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Pumpkin Sourdough Bread Recipe

Pumpkin Sourdough Bread Recipe
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★★★★★

4.7 from 23 reviews

This Pumpkin Sourdough Bread recipe combines the tangy flavor of sourdough with the seasonal warmth of pumpkin and spices, resulting in a delightful loaf perfect for autumn baking.

Ingredients

Scale

Sourdough:

  • 100 g active sourdough starter
  • 240 g room temperature water
  • 500 g bread flour

Pumpkin Mixture:

  • 200 g pumpkin puree

Additional Ingredients:

  • 10 g coarse kosher salt
  • 1/4 cup lightly packed brown sugar
  • 1/3 cup chopped dried cranberries
  • 1 1/2 tablespoons pumpkin pie spice

Instructions

  1. Mix Sourdough: Combine active starter and water, add pumpkin puree and flour, mix well, rest for 30 minutes.
  2. Stretch and Fold: Add salt, perform stretches and folds, rest for 30 minutes, repeat 3 times.
  3. Add Sugar Mixture: Combine brown sugar, cranberries, and pumpkin spice, fold into dough, rest.
  4. Bulk Ferment: Allow dough to double in size, about 10-12 hours.
  5. Pre-shape and Rise: Shape dough, let rise for 60-120 minutes.
  6. Preheat Oven: Preheat dutch oven in oven at 450°F.
  7. Score and Bake: Score loaf, bake covered for 30 minutes, then uncovered until crust darkens.
  8. Cool and Slice: Cool on rack before slicing.

Notes

  • For a pronounced ribbon effect, fold sugar mixture less; for a more uniform flavor, fold more.
  • Ensure the dutch oven is preheated to achieve a crispy crust.

Nutrition

Keywords: Pumpkin Sourdough Bread, Sourdough Bread Recipe, Pumpkin Bread, Fall Baking, Bread Baking

Find it online: https://reemcook.com/pumpkin-sourdough-bread-recipe/