Pumpkin Spice Sourdough Bread Recipe
Fall is hands-down my favorite season, mostly because I get to dive headfirst into all things pumpkin spice. A few years back, I stumbled upon the idea of a Pumpkin Spice Sourdough Bread Recipe while messing around with my sourdough starter, trying to use up some leftover pumpkin puree. Let me tell you, the first time I pulled that loaf out of the oven, the aroma of cinnamon and cloves filled my kitchen, and I knew I’d hit on something special.
My family couldn’t get enough of this Pumpkin Spice Sourdough Bread Recipe, and now it’s a seasonal staple in our house.
I’ve tweaked this Pumpkin Spice Sourdough Bread Recipe over the years, learning from a few flops (like the time I added too much puree and ended up with a soggy mess). But that’s the beauty of baking, right? You live, you learn, and you keep kneading until you nail it. If you’re as obsessed with autumn flavors as I am, you’re gonna want to try this Pumpkin Spice Sourdough Bread Recipe ASAP.
Why You’ll Love This Recipe
I’ve found that this Pumpkin Spice Sourdough Bread Recipe isn’t just another fall gimmick; it’s a game-changer for anyone who loves the tangy bite of sourdough paired with cozy, spiced sweetness. The pumpkin keeps the bread moist for days, and the spices? They’re like a warm hug in every slice.
In my kitchen, this Pumpkin Spice Sourdough Bread Recipe has become a go-to for everything from breakfast toast to holiday gifting. It’s not overly sweet, so it plays well with butter or even a smear of cream cheese. Honestly, I think you’ll be hooked from the first bite!
Ingredients List
I’m super particular about the ingredients for my Pumpkin Spice Sourdough Bread Recipe because quality makes a huge difference in the final loaf. I usually buy organic pumpkin puree if I’m not making my own, just to avoid any weird additives, and I prefer a lively, well-fed sourdough starter for the best rise. Here’s everything you’ll need to whip up this autumnal delight.
For the Bread Dough
- 1 cup (240g) active sourdough starter, fed and bubbly
- 3/4 cup (180g) pumpkin puree, pure and unsweetened
- 1/2 cup (120ml) lukewarm water, to help with hydration
- 3 1/2 cups (420g) bread flour, for structure and chew
- 1 1/2 teaspoons (9g) sea salt, for flavor balance
- 2 tablespoons (25g) brown sugar, for a hint of sweetness
- 1 tablespoon (6g) pumpkin pie spice, or make your own blend
I’ve played around with this Pumpkin Spice Sourdough Bread Recipe enough to know that the right spice mix is key. If you don’t have pumpkin pie spice on hand, mix cinnamon, nutmeg, ginger, and a pinch of cloves. Trust me, it’s worth the extra few seconds to get that flavor just right for this Pumpkin Spice Sourdough Bread Recipe.
Variations
One of the things I adore about this Pumpkin Spice Sourdough Bread Recipe is how easy it is to tweak based on what I’m craving or what’s in my pantry. Over the years, I’ve tried a bunch of twists on this loaf, and my family always has opinions on their favorites. Here are some variations that I’ve whipped up for this Pumpkin Spice Sourdough Bread Recipe that might inspire you to experiment.
- Nutty Crunch: Toss in 1/2 cup of chopped pecans or walnuts during the final fold for a satisfying bite.
- Sweet Swirl: Spread a thin layer of cinnamon-sugar butter over the dough before shaping for a gooey spiral.
- Chocolate Chip Delight: Add 3/4 cup of dark chocolate chips to make it a little indulgent; my kids always ask for this one.
- Cranberry Twist: Mix in 1/2 cup of dried cranberries for a tart contrast to the spice.
- Savory Spin: Skip the sugar and add 1 teaspoon of smoked paprika for a more savory Pumpkin Spice Sourdough Bread Recipe.
- Seed Boost: Sprinkle in 2 tablespoons of pumpkin seeds for extra texture and a nutty flavor.
- Maple Glaze: After baking, brush the top with a mix of 1 tablespoon maple syrup and a pinch of cinnamon for a glossy finish.
I tried the cranberry version last Thanksgiving, and it was a total hit with my in-laws. Honestly, playing around with this Pumpkin Spice Sourdough Bread Recipe keeps baking exciting, so don’t be afraid to make it your own!
Servings and Timing
When I’m baking this Pumpkin Spice Sourdough Bread Recipe, I always plan ahead because sourdough isn’t exactly a quick project. In my experience, the timing can vary a bit depending on how active your starter is or how warm your kitchen stays. Here’s a rough breakdown for this Pumpkin Spice Sourdough Bread Recipe to help you schedule your day.
- Prep Time: 30 minutes
- Fermentation Time: 8-12 hours (bulk rise plus shaping)
- Bake Time: 45-50 minutes
- Total Time: About 12-14 hours
- Servings: 10-12 slices
Step-by-Step Instructions
I’ve made this Pumpkin Spice Sourdough Bread Recipe so many times I could probably do it in my sleep, but I’ll walk you through each step like I’m chatting with a buddy over coffee. Let’s get started!
Step 1: Mix the Dough
Grab a big bowl and combine your active sourdough starter, pumpkin puree, and lukewarm water. Stir in the bread flour, salt, brown sugar, and pumpkin pie spice until it’s a shaggy mess. I usually use my hands to squish it all together; there’s something satisfying about getting a little messy with this Pumpkin Spice Sourdough Bread Recipe.
Step 2: Bulk Fermentation
Cover the bowl with a damp cloth and let it sit at room temp for 8-10 hours. You’re looking for the dough to roughly double in size. I’ve learned to check it every few hours because my kitchen can be unpredictable (darn drafty windows!).
Step 3: Stretch and Fold
Every couple of hours during the bulk rise, give the dough a few stretch-and-folds to build strength. Just pull one side up and over to the center, rotate the bowl, and repeat. This step totally transforms the texture of your Pumpkin Spice Sourdough Bread Recipe.
Step 4: Shape the Loaf
Once it’s puffy, tip the dough onto a lightly floured surface and shape it into a tight ball or batard. I like to pop it into a proofing basket dusted with rice flour to prevent sticking. This part always feels like a mini workout!
Step 5: Second Rise
Let it rise again for 2-4 hours, or overnight in the fridge if you’re pacing yourself. I often go for the fridge method because it fits my schedule better and adds a little extra tang to this Pumpkin Spice Sourdough Bread Recipe.
Step 6: Bake It Up
Preheat your oven to 450°F (230°C) with a Dutch oven inside. Score the loaf, transfer it to the hot pot, and bake covered for 30 minutes, then uncover for another 15-20 minutes until golden. Nothing beats that moment you crack open the lid and see a perfect crust on your Pumpkin Spice Sourdough Bread Recipe!
Nutritional Information
I’m no dietician, but I like to keep an eye on what I’m eating, especially with something as tempting as this Pumpkin Spice Sourdough Bread Recipe. Here’s a rough estimate per slice, based on 12 servings, though I’ll admit I often cut thicker pieces (oops!). Keep in mind this is just a guideline for your Pumpkin Spice Sourdough Bread Recipe.
- Calories: 180 per slice
- Fat: 1g
- Protein: 5g
- Carbohydrates: 38g
- Sodium: 300mg
Healthier Alternatives
If you’re looking to lighten up this Pumpkin Spice Sourdough Bread Recipe, I’ve got a few swaps I’ve tried over the years that don’t skimp on flavor. When I’m watching my sugar or just wanna feel a tad less guilty, these tweaks to the Pumpkin Spice Sourdough Bread Recipe do the trick. Give ‘em a whirl!
- Less Sugar: Cut the brown sugar in half or use a natural sweetener like honey for a subtle sweetness.
- Whole Grain Boost: Swap half the bread flour for whole wheat flour to add fiber and nutrients.
- Lower Sodium: Reduce the salt to 1 teaspoon if you’re keeping an eye on sodium intake.
- Extra Fiber: Toss in a tablespoon of ground flaxseed to sneak in some omega-3s with this Pumpkin Spice Sourdough Bread Recipe.
Serving Suggestions
I love serving this Pumpkin Spice Sourdough Bread Recipe in all sorts of ways depending on the mood or the meal. At my last fall brunch, it stole the show, and I’ve got a few ideas to make it shine at your table too. Here’s how I enjoy this Pumpkin Spice Sourdough Bread Recipe best.
- For Breakfast: Toast a slice and slather it with almond butter for a cozy start to the day.
- As a Side: Pair it with a bowl of butternut squash soup for the ultimate fall comfort meal.
- Snack Time: Spread on some apple butter for a sweet, seasonal treat.
- Dessert Vibes: Warm it up and add a dollop of whipped cream for a simple after-dinner bite with this Pumpkin Spice Sourdough Bread Recipe.
Common Mistakes to Avoid
I’ve botched this Pumpkin Spice Sourdough Bread Recipe a few times over the years, so let me save you some headaches with lessons I learned the hard way. Baking sourdough can be finicky, but avoiding these pitfalls will get you a gorgeous loaf of Pumpkin Spice Sourdough Bread Recipe every time. Trust me on this one!
- Overly Wet Dough: Too much pumpkin puree can make it soggy; stick to the measured amount.
- Weak Starter: If your starter isn’t bubbly and active, your bread won’t rise properly—I’ve had flat loaves prove this.
- Skipping Folds: Don’t skip the stretch-and-fold step; it’s key for structure in this Pumpkin Spice Sourdough Bread Recipe.
- Underbaking: Make sure the internal temp hits about 200°F (93°C) to avoid a gummy center.
Storing Tips
I’ve found that this Pumpkin Spice Sourdough Bread Recipe keeps pretty well if you store it right, which is great ‘cause I hate wasting a good loaf. Here’s how I make sure it stays fresh for as long as possible with this Pumpkin Spice Sourdough Bread Recipe.
- Room Temperature: Wrap it in a clean kitchen towel for 1-2 days to keep the crust crisp.
- Refrigerator: Store in an airtight container for up to 5 days if you want it to last longer.
- Freezer: Slice and freeze in a freezer bag for up to 2 months for quick toasting later.
Frequently Asked Questions
I get a bunch of questions about this Pumpkin Spice Sourdough Bread Recipe, so I’ve rounded up the most common ones. Let’s dive in!
Can I use canned pumpkin pie filling instead of puree?
Nah, I wouldn’t recommend it. Pie filling has added sugar and spices that can throw off the balance of your Pumpkin Spice Sourdough Bread Recipe. Stick to pure pumpkin puree for best results.
My dough didn’t rise. What went wrong?
Could be a sleepy starter. Make sure it’s active and bubbly before mixing. I’ve had this happen when I rushed the process, and it’s a bummer.
Can I speed up the fermentation?
Not really, sourdough needs time to develop flavor. You can try a warmer spot in your kitchen, though, to nudge it along.
Is this bread very sweet?
Not overly! It’s got just a touch of sweetness from the sugar and pumpkin, perfect for savory or sweet toppings.
Can I bake without a Dutch oven?
Yeah, you can use a baking stone or tray, but add a pan of water in the oven for steam. It won’t be quite the same crust, though.
How do I know if my starter is ready?
If it doubles in size within 4-6 hours after feeding and smells tangy, you’re good to go for this Pumpkin Spice Sourdough Bread Recipe.
Can I add more spices?
Absolutely, tweak it to your taste! I sometimes throw in an extra pinch of nutmeg for fun.
Why is my bread dense?
Might be under-fermentation or over-kneading. Give it enough time to rise, and don’t overwork the dough next time.
Conclusion
I hope you’re as pumped as I am to try this Pumpkin Spice Sourdough Bread Recipe in your own kitchen. There’s nothing quite like the smell of it baking on a crisp fall day, and I’m betting it’ll become a favorite for you too. So grab your starter, roll up your sleeves, and let me know how your Pumpkin Spice Sourdough Bread Recipe turns out—I’d love to hear!
Conclusion
I hope you enjoyed this recipe for Pumpkin Spice Sourdough Bread Recipe ! It’s truly one of my favorites, and I’m confident you’ll love it too. Remember to follow the steps carefully for the best results.
Don’t hesitate to experiment with your own variations and make this recipe your own. Happy cooking!
