Recipe Story

Sourdough Pumpkin Bread

by

This handmade rustic loaf is prepared with wholemeal flour, sourdough starter, and roasted pumpkin for a healthy and unique twist on the classic bread recipe.

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It's great toasted and served with nut butter, dips, and spreads, or enjoyed with a hearty soup.

Health

Time

8h 20m

Cost

Nutrients

193 kcal

Carbs 37 grams

Sugars 1 grams

Total Fats 2 grams

Saturates 0 grams

Fibers 4 grams

Proteins 7 grams

Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Gluten

Servings

10

Did you know?

Pumpkin is a great addition to baked goods, especially as a fat replacement.

Healthy Choices

Delicious and nutritious, pumpkin is also a healthy alternative to fats in baked goods.

Swap butter, oil, and cream with pureed pumpkin in your favourite recipes, like muffins, cakes, cookies, and even bread.

Tap below to discover our tasty pumpkin recipes!

Step 1

Roast pumpkin chunks for 20 minutes at 200°C (390°F) and then blitz them into a puree.

Ingredients List

Peeled Raw Pumpkin390g
Extra Virgin Olive Oil1tbsp
Wholemeal Bread Flour150g
White Bread Flour270g
Salt5g
Sourdough Starter175g
Lukewarm Filtered Water100mL
Step 2Part 1

Combine the flours, salt, pumpkin, sourdough starter, and lukewarm water.

Ingredients List

Peeled Raw Pumpkin390g
Extra Virgin Olive Oil1tbsp
Wholemeal Bread Flour150g
White Bread Flour270g
Salt5g
Sourdough Starter175g
Lukewarm Filtered Water100mL
Step 2Part 2

Knead for 15 minutes or until the dough is smooth and elastic.

Ingredients List

Peeled Raw Pumpkin390g
Extra Virgin Olive Oil1tbsp
Wholemeal Bread Flour150g
White Bread Flour270g
Salt5g
Sourdough Starter175g
Lukewarm Filtered Water100mL
Step 3

Roll into a ball and leave to prove for four fours in a bowl covered with cling film.

Ingredients List

Peeled Raw Pumpkin390g
Extra Virgin Olive Oil1tbsp
Wholemeal Bread Flour150g
White Bread Flour270g
Salt5g
Sourdough Starter175g
Lukewarm Filtered Water100mL
Step 4

Briefly knead the dough again, roll it back into a tight ball, and leave it to prove for another 3 hours in a banneton.

Ingredients List

Peeled Raw Pumpkin390g
Extra Virgin Olive Oil1tbsp
Wholemeal Bread Flour150g
White Bread Flour270g
Salt5g
Sourdough Starter175g
Lukewarm Filtered Water100mL
Step 5

Turn the dough onto a floured bread baker dish, score the surface with a knife, and cover with the lid. Bake at 250°C (480°F) for 40 minutes.

Ingredients List

Peeled Raw Pumpkin390g
Extra Virgin Olive Oil1tbsp
Wholemeal Bread Flour150g
White Bread Flour270g
Salt5g
Sourdough Starter175g
Lukewarm Filtered Water100mL

COOL STUFF

Ceramic Bread Cloche

In this bread baker, the lid traps the steam from the bread giving you that lovely, golden, and crunchy crust.

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