Description
A warm, tangy pumpkin sourdough bread with a moist crumb and golden crust, perfect for fall baking.
Ingredients
500g bread flour
200g pumpkin puree
150g active sourdough starter
250ml water (adjust for moisture)
10g salt
1 tsp cinnamon
1/2 tsp nutmeg
Instructions
1. Mix pumpkin puree, water, and sourdough starter.
2. Add flour, salt, and spices; mix until combined.
3. Knead until dough is smooth.
4. Let rise for 4-6 hours until doubled.
5. Shape into a loaf and proof for 1-2 hours.
6. Bake at 220°C (425°F) for 35-40 minutes.
7. Cool before slicing.
Notes
Adjust water based on the moisture content of pumpkin puree.
Use fresh pumpkin puree for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American