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–+ servings
A loaf of sourdough pumpkin bread with a slice off the front.

Sourdough Pumpkin Bread

Kate Schat
This is a great way to add fall to your bread. The flavour is subtle but it really makes the bread tasty and of course it's added nutrition!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 40 minutes
Rest 13 hours
Total Time 14 hours
Course Bread
Cuisine American
Servings 24 servings
Calories 123 kcal

Equipment

Ingredients
  

Levain

  • 110 grams active sourdough starter
  • 240 grams water
  • 120 grams all-purpose flour

Dough

  • Levain from above
  • 300 grams pumpkin puree
  • 2 large eggs
  • 20 grams salt
  • 600 grams all-purpose flour see notes

Instructions
 

  • Mix your levain about 20 hours before you want to enjoy it. So before bed if you want to mix dough in morning and bake by dinnertime. In the morning if you want to make your dough to rise overnight, shape and bake by lunch.
  • Mix dough. Let sit for 20-30 minutes. Knead until it comes together.
  • Let rise until doubled, which depends on your house temperature but should be about 8 hours.
  • Divide into two equal parts. Shape, then let rise until double, about 3-4 hours.
  • Bake at 375° for 20 min, turn loaves around and bake another 20. You know they are done when they sound hollow when tapped, or use a thermometer to check for 190-200°F.

Notes

  • You can use up to 300 grams of whole wheat when mixing the dough, and the rest all-purpose. Whole wheat is just too heavy to use for the entire amount.
  • You can also shape these into French bread loaves. Bake for about 25 minutes total.

Nutrition

Calories: 123kcalCarbohydrates: 25gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.001gCholesterol: 14mgSodium: 330mgPotassium: 63mgFiber: 1gSugar: 1gVitamin A: 1965IUVitamin C: 1mgCalcium: 10mgIron: 2mg
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