Sourdough Pumpkin Bread and a Book Review #BreadBakers

This fun bread uses both sourdough starter and instant yeast.  It is flavored with pumpkin and pumpkin pie spices, flecked with candied ginger, and then shaped into a pumpkin before being baked.

The Bread Bakers are sharing Pumpkin Breads today......

I am hosting this month and decided to celebrate Fall and the upcoming Holidays by asking the others in our group to join me in sharing breads containing pumpkin.   Let's take a look at what everyone baked up.....

• Food Lust People Love: Cheesy Pumpkin Scones 
• A Day in the Life on the Farm: Sourdough Pumpkin Bread 
• Karen's Kitchen Stories: Sourdough Pumpkin Rolls 
• A Messy Kitchen: Pumpkin Hazelnut Babka
• Sneha's Recipe: Red Pumpkin Paratha

This was a fun bread to make.  It's a little more time-consuming than just making a rustic loaf, but easy enough and well worth the effort.

Before I left on vacation, I finished listening to The Midnight Bakery by Emma Davies.  This is the story of 4 people, all with problems that cause them to be distant from others, who providentially meet outside the bakery where one of them works the night shift baking items for sale in the morning.

It tells how everyone has their own story and reasons for their actions.  It teaches non-judgmental friendship and love.  Much of the time is spent inside the bakery, making and kneading dough for the breads that will be sold. 

The act of making this bread brought peace and comfort to the friends, giving them plenty of time to get to know each other.  I thought of this book as I was making my bread for this event.

This bread is perfect for serving on your holiday table, whether it be a casual Halloween Buffet or a formal Thanksgiving Dinner.  On the off-chance that there are any leftovers, it makes an amazing Pumpkin Bread Pudding....but you will have to wait for that recipe!

I am linking up with Foodie Reads.  Stop by and see what the other foodies are reading this month.

Yield: 12 servings

Author: Wendy Klik

Sourdough Pumpkin Bread

This fun bread uses both sourdough starter and instant yeast. It is flavored with pumpkin and pumpkin pie spices, flecked with candied ginger, and then shaped into a pumpkin before being baked.

Prep time: 20 MinCook time: 1 HourInactive time: 4 HourTotal time: 5 H & 20 M

Ingredients

• 1 c. pumpkin puree
• 3/4 c. sourdough starter (can use discard)
• 1 egg
• 2 t. instant yeast
• 2 t. pumpkin pie spice
• 1/4 c. sugar
• 1 t. salt
• 3 T. butter, melted and cooled
• 3-4 c. bread flour
• 1/4 c. chopped candied ginger
• 1 T. vegetable oil
• 1 egg
• 1 T. water
• 1 whole cinnamon stick

Instructions

1. Place the pumpkin, sourdough starter, egg, yeast, pumpkin pie spice, sugar, salt, butter, ginger, and 3 cups of the flour into the large bowl of a stand mixer, fitted with the dough hook.
2. Mix on low speed until the dough comes together, adding more flour, 1 Tablespoon at a time, until it forms a ball. Continue to knead for about 8 minutes, until the dough is smooth and springs back when touched.
3. Cover the bowl with a damp towel and let rest for about 2 hours, until puffy.
4. Spray a 9" pie plate with olive oil, cut out a circle of parchment and place in the bottom of the plate. Cut four 18" lengths of kitchen string. Place them together and tie a knot in the middle. Holding the loose ends of the strings, dip them into the vegetable oil, leaving the top two inches dry.
5. Lay the strings with the knot in the middle of the pie pan and drape the ends out over the edge, spacing evenly all around. Set aside.
6. Punch down the dough, turn it onto a lightly floured surface, and shape it into a ball. Place the dough ball, seam side down, in the pan with the knot in the center of the ball.
7. Bring the strings together loosely and tie them together with another piece of kitchen twine. Cover with a warm, damp towel and let rise for another hour or two.
8. Whisk together the egg and water. Using the strings to help pull the bread away from the edges of the pan, brush the egg wash over the dough.
9. Use the strings to gently lift the dough, and using a sharp knife or lame, cut 1/2" slices, from top to bottom, in between the strings.
10. Bake in a preheated 350* oven for about an hour, until an internal temperature reaches 190*. Check the bread after 30 minutes and tent with foil to prevent over-browning.
11. Let cool on a wire rack. When cool enough to handle, remove the strings and insert the cinnamon stick in the center as a stem.

Notes

Adapted from a recipe found at King Arthur

Nutrition Facts

Calories

228

Fat (grams)

6 g

Sat. Fat (grams)

2 g

Carbs (grams)

38 g

Fiber (grams)

2 g

Net carbs

36 g

Sugar (grams)

7 g

Protein (grams)

6 g

Sodium (milligrams)

230 mg

Cholesterol (grams)

35 mg

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Property of A Day in the Life on the Farm