How to Make Pumpkin Cinnamon Sourdough Bread
This pumpkin cinnamon sourdough bread is soft, warmly spiced, and made with sourdough discard. A cozy, fall-inspired loaf perfect for your next fall gathering.
Equipment
- Stand Mixer (optional)
- 1 Large Bowl You only need one, but you can use another one to measure out the dry ingredients first if preferred.
- Whisk
- Silicon spatula
- Bread loaf pan
Ingredients
Dry Ingredients
- 1½ cups (193g) Bread flour Sub with all-purpose
- 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
- 1 tbsp Oil - to oil the bread loaf pan. I use coconut or avocado oil.
Instructions
- Preheat oven to 400 degrees.
- Oil your bread loaf pan and set aside.
- Melt a stick of butter on the stove. Make sure it's just melted before adding it to the bowl.
- Wait for the butter to cool before adding other ingredients. Tip - to speed up the procees I fill a bowl with ice water and put the bottom of the bowl in the water until it's room temp.
- Once the butter is at room temperature, add a cup of pumpkin puree, a cup of brown sugar, 1/2 a cup of starter, 1 teaspoon of vanilla, and 1 egg to your stand mixer or bowl and whisk together.
- Once the wet ingredients are well-incorporated, add 1 1/2 cup of flour, 1/2 teaspoon of salt, 1 teaspoon of baking powder and baking soda, 1 tablespoon of pumpkin spice, and 1 teaspoon of cinnamon to the bowl and mix together.
- Add the pumpkin cinnamon sourdough bread batter to the oiled bread pan and bake at 400 degrees for 40 minutes.
- To check that the bread has baked all the way through, take a toothpick or a knife and stick it in the middle of the loaf. If it comes out clean then it is done baking.
Notes
Storage - This cozy pumpkin cinnamon sourdough bread can be stored in the fridge for up to 5 days and in the freezer for up to 3 months.
Tips:
- To speed up the process of cooling the butter down, fill a bowl with ice water and put the bottom of the bowl in the water until it's room temp.
- Sticking to the amount of pumpkin puree in the recipe card is crucial. Adding any more puree will increase the hydration of the batter causing the bread to be a soupy mess. If you want more pumpkin flavor, add more pumpkin spice instead.
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- To make sure the bread is baked all the way through, stick a knife in the middle and see if it comes out clean when you pull the knife out. You might have to do this a few times depending on how hot your oven gets.