Upgrade Your Fall Baking with Sourdough Pumpkin Bread

sourdough starter

🥗Healthier: whole wheat starter

💰Cheaper: store-bought yeast

Whole wheat starter adds fiber and nutrients.

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: canned pumpkin

Canned pumpkin is often more affordable and convenient.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and more affordable.

Combine sourdough starter, water, and pumpkin puree in a large bowl.

Mix in brown sugar, cinnamon, nutmeg, ginger, and cloves until well blended.

Gradually add all-purpose flour and salt, stirring until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth.

Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 4-6 hours.

Punch down the dough and fold in walnuts and raisins if using.

Shape the dough into a round loaf and place it on a parchment-lined baking sheet.

Cover the loaf with a cloth and let it rise for another hour.

Preheat the oven to 450°F (232°C).

Score the top of the loaf with a sharp knife.

Bake for 30-35 minutes until golden brown and hollow-sounding when tapped.

Cool on a wire rack before slicing.

Cooking Techniques

Spice Level:

Allergens