For the fall season, all the classic breads get a healthy dose of pumpkin, in the form of pumpkin sourdough bread here.
Perfectly sour, chewy, and lightly leavened by the natural fermentation of wild yeast, sourdough bread is one of those beloved treats that never fails to be an instant hit. But if you crave something a little seasonal, adding pumpkin into the mix brings along with it an overall fall-ish twist to the simple, always-satisfying bread of yore. Pumpkin sourdough bread is a great juxtaposition of the strong flavours of autumn and the health benefits of sourdough, a very unique loaf and it’s an extraordinary taste for sandwiches or toasts, but it’s good on its own too.
Pumpkin sourdough bread combines the lovely flavours of pureed pumpkin, with the health advantages of traditional sourdough bread. The pureed vegetables add moisture, subtle sweetness, and a warm earthy flavour. It is a great way to use leftover puree from holiday recipes or just add some nutritious goodness to your baking. Combining natural fermentation with all the goodies in pumpkin, you get a bread that is full of flavour but ripe in vitamins, minerals, and even gut-friendly bacteria.
Health Benefits of Pumpkin Sourdough Bread
- Very Nutritious: Pumpkins contain a lot of vitamins A, C, and E, potassium, and fibres. Adding this to bread boosts the nutritional level without any sacrifice in the taste.
- Easier to Digest: Fermentation in sourdough breaks down some of the gluten found in it; thus, making it easier to digest than normal bread. Pumpkin increases its fibre content, making it work better with the gut.
- Less Sugar: Most baked goods containing pumpkin flavours are glazed with sugar. Pumpkin bread, however, is minimal in added sugars. The flavour is amazing because of the natural sugars that pumpkin provides.
How to Make Pumpkin Sourdough Bread
Making pumpkin sourdough bread at home is easier than you think it would be. Simply, you would require a healthy starter, all-purpose or bread flour, pumpkin puree, salt, and a touch of cinnamon or nutmeg for added warmth.
- Preparing the Dough: Mix your sourdough starter with flour, water, and salt. When the dough is combined, fold into that pureed pumpkin and spices.
- Ferment: Allow it a few hours sitting at room temperature, longer to overnight, and let sourdough starter do all its wonderful magic with flavours and textures.
- Shape and Bake: Form the dough into a loaf and rise to bake. The lovely golden loaf carries a tangy flavour, a little sweet on the pumpkin.
Pairings and Uses
Pumpkin sourdough may be enjoyed with sweet or savory toppings. It wouldn’t even be much work to spread it out with butter and honey for a quick snack, or cream cheese for a great breakfast. But it can also be a great bread with which to make sandwiches, especially with roasted turkey, brie, or seasonal vegetables.
Conclusion
This pumpkin sourdough bread is so yummy and healthy that it’s just the recipe needed to celebrate those days when fall is in the air. Pumpkin may be used by an experienced sourdough baker to make it a great variation or be the starting point of something new by someone as they start with this recipe. This season’s variation offers much, from the tang of sourdough to sweet earthy pumpkin flavor real showstopper in any fall baking lineup.
