Description
Pumpkin sourdough bread is a cozy, flavorful loaf that captures the essence of fall in every bite. This delightful bread combines the rich taste of pumpkin puree with aromatic pumpkin spice and sweet cranberries, creating a unique fusion that’s perfect for any occasion. Whether served at holiday gatherings, sliced for breakfast, or enjoyed as an afternoon snack, this pumpkin sourdough will warm your heart and home. With its impressive ribboned appearance and nourishing ingredients, it’s not just a treat for the taste buds but also a feast for the eyes.
Ingredients
Scale
- 100 g active sourdough starter
- 240 g room temperature water
- 500 g bread flour
- 10 g coarse kosher salt
- 200 g pumpkin puree
- 1/4 cup lightly packed brown sugar
- 1/3 cup chopped dried cranberries
- 1.5 tablespoons pumpkin pie spice
Instructions
- Combine sourdough starter and water in a bowl; mix in pumpkin puree until smooth.
- Add bread flour; cover and let rest for 30 minutes.
- Sprinkle salt over dough; stretch and fold four times with resting intervals of 30 minutes between.
- Mix brown sugar, cranberries, and pumpkin pie spice in a separate bowl; sprinkle over dough and fold gently.
- Cover and let bulk ferment for 10-12 hours until doubled in size.
- Shape dough into a loaf; place seam side down on parchment paper to rise for another hour.
- Preheat oven to 450°F (232°C) with a Dutch oven inside.
- Score the loaf and transfer to the oven; bake covered for 30 minutes, then uncovered for an additional 15-20 minutes until golden brown.
- Cool on a wire rack before slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg