The best sourdough pumpkin bread – easy and delicious recipe!

If you love baking with sourdough, then you will fall in love with this delicious recipe for Pumpkin Sourdough Bread. It's so easy, and so delicious, you'll find yourself reaching for another bite of moist goodness in no time!

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Dry ingredients

• 420 g whole wheat pastry flour, all-purpose flour, or whole wheat white flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp sea ​​salt
• 1 tablespoon pre-made pumpkin spice, or make your own pumpkin spice mix
  • 2 spoons of cinnamon
  • 1 spoon ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp. ground cloves

Wet ingredients

• 15 oz pumpkin puree (don't mistake it for pumpkin pie filling)
• 1/2 cup real maple syrup
• 1/4 cup honey
• 1/3 cup coconut oil, or melted butter. If you are looking for a subtle coconut scent, then coconut oil is the perfect choice.
• 1/2 cup the beginning of the sourdough or throw away
• 1 egg
• 1 spoon vanilla extract
• optional: chocolate chips, walnuts, walnuts, pumpkin seeds or raisins.

1. In a large bowl, whisk together the melted coconut oil or butter, maple syrup, honey, and vanilla extract. Allow the mixture to cool to room temperature for a few minutes, then add an egg and beat the ingredients once more.
2. Add the sourdough starter, and pumpkin puree and mix well.
3. In another bowl, add your dry ingredients: flour, baking soda, powder, salt and spices and mix well.
4. Carefully pour the dry ingredients into the bowl of wet ingredients and mix gently until well combined.
5. You can add extras to your selection, e.g. nuts or chocolate chips, just be sure to avoid overmixing.
6. Put it in a greased pan and bake it for 50-60 minutes. Check if the bread is done after 50 minutes by inserting a toothpick into the center of the loaf. If it comes out clean, then your pumpkin bread is done baking. However, if the toothpick has some batter on it, then place it back in the oven to finish baking.
7. Let cool in the pan for an hour before serving.

• Author: Natasha Krajnc
• Preparation time: 15 min
• Cooking time: 1 hour
• Category: bread
• Kitchen: US

Nutrition

• Calories: 312 kcal
• Fat: 11 g
• Saturated fat: 6 g
• Carbohydrates: 50 gr
• Protein: 5 g

Keywords: pumpkin dough bread

Using a sourdough starter Throw

Your sourdough starter comes in handy when it comes to recipes like these! Sourdough pitching will help provide a unique texture and flavor without the increased fermentation time you would normally expect from a sourdough starter.

However, you can certainly use an active starter for this recipe, which will result in a light, airy and softer bread. One toss will produce a denser, more tart pumpkin spice bread, so you can definitely make a choice based on that.

Pumpkin Dough Bread Recipe

This Pumpkin Dough Bread recipe is incredibly delicious and very quick to make. Of course you can opt for the longer process if you're hungry for a smoother result, but for now, we'll focus on baking sourdough with sourdough tossing. Check out the delicious recipe below.

• Business: Bread
• kitchen: American
• Recipe yield: 8 servings
• Calories: 312 kcal
• Preparation time: 15 minutes
• COOKING TIME: 1 hour
• Total time: 1 hour 15 minutes

Sourdough Ingredients Pour in the pumpkin bread

Dry ingredients

• 420g whole wheat pastry flour, all-purpose flour or white wheat flour.
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. sea ​​salt
• 1 tablespoon pre-prepared pumpkin spice, OR make your own pumpkin spice mix with 2 Tbsp. cinnamon, 1 tsp. ground ginger, 1/4 tsp. nutmeg, and 1/4 tsp. ground cloves.

Wet ingredients

• 15 oz. pumpkin puree (don't mistake it for pumpkin pie filling)
• 1/2 cup real maple syrup
• 1/4 cup honey
• 1/3 cup coconut oil, or melted butter. If you are looking for a subtle coconut scent, then coconut oil is the perfect choice.
• 1/2 cup sourdough starter or toss
• 1 egg
• 1 spoon. vanilla extract
• You can also add some chocolate, nuts, walnuts, pumpkin seeds or raisins.

How to Make Sourdough Pour the pumpkin bread

1. In a large bowl, whisk together the melted coconut oil or butter, maple syrup, honey, and vanilla extract. Allow the mixture to cool to room temperature for a few minutes, then add an egg and beat the ingredients once more.
2. Add the sourdough starter, and pumpkin puree and mix well.
3. In another bowl, add your dry ingredients: flour, baking soda, powder, salt and spices and mix well.
4. Carefully pour the dry ingredients into the bowl of wet ingredients and mix gently until well combined.
5. You can add toppings of your choice, such as nuts or chocolate chips, just be sure to avoid overmixing.
6. Put it in a greased pan and bake it for 50-60 minutes. Check if the bread is done after 50 minutes by inserting a toothpick into the center of the loaf. If it comes out clean, then your pumpkin bread is done baking. However, if the toothpick has some batter on it, then place it back in the oven to finish baking.
7. Let cool in the pan for an hour before serving.

Nutrition

• Calories: 312 kcal
• Carbohydrates: 50 g
• Protein: 5 g
• Fat: 11 g
• Saturated fat: 6 g

Tips for making sourdough pumpkin bread

1. It is important to mix the baking soda and baking powder into your dry ingredients before you combine the rest of the ingredients together. Drying agents won't work their magic until they've touched wet ingredients and before they enter the oven.
2. Make sure you are using pumpkin puree and NO pumpkin pie fillingas you will risk completely changing the taste of your pumpkin dough bread!
3. It's extremely important to avoid overmixing the dough, especially when combining your wet ingredients with your dry ingredients, so that the pumpkin bread comes out soft and fluffy.
4. If you notice that the pumpkin bread is starting to brown too quickly, then just cover it with foil and continue with the baking process.
5. Create your own pumpkin spice mix with cinnamon, nutmeg, and ground ginger, or simply substitute cinnamon alone.
6. You can easily choose long fermentation if you are looking for a lighter and airier bread. Simply cover and ferment your combined ingredients for 8-12 hours.
7. You can use a sourdough starter or sourdough starter for this recipe.

Delicious filling for pumpkin bread

In addition to the delicious toppings, there are optional toppings for your delicious pumpkin bread.

Some of the best options are as follows:

Maple glaze

Have you ever tried Pumpkin Sourdough Bread with a delicious maple glaze? Well now is your chance!

The glaze provides incredible moisture throughout the bread, which literally melts in your mouth with every bite! It's super simple and incredibly easy to make.

1. Simply melt some butter in a small saucepan over medium heat and stir in the brown sugar and maple syrup, followed by a pinch of salt.
2. Add some milk and bring the mixture to a boil.
3. Wait until the mixture is nice and shiny and pour it over your chilled pumpkin sourdough bread for an enticing bite!

Cinnamon glaze

Pumpkin bread just wouldn't be the same without the subtle, spicy, and sweet flavor of cinnamon, which is why this delicious cinnamon glaze makes the perfect topping for your pumpkin sourdough bread recipe.

It's so simple and incredibly easy to make, you'll love it, so why not throw it on top of the rest of your pumpkin bread recipes?

1. Whisk together the powdered sugar, melted butter, milk, vanilla, cinnamon, allspice and ground cloves.
2. Pour this over your warm pumpkin sourdough loves for a sweet and spicy treat!

Pumpkin Sourdough Bread

If you liked pumpkin sourdough bread, then maybe it's time to check out some more sourdough recipes to treat your taste buds! Have a great time throw the cinnamon rolls into the sourdough.

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