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Easy Pumpkin Sourdough Bread

A delightful and hearty pumpkin sourdough bread enriched with autumn spices, perfect for cozy evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 10 slices
Course: Bread, Snack
Cuisine: American, Autumn
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups active sourdough starter Make sure your starter is active and bubbly.
  • 1 cup pumpkin puree Can substitute with any seasonal squash puree.
  • 1/2 cup warm water Water should be warm but not hot.
  • 3 cups all-purpose flour Can substitute half with whole wheat flour for added nutrition.
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 tablespoon sugar (optional) For added sweetness.

Method
 

Mixing the Ingredients
  1. In a large mixing bowl, combine the active sourdough starter, pumpkin puree, and warm water. Stir until smooth.
Adding Dry Ingredients
  1. Gradually add the all-purpose flour, salt, cinnamon, nutmeg, cloves, and sugar (if using) to the bowl.
Forming the Dough
  1. Mix until all ingredients are incorporated, then turn the dough out onto a floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic.
First Rise
  1. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for 3-4 hours or until doubled in size.
Shaping the Loaf
  1. Once the dough has risen, punch it down to release the air and gently shape it into a loaf.
Second Rise
  1. Place the shaped loaf into a greased loaf pan, cover it, and let it rise again for about 1-2 hours.
Baking
  1. Preheat your oven to 375°F (190°C) while the loaf is rising. Once risen, place the loaf in the oven and bake for 25-30 minutes or until golden brown on top and sounds hollow when tapped.
Cooling and Enjoying
  1. Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack. Slice and enjoy your Easy Pumpkin Sourdough Bread!

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped in plastic and foil for up to 3 months. To reheat, thaw and bake at 350°F (175°C) for 10-15 minutes to refresh.