This time of year is my favorite because I make and eat all things pumpkin. I can’t help it. Pumpkin brings me job. I have a sourdough bread weakness as well although I mostly steer clear of eating grains. But goodness me… I was having a major craving for a gluten free sourdough pumpkin bread.
This craving started in July. I figured it might take me a while to create the perfect recipe for a gluten free sourdough pumpkin bread. And it did. I won’t bore you with the details but it was flop after flop.
I learned that you really can’t make a truly traditional sourdough pumpkin bread work when using gluten free flour. At least not if you are wanting a good rise and you want to make it in the oven. So I came up with a faux sourdough pumpkin bread. It fooled a lot of people. They all thought there was some sourdough action happening.
However, I wanted options. I felt like I could still somehow get that sourdough component to work and so I set out to try to create a gluten free sourdough pumpkin bread in a bread machine. Who knew it basically worked the first time. I had to make some adjustment to my bread machine settings because the crust wasn’t what I was hoping for but it did have more of that sourdough taste and texture I was looking for.
Instead of just sharing one of these recipes with you, I decided to include both! I like these each for different reasons. The bread machine recipe is a lot faster so if you have an immediate craving or need for sourdough pumpkin bread, that is your best method.
Let’s get to these delicious gluten free sourdough pumpkin bread recipes shall we?
- 1/2 cup pumpkin puree
- 1 cup warm water (100 to 110 degrees F / 40 to 45 degrees C)
- 1 tablespoon warm water (100 to 110 degrees F / 40 to 45 degrees C)
- 1/4 teaspoon active dry yeast
- 1 1/4 teaspoons salt
- 1 teaspoon pumpkin pie spice
- 3 cups gluten free bread flour blend of your choice, plus extra for dusting (I strongly suggest you use this flour)
- 2 teaspoons cornmeal (optional) OR pumpkin seeds
- In a medium bowl, stir together the pumpkin puree, 1 cup plus 1 tablespoon of warm water, yeast, salt, and pumpkin pie spice.
- Mix in flour with a spatula until the dough is fully mixed and all the flour is moistened.
- Cover bowl with a damp towel and allow dough to rise for 12-16 hours.
- Scrape dough onto floured surface with floured spatula and sprinkle the dough with more flour.
- Using your fingers, press the dough out into a rough square about 1 inch thick.
- Fold all four sides of dough in towards the center then turn the folded dough over and form it into a roundish loaf.
- If you would like to make this a more genuine sourdough style pumpkin bread, generously cover a baking sheet with cornmeal. You can omit this step if you avoid corn. I use pumpkin seeds in please of cornmeal.
- Place the loaf on the baking sheet with seam sides down, dusting top and sides with flour, then place a floured towel over dough. Allow to rise until doubled in size, about 1-1/2 hours.
- Preheat oven to 425 degrees F (220 degrees C) and place a pan with 2 inches of water on the bottom rack. Just before baking, make a shallow slice (1/2 inch) across top of dough with a sharp knife.
- Bake for 30 minutes in preheated oven. Turn pan around and bake for an additional 20 minutes, or until golden brown.
- Cool on a wire rack.
- Put all of the ingredients into your bread machine and follow your user's manual. You will want to select a bread cycle that produces a medium crust color.
- Press start and enjoy the delicious smell of gluten free sourdough pumpkin bread baking away.
*If you don't have a sour dough starter or you don’t want to use one, you can substitute 1 cup bread flour. Of course, it will no longer be sour dough!
Nutrition Information:Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 177 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 4mg Sodium: 375mg Carbohydrates: 27g Fiber: 1g Sugar: 2g Protein: 3g