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.

Pumpkin Spice Sourdough Bread - Easy & Delicious Recipe

Name: Pumpkin Spice Sourdough Bread
Prep time: 15 min
Cook time: 1 h
Total time: PT-491179H26M16S
Cuisine: American
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

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

Scale

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

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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