Description

A delightful sourdough pumpkin loaf, perfect for autumn baking. This recipe combines the tangy flavor of sourdough with the natural sweetness of pumpkin and warm spices.

Ingredients

Scale

200g active sourdough starter
400g bread flour
100g whole wheat flour
300g pumpkin puree
10g salt
100g water (adjust as needed)
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves

Instructions

Combine active sourdough starter, pumpkin puree, and water in a large bowl. Mix well.
Add both flours and salt. Mix until a shaggy dough forms.
Perform stretch and folds every 30 minutes for 2 hours.
Add spices during the last stretch and fold.
Let the dough bulk ferment at room temperature for 4-6 hours, or until doubled in size.
Shape the dough into a loaf and place it in a proofing basket.
Cold proof in the refrigerator for 12-24 hours.
Preheat your oven to 450°F (230°C) with a Dutch oven inside.
Score the dough and bake covered for 20 minutes.
Remove the lid and bake for another 20-25 minutes, or until golden brown and cooked through.
Cool completely before slicing.

Notes

Ensure your sourdough starter is active and bubbly before using.
Adjust water content based on the moisture of your pumpkin puree.
For a sweeter loaf, you can add 50-100g of sugar or maple syrup.

Prep Time: 30 minutes
Cook Time: 40-45 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: Approximately 200-250
Sugar: Approximately 5-10g
Sodium: Approximately 300-400mg
Fat: Approximately 2-4g
Saturated Fat: Approximately 0.5g
Unsaturated Fat: Approximately 1.5-3g
Trans Fat: 0g
Carbohydrates: Approximately 35-45g
Fiber: Approximately 3-5g
Protein: Approximately 6-8g
Cholesterol: 0mg

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