Description
This Pumpkin Sourdough Bread combines active sourdough starter, pumpkin puree, brown sugar, pumpkin pie spice, and dried cranberries for a warmly spiced loaf with seasonal flavor and chewy cranberry pieces.
Ingredients
Scale
- 100 g active sourdough starter
- 200 g pumpkin puree
- 240 g room temperature water
- 500 g bread flour
- 10 g coarse kosher salt
- 1/4 cup lightly packed brown sugar
- 1/3 cup chopped dried cranberries
- 1 1/2 tablespoon pumpkin pie spice
Instructions
- Add the active sourdough starter, pumpkin puree, and room temperature water to a large mixing bowl. Mix until well combined.
- Add the bread flour and mix until all the flour is incorporated and a rough dough forms.
- Add the coarse kosher salt, lightly packed brown sugar, and pumpkin pie spice. Mix until evenly distributed throughout the dough.
- Add the chopped dried cranberries and gently work them into the dough until evenly dispersed.
- Allow the dough to continue through its sourdough fermentation process until it has developed structure and is ready for shaping.
- Shape the fermented dough into a loaf, keeping the cranberries distributed throughout.
- Allow the shaped dough to complete its remaining fermentation according to your established sourdough process.
- Bake using your established sourdough baking method and temperature until the loaf is fully cooked.
- Allow the bread to cool before slicing.
Notes
- Use plain pumpkin puree rather than pumpkin pie filling.
- Make sure the sourdough starter is active before beginning the recipe.
- Let the finished loaf cool completely before slicing for a cleaner crumb.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Sourdough Baking
- Cuisine: American
Nutrition
- Serving Size: 1 loaf, approximately 12 servings
- Calories: 190 calories
Keywords: pumpkin sourdough bread, pumpkin sourdough, sourdough pumpkin bread, pumpkin bread with sourdough starter, pumpkin spice sourdough bread, cranberry pumpkin bread, fall sourdough bread