Pumpkin Sourdough Bread
Cozy up with a warm slice of pumpkin sourdough bread, perfect for fall with a hint of cinnamon and nutmeg.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup active sourdough starter
- 3 cups all-purpose flour
- 1 tsp salt
- 1/4 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp clove
- 1/2 cup warm water
- 1 tsp instant yeast (optional)
Instructions
- Combine the pumpkin puree and active sourdough starter in a large mixing bowl.
- Whisk together the flour, salt, sugar, cinnamon, nutmeg, and clove in a separate bowl.
- Gradually pour the dry mixture into the pumpkin starter blend, mixing gently.
- Pour in the warm water and mix until you form a shaggy dough.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise for 4-6 hours until doubled in size.
- Punch down the risen dough and shape it into a round loaf.
- Let the shaped dough rise again for about 1-2 hours until puffy.
- Preheat your oven to 425°F (220°C) about 30 minutes before baking.
- Score the dough’s surface right before baking.
- Bake for 25-30 minutes until golden brown and hollow-sounding when tapped.
- Cool on a wire rack for at least 15 minutes before slicing.
Notes
Serve warm with butter, honey, or a sweet cream cheese spread. Add nuts, chocolate, or herbs to vary the recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 5g
- Sodium: 250mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: pumpkin, sourdough, bread, fall, baking, homemade