Pumpkin Pie Sourdough Bread
Pumpkin Spice Sourdough Bread
I don't like to rush things when it comes to seasons and holidays. Here in Michigan, although we have the most spectacular autumns, I am NEVER in a hurry for summer to be over. I don't like decorating for fall until Oct 1, and it usually stays until Thanksgiving. I don't like Christmas decor for Turkey Day, and I certainly don't like seeing Christmas stuff for sale in September!!!! My only exception to this rule is, of course, FOOD! I can't wait for September to come: crisp apples, apple cider and donuts; squash and sweet potatoes; all kinds of soups; and of course, pumpkin spice!
Back in quarantine, I went down the sourdough rabbit hole, and had way more fun cooking with the discard than I did baking actual sourdough bread (which is really hard, btw!). One of the best recipes I discovered was King Arthur's Cinnamon Raisin Sourdough Bread. I made it MANY times this spring. But when fall rolled around, I knew I had to make it again, this time adding in that pumpkin spice! You have got to try it!
Adapted from https://www.kingarthurbaking.com/recipes/cinnamon-raisin-sourdough-bread-recipe
Perfect fall flavors and your house will smell amazing!
So swirly in there!
Serve with tea or coffee!
Breakfast, dessert, or tea time!
- 1 Loaf
- Prep time: 3 Hours|Cook time: 45 Minutes|Total time: 3 Hours 45 Minutes
For the filling
For the Dough
For the dough
- Combine all dough ingredients in the bowl of a stand mixer fitted with dough hook and combine on low, then speed it up until it forms a smooth, soft dough.
- Place dough ball in a greased bowl, cover with kitchen towel and allow to rise in a warm place for 1.5-2 hours, until it has doubled in size.
- In the meantime, make the sugar/spice mixture by combining all the ingredients in a bowl (except egg wash).
- When dough is ready, gently deflate and set onto a floured work surface. Shape the dough into a loaf with your hands, then roll out into a large rectangle, about 8" x 20".
- Brush dough with egg wash, then spread the sugar/spice mixture over the top, leaving a 1" border all around.
- Start at one short end, and roll as tightly as possible into a log. Pinch together the short ends, and pinch together the seam of the long end. Place in greased 9" x 5" pan, seam side down.
- Cover again with kitchen towel and allow to rise a second time for about an hour, or until the dough crests above the pan 1". Brush dough with egg wash (leftover from Step 5), and bake in preheated 350º oven for 45 min. (Bread is done when it reaches an internal temp of 190º.)
- Remove bread from oven and run a knife or metal spatula along the edges of bread to separate from pan. Loaf should lift from pan easily. Allow to cool before slicing.
- No Sourdough Starter??? You can still make this recipe! Just add another 60 g water and 60 g flour.
- Kitchen scale is highly recommended for making breads and doughs. It's an inexpensive and wonderful addition to your kitchen!
- Original recipe calls for only 1/4 c sugar and 1.5 t cinnamon. It all needs to be doubled! I used all pumpkin pie spice in this recipe, but you can try chai spice with cinnamon, ginger, and cardamom, or any spice combo you like!
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