Description

Pumpkin Spice Sourdough Bread Recipe is your go-to autumn treat, combining the comforting flavors of pumpkin and warm spices with the delightful texture of homemade sourdough. This aromatic bread is perfect for cozy breakfasts, festive gatherings, or simply enjoying with a spread of butter or cream cheese. Whether you’re indulging in it fresh from the oven or transforming it into delicious French toast, each bite encapsulates the essence of fall. Easy to make and vegan-friendly, this recipe will fill your home with the inviting scents of cinnamon and nutmeg, making it an ideal choice for sharing with friends and family during the harvest season.

Ingredients

Scale

1 Cup All-Purpose Flour
1 Cup Filtered Water (lukewarm)
½ Cup Inactive Sourdough Starter
95 Grams Active Sourdough Starter
390 Grams Filtered Water
100 Grams Pumpkin Puree
530 Grams Bread Flour
2 Tsps Fine Sea Salt
1 Tbsp Ground Cinnamon
½ Tbsp Pumpkin Spice
¼ Cup Sugar

Cook Mode Prevent your screen from going dark

Instructions

Refresh both sourdough starters if stored in the refrigerator.
In a large mixing bowl, combine all-purpose flour and lukewarm water until smooth. Add both starters and pumpkin puree; mix well.
Gradually incorporate bread flour, salt, cinnamon, pumpkin spice, and sugar using a dough scraper.
Knead the dough on a floured surface for about 10 minutes until smooth.
Place in an oiled bowl, cover with a damp cloth, and let rise for about 4-6 hours until doubled.
Deflate the dough gently, shape into a round loaf on parchment paper.
Cover again and let rest for another hour while preheating your oven to 425°F (220°C).
Bake directly on a baking stone or sheet for approximately 60 minutes or until golden brown.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Bakery
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 70g)
Calories: 186
Sugar: 5g
Sodium: 190mg
Fat: 0.7g
Saturated Fat: 0.1g
Unsaturated Fat: 0.6g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 5g
Cholesterol: 0mg