Description
This Pumpkin Sourdough Bread is a delightful combination of autumn flavors, featuring pumpkin puree, warming spices, and tangy sourdough, perfect for any occasion.
Ingredients
Scale
- 100 g active sourdough starter
- 200 g pumpkin puree
- 240 g room temperature water
- 500 g bread flour
- 10 g coarse kosher salt
- 1/4 cup lightly packed brown sugar
- 1/3 cup chopped dried cranberries
- 1 1/2 tablespoon pumpkin pie spice
Instructions
- In a large mixing bowl, combine the active sourdough starter, pumpkin puree, and room temperature water, mixing well.
- Add the bread flour, kosher salt, brown sugar, dried cranberries, and pumpkin pie spice to the mixture. Stir until a rough dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover it, and let it rise at room temperature for 4-6 hours or until doubled in size.
- Once risen, punch the dough down and shape it into a loaf. Transfer it to a greased loaf pan.
- Cover the pan and let it rise for another 2 hours.
- Preheat your oven to 375°F (190°C). Bake the bread for 30-35 minutes until golden brown and sounds hollow when tapped on the bottom.
- Cool the bread on a wire rack before slicing and serving.
Notes
For best results, use fresh pumpkin puree and ensure your sourdough starter is active and bubbly before starting the recipe.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 205 kcal
- Sugar: 6 g
- Sodium: 245 mg
- Fat: 1.5 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 1.1 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: Pumpkin Sourdough Bread, sourdough, pumpkin bread, fall recipes, homemade bread