Description
Sweet Pumpkin Sourdough is a soft, mildly tangy, and perfectly spiced bread made with sourdough starter and pumpkin puree. Lightly sweetened and infused with cinnamon and nutmeg, it’s ideal for toasting, French toast, or fall sandwiches.
Ingredients
- 3 cups bread flour (plus more as needed)
- ½ cup whole wheat flour
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup active sourdough starter (fed and bubbly)
- ¼ cup warm water (plus more as needed)
- 2 tablespoons honey or maple syrup
- 2 tablespoons unsalted butter, softened
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Instructions
- In a large bowl, combine sourdough starter, pumpkin puree, honey, butter, warm water, cinnamon, nutmeg, and ginger. Mix well.
- Add bread flour, whole wheat flour, and salt. Stir until a sticky dough forms.
- Knead the dough on a lightly floured surface for about 8–10 minutes, until smooth and elastic. Add a bit more flour if the dough is too sticky.
- Place dough in a lightly greased bowl, cover, and let rest at room temperature for 4–6 hours or until doubled in size.
- Punch down the dough and shape it into a round or oval loaf. Place into a greased loaf pan or proofing basket lined with parchment paper.
- Cover and refrigerate overnight (8–12 hours) for a slow rise and better flavor.
- Preheat oven to 425°F (220°C). If baking on a baking stone, place a Dutch oven or tray in the oven to preheat as well.
- Remove dough from fridge, score the top with a sharp knife, and bake for 35–40 minutes, until golden brown and hollow-sounding when tapped.
- Cool completely on a wire rack before slicing.
Notes
- For extra sweetness, add ¼ cup brown sugar to the dough.
- You can mix in ½ cup chopped pecans or raisins for texture.
- Store at room temperature for 3 days or refrigerate up to 1 week. Toast before serving for best flavor.
- Prep Time: 20 minutes (plus resting and fermentation time)
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American