I remember the first time I bit into a slice of warm pumpkin sourdough bread. The aroma of freshly baked bread mixed with the sweet and spicy scent of pumpkin spice brought back memories of cozy fall days. As the leaves change and the air gets crisp, I find myself drawn to the kitchen to create this delightful treat. This recipe for Pumpkin Sourdough Bread with Pumpkin Spice + Cranberries means a lot to me because it combines the tangy flavor of sourdough with the comforting taste of pumpkin and the sweetness of cranberries. It’s perfect for sharing with family and friends during autumn gatherings. What makes this recipe special is not just the flavors but the joy of baking something from scratch that fills your home with warmth.
why make this recipe
Pumpkin Sourdough Bread is not just delicious; it’s a fun way to embrace the flavors of fall. It’s a unique twist on traditional sourdough, making it perfect for breakfast, snacks, or even as a festive gift. The combination of pumpkin spice and cranberries adds a seasonal touch that you and your loved ones will enjoy. Plus, baking your own bread allows you to control what goes in, making it a wholesome choice for your family.
how to make Pumpkin Sourdough Bread with Pumpkin Spice + Cranberries
Ingredients:
- 3 cups all-purpose flour
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup sourdough starter (active and bubbly)
- 1 cup warm water
- 1/4 cup honey or maple syrup
- 1 teaspoon salt
- 1 teaspoon pumpkin spice seasoning
- 1 cup dried cranberries
Directions:
- In a large bowl, mix the warm water, honey (or maple syrup), and sourdough starter. Let it sit for about 10 minutes until bubbly.
- Add the pumpkin puree, salt, and pumpkin spice to the mixture. Stir well to combine.
- Gradually add the flour, one cup at a time, mixing until a soft dough forms.
- Fold in the dried cranberries.
- Dust a clean surface with flour and knead the dough for about 5-7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for 4-6 hours or until doubled in size.
- Once risen, punch the dough down and shape it into a loaf.
- Place the shaped loaf in a greased bread pan and let it rise for another 1-2 hours.
- Preheat your oven to 375°F (190°C).
- Bake the bread for 40-45 minutes or until golden brown and sounds hollow when tapped.
- Allow it to cool completely before slicing.
how to serve Pumpkin Sourdough Bread
This Pumpkin Sourdough Bread is wonderful on its own, but you can also serve it with butter, cream cheese, or a pumpkin spice spread. It pairs well with a warm cup of tea or coffee, making it a perfect addition to breakfast or an afternoon snack. Try toasting it for an extra crispy treat!
how to store Pumpkin Sourdough Bread
To store your Pumpkin Sourdough Bread, let it cool completely, then wrap it in plastic wrap or store it in a bread bag to keep it fresh. Store it at room temperature for up to 3 days. If you want to keep it longer, slice it and freeze it in an airtight container for up to 3 months.
tips to make Pumpkin Sourdough Bread
- Make sure your sourdough starter is active and bubbly for the best results.
- If you prefer a sweeter bread, you can add more honey or maple syrup.
- Feel free to adjust the amount of pumpkin spice according to your taste.
- Knead the dough well to ensure it develops good structure for a better rise.
variation
You can add nuts like walnuts or pecans for a crunchy texture. If you want a creamier taste, consider adding a bit of cream cheese into the dough. For a chocolatey twist, try mixing in chocolate chips alongside the cranberries.
FAQs
Q1: Can I use store-bought pumpkin puree?
Yes, store-bought pumpkin puree works well and saves time. Just make sure it’s pure pumpkin without added spices.
Q2: What can I use instead of cranberries?
You can substitute cranberries with raisins, chopped apples, or even chocolate chips for a different flavor profile.
Q3: How can I tell if the bread is done baking?
The bread is done when it is golden brown and sounds hollow when tapped on the bottom. A food thermometer can help too; the internal temperature should be around 190°F (88°C).
Pumpkin Sourdough Bread
Ingredients
Main Ingredients
- 3 cups all-purpose flour
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup sourdough starter (active and bubbly)
- 1 cup warm water Should be warm but not hot.
- 1/4 cup honey or maple syrup As a sweetener.
- 1 teaspoon salt
- 1 teaspoon pumpkin spice seasoning Adjust according to taste.
- 1 cup dried cranberries
Method
Preparation
- In a large bowl, mix the warm water, honey (or maple syrup), and sourdough starter. Let it sit for about 10 minutes until bubbly.
- Add the pumpkin puree, salt, and pumpkin spice to the mixture. Stir well to combine.
- Gradually add the flour, one cup at a time, mixing until a soft dough forms.
- Fold in the dried cranberries.
- Dust a clean surface with flour and knead the dough for about 5-7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for 4-6 hours or until doubled in size.
Baking
- Once risen, punch the dough down and shape it into a loaf.
- Place the shaped loaf in a greased bread pan and let it rise for another 1-2 hours.
- Preheat your oven to 375°F (190°C).
- Bake the bread for 40-45 minutes or until golden brown and sounds hollow when tapped.
- Allow it to cool completely before slicing.