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.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 1gSodium: 150mgFiber: 1gSugar: 5g
Notes
Serve with butter, cream cheese, or a pumpkin spice spread. Store the bread at room temperature wrapped in plastic for up to 3 days, or freeze for up to 3 months. Tips: Ensure starter is bubbly, adjust sweetness as desired, and knead dough well for good rise.
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