Pumpkin Sourdough Bread

This Pumpkin Sourdough Bread is a delightful twist on the classic recipe, infusing rich autumn flavors that are perfect for any occasion. It not only serves as a beautiful centerpiece for your fall gatherings but also offers a comforting aroma that fills your kitchen. This unique sourdough bread stands out with its pumpkin shape and warm spices, making it an ideal treat for Thanksgiving or a cozy family dinner.

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Why You’ll Love This Recipe

• Unique Flavor Profile: The combination of pumpkin, honey, and spices creates a deliciously sweet and savory loaf that everyone will adore.
• Versatile Serving Options: Enjoy it fresh out of the oven, toasted for breakfast, or alongside soups and salads.
• Easy to Follow: This recipe breaks down the process into simple steps, making it accessible even for novice bakers.
• Perfect Fall Treat: Its festive appearance and seasonal flavors make it a delightful addition to any autumn table.
• Healthier Alternative: Using whole ingredients like pumpkin purée adds nutrients and moisture to the bread.

Tools and Preparation

Before diving into baking your Pumpkin Sourdough Bread, gather the essential tools. Having everything ready will streamline your process and ensure success.

Essential Tools and Equipment

• Mixing bowl
• Whisk
• Measuring cups and spoons
• Bench scraper
• Baking sheet or Dutch oven
• Parchment paper

Importance of Each Tool

• Mixing bowl: A spacious bowl allows for easy mixing of ingredients without mess.
• Bench scraper: Useful for dividing dough and scraping surfaces clean.
• Baking sheet or Dutch oven: Ensures proper heat distribution for even baking.

Ingredients

This Pumpkin Sourdough Bread is fragrant with spices, subtly sweet and shaped like a pumpkin! A fun and easy (I promise!) sourdough bread recipe that’s perfect for Fall.

For the Starter

• 50 g (scant ¼ cup) mature starter (room temperature)
• 50 g (scant ¼ cup) flour
• 50 g (scant ¼ cup) tepid water (filtered, bottled or boiled and cooled tap water)

For the Dough

• 100 g (3 ½ oz) active starter (most of the starter you prepared earlier)
• 300 g (1 ¼ cups) water (filtered, bottled or boiled and cooled tap water)
• 100 g (3 ½ oz) canned pumpkin purée
• 3 tbsp honey or maple syrup
• 1 tbsp pumpkin spice
• 2 tsp ground turmeric (this adds color)
• 12 g (2 scant teaspoons) sea salt
• 500 g (4 cups) white bread flour, more as needed
• 3 tbsp olive oil (for the bowl)
• 3 tbsp olive or vegetable oil (for the kitchen string)
• Rice flour or gluten-free flour (for the bowl or banetton, as needed)

How to Make Pumpkin Sourdough Bread

Step 1: Prepare Your Starters

1. In a mixing bowl, combine the mature starter with flour and tepid water. Mix until smooth.
2. Let it sit at room temperature for about 4-6 hours until bubbly.

Step 2: Mix Dough Ingredients

1. In another large bowl, combine your active starter with water, pumpkin purée, honey or maple syrup, pumpkin spice, ground turmeric, sea salt, and white bread flour.
2. Stir until a shaggy dough forms.

Step 3: Knead the Dough

1. Turn the dough onto a floured surface.
2. Knead for about 10 minutes until smooth and elastic.

Step 4: Bulk Fermentation

1. Place the dough in an oiled bowl. Cover it with a damp cloth.
2. Let it rise in a warm place for about 4 hours or until doubled in size.

Step 5: Shape Your Bread

1. Gently deflate the dough on a floured surface.
2. Shape it into a round loaf resembling a pumpkin.

Step 6: Final Proofing

1. Place your shaped dough in a floured banneton or bowl lined with parchment paper.
2. Allow it to rest for another hour.

Step 7: Preheat Oven

1. Preheat your oven to 450°F (230°C).
2. If using a Dutch oven, place it inside to heat up as well.

Step 8: Bake Your Bread

1. Carefully transfer your loaf onto parchment paper.
2. Bake in the hot Dutch oven for about 30 minutes covered; then remove cover and bake an additional 15 minutes until golden brown.

Enjoy your freshly baked Pumpkin Sourdough Bread warm!

How to Serve Pumpkin Sourdough Bread

Pumpkin Sourdough Bread is not only delightful on its own but can be paired with various toppings and accompaniments. Here are some creative serving ideas to enhance your experience.

With Spiced Butter

• Whip together softened butter with a sprinkle of cinnamon and nutmeg for a seasonal treat.

As a Sandwich

• Use slices of this bread to create a grilled cheese sandwich, adding pumpkin puree and cheese for a delicious twist.

With Cream Cheese

• Spread cream cheese mixed with honey on toast for a sweet and savory combination that complements the bread’s flavor.

Dipped in Soup

• Pair this bread with warm soups, such as butternut squash or tomato basil, for a comforting meal.

With Honey or Maple Syrup

• Drizzle honey or maple syrup over warm slices for extra sweetness, perfect for breakfast or brunch.

Toasted with Jam

• Toast the bread and top it with your favorite fruit jam for a delightful afternoon snack.

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How to Perfect Pumpkin Sourdough Bread

To ensure your Pumpkin Sourdough Bread turns out perfectly every time, keep these tips in mind.

• Use fresh ingredients: Ensure your flour and yeast are fresh for the best rise and flavor.

• Monitor hydration: Adjust water based on the flour type; some flours absorb more moisture than others.

• Knead properly: Knead the dough until it becomes smooth and elastic; this helps develop gluten.

• Allow proper fermentation: Let the dough rest long enough during bulk fermentation; this enhances flavor and texture.

• Shape carefully: Shape your dough gently to maintain air pockets created during fermentation.

• Preheat your oven: A hot oven is crucial for achieving that lovely crust; preheat well before baking.

Best Side Dishes for Pumpkin Sourdough Bread

Pairing side dishes with your Pumpkin Sourdough Bread can elevate any meal. Here are some excellent options to consider.

1. Butternut Squash Soup: This creamy soup enhances the flavors of the bread while providing warmth on chilly days.

2. Apple Salad: A refreshing apple salad with walnuts and feta adds crunch and balances the sweetness of the pumpkin.

3. Roasted Brussels Sprouts: These add a crispy texture that complements the soft bread, making for an enjoyable contrast.

4. Cheese Platter: Serve assorted cheeses like brie or sharp cheddar to create a savory experience alongside sweet slices of bread.

5. Vegetable Stew: A hearty vegetable stew pairs well, making it a filling option perfect for autumn dinners.

6. Herbed Olive Oil Dip: This simple dip is perfect for drizzling on warm slices of pumpkin sourdough, enhancing its flavor profile.

Common Mistakes to Avoid

Making Pumpkin Sourdough Bread can be a delightful experience, but some common mistakes can hinder your success. Here are a few to watch out for:

• Ignoring starter maturity: Using an immature starter can lead to flat bread. Ensure your starter is bubbly and active before starting the recipe.
• Skipping measurements: Not weighing ingredients accurately can affect the dough’s hydration. Always use a kitchen scale for precise measurements.
• Over-kneading the dough: Kneading too much can develop gluten excessively, making the bread tough. Knead just until you achieve a smooth texture.
• Underestimating proofing time: Insufficient proofing results in dense bread. Be patient and allow the dough to rise sufficiently before baking.
• Neglecting oven temperature: Baking at the wrong temperature can cause uneven cooking. Preheat your oven and use an oven thermometer for accuracy.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container or zip-top bag.
• It will last up to 5 days in the fridge.

Freezing Pumpkin Sourdough Bread

• Wrap slices tightly in plastic wrap or foil, then place them in a freezer-safe bag.
• Best consumed within 2-3 months for optimal freshness.

Reheating Pumpkin Sourdough Bread

• Oven: Preheat to 350°F (175°C) and warm bread for about 10-15 minutes for crispy crust.
• Microwave: Heat slices on medium power for about 10-15 seconds; cover with a damp paper towel to retain moisture.
• Stovetop: Place in a skillet over low heat for a few minutes, turning occasionally until warm.

Frequently Asked Questions

Here are some common questions about making Pumpkin Sourdough Bread:

What makes Pumpkin Sourdough Bread unique?

Pumpkin Sourdough Bread combines traditional sourdough techniques with pumpkin puree, resulting in a delightful flavor and spice blend that’s perfect for fall.

Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin can be used. Just ensure it’s well-pureed and cooked down to match the consistency of canned purée.

How do I know when my sourdough is ready?

Your dough should have doubled in size and feel puffy. A poke test is effective; if it springs back slowly, it’s ready.

Can I add nuts or chocolate chips?

Absolutely! Feel free to customize your Pumpkin Sourdough Bread by adding walnuts, pecans, or even chocolate chips to enhance flavor.

Final Thoughts

This Pumpkin Sourdough Bread is not just a treat but also a cozy addition to your fall baking repertoire. Its fragrant spices and subtle sweetness make it versatile—enjoy it plain, toasted with butter, or as part of festive meals. Don’t hesitate to customize it with your favorite mix-ins!

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Pumpkin Sourdough Bread

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• Author: Emma
• Total Time: 1 hour 15 minutes
• Yield: Approximately 12 servings 1x

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Description

Pumpkin Sourdough Bread is a delicious and festive twist on traditional sourdough, perfect for autumn gatherings. This delightful bread combines the warm flavors of pumpkin, honey, and spices to create a moist, aromatic loaf that’s sure to impress family and friends. Its unique pumpkin shape and rich golden color not only make it a stunning centerpiece but also fill your kitchen with an inviting fragrance as it bakes. Whether enjoyed fresh out of the oven, toasted for breakfast, or paired with hearty soups, this homemade pumpkin bread offers versatility and comfort that embodies the essence of fall.

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Ingredients

Scale 1x2x3x

• 50 g mature sourdough starter
• 50 g flour
• 50 g tepid water (filtered, bottled or boiled and cooled tap water)
• 100 g active starter
• 300 g water (filtered, bottled or boiled and cooled tap water)
• 100 g canned pumpkin purée
• 3 tbsp honey or maple syrup
• 1 tbsp pumpkin spice
• 2 tsp ground turmeric
• 12 g sea salt
• 500 g white bread flour
• 3 tbsp olive oil (for the bowl)
• 3 tbsp olive or vegetable oil (for the kitchen string)
• Rice flour or gluten-free flour (for the bowl or banneton, as needed)

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Instructions

1. Prepare the starter: Mix 50 g mature starter with 50 g flour and 50 g tepid water. Let it sit at room temperature for 4-6 hours until bubbly.
2. Combine dough ingredients: In a large bowl, mix active starter with water, pumpkin purée, honey/maple syrup, spices, sea salt, and white bread flour until a shaggy dough forms.
3. Knead the dough: Turn onto a floured surface and knead for about 10 minutes until smooth.
4. Bulk fermentation: Place in an oiled bowl covered with a damp cloth; let it rise in a warm place for about 4 hours or until doubled.
5. Shape the bread: Gently deflate and shape into a round loaf resembling a pumpkin.
6. Final proofing: Place in a floured banneton or bowl lined with parchment paper; rest for another hour.
7. Preheat oven to 450°F (230°C); if using a Dutch oven, preheat it as well.
8. Bake: Transfer loaf onto parchment paper; bake covered for 30 minutes, then uncover and bake an additional 15 minutes until golden.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 180
• Sugar: 4g
• Sodium: 220mg
• Fat: 3g
• Saturated Fat: 0.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 0mg