Pumpkin Sourdough Bread Zesty South Indian Kitchen

Sourdough Pumpkin Bread In 1 Hour [Step By Step Instructions]

Step 2: Make the bread dough. In the bowl of a stand mixer, combine water and firm starter. Mix on medium low speed until combined, about 3-4 minutes. Add pumpkin and barley malt and mix until combined, about 1-2 minutes. Add the flour and mix on low speed until combined, about 1-2 minutes. Increase speed to medium high and knead for 5 minutes.

Pumpkin Sourdough Bread YouTube

INGREDIENTS Mature sourdough starter -if you haven't got your own you can buy sourdough starter online or from a local bakery. If you happen to live close by just knock on my door! Canned Pumpkin Purée (100% pumpkin) not "Pumpkin Pie Filling"! Honey / Maple Syrup or sugar (for a vegan version) to add a bit of sweetness.

Sourdough Pumpkin Bread with Discard Tastes of Lizzy T

Pinch the seam closed. Line two 1lb loaf pans with parchment paper. Add three pieces in each pan and let it proof until it increases in volume by 50%. Bake in a preheated oven at 170 degree C or 338 degree F for 25 minutes or until the tops are golden brown. Remove from the pan and remove the parchment paper.

Easy Pumpkin Sourdough Bread Supergolden Bakes

What is Pumpkin Sourdough Bread? Pumpkin sourdough bread is sourdough that is flavored with pumpkin. You can use either canned puree or a pumpkin puree made from fresh pumpkins. This bread has a super soft crumb and a delicate crisp crust - the honey and pumpkin enrich this dough making it's texture quite different to regular sourdough bread.

Pumpkin Sourdough Bread With Pumpkin Spice + Cranberries crave the good

Preheat oven to 350 degrees F. and move the oven rack to the center position. 6. Place filled loaf pans into the preheated oven and set the timer for 50 minutes. 7. Bake for about 50 minutes in the preheated oven. Pumpkin loaves are done when the toothpick inserted in the center comes out clean.

Sourdough Pumpkin Bread Recipe Cook's Hideout

How to Make Pumpkin Sourdough Bread Grant Yoder Updated: October 19, 2023 Jump to Recipe This sourdough bread is is bursting with a beautiful orange color and a mild pumpkin flavor. Without any additional spices added, pumpkin is truly the star of the show.

Sourdough Pumpkin Bread Recipe (with Discard)

The cinnamon. The nutmeg. Your kitchen just smells better when there is something pumpkin-y in the oven, don't you think? Anyways, back to this bread. I love pumpkin bread, and always have some on our Thanksgiving table. But this time I decided let's make a sourdough version!

Sourdough Pumpkin Bread Recipe Foodaciously

Simple: No complicated steps. This bread is super easy to whip up on a crisp, cool day. Delicious: It tastes like fall in a bread. Sweet, slightly tangy, and balanced with spices of cinnamon, clove, and nutmeg. Perfect make ahead breakfast: Breakfast can sometimes be a struggle. Serving the same thing over and over get's pretty redundant.

Pumpkin Sourdough Bread Zesty South Indian Kitchen

Save Recipe Why you'll love this recipe: uses up sourdough discard quick bread that requires no rise time intense pumpkin flavor soft texture cinnamon sugar topping makes two loaves What is sourdough discard? Sourdough has been a traditional favorite, but it gained popularity in spring of 2020.

Sourdough Pumpkin Bread Recipe (with Discard)

Ingredients: Flour - All-purpose flour will do. Active sourdough starter - This is starter that has been fed between 4-12 hours before baking and is super bubbly.

Sourdough Discard Pumpkin Bread Baker Bettie

1. Preheat the oven to 325 degrees F. Grease a 9″ x 5″ loaf pan (or two smaller loaf pans) with butter and set aside. 2. In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt until combined. 3.

Sourdough Pumpkin Bread Recipe Cook's Hideout

Preheat oven to 350°F with the rack in the center. Grease and flour two 9×5 inch loaf pans, or line them with parchment paper. Wet ingredients. In a large mixing bowl, beat the canned pumpkin, sugar, and oil until well combined, using an electric hand mixer on medium speed. Add eggs.

Pumpkin Cinnamon Sourdough Bread Sourdough Bread Starter, Sourdough Baking, Sourdough Bread

Key Ingredients Sourdough Starter: use a fed and active 100% hydration starter. The sourdough starter should be very bubbly and risen at least twice its size since feeding. Pumpkin Puree: can't have pumpkin spice sourdough bread without the pumpkin! This recipe works using canned pumpkin puree and homemade pumpkin puree.

Pumpkin Sourdough Bread Recipe Sourdough bread, Pumpkin recipes, Food

Preheat the oven to 350°F. Grease a 9" x 5" loaf pan. In a large bowl, stir together the oil, sugar, molasses, eggs, and pumpkin. Stir in the starter and vanilla. In a medium bowl, whisk together the flour, salt, spices, baking powder, and baking soda. Stir the dry ingredients into the wet until evenly combined. Stir in the nuts and raisins.

Pumpkin Sourdough The Fresh Loaf Sourdough Starter Recipe, Sourdough Baking, Sourdough Recipes

3-6 hours later: make your dough. Add the water (preferably at room temp), pumpkin puree, active starter and honey to a large bowl. Using your hands (though some peeps favor a danish hook) mix until thoroughly dissolved. Add in the flour and salt and mix with your hands until just combined and the dough is all shaggy (and sticky).

100 Whole Grain Spelt Pumpkin Sourdough Bread Beets & Bones

In a large mixing bowl, whisk together all-purpose flour, pumpkin puree, sugars, sourdough starter, coconut oil, water, eggs, baking soda, cinnamon, vanilla, nutmeg, and salt. Pour the batter into a prepared loaf pan. Bake in a preheated oven at 375ºF for 15 minutes, then decrease the temperature to 350ºF and bake for another 40-45 minutes.