Pumpkin Spice Sourdough Bread is the ideal fall recipe that combines the warmth of pumpkin puree with aromatic spices like cinnamon and pumpkin spice. This golden, slightly tangy loaf is perfect for the cooler months, offering a comforting flavor that enhances any meal or can stand alone as a treat. Easy to make, it’s the perfect recipe for both beginners and seasoned bakers looking to bring a festive twist to their sourdough bread.
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Why Pumpkin Spice Sourdough Bread is the Ultimate Fall Delight
What makes Pumpkin Spice Sourdough Bread so irresistible? For one, it blends the tangy flavor of sourdough with the rich warmth of fall spices and pumpkin. This recipe is not only easy but also highly customizable, making it great for busy schedules and perfect for autumn gatherings. Whether served with your favorite soup, enjoyed as a snack, or turned into French toast, this bread captures the essence of fall in every bite.
Ingredients for Pumpkin Spice Sourdough Bread
This recipe for Pumpkin Spice Sourdough Bread calls for a few simple, wholesome ingredients that combine to make the perfect loaf.
• Active Sourdough Starter: Provides the natural leavening needed for the bread to rise, giving it that signature tang.
• Pumpkin Puree: Adds moisture and a rich, slightly sweet flavor, making this bread perfect for autumn.
• Bread Flour: A higher protein flour that ensures a chewy texture.
• Sea Salt: Enhances the flavors of the dough.
• Cinnamon: Brings warmth and sweetness, complementing the pumpkin flavor.
• Pumpkin Spice: The essential fall spice mix that includes nutmeg, clove, and cinnamon for a deep, comforting aroma.
• Sugar: Adds a hint of sweetness to balance the spices and pumpkin.
• Purified Water: To activate the sourdough starter and bring the dough together.
Alternative Ingredient Suggestions for Pumpkin Spice Sourdough Bread
If you’re looking to customize this recipe based on dietary preferences or what you have on hand, here are a few swaps:
• Gluten-Free Option: Use a gluten-free flour blend that includes xanthan gum.
• Vegan Option: This recipe is already vegan-friendly, as it contains no dairy or eggs.
• Spice Adjustments: You can increase or decrease the cinnamon and pumpkin spice based on your preference for a stronger or milder flavor.
Step-by-Step Instructions for Pumpkin Spice Sourdough Bread
Follow these steps to bake your very own Pumpkin Spice Sourdough Bread, perfect for cozy fall days.
- Activate the Sourdough Starter
Begin by feeding your starter with 1 cup of all-purpose flour and 1 cup of room-temperature water. Let it sit in a warm spot for 6-12 hours until it doubles in size. - Prepare the Dough
In a large mixing bowl, combine the active starter with purified water and pumpkin puree. Add bread flour and mix until combined. Stir in sea salt last to prevent it from interfering with the starter’s activity. The dough should be sticky and shaggy. - Stretch and Fold the Dough
After 1 hour, begin stretching and folding the dough to develop the gluten. Repeat this step twice over the course of 3 hours. - Shape the Dough
Once the dough has doubled in size, remove it from the bowl and place it on a floured surface. Shape it into a tight ball and transfer it to a floured banneton (proofing basket). Let it rest in the fridge for 8-30 hours to develop flavor. - Bake the Bread
Preheat your oven to 475°F (245°C) and place the dough in a lined Dutch oven. Score the top of the dough with a knife or scoring tool to help it expand during baking. Bake for 55 minutes, then remove the lid and bake for an additional 5 minutes for a crisp crust. - Cool and Slice
Let the bread cool before slicing, or enjoy it warm with your favorite fall spread.
Tips & Tricks for Perfect Pumpkin Spice Sourdough Bread
Here are some tips to ensure your Pumpkin Spice Sourdough Bread turns out perfectly every time:
• Control the Sweetness: Use pure pumpkin puree instead of pumpkin pie filling to avoid added sugars and spices.
• Customize the Flavor: Experiment with adding extra cinnamon or nutmeg for a richer fall flavor.
• Keep an Eye on the Oven: The last 5 minutes of baking are crucial for achieving the perfect crust, so check the bread carefully to avoid burning.
Pairing Ideas and Variations for Pumpkin Spice Sourdough Bread
Pumpkin Spice Sourdough Bread is versatile and pairs beautifully with many fall dishes. Here are a few ideas:
• Savory Pairings: Serve with roasted vegetables, creamy soups, or alongside a charcuterie board.
• Sweet Pairings: Enjoy a slice with honey butter or cream cheese for a cozy snack.
• Make-Ahead Tip: This bread can be stored in an airtight container for up to 3 days. You can also freeze it for longer storage and enjoy it later as Pumpkin Spice French Toast.
The Health Benefits of Pumpkin Spice Sourdough Bread
Not only is Pumpkin Spice Sourdough Bread a delicious treat, but it also offers some health benefits. The pumpkin puree adds a boost of fiber, vitamins A and C, and antioxidants. Combined with the probiotic properties of sourdough, this bread is a healthier alternative to store-bought options.
Conclusion: Pumpkin Spice Sourdough Bread – A Fall Essential
Pumpkin Spice Sourdough Bread is more than just a recipe; it’s a celebration of autumn’s warm flavors and comforting textures. The combination of pumpkin puree, cinnamon, and pumpkin spice creates a delightful loaf that can be enjoyed in so many ways — whether served with savory dishes or paired with sweet spreads. Its easy preparation, along with the opportunity to customize the flavor, makes it the perfect bread to bake during the fall season. Whether you’re a seasoned baker or just starting with sourdough, this recipe offers a beautiful, festive twist on a classic favorite. Enjoy it warm, fresh from the oven, or store it for later to savor all week long. With the upcoming holidays and cozy gatherings, this bread is sure to be a hit!
Frequently Asked Questions (FAQ)
1. Can I use store-bought sourdough starter for this recipe?
Yes, you can absolutely use store-bought sourdough starter for this recipe. If you’re new to sourdough baking, using a pre-made starter can save you time and ensure you get great results. Make sure your starter is active and well-fed before using it in this recipe.
2. Can I substitute the pumpkin puree with something else?
While pumpkin puree is essential for the fall flavor, you can substitute it with other pureed vegetables like butternut squash or sweet potatoes. Keep in mind that the flavor will be slightly different, but still delicious!
3. How do I store leftover Pumpkin Spice Sourdough Bread?
To store your leftover Pumpkin Spice Sourdough Bread, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the bread. Slice it before freezing for easy thawing and toasting.
4. Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using a gluten-free flour blend that includes xanthan gum. Keep in mind that the texture may vary, and the rise could be slightly different than traditional bread flour, but it will still be a tasty alternative.
More Relevant Recipes
- Cinnamon Swirl Pumpkin Sourdough Bread: This variation on traditional sourdough adds a delicious cinnamon swirl, infusing the bread with warm autumn flavors. The pumpkin puree enhances the texture and moisture, creating a perfect blend of spice and tang.
- Pumpkin Sourdough Bagels: If you’re a fan of sourdough, these bagels take the beloved recipe to a new level. They combine the tang of sourdough with the seasonal sweetness of pumpkin, making them a great breakfast treat or snack for fall mornings.
- Pumpkin Bread with Maple Glaze: For those who enjoy a sweeter pumpkin treat, this moist pumpkin bread is topped with a luscious maple glaze. It’s a perfect balance of pumpkin spice and the sweetness of maple, making it an irresistible fall dessert.
Pumpkin Spice Sourdough Bread
- Total Time: Overnight + 1 hour 15 minutes
- Yield: 1 loaf
- Diet: Vegetarian
Description
Pumpkin Spice Sourdough Bread is the ultimate fall treat that combines the tang of sourdough with the warmth of pumpkin puree and aromatic spices like cinnamon and pumpkin spice. This golden, slightly tangy loaf is perfect for cozy autumn days and makes for a wonderful addition to any fall meal or gathering.
Ingredients
- 190g Active Sourdough Starter (previously fed within 5 to 12 hours)
- 780g Purified Room Temperature Water
- 200g Pumpkin Puree
- 1160g Bread Flour (preferably King Arthur)
- 4 tsp Fine Artisan Sea Salt
- 2 tbsp Cinnamon
- 1 tbsp Pumpkin Spice
- 1/2 cup Sugar
Instructions
- Activate the sourdough starter by feeding it with 1 cup all-purpose flour and 1 cup purified room temperature water. Let it sit in a warm place for 6-12 hours until doubled in size.
- In a large mixing bowl, combine the active starter with water and pumpkin puree. Add bread flour and mix until combined. Stir in the sea salt last.
- After 1 hour, stretch and fold the dough. Repeat stretching and folding twice more over the next 2 hours.
- Once the dough has doubled in size, remove it from the bowl and shape it into a tight ball. Place it in a floured proofing basket and refrigerate for 8-30 hours.
- Preheat your oven to 475°F (245°C). Transfer the dough to a parchment-lined Dutch oven. Score the top with a knife or scoring tool to help it expand during baking.
- Bake for 55 minutes with the lid on. After 55 minutes, remove the lid and bake for an additional 5 minutes to achieve a crispy crust.
- Let the bread cool before slicing or enjoy it warm.
Notes
- Ensure you use pure pumpkin puree, not pumpkin pie filling, to control the sweetness and spice levels.
- If you prefer a stronger spice flavor, you can add extra cinnamon or pumpkin spice.
- Leftover bread can be stored in an airtight container for up to 3 days or frozen for longer storage.
- If you’re pressed for time, you can shorten the proofing process, but the flavor may not be as developed.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of loaf)
- Calories: 200
- Sugar: 8g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg