Pumpkin Sourdough Bread
A delightful blend of sourdough and pumpkin, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Active Sourdough Starter
- 3 cups All-Purpose Flour
- 1 cup Canned Pumpkin Puree
- 1 cup Warm Water
- 1/4 cup Brown Sugar
- 1 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
Instructions
- Feed your sourdough starter 4-8 hours before you start.
- Mix the dry ingredients in a bowl.
- Combine the wet ingredients in another bowl.
- Bring the wet mixture into the dry ingredients.
- Knead the dough for 8-10 minutes.
- Shape the dough and let it rise for 4-6 hours.
- Shape the dough again and let it rest for 1-2 hours.
- Preheat your oven to 425°F (220°C).
- Score the top of the loaf before baking.
- Bake for 30-35 minutes until golden brown.
- Cool on a wire rack before slicing.
Notes
For a nutty twist, add 1/2 cup of chopped nuts. Freeze slices for later enjoyment.
Nutrition
- Serving Size: 1 slice
- Calories: 100
- Sugar: 2g
- Sodium: 400mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: pumpkin bread, sourdough bread, autumn baking