Pumpkin Sourdough Bread: Easy and Delicious Fall Recipe

Name: Pumpkin Sourdough Bread
Prep time: 30 min
Cook time: 45 min
Total time: PT-489869H32M52S
Cuisine: American
Ingredients: 100g active sourdough starter; 240g room temperature water; 200g pumpkin puree; 500g bread flour; 10g coarse kosher salt; 1/4 cup lightly packed brown sugar; 1/3 cup chopped dried cranberries; 1 1/2 tablespoons pumpkin pie spice

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Pumpkin sourdough bread is the ultimate fall treat that combines the tangy depth of sourdough with the rich, sweet warmth of pumpkin spice. This rustic loaf is perfect for cozy mornings, festive gatherings, or as an everyday bread option. With its soft, slightly chewy texture and aromatic spices, pumpkin sourdough bread is sure to become a seasonal favorite in your household.

Pumpkin sourdough bread with cranberries and pumpkin spice

Why Pumpkin Sourdough Bread is a Must-Try

This pumpkin sourdough bread isn’t just delicious; it’s also easy to make, especially for those who enjoy the process of baking sourdough. The flavors of pumpkin and pumpkin pie spice blend perfectly with the tangy notes from the sourdough starter, while dried cranberries add a pop of sweetness and texture. It’s an ideal loaf for anyone looking to introduce a little fall flavor into their baking routine. Whether you’re a seasoned sourdough baker or just starting, this recipe is forgiving and rewarding.

Key Ingredients for Pumpkin Sourdough Bread

Ingredients:

• Active Sourdough Starter: The heart of any sourdough bread. Use an active, bubbly starter for the best rise.

• Pumpkin Puree: This provides the signature flavor and moisture. Both canned and homemade purees work well, but avoid pumpkin pie filling.

• Water: Hydrates the flour and starter, helping to create the right dough consistency.

• Bread Flour: Essential for creating a hearty, chewy loaf with a good structure.

• Salt: Enhances the flavors and strengthens the dough.

• Brown Sugar: Adds a hint of sweetness that complements the spices and pumpkin flavor.

• Dried Cranberries: These provide a burst of sweetness and chewiness.

• Pumpkin Pie Spice: The blend of cinnamon, nutmeg, and cloves gives this bread its signature fall taste.

Alternative Ingredient Suggestions

If you’re missing some ingredients or want to adjust the bread for dietary preferences, here are a few swaps:

• Dried Cranberries: Use dried cherries, raisins, or even chopped dark chocolate for a different twist.

• Pumpkin Pie Spice: If you don’t have pre-mixed pumpkin pie spice, combine cinnamon, ginger, nutmeg, cloves, and allspice to create your own.

• Brown Sugar: Swap with coconut sugar or maple sugar if you prefer a more natural sweetener.

Step-by-Step Instructions for Pumpkin Sourdough Bread

1. Prepare the Dough

Start by combining 100g of active sourdough starter, 240g of water, and 200g of pumpkin puree. Stir until mostly smooth, then add 500g of bread flour. Mix until all the flour is incorporated into the dough, forming a shaggy texture. Let the dough rest for 30 minutes.

2. Stretch and Fold

After the resting period, sprinkle 10g of coarse salt over the dough and begin the stretch and fold process. Use damp hands to stretch the dough, folding it over itself. Repeat this process four times in total, allowing the dough to rest for 30 minutes between each fold.

3. Add the Flavorings

In a small bowl, mix 1/4 cup brown sugar, 1/3 cup dried cranberries, and 1 1/2 tablespoons of pumpkin pie spice. Sprinkle this mixture over the dough and gently fold it in. Less folding will create distinct ribbons of spice, while more folding will fully incorporate the ingredients into the dough.

4. Bulk Fermentation

Cover the dough and allow it to bulk ferment for 10-12 hours at room temperature, or until it has doubled in size.

5. Shape and Proof

Once the dough has doubled, turn it out onto a floured surface. Shape it into a boule (round loaf) and place it seam side down on parchment paper. Allow it to rise for another 60-120 minutes while you preheat your oven and Dutch oven.

6. Bake the Bread

Preheat a cast iron Dutch oven in a cold oven set to 450°F (232°C). Once heated, score the top of your loaf and transfer it into the Dutch oven using the parchment paper. Cover and bake for 30 minutes, then uncover and continue baking for another 15-20 minutes to achieve a golden, crisp crust.

7. Cool Before Slicing

Allow the pumpkin sourdough bread to cool on a wire rack before slicing. This ensures the crumb sets perfectly and the flavors meld together.

Tips & Tricks for Perfect Pumpkin Sourdough Bread

Don’t Skip the Bulk Fermentation: The dough needs time to rise to develop its flavor and structure. If you’re short on time, consider refrigerating the dough for a cold ferment after shaping.
Adjust the Sweetness: The amount of brown sugar can be adjusted based on how sweet you like your bread. If you prefer a less sweet loaf, reduce the sugar slightly.
Be Gentle During the Shaping Process: Sourdough dough can be delicate, especially with added ingredients like cranberries and sugar. Handle it gently to maintain its structure.
Check the Temperature: If your bread has trouble baking evenly, try lowering the temperature slightly or moving the Dutch oven to a higher rack in the oven.

Pairing Ideas and Variations

Pumpkin sourdough bread pairs wonderfully with a variety of spreads and sides. Try it with some honey butter, a sharp cheese like cheddar, or even a smear of cream cheese for a savory touch. It also makes for a delightful sandwich bread – just add turkey, cheese, and cranberry sauce for a fall-inspired delight.

If you’re looking for variations, consider adding chopped nuts like pecans or walnuts for an extra crunch, or try a gluten-free version by swapping the bread flour with a gluten-free flour blend.

Storing and Freezing Pumpkin Sourdough Bread

Pumpkin sourdough bread stays fresh for about 12 hours when stored cut side down on a cutting board. To keep it for longer, transfer it to a bread bag once cooled.

To freeze, wrap the loaf tightly in plastic wrap, place it in a bread bag, and store in the freezer for 1-2 months. When you’re ready to eat it, remove it from the freezer and let it come to room temperature before slicing.

Enjoy your homemade pumpkin sourdough bread as a comforting fall treat or a perfect addition to any meal!

Conclusion

Pumpkin sourdough bread is the perfect blend of seasonal spices, rich pumpkin flavor, and the distinctive tang of sourdough. Whether you’re baking it for a special occasion or simply to enjoy with your morning coffee, this bread is a delightful twist on a classic. Its unique combination of flavors and textures will surely make it a favorite in your fall baking rotation. From its slightly chewy crumb to the aromatic hints of pumpkin spice, every slice is a reminder of why sourdough continues to be a beloved bread-making tradition.

Bake a loaf today and enjoy the cozy, comforting flavors of fall in every bite!

FAQ Section

Can I use a different type of flour for pumpkin sourdough bread?

Yes! While bread flour is recommended for its high protein content, you can experiment with other types of flour. For a slightly denser texture, try whole wheat flour, or opt for a gluten-free blend if you have dietary preferences. Keep in mind that the dough may behave differently, so adjustments in hydration may be needed.

How can I ensure my sourdough starter is active enough for this recipe?

To ensure your starter is ready, it should be bubbly and doubled in size after feeding. If it’s not at peak activity, your dough might not rise properly. To test your starter, place a spoonful in a glass of water; if it floats, it’s ready to use.

Can I add more sweetness to my pumpkin sourdough bread?

Absolutely! If you prefer a sweeter loaf, you can increase the amount of brown sugar or even add some honey to the dough. Just be aware that more sugar may slightly alter the bread’s texture and fermentation process, so you may need to adjust the resting times.

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