Go Back
- 2 cups active sourdough starter - 1 cup pumpkin puree - 1/2 cup warm water - 1/4 cup brown sugar - 1/4 cup honey - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1 teaspoon salt - 4 cups bread flour (plus extra for dusting) - 1/4 cup chopped pecans or walnuts (optional) To make sweet pumpkin sourdough, gather these simple ingredients first. The active sourdough starter gives life to the bread. Pumpkin puree adds flavor and moisture. Warm water helps combine these ingredients smoothly. Next, we have sweeteners and spices. Brown sugar and honey bring natural sweetness. Cinnamon, nutmeg, and ginger add warmth and depth. The salt balances all the flavors, making each bite tasty. For the main structure, we use bread flour. It gives the bread its chewy texture. You might want to dust your work surface with extra flour to keep things easy. If you enjoy nuts, add chopped pecans or walnuts for a nice crunch. With these ingredients ready, you're set to create a lovely loaf! - In a large bowl, mix 2 cups of active sourdough starter, 1 cup of pumpkin puree, and 1/2 cup of warm water. - Add 1/4 cup of brown sugar and 1/4 cup of honey to the mix. Stir until combined. - Now, sprinkle in 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1 teaspoon of salt. Mix well. - Gradually add 4 cups of bread flour, one cup at a time. Use a wooden spoon or your hands. - Form a shaggy dough that is slightly sticky. - Turn the dough onto a floured surface. Knead it for about 10 minutes until it feels smooth and elastic. - Place the dough back in the bowl. Cover it with a damp cloth and let it rise in a warm place for 4-6 hours until it doubles in size. - Once the dough has risen, gently punch it down to release air. - Shape it into a loaf or place it in a greased loaf pan. - Cover the dough again and let it rise for another 1-2 hours until it looks puffy. - Preheat your oven to 375°F (190°C) while the dough rises. - Before baking, score the top of the loaf with a sharp knife for a nice design. - Place the loaf in the oven and bake for 30-35 minutes. - The bread should sound hollow when tapped and have a golden color. Kneading sourdough bread is key for great texture. First, use your hands to push and fold the dough. This builds the gluten, which helps the bread rise. Keep kneading for about 10 minutes. The dough should feel smooth and elastic. If it sticks, just sprinkle a little flour on your hands or the surface. This helps keep things easy and clean. You can add nuts or dried fruits to boost flavor. Chopped pecans or walnuts add a nice crunch. Dried cranberries or raisins can add sweetness. Mix them in after you add the flour. This way, they spread evenly. Adjust spices to your taste, too! If you love cinnamon, add a bit more. Want a spicy kick? Try extra ginger or nutmeg. Sweet pumpkin sourdough shines when served warm. Try spreading cream cheese on a slice. It adds a creamy texture that pairs well. Butter is another great choice. For a fun twist, sprinkle more cinnamon on top. This gives it a nice look and extra flavor. Enjoy this bread at breakfast or as a snack. It’s perfect with a cup of tea or coffee. {{image_2}} If you want a gluten-free sweet pumpkin sourdough, you need to swap the bread flour. You can use gluten-free all-purpose flour. Look for a blend with xanthan gum. This helps mimic the texture of regular bread. The dough may feel different. Keep an eye on moisture levels. Gluten-free dough can be sticky, so add more flour as needed. You can change the sweetness of your bread easily. If you prefer less sugar, cut back on the brown sugar or honey. You can even switch honey for maple syrup. For a richer flavor, try adding a splash of vanilla extract. This gives your bread a warm, sweet taste. To make your bread unique, try different toppings. Chopped pecans or walnuts add a nice crunch. You can also use sunflower seeds or pumpkin seeds for a nut-free option. For a fun look, sprinkle some seeds on top before baking. This adds color and texture. You can also brush the top with melted butter for a shiny finish. To keep your sweet pumpkin sourdough fresh for a few days, wrap it well. Use plastic wrap or a clean kitchen towel. Place the wrapped bread in a bread box or a cool, dry spot. This will help keep the crust nice and soft. If you slice the bread, store it in an airtight container. This keeps the slices fresh and easy to grab. For long-term storage, freezing is the best choice. Slice your bread first, as this makes it easy to defrost. Place the slices in a freezer bag. Use a vacuum sealer if you have one. This keeps out air and prevents freezer burn. When you're ready to eat it, take out a slice and let it thaw at room temperature. You can also warm it in the toaster. Check your bread for signs of spoilage. If you see mold, toss it out. If the bread feels very hard or dry, it may not taste good. A sour smell is a sign that it has gone bad. Always trust your senses. If something seems off, it's better to be safe. Making sweet pumpkin sourdough takes about 6 hours. This time includes rising. You will spend about 15 minutes on prep. The first rise lasts 4-6 hours, and the second rise takes 1-2 hours. This waiting time is key for good flavor and texture. Yes, you can use fresh pumpkin! Start with a small pumpkin. Cook it until soft, then mash it. Strain it to remove extra water. This helps keep the dough from getting too wet. Fresh pumpkin gives a bright taste and great texture. If your dough does not rise, check a few things. First, make sure your sourdough starter is active. It should bubble and smell fresh. Next, ensure that your dough is warm enough. Yeast loves warmth. If it is too cold, the dough may take longer to rise. Lastly, be patient! Sometimes, dough needs more time. In this post, we explored making sweet pumpkin sourdough bread. We covered key ingredients, mixing, and baking steps. I shared tips for great texture and ways to enhance flavor. You learned about gluten-free options and how to store your bread. Enjoy this tasty recipe in your kitchen, and don’t hesitate to experiment. Happy baking!

Sweet Pumpkin Sourdough

Get ready to bake the perfect Sweet Pumpkin Sourdough that delights the senses! This easy recipe combines an active sourdough starter with pumpkin puree and warm spices for a deliciously aromatic loaf. Learn how to mix, knead, and shape your bread to perfection. Ideal for fall gatherings or cozy breakfasts, this bread pairs wonderfully with cream cheese. Click through to explore the full recipe and bring some fall flavor to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

2 cups active sourdough starter

1 cup pumpkin puree (canned or fresh)

1/2 cup warm water

1/4 cup brown sugar

1/4 cup honey

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 teaspoon salt

4 cups bread flour (plus extra for dusting)

1/4 cup chopped pecans or walnuts (optional)

Instructions
 

In a large mixing bowl, combine the active sourdough starter, pumpkin puree, warm water, brown sugar, and honey. Mix until well combined.

    Add the ground cinnamon, nutmeg, ginger, and salt to the mixture, stirring until all the spices are incorporated.

      Gradually add in the bread flour, one cup at a time, mixing with a wooden spoon or your hands until a shaggy dough forms.

        If using, fold in the chopped pecans or walnuts at this stage.

          Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Adjust with flour as necessary to keep it from sticking.

            Place the kneaded dough back into the bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 4-6 hours, or until it has doubled in size.

              Once risen, punch the dough down gently to release any excess air. Shape the dough into a round loaf or place into a greased loaf pan.

                Cover again and let it rise once more for about 1-2 hours, until puffed up.

                  Preheat your oven to 375°F (190°C).

                    Just before baking, you can score the top of the loaf with a sharp knife to create a decorative look.

                      Bake for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom and is a deep golden color.

                        Allow it to cool on a wire rack for at least 30 minutes before slicing.

                          Prep Time: 15 minutes | Total Time: 6 hours (including rise times) | Servings: 10 slices

                            - Presentation Tips: Serve warm with a dollop of cream cheese or butter on the side, and garnish with a sprinkle of cinnamon for an inviting look.