Pumpkin Sourdough Bread

This Pumpkin Sourdough Bread is a delightful blend of spices and sweetness, making it perfect for any fall occasion. The unique pumpkin shape adds a fun twist, while the sourdough base ensures a soft, crusty texture that is hard to resist. Whether for Thanksgiving dinner or just a cozy afternoon snack, this recipe will make your kitchen smell heavenly and impress all who taste it.

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Why You’ll Love This Recipe

• Flavorful and Aromatic: The combination of pumpkin spice and honey creates a warm, inviting flavor profile.
• Fun Presentation: Shaped like a pumpkin, this bread is visually appealing and perfect for festive gatherings.
• Easy to Make: With straightforward steps, even novice bakers can enjoy the process of creating this delicious loaf.
• Versatile Use: Enjoy it as an appetizer, side dish, or even dessert; the possibilities are endless!
• Healthier Option: Packed with nutrients from pumpkin and whole ingredients, this bread offers both flavor and nutrition.

Tools and Preparation

Before you dive into making your Pumpkin Sourdough Bread, gather your tools and prepare your workspace. Having everything on hand will make the process smooth and enjoyable.

Essential Tools and Equipment

• Mixing bowl
• Measuring cups
• Kitchen scale
• Dough scraper
• Baking sheet
• Parchment paper
• Sharp knife (for scoring)

Importance of Each Tool

• Mixing bowl: A sturdy bowl is essential for combining ingredients thoroughly without spills.
• Kitchen scale: Precision is key in baking; a scale ensures accurate measurements for consistent results.
• Dough scraper: This tool helps manage sticky dough and keeps your work surface clean during preparation.

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 Starter

1. In a mixing bowl, combine 50 g mature starter with 50 g flour and 50 g tepid water. Mix well until smooth.
2. Cover the bowl with a cloth or plastic wrap and let it sit at room temperature for about 8 hours.

Step 2: Mix the Dough

1. In another large mixing bowl, combine your active starter with 300 g of water.
2. Add in 100 g of canned pumpkin purée, honey or maple syrup, pumpkin spice, ground turmeric, sea salt, and mix until combined.
3. Gradually incorporate 500 g white bread flour into the mixture until it forms a cohesive dough.

Step 3: Knead

1. Transfer the dough onto a floured surface.
2. Knead by hand for about 10 minutes until smooth and elastic. If too sticky, add more flour as needed.

Step 4: First Rise

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

Step 5: Shape

1. Once risen, gently deflate the dough on a floured surface.
2. Shape it into a round loaf resembling a pumpkin.

Step 6: Second Rise

1. Place shaped dough in a banetton dusted with rice flour.
2. Cover again and let rise for an additional hour.

Step 7: Preheat Your Oven

While the dough rises again, preheat your oven to 450°F (230°C).

Step 8: Bake

1. Carefully transfer your dough onto a parchment-lined baking sheet.
2. Score the top with a sharp knife to create design patterns.
3. Bake in preheated oven for about 45 minutes until golden brown.

Enjoy your delicious Pumpkin Sourdough Bread warm or toasted!

How to Serve Pumpkin Sourdough Bread

Pumpkin Sourdough Bread is a delightful and aromatic treat, perfect for autumn gatherings or cozy nights in. Here are some creative ways to enjoy this unique bread.

Toasted with Butter

• Spread a generous layer of butter on warm slices for a rich and comforting flavor.

With Cream Cheese and Chives

• Combine the creamy texture of cream cheese with fresh chives for a savory spread that complements the sweetness of the bread.

Dipped in Olive Oil

• Drizzle high-quality olive oil mixed with balsamic vinegar for a simple yet elegant appetizer that enhances the bread’s spices.

As a Sandwich Base

• Use slices as a base for turkey, cranberry, and spinach sandwiches; it’s perfect for Thanksgiving leftovers!

Paired with Soup

• Enjoy alongside a warm bowl of pumpkin or butternut squash soup to create a harmonious fall meal.

As French Toast

• Transform your Pumpkin Sourdough into French toast by soaking slices in an egg mixture and pan-frying them until golden brown.

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How to Perfect Pumpkin Sourdough Bread

Creating the ideal Pumpkin Sourdough Bread takes practice and attention. Here are some tips to help you achieve perfection.

• Use Fresh Ingredients: Always opt for fresh flour and spices to enhance the flavor of your bread.

• Monitor Dough Temperature: Keep an eye on the temperature; warmer dough ferments faster, while cooler dough develops flavor over time.

• Knead Properly: Take your time kneading the dough to build strength and structure, which helps with rising.

• Shape Carefully: When shaping your bread into a pumpkin form, ensure it’s tight enough to hold its shape during baking.

• Steam During Baking: Create steam in your oven during the first few minutes of baking to achieve a beautiful crust.

• Cool Before Slicing: Allow your bread to cool completely before slicing; this helps set the texture and flavor.

Best Side Dishes for Pumpkin Sourdough Bread

This tasty bread pairs well with many side dishes. Here are some great options to consider when planning your meal.

1. Butternut Squash Soup: A creamy soup that complements the flavors in Pumpkin Sourdough beautifully.

2. Roasted Brussels Sprouts: Crispy sprouts seasoned with balsamic glaze add crunch and balance.

3. Apple Salad: A refreshing mix of sliced apples, walnuts, and greens provides contrast to the bread’s sweetness.

4. Cheese Platter: Include sharp cheeses like cheddar or tangy goat cheese for variety in textures and flavors.

5. Spiced Nuts: Roasted nuts tossed in cinnamon and sugar make for a crunchy snack alongside the bread.

6. Honey Glazed Carrots: Sweet carrots drizzled with honey enhance the autumn theme while providing natural sweetness.

Common Mistakes to Avoid

Making Pumpkin Sourdough Bread can be a fun experience, but there are common mistakes that can hinder your success. Here are some to watch for:

• Using stale starter: Ensure your starter is active and bubbly; otherwise, your bread won’t rise properly.
• Ignoring hydration levels: Pay attention to the amount of water you use. Too much or too little can affect the dough’s texture.
• Skipping autolyse: This step allows flour and water to combine before adding salt and starter, enhancing gluten development.
• Not shaping correctly: Proper shaping is key for a good rise. Take time to shape your dough into a tight ball for better structure.
• Rushing fermentation: Allow adequate time for the dough to ferment. Under-fermentation results in dense bread.

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Storage & Reheating Instructions

Refrigerator Storage

• Store your pumpkin sourdough bread in an airtight container.
• It will stay fresh for about 3-5 days in the fridge.

Freezing Pumpkin Sourdough Bread

• Wrap slices tightly in plastic wrap or aluminum foil.
• Place them in a freezer-safe bag. It can last up to 3 months.

Reheating Pumpkin Sourdough Bread

• Oven: Preheat to 350°F (175°C) and heat bread for about 10 minutes for a crispy crust.
• Microwave: Use a microwave-safe plate and heat on low power for about 15-20 seconds to soften.
• Stovetop: Toast slices on medium heat until golden brown for a warm, crisp finish.

Frequently Asked Questions

Here are some commonly asked questions about making Pumpkin Sourdough Bread:

What makes Pumpkin Sourdough Bread unique?

The addition of pumpkin purée and spices gives this sourdough bread a delightful flavor that’s perfect for fall.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin purée. Just ensure it’s well-drained so it doesn’t add too much moisture to the dough.

How do I know when my bread is done baking?

Tap the bottom of the loaf; it should sound hollow when it’s fully baked.

Can I add nuts or chocolate chips to this recipe?

Absolutely! Adding nuts or chocolate chips can enhance the flavor and texture of your pumpkin sourdough bread.

What’s the best way to enjoy Pumpkin Sourdough Bread?

Enjoy it warm with butter, or use it as a base for sandwiches filled with autumn flavors!

Final Thoughts

This Pumpkin Sourdough Bread is not only aromatic but also versatile. You can customize it with additional spices or mix-ins like nuts and chocolate. It’s perfect as a cozy treat during fall gatherings or just as an everyday delight. Give this recipe a try, and savor every bite!

Pumpkin Sourdough Bread

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

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Description

Indulge in the cozy flavors of Pumpkin Sourdough Bread, a seasonal delight that’s sure to impress. This unique recipe combines the earthy sweetness of pumpkin with warm spices, creating a loaf that is both aromatic and visually appealing, shaped like a pumpkin for added fun. Perfect for fall gatherings or as a comforting snack, this bread boasts a soft, crusty texture thanks to its sourdough base. Whether you enjoy it fresh from the oven or toasted with butter, this recipe will fill your home with delightful scents and satisfy your taste buds.

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Ingredients

Scale 1x2x3x

• 50 g mature sourdough starter
• 50 g flour
• 50 g tepid water
• 100 g active sourdough starter
• 300 g 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
• 3 tbsp olive or vegetable oil
• rice flour or gluten-free flour (for dusting)

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Instructions

1. Prepare the starter by mixing mature starter, flour, and tepid water in a bowl. Let it sit for about 8 hours.
2. In a large bowl, combine active starter with water, pumpkin purée, honey/maple syrup, pumpkin spice, and salt. Mix well.
3. Gradually add flour until a cohesive dough forms.
4. Knead on a floured surface for about 10 minutes until smooth.
5. Place in an oiled bowl to rise for about 4 hours until doubled in size.
6. Shape into a round loaf resembling a pumpkin and let rise for another hour.
7. Preheat oven to 450°F (230°C). Score the top of the loaf and bake for about 45 minutes until golden brown.

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

Nutrition

• Serving Size: 1 slice (70g)
• Calories: 190
• Sugar: 4g
• Sodium: 200mg
• Fat: 3g
• Saturated Fat: 0g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 0mg