Description
This cozy artisan sourdough loaf combines tangy starter, sweet pumpkin, pumpkin spice, and cranberries for the ultimate fall bread.
Ingredients
Scale
- 1/2 cup active sourdough starter
- 1 cup water
- 1 cup pumpkin puree (not pie filling)
- 3 1/2 cups bread flour
- 1 1/2 teaspoons salt
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin spice
- 1/2 cup dried cranberries
Instructions
- In a large bowl, mix sourdough starter, water, and pumpkin puree until smooth.
- Add bread flour and stir until a shaggy dough forms. Rest for 30 minutes.
- Sprinkle salt on top. Perform stretch and folds every 30 minutes for 1–2 hours. Before the final fold, add brown sugar, cranberries, and pumpkin spice.
- Cover and ferment at room temperature for 10–12 hours until doubled in size.
- Shape into a boule on a floured surface and place seam-side down on parchment. Let proof for 1–2 hours.
- Preheat a Dutch oven to 450°F. Score dough, transfer to pot, and bake covered for 30 minutes. Remove lid and bake another 15–20 minutes until golden.
- Cool on a wire rack before slicing.
Notes
Use a bubbly, active starter for best results. If using homemade pumpkin, drain excess moisture. Customize with pecans or chocolate chips instead of cranberries.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Artisan Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 6g
- Sodium: 250mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: sourdough, pumpkin bread, cranberries, fall baking, artisan bread