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Pumpkin Cinnamon Sourdough Bread Recipe

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4.4 from 10 reviews

This Pumpkin Cinnamon Sourdough Bread is a delightful blend of warm spices and rich pumpkin puree, combined with the tangy depth of sourdough starter. Perfectly moist and flavorful, this quick bread is ideal for cozy autumn mornings or as a sweet snack throughout the year.

Ingredients

Dry Ingredients

  • 1½ cups (193g) Bread flour (substitute with all-purpose flour if desired)
  • 1 tsp (10g) Baking powder
  • 1 tsp (10g) Baking soda
  • 1 tbsp Pumpkin spice
  • 1 tsp (10g) Cinnamon
  • ½ tsp (5g) Salt

Wet Ingredients

  • 1 cup (250g) Pumpkin puree
  • 1 stick (155g) Butter, melted
  • 1 cup (140g) Brown sugar
  • ½ cup (100g) Sourdough starter
  • 1 Egg
  • 1 tsp Vanilla extract

Other

  • 1 tbsp Oil (coconut or avocado oil) to oil the bread loaf pan

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it’s at the right temperature for baking the bread.
  2. Prepare Pan: Lightly oil your bread loaf pan with coconut or avocado oil to prevent the bread from sticking during baking.
  3. Melt Butter: Melt one stick of butter on the stove until just melted, then remove from heat.
  4. Cool Butter: Allow the melted butter to cool to room temperature to avoid cooking the eggs and starter when combined. To speed this up, place the bottom of the bowl containing the butter in a bowl of ice water.
  5. Mix Wet Ingredients: In a stand mixer or mixing bowl, whisk together the cooled melted butter, pumpkin puree, brown sugar, sourdough starter, vanilla extract, and egg until well combined.
  6. Add Dry Ingredients: Gradually add the bread flour, salt, baking powder, baking soda, pumpkin spice, and cinnamon to the wet mixture. Mix thoroughly to form a smooth batter.
  7. Transfer and Bake: Pour the batter into the oiled bread loaf pan and place it into the preheated oven. Bake at 400°F (204°C) for 40 minutes.
  8. Check Doneness: Insert a toothpick or knife into the center of the bread. If it comes out clean without wet batter, the bread is done baking.
  9. Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Notes

  • Use room temperature ingredients where possible to ensure even mixing.
  • You can substitute bread flour with all-purpose flour if needed.
  • Ensure the melted butter is cooled before mixing to prevent cooking the egg and starter prematurely.
  • Check the bread at 35 minutes if your oven runs hot, to prevent overbaking.
  • Store leftover bread wrapped in plastic or in an airtight container to keep it moist.
  • This bread can be enjoyed toasted with butter or your favorite spread.

Find it online: https://bitezly.com/pumpkin-cinnamon-sourdough-bread-recipe/