Description
A delicious homemade pumpkin sourdough bread recipe. This loaf combines the tangy flavor of sourdough with the warm, autumnal taste of pumpkin and spices. Perfect for fall baking.
Ingredients
Scale
- 150g active sourdough starter
- 400g bread flour
- 100g whole wheat flour
- 300g pumpkin puree (unsweetened)
- 10g salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 150g water (adjust as needed)
Instructions
- In a large bowl, mix the active sourdough starter and water.
- Add the pumpkin puree and mix until well combined.
- In a separate bowl, whisk together the bread flour, whole wheat flour, salt, cinnamon, nutmeg, and cloves.
- Add the dry ingredients to the wet ingredients. Mix until a shaggy dough forms.
- Let the dough rest for 30 minutes (autolyse).
- Perform a series of stretch and folds every 30 minutes for the next 2-3 hours, or until the dough is smooth and elastic.
- Shape the dough into a round or oval loaf.
- Place the shaped dough in a floured proofing basket.
- Cover and let it proof at room temperature for 2-4 hours, or until doubled in size. Alternatively, proof in the refrigerator overnight.
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Once preheated, carefully turn the dough out onto parchment paper. Score the top of the loaf.
- Carefully place the dough into the hot Dutch oven. Cover and bake for 25 minutes.
- Remove the lid and bake for another 20-25 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
- Let the bread cool completely on a wire rack before slicing.
Notes
- Ensure your pumpkin puree is unsweetened for the best flavor.
- Adjust water content based on the moisture of your pumpkin puree and flour.
- For a richer flavor, you can add chopped pecans or walnuts to the dough before the final shaping.
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 250-300
- Sugar: Approx. 5-8g
- Sodium: Approx. 400-500mg
- Fat: Approx. 3-5g
- Saturated Fat: Approx. 0.5-1g
- Unsaturated Fat: Approx. 2-4g
- Trans Fat: 0g
- Carbohydrates: Approx. 50-60g
- Fiber: Approx. 3-5g
- Protein: Approx. 8-10g
- Cholesterol: 0mg
Keywords: pumpkin sourdough bread, homemade pumpkin bread, fall bread recipe, sourdough loaf, spiced pumpkin bread, artisan bread, seasonal baking