Description
A delightful blend of sourdough bread infused with pumpkin spice and cranberries, perfect for fall.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup sourdough starter
- 1/2 cup dried cranberries
- 1/4 cup sugar
- 1 teaspoon pumpkin spice
- 1 teaspoon salt
- 1 cup warm water
Instructions
- In a large bowl, combine the sourdough starter, pumpkin puree, and warm water.
- Add the sugar, salt, and pumpkin spice, mixing well.
- Gradually add the flour, stirring until a dough forms.
- Fold in the dried cranberries.
- Knead the dough on a floured surface for about 10 minutes.
- Place the dough in a greased bowl, cover, and let it rise for 4-6 hours or until doubled in size.
- Preheat the oven to 375°F (190°C).
- Punch down the dough and shape it into a loaf.
- Place the loaf in a greased loaf pan and let it rise for another hour.
- Bake for 30-35 minutes or until golden brown and hollow-sounding when tapped.
- Let cool before slicing and serving.
Notes
- For a sweeter bread, increase the sugar to 1/2 cup.
- Store leftovers in an airtight container for up to 3 days.
- This bread can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg