Homemade Pumpkin Sourdough Bread
A beautifully rich and tender pumpkin sourdough bread that captures the essence of fall in every bite.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 100 g Sourdough Starter (fed and bubbly)
- 200 g Pumpkin Puree (homemade or canned)
- 500 g Bread Flour
- 280 g Warm Water (with a little extra on hand just in case)
- 20 g Raw, Unprocessed Honey
- 10 g Salt
Instructions
- Combine your active sourdough starter, pumpkin puree, and warm water in a large mixing bowl and stir until well combined.
- Incorporate the bread flour and honey slowly into the pumpkin mixture until no dry flour remains.
- Sprinkle the salt over the mixture and knead gently in the bowl.
- Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
- Shape the dough into a ball and place it in a lightly oiled bowl, covering it with a damp cloth.
- Let it rest in a warm area for about 4-6 hours, stretching and folding every hour.
- Deflate the dough gently and shape it into your preferred form.
- Cover the shaped dough and let it rest for another 1-2 hours.
- Preheat your oven to 450°F (232°C) about 30 minutes before baking.
- Transfer the dough into the hot Dutch oven and score the top before baking.
- Bake for 30 minutes, remove the lid, and bake for an additional 15-20 minutes until golden brown.
- Cool on a wire rack for at least 30 minutes before slicing.
Notes
Pair with butter, soups, or enjoy with cream cheese and honey.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: pumpkin bread, sourdough, fall recipes, homemade bread