Description
Indulge in the warmth of fall with this delicious Pumpkin Sourdough Bread, perfect for toast or a sweet treat.
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. Mix until smooth.
- Gradually add the bread flour, coarse kosher salt, brown sugar, chopped dried cranberries, and pumpkin pie spice to the wet mixture. Stir until a rough dough forms.
- Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
- Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for 3-4 hours or until doubled in size.
- Preheat your oven to 450°F (230°C). Gently punch down the risen dough and shape it into a loaf.
- Transfer the shaped loaf to a baking sheet lined with parchment paper. Let it rise for another 30-60 minutes.
- Once risen, score the top of the loaf with a sharp knife and bake for 30 minutes or until golden brown and hollow sounding when tapped.
- Remove from the oven, let it cool on a wire rack before slicing. Enjoy your homemade Pumpkin Sourdough Bread!
Notes
For best results, use freshly puréed pumpkin and ensure your sourdough starter is active. You can adjust the amount of brown sugar based on your sweetness preference.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: 1 loaf (10 slices)
- Method: Bread
- 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,Pumpkin Bread,Sourdough Recipes,Dessert Recipes,American Bread