Cinnamon Sourdough Pumpkin Sandwich Bread
This light and fluffy sourdough pumpkin sandwich bread is lightly sweet and packed full of warm, fall spices. It’s the perfect bread for a fun seasonal toast, warm with butter, or slathered with peanut butter and fruit.
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Benefits of Sourdough
Breaks down gluten – Sourdough starter feeds off of the gluten in the flour of your bread dough. As it ferments, it breaks down the gluten in order to rise the bread. The reduced gluten content makes sourdough products easier to digest.
Feeds gut microbiome – The bacteria in the natural yeast (sourdough) is good bacteria that feeds your gut microbiome, making your body healthier and stronger.
Natural vs. commercial – Any time you can use a natural ingredient compared to a commercial product, it will be better for your body. Creating a naturally occurring yeast with the bacteria in your air produces a better bread product that is more nourishing than commercially produced yeast packets.
How to Make Sourdough Starter
Get starter from a friend – The fastest way to get a sourdough starter is to get one from a friend. Get a small scoop of starter from a friend and begin to feed and maintain at your house. The starter will begin to grow rapidly.
Buy a starter – If you search online, you can buy dehydrated starters that are reconstituted with water, and then continue to maintain with flour and water feedings.
Make your own – You can make your own sourdough starter by fermenting flour and water for about 10 days. Here is a full blog post that walks you through the process step by step.
Before You Begin
Before you begin to make sourdough cinnamon pumpkin sandwich bread, it is important to make sure your sourdough starter is active and healthy. Feed your starter the day before and leave it on the counter. You could also feed your starter the week before and put it in the fridge.
The important point to remember is that your starter needs to be recently fed, active, and healthy in order for your pumpkin sandwich bread to rise.
Sourdough Cinnamon Pumpkin Sandwich Bread
Course: Sides2
loaves15
minutes40
minutes12-24
hoursThis light and fluffy sourdough pumpkin sandwich bread is lightly sweet and packed full of warm, fall spices. It’s the perfect bread for a fun seasonal toast, warm with butter, or slathered with peanut butter and fruit.
Benefits of Sourdough
– Break down gluten
– Easier to digest
– Feed gut microbiome
How to Use Pumpkin Sandwich Bread
– Warm with butter
– Toast
– Peanut butter & banana
– Seasonal French toast
– Seasonal bread pudding
Other Fall Recipes
– Healthy Pumpkin Pancakes with Spelt
– Spelt Pumpkin Muffins
– 5 Cozy Fall Rabbit Meat Recipes
Ingredients
1,050 g hard white wheat
15 g salt
2 tbsp cinnamon
1/4 tsp nutmeg
1/4 tsp clove
1/2 tsp allspice
230 g pumpkin puree
115 g starter
400 g buttermilk
112 g melted butter (1 stick)
200 g honey
2 eggs
Directions
- Measure out the hard white wheat berries and mill the flour.
- In the mixing bowl, add the butter, honey, salt, eggs, flour, buttermilk, pumpkin, spices, and starter.
- Cover the dough with a warm, damp cloth and allow the dough to rise on the counter.
- For the first 4 hours of rising, stretch and fold the dough at each hour. Overtime, the dough will become smooth, cohesive, and pull away cleanly from the bowl.
- Ferment the dough for a total of 12-24 hours or until doubled in size. If your kitchen is warm, place the dough in the fridge overnight so that it doesn’t over ferment.*
- Once the dough has doubled in size, cut the dough in half and roll and shape the dough into loaves.
- Place each shaped loaf into a greased loaf pan.
- Allow the dough to rise on the counter for 3-6 hours or until doubled in size.*
- Preheat the oven to 350 F and bake for 30-40 minutes or until golden brown.
- The internal temp should be 190-200 F.
- When the warm bread comes out of the oven, butter the top of the pumpkin sandwich bread with a cold stick of butter to soften the top of the bread.
- Allow the bread to rest for 1 hour before cutting.
- Other Fresh Milled Recipes
Notes
- *Create a proofing box by preheating your oven for 2 minutes. After 2 minutes, turn your oven off and place your dough inside to rise.
- Replace the hard wheat flour with 8 cups of all purpose flour.
Ingredients for Sourdough Pumpkin Sandwich Bread
- Hard white wheat
- Salt
- Cinnamon
- Nutmeg
- Clove
- Allspice
- Pumpkin puree
- Sourdough starter
- Buttermilk
- Melted butter (1 stick)
- Honey
- Eggs
Equipment for Sourdough Pumpkin Sandwich Bread
How to Make Sourdough Pumpkin Sandwich Bread
Measure out the hard white wheat berries and mill the flour.
In the mixing bowl, add the butter, honey, salt, eggs, flour, buttermilk, pumpkin, spices, and starter.
Cover the dough with a warm, damp cloth and allow the dough to rise on the counter.
For the first 4 hours of rising, stretch and fold the dough at each hour. Overtime, the dough will become smooth, cohesive, and pull away cleanly from the bowl.
Ferment the dough for a total of 12-24 hours or until doubled in size. If your kitchen is warm, place the dough in the fridge overnight so that it doesn’t over ferment.*
Once the dough has doubled in size, cut the dough in half and roll and shape the dough into loaves.
Place each shaped loaf into a greased loaf pan.
Allow the dough to rise on the counter for 3-6 hours or until doubled in size.*
Preheat the oven to 350 F and bake for 30-40 minutes or until golden brown.
The internal temp should be 190-200 F.
When the warm bread comes out of the oven, butter the top of the pumpkin sandwich bread with a cold stick of butter to soften the top of the bread.
Allow the bread to rest for 1 hour before cutting.
Storage
Once the bread has cooled completely, store in an airtight container at room temperature. To freeze the bread, wrap it well with plastic wrap and store in an airtight container or bag. Thaw out on the counter unwrapped at room temperature.
FAQ
Does the bread taste like pumpkin? No, the bread does not have a strong pumpkin flavor. The pumpkin provides moisture to make the bread soft and fluffy and adds a richness to the overall flavor.
Can I use maple syrup instead of honey? Yes! You can substitute the same amount of maple syrup for the honey.
Can I refrigerate the dough overnight? Yes! If your dough has fermented at room temperature for several hours throughout the day, you can place it in the fridge with a tight lid to ensure that it does not over-ferment during the night. In the morning, pull it out, shape it, and allow it to double in size. This may take longer as the dough will need to warm up again.
This light and fluffy cinnamon sourdough pumpkin sandwich bread is the perfect cozy bread for the autumn season! Lightly sweet, packed with warm spices, and whole grains, this recipe is sure to become a seasonal favorite!
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