Pumpkin Spice Sourdough Bread Recipe
Pumpkin Spice Sourdough Bread Recipe is the perfect treat for fall, combining the tangy flavor of sourdough with the warm spices of pumpkin pie. This comforting bread is not only delightful for breakfast but also makes a fantastic addition to your Thanksgiving table or any cozy gathering. With its rich aroma and soft texture, it’s sure to become a seasonal favorite in your home.
Why You’ll Love This Recipe
- Delicious Flavor: The blend of pumpkin puree, cinnamon, and pumpkin spice creates a comforting taste that embodies the essence of autumn.
- Unique Texture: The combination of sourdough and pumpkin gives this bread a moist texture while retaining that signature crusty exterior.
- Versatile Use: Enjoy it as a breakfast toast, a side dish for soups, or even as a base for sandwiches.
- Easy to Make: With straightforward steps and simple ingredients, this recipe is accessible for both novice and experienced bakers.
- Perfect for Sharing: Bake a loaf to share during gatherings, making it an excellent option for holidays like Thanksgiving or Halloween.
Tools and Preparation
Before you start baking your Pumpkin Spice Sourdough Bread, gather the necessary tools. Having everything ready will streamline your process and help ensure success.
Essential Tools and Equipment
- Mixing bowl
- Kitchen scale
- Dough scraper
- Baking sheet or Dutch oven
- Parchment paper
Importance of Each Tool
- Mixing bowl: A large bowl allows plenty of space for mixing and kneading the dough.
- Kitchen scale: Using a scale ensures accurate measurements, which is crucial for sourdough baking.
- Dough scraper: This handy tool helps in handling sticky dough without making a mess.
- Baking sheet or Dutch oven: A Dutch oven creates steam, giving your bread a beautiful crust.
Ingredients
Pumpkin Spice Sourdough Bread Recipe: Golden Sourdough Bread Recipe with Warm Fall Spices and Pumpkin Puree.
For the Dough
- 1 Cup All-Purpose Flour
- 1 Cup Filtered Water (luke warm to speed things up, cold to slow things down)
- 1/2 Cup Inactive Sourdough Starter (mine was pulled from refrigerator)
- 95 Grams Active Sourdough Starter
- 390 Grams Filtered Water
- 100 Grams Pumpkin Puree
- 530 Grams Bread Flour
- 2 Tsps Fine Sea Salt
- 1 Tbsp Ground Cinnamon
- 1/2 Tbsp Pumpkin Spice
- 1/4 Cup Sugar
How to Make Pumpkin Spice Sourdough Bread Recipe
Step 1: Mix the Starters
Begin by combining both the inactive and active sourdough starters in a mixing bowl. Add 1 cup of lukewarm filtered water and stir until well blended. Let this mixture sit for about 30 minutes to activate.
Step 2: Combine Dry Ingredients
In another bowl, mix together the all-purpose flour, bread flour, fine sea salt, ground cinnamon, pumpkin spice, and sugar. Whisk them well to ensure even distribution of dry ingredients.
Step 3: Incorporate Wet Ingredients
Once your starter has rested, add the pumpkin puree into the starter mixture. Gradually incorporate the dry ingredients into this mixture until fully combined. The dough will be sticky at this point.
Step 4: Knead the Dough
Transfer the dough onto a floured surface. Knead it by hand for about 10 minutes until it becomes smooth and elastic. You can also use a stand mixer fitted with a dough hook if preferred.
Step 5: First Rise
Place the kneaded dough into a greased bowl. Cover it with a damp cloth or plastic wrap. Allow it to rise in a warm place for about 4-6 hours or until doubled in size.
Step 6: Shape and Second Rise
Once risen, gently deflate the dough on a floured surface. Shape it into a loaf or round shape as desired. Place it on parchment paper or inside your prepared baking vessel. Cover again and let rise for another hour.
Step 7: Preheat Oven
While your dough is rising for the second time, preheat your oven to 450°F (232°C). If using a Dutch oven, place it inside while preheating.
Step 8: Bake Your Bread
Carefully transfer your shaped dough into the hot Dutch oven or onto the baking sheet. Bake for approximately 60 minutes until golden brown and hollow-sounding when tapped on the bottom.
Step 9: Cool Down
Remove your Pumpkin Spice Sourdough Bread from the oven. Let it cool on a wire rack before slicing. Enjoy this delightful fall-inspired bread fresh!
How to Serve Pumpkin Spice Sourdough Bread Recipe
Pumpkin Spice Sourdough Bread is perfect for cozy gatherings or a delightful breakfast. Its warm spices and unique flavor make it a versatile addition to any meal.
Toast with Butter
- Spread a generous layer of butter on warm slices for a comforting treat.
Pumpkin Spice French Toast
- Dip slices in an egg mixture, then cook on a skillet for a seasonal twist on classic French toast.
Sandwiches
- Use it as a base for turkey or ham sandwiches, adding flavors that complement fall dishes.
With Cream Cheese Spread
- Top your bread with cream cheese mixed with honey for a sweet breakfast option.
Pumpkin Spice Bread Pudding
- Cube the bread and mix it with milk, eggs, and spices to create an indulgent bread pudding.
How to Perfect Pumpkin Spice Sourdough Bread Recipe
To achieve the best results with your Pumpkin Spice Sourdough Bread, consider these helpful tips.
- Use Active Starter: Ensure your sourdough starter is active and bubbly for the best rise.
- Temperature Matters: Keep the dough in a warm place during fermentation to enhance flavor and texture.
- Knead Well: Spend extra time kneading to develop gluten, which gives the bread its perfect structure.
- Hydration Level: Adjust water amounts based on flour type; wetter doughs can yield lighter loaves.
- Scoring the Loaf: Score the top before baking to control how the bread expands in the oven.
- Cooling Time: Allow the bread to cool completely before slicing to maintain its texture.
Best Side Dishes for Pumpkin Spice Sourdough Bread Recipe
Pairing side dishes with your Pumpkin Spice Sourdough Bread can elevate your dining experience. Here are some great options to consider:
- Apple Cider Glazed Carrots: Roasted carrots drizzled with apple cider glaze add sweetness and warmth.
- Butternut Squash Soup: A creamy soup that complements the bread’s pumpkin flavors perfectly.
- Maple Brussels Sprouts: Roasted Brussels sprouts tossed in maple syrup provide a savory-sweet balance.
- Cranberry Chutney: A tart chutney that contrasts beautifully with the sweetness of the bread.
- Cheese Board: Pair assorted cheeses with nuts and dried fruits for an elegant appetizer spread.
- Mixed Greens Salad: A fresh salad dressed lightly adds brightness against the rich flavors of the bread.
Common Mistakes to Avoid
When making the pumpkin spice sourdough bread, it’s easy to make small errors that can affect the final product. Here are some common mistakes to avoid.
- Using cold ingredients: Cold water or starter can slow down fermentation. Always use lukewarm water to activate your starter effectively.
- Not measuring ingredients accurately: Baking is a science. Use a kitchen scale for precise measurements, especially with flour and liquids.
- Skipping the autolyse step: This process helps develop gluten and improve dough structure. Always let your flour and water sit before adding other ingredients.
- Overproofing the dough: If you let it rise too long, the bread can collapse. Keep an eye on the dough and perform the poke test to check for readiness.
- Not preheating the oven: A hot oven creates a better crust. Make sure to preheat your oven for at least 30 minutes before baking.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container or wrap tightly in plastic wrap.
- It will stay fresh for up to 5 days in the refrigerator.
Freezing Pumpkin Spice Sourdough Bread Recipe
- Wrap slices individually in plastic wrap or foil, then place them in a freezer-safe bag.
- The bread can be frozen for up to 3 months.
Reheating Pumpkin Spice Sourdough Bread Recipe
- Oven: Preheat to 350°F (175°C) and heat the bread for about 10-15 minutes until warm.
- Microwave: Heat slices on medium power for about 15-20 seconds. Be careful not to overdo it, as it can become tough.
- Stovetop: Toast slices in a skillet over medium heat until golden brown on both sides.
Frequently Asked Questions
Here are some common questions about making this delightful pumpkin spice sourdough bread recipe.
How do I know if my sourdough starter is active?
An active starter will double in size within 4-6 hours after feeding and have a pleasant, slightly tangy smell. Look for bubbles indicating fermentation.
Can I use whole wheat flour instead of all-purpose flour?
Yes! You can substitute whole wheat flour for all-purpose flour; however, it may change the texture slightly. Start with half whole wheat and half all-purpose to see how you like it.
How long does this pumpkin spice sourdough bread recipe take to prepare?
The total time from mixing ingredients to baking is around 4-5 hours, including rising time. However, much of that is hands-off while the dough ferments!
What can I add to enhance my pumpkin spice sourdough bread?
Consider adding nuts like walnuts or pecans, or even chocolate chips for a sweet twist. Dried fruits like cranberries also pair wonderfully with fall spices.
Final Thoughts
This pumpkin spice sourdough bread recipe combines warm fall spices with delicious pumpkin puree, making it perfect for any autumn occasion. It’s versatile and can be customized with your favorite mix-ins or toppings. Try this cozy recipe today and enjoy its delightful flavors!
Pumpkin Spice Sourdough Bread
- Total Time: 1 hour 30 minutes
- Yield: Approximately 12 servings 1x
Description
Indulge in the warmth of autumn with our Pumpkin Spice Sourdough Bread Recipe. This delightful loaf beautifully marries the tang of sourdough with the comforting flavors of pumpkin and classic fall spices, making it a perfect addition to any cozy gathering or holiday feast. With its rich aroma and soft, crusty texture, this bread is not only ideal for breakfast but also pairs wonderfully with soups or as a base for seasonal sandwiches. Easy to make and sure to impress, this recipe will quickly become a cherished tradition in your home.
Ingredients
- 1 cup all-purpose flour
- 1 cup filtered water (lukewarm)
- 1/2 cup inactive sourdough starter
- 95 grams active sourdough starter
- 390 grams filtered water
- 100 grams pumpkin puree
- 530 grams bread flour
- 2 teaspoons fine sea salt
- 1 tablespoon ground cinnamon
- 1/2 tablespoon pumpkin spice
- 1/4 cup sugar
Instructions
- Mix both active and inactive sourdough starters in a bowl with lukewarm water; let sit for 30 minutes.
- In another bowl, whisk together all-purpose flour, bread flour, salt, cinnamon, pumpkin spice, and sugar.
- Combine the dry ingredients with the starter mixture and pumpkin puree until sticky dough forms.
- Knead on a floured surface for about 10 minutes until smooth.
- Place dough in a greased bowl; cover and let rise for 4-6 hours until doubled in size.
- Shape the risen dough into a loaf; place on parchment paper and let rise for an additional hour.
- Preheat oven to 450°F (232°C) while dough rises.
- Bake shaped dough for about 60 minutes until golden brown.
- Cool on a wire rack before slicing.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
