Ingredients
Scale
- 1 cup sourdough starter (active and bubbly)
- 1 cup pumpkin puree (fresh or canned)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup warm water
- 1 tablespoon sugar (optional)
Instructions
- In a large mixing bowl, combine the bubbling sourdough starter, pumpkin puree, and warm water. Gradually add the all-purpose flour and salt, mixing until a sticky dough forms. If desired, add sugar for sweetness.
- Turn the dough onto a lightly floured surface and knead for 5-10 minutes until smooth and elastic. Shape into a ball and place in a greased bowl, covered with a damp towel.
- Let the dough rise in a warm area for 4-6 hours, or until doubled in size.
- Preheat the oven to 450°F (232°C). Transfer the risen dough onto a floured baking sheet or into a preheated Dutch oven. Bake for 30-35 minutes until the crust is golden brown and sounds hollow when tapped. Allow cooling before slicing.
Notes
- Store the bread in a paper bag at room temperature for up to three days.
- For longer storage, slice and place in an airtight container or freezer bag; it can last up to three months in the freezer.
- This bread pairs wonderfully with butter, cream cheese, or a pumpkin spice spread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 150 Kcal
- Sugar: 2g
- Sodium: 230mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
