixing bowl, you can easily spot the bubbles). 4. The dough jiggles or wobbles when you gently shake the bowl, which means it's lighter and more airy than when you first started.
Shape the Dough
- Once the first bulk fermentation is complete, do one last stretch and fold, and then form it into a ball by turning (or slowly spinning) it a few times towards you. This creates tension and gives it a good shape once baked. You can do this in the same mixing bowl, or on a very lightly floured countertop.
Second (Cold) Fermentation
- Line a small bowl with a thin hand towel or tea towel, and dust it liberally with rice flour (or all purpose flour if you don't have rice flour).
- Place dough on top of the towel and cover with plastic wrap.
- Transfer the bowl to the refrigerator overnight, or for 12-18 hours.
Prepare for Baking
- Preheat your air fryer to 400°F (205°C).
- If you have parchment paper cutouts for your air fryer, grab one of those. Otherwise, cut enough parchment to line the bottom of your air fryer pan (make sure to leave the parchment out of the air fryer while it preheats). Grease parchment with cooking spray or oil.
- Remove dough from the bowl and flip it over so that the bottom side is up. If you used rice flour, brush the excess off using a pastry brush or your fingers (all purpose flour absorbs into the dough, whereas rice flour does not). Don't worry about getting all of the rice flour off; it's perfectly fine to leave it there.
- Score the top of the dough with a razor or sharp knife to allow for controlled expansion (although it won't expand too much when baking in the air fryer).
- Place the dough on top of the parchment. Once the air fryer is preheated, carefully transfer the parchment paper with dough into it.
Bake the Sourdough Pumpkin Spice Bread
- Bake the dough on either the "bake" or the "air fry" setting at 370°F (190°C) for 15 minutes. At this point you will need to flip it over to ensure an even bake throughout.
- Flip the dough over (using tongs will help) and bake it again at 370°F (190°C) for another 15 minutes, or until the bread is golden brown and sounds hollow when tapped on.
- Remove the bread from the air fryer and let it rest on a cooling rack for at least 1 hour before cutting into it. This is important, as it will continue to "cook" during this time, and also if you cut into it too soon the texture will turn gummy.Note, not all air fryers bake the same, so you may need to adjust the baking times or the temperature. To be sure it's done, tap on both sides of the bread and listen for a hollow sound, and remember to let it rest at least 1 hour before cutting into it.
Notes
- Feel free to customize this recipe by adding some dried cranberries or raisins to the mix-ins for extra sweetness. You can also use walnuts or almonds in place of the optional pecans. And, if you love stronger flavors, add some cinnamon and/or nutmeg to the dough ingredients.
- Make sure your sourdough starter is fed and actively bubbly for the best rise and texture. If your starter is not active, and/or your dough doesn't complete its first fermentation, the bread will not fully bake in the middle no matter how much time you bake it for, or the temperature you use. This is considered an under proofed dough.
- Contrarily, if you leave the dough out for too long after it has increased in size during the first fermentation, it will likely over proof, and your bread may come out dense.
- After the cold fermentation is done, remove the dough from the fridge and bake it right away; do not let it come to room temperature first.
- The reason we use rice flour for dusting during the final stage is because it won't absorb into your bread like the all purpose flour does. Additionally, it prevents the dough from sticking to the cloth or tea towel better. However, if you don't already have rice flour, no need to go out and buy some. You can still use all purpose flour. If you plan on baking more breads at home, I do recommend purchasing some rice flour though 🙂
- The size of my air fryer is 4 quarts, and this recipe works well in it. It will also work just fine in larger air fryers. Most air fryers are able to accommodate small to medium-sized loaves, however.
- To store the sourdough pumpkin spice bread, keep it in a large ziplock bag or an airtight container at room temperature for up to three days. To store it longer, you can freeze the slices. When ready to enjoy, remove from freezer, let it thaw at room temperature, and toast as needed.
- If you are making more than one loaf and want to freeze the second one, let it first completely cool, wrap it in plastic wrap, and then place it in a freezer ziplock bag. When you're ready to enjoy it, remove from freezer, let it thaw at room temperature, wet the bread under your sink or spritz it with a spray bottle, then bake it in your air fryer at 325°F (162°C) for 5-8 minutes. This helps the exterior crisp back up while warming the interior.
Macros for 1/5 loaf (with pecans)
Calories: 230
Fat: 3
Carbs: 44
Protein: 7
