Sweet Sourdough Pumpkin Bread

Sweet Sourdough Pumpkin Bread is a delightful blend of flavors that perfectly captures the essence of fall. This moist and aromatic bread combines the rich taste of roasted pumpkin with the tang of sourdough, resulting in a homemade treat that is perfect for breakfast, dessert, or simply as a snack. With its crusty exterior and soft, flavorful interior, it’s a loaf that will surely impress family and friends. Read on to learn how to make this delicious Sweet Sourdough Pumpkin Bread from scratch!

Ingredients

• 100 g sourdough starter, fed and bubbly
• 200 g roasted pumpkin puree
• 500 g white bread flour
• 180 ml warm water
• 30 ml maple syrup
• 10 g salt
• 1 pinch of turmeric
• 1 pinch of cinnamon
• 50 g roasted pumpkin puree (for filling)
• 100 g brown sugar
• 1 teaspoon cinnamon (for filling)
• 15 g all-purpose flour
• 1 pinch of nutmeg
• 60 g crushed pecans

Directions

1. Begin your sourdough process in the morning before 9 AM for optimal fermentation. Combine the sourdough starter, roasted pumpkin puree, white bread flour, warm water, maple syrup, turmeric, and cinnamon in a bowl.
2. Knead for 8-10 minutes until smooth and elastic, then let rest for 30 minutes.
3. Add salt and knead again for 5 minutes.
4. Perform stretch and folds over 2 hours, resting for 30 minutes between each.
5. Prepare the filling by mixing roasted pumpkin puree, brown sugar, cinnamon, flour, nutmeg, and pecans.
6. Incorporate the filling into the dough, folding and kneading gently.
7. Shape the dough into a ball, cover, and let it rest for 15-20 minutes.
8. Shape your loaf and place it seam-side up in a proofing basket.
9. Cover and refrigerate overnight for cold fermentation.
10. Preheat the Dutch oven at 450°F (230°C).
11. Score the dough and bake covered for 30 minutes, then uncovered for another 15-20 minutes until golden brown.
12. Cool on a wire rack for at least 2 hours before slicing.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Total Time: Approximately 15-16 hours (including fermentation)
Servings: 1 large loaf
Nutrition Information: Per slice (1/12 of loaf): ~180 calories, 3g protein, 35g carbohydrates, 5g fat.

How to serve

Sweet Sourdough Pumpkin Bread is incredibly versatile. Serve it warm, straight from the oven, with a spread of butter or cream cheese for breakfast or a snack. Alternatively, toast slices for an added crunch and serve with a drizzle of maple syrup or honey for dessert. This bread pairs beautifully with coffee or tea, making it a perfect addition to your afternoon gatherings. For those who love a bit of creativity, consider topping it with a dollop of whipped cream or a sprinkle of powdered sugar for an elegant touch.

FAQs

1. Can I use fresh pumpkin instead of roasted pumpkin puree?
Yes, you can use fresh pumpkin, but make sure to cook and puree it until smooth. Roasting enhances the flavor and sweetness of the pumpkin.

2. How can I store Sweet Sourdough Pumpkin Bread?
Store your bread in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze it for up to 3 months.

3. Can I add other nuts or spices to the recipe?
Absolutely! Feel free to experiment with different nuts like walnuts or spices like ginger or cloves to customize the flavor of your Sweet Sourdough Pumpkin Bread.

Sweet Sourdough Pumpkin Bread

A moist and aromatic bread featuring roasted pumpkin puree and tangy sourdough, perfect for breakfast, dessert, or a snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 16 hours hrs

Servings: 12 slices

Course: Breakfast, Dessert, Snack

Cuisine: American, Fall

Calories: 180

Ingredients Method Notes

Ingredients

  

Dough Ingredients

• 100 g sourdough starter, fed and bubbly
• 200 g roasted pumpkin puree
• 500 g white bread flour
• 180 ml warm water
• 30 ml maple syrup
• 10 g salt
• 1 pinch turmeric
• 1 pinch cinnamon
• 50 g roasted pumpkin puree (for filling)
• 100 g brown sugar
• 1 teaspoon cinnamon (for filling)
• 15 g all-purpose flour
• 1 pinch nutmeg
• 60 g crushed pecans

Method

 

Preparation

1. Begin your sourdough process in the morning before 9 AM for optimal fermentation.
2. Combine the sourdough starter, roasted pumpkin puree, white bread flour, warm water, maple syrup, turmeric, and cinnamon in a bowl.
3. Knead for 8-10 minutes until smooth and elastic, then let rest for 30 minutes.
4. Add salt and knead again for 5 minutes.
5. Perform stretch and folds over 2 hours, resting for 30 minutes between each.

Prepare Filling

1. Mix roasted pumpkin puree, brown sugar, cinnamon, flour, nutmeg, and pecans for the filling.

Combine

1. Incorporate the filling into the dough, folding and kneading gently.
2. Shape the dough into a ball, cover, and let it rest for 15-20 minutes.
3. Shape your loaf and place it seam-side up in a proofing basket.
4. Cover and refrigerate overnight for cold fermentation.

Baking

1. Preheat the Dutch oven at 450°F (230°C).
2. Score the dough and bake covered for 30 minutes, then uncovered for another 15-20 minutes until golden brown.
3. Cool on a wire rack for at least 2 hours before slicing.

Notes

Serve warm with butter or cream cheese, or toast slices for added crunch. Store in an airtight container for 3-4 days or freeze for up to 3 months. Feel free to experiment with different nuts or spices like ginger or cloves.