Can I make Pumpkin Spice Sourdough Bread without a sourdough starter?

While using a sourdough starter is key to achieving the authentic flavor and texture of this bread, you can substitute it with instant yeast if necessary. Simply replace the starter with 2 tsp of active dry yeast and adjust the recipe accordingly. However, the sourdough version will give a more complex, tangy flavor.

How can I store Pumpkin Spice Sourdough Bread?

After baking, allow the Pumpkin Spice Sourdough Bread to cool completely before storing it. Keep it at room temperature in a breadbox or airtight container for up to 3 days. For longer storage, slice the bread and freeze it. It can be stored in the freezer for up to 1 month.

Can I make the Pumpkin Spice Sourdough Bread vegan?

Yes, this recipe can be made vegan by ensuring that your sourdough starter is vegan-friendly. Additionally, you can substitute the sugar with a plant-based sweetener like maple syrup or agave nectar. Make sure to check any ingredients for animal-derived products.

Pumpkin Spice Sourdough Bread – Best Fall Recipe

Description

Pumpkin Spice Sourdough Bread combines the tangy, chewy texture of sourdough with the rich, comforting flavors of pumpkin puree, cinnamon, and pumpkin spice. This fall-inspired loaf is perfect for any autumn gathering, offering a deliciously moist texture and aromatic spices that make it a perfect treat for the season.

Ingredients

Scale

190g Active Sourdough Starter
780g Purified Room Temperature Water
200g Pumpkin Puree
1160g Bread Flour
4 tsp Fine Artisan Sea Salt
2 tbsp Cinnamon
1 tbsp Pumpkin Spice
1/2 Cup Sugar

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Instructions

Activate the sourdough starter by mixing 1/2 cup starter, 1 cup water, and 1 cup flour. Allow to rest for 6-12 hours.
In a large bowl, combine activated starter, pumpkin puree, water, and bread flour. Mix to form a sticky dough, then add salt and stir until combined.
Cover the bowl and let the dough rest for 1 hour.
Stretch and fold the dough several times, covering after each fold. Allow the dough to rest for another hour.
Roll out the dough and sprinkle with the cinnamon, pumpkin spice, and sugar mixture. Roll the dough into a loaf shape, creating a swirl inside.
Place the dough in a proofing basket, cover, and refrigerate for 8–30 hours for cold proofing.
Preheat the oven to 475°F. Transfer the dough into a Dutch oven lined with parchment paper, score the top, and sprinkle with more cinnamon-sugar mixture.
Bake the bread for 55 minutes, then uncover and bake for an additional 5 minutes to achieve a golden crust.
Cool before slicing and enjoy!

Notes

Ensure your sourdough starter is healthy and active for best results.
The dough may seem sticky; don’t worry, this is normal.
For a stronger flavor, let the dough cold-proof for 24–30 hours.
Leftovers can be stored at room temperature for up to 3 days or frozen for longer storage.

Nutrition

Serving Size: 1 slice
Calories: 230 kcal
Sugar: 12g
Sodium: 350mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 5g
Cholesterol: 0mg