Description
A delicious and slightly tangy pumpkin sourdough bread with a soft crumb and a hint of autumn spice.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup sourdough starter (active)
- 3 cups bread flour
- 1 tsp salt
- 1 tbsp honey
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/2 cup water (adjust as needed)
Instructions
- Mix pumpkin puree, sourdough starter, honey, and spices in a bowl.
- Add flour and salt, then mix until a shaggy dough forms.
- Knead for 10 minutes until smooth and elastic.
- Cover and let rise for 4-6 hours at room temperature.
- Shape the dough into a round loaf and place in a proofing basket.
- Let it rise for another 1-2 hours.
- Preheat oven to 450°F (230°C) with a Dutch oven inside.
- Score the loaf and bake covered for 20 minutes.
- Remove the lid and bake for another 25 minutes until golden brown.
- Cool on a wire rack before slicing.
Notes
- Use active sourdough starter for best results.
- Adjust water as needed for dough consistency.
- Let bread cool completely before slicing to prevent gumminess.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: pumpkin sourdough bread, homemade bread, sourdough recipe, pumpkin bread