Soft Pumpkin Sourdough Bread

Pumpkin sourdough bread with soft, fluffy interior and golden brown crust.

This pumpkin sourdough bread is mushy, buttery, and has a young crumb. Serve these as scrumptious pumpkin pull aside rolls or function sliced pumpkin bread. It’s made with mashed kabocha pumpkin, butter, lively sourdough starter, and a little bit of sugar for a barely candy, buttery pumpkin bread!

Close up of soft, fluffy pumpkin sourdough bread with yellow crumb and golden brown crust.

This pumpkin sourdough bread is mushy, pillowy, and extremely fluffy! It has a chewy, elastic texture that is just like milk bread present in Asian bakeries however made with sourdough and kabocha pumpkin for extra taste!

It’s made with steamed and mashed pumpkin or kabocha squash. It’s referred to as ‘dan hobak bread’ in Korea and is a well-liked candy bread that is present in Korean and Japanese bakeries.

When pulled aside, you need to see lengthy strands of elastic dough that is wealthy, buttery, and stuffed with kabocha pumpkin taste!

You can kind these into small pull aside pumpkin rolls for a scrumptious snack or kind them into loafs to slice and serve with butter.


  • Mashed pumpkin or kabocha – use steamed and mashed pumpkin or kabocha squash. If utilizing canned pumpkin, I like to recommend decreasing it on the range to do away with extra liquid. The texture ought to be like mashed potatoes and never too moist.
  • Sourdough starter or levain – use when the starter is most lively. It ought to have doubled in quantity after feeding or it ought to float if dropped right into a bowl of heat water.

How to make Kabocha Pumpkin Sourdough Bread

  1. Use a stand mixer with a dough hook attachment. Add all of the elements aside from the butter. Mix on low at first till all of the flour is blended in then add the butter and improve the velocity to excessive. The dough is prepared when it may be stretched skinny with out ripping and is translucent – referred to as the windowpane take a look at.