Pumpkin Harvest Sourdough Bread

Prep: 35 mins + rising time | Cook Time: 50 mins | Course: Baked Goods | Yield: 1 loaf 

A complete celebration of the harvest season, this sourdough pumpkin bread is made with apple cider and has inclusions of dried cranberries or craisins rolled in pumpkin pie spice and brown sugar. Inspired by Allyson Letal of Crave The Good https://www.cravethegood.com/pumpkin-sourdough-bread/ 

4 cups flour

2 tsp salt

1 cup apple cider

1 cup pumpkin puree

½ cup sourdough starter

2 Tbsp olive oil

½ cup craisins

¼ cup brown sugar 

1 ½ Tbsp pumpkin pie spice

In a stand mixer, measure flour and salt. In a large liquid measuring cup, stir the apple cider, pumpkin purée, sourdough starter, and olive oil together. Pour over the flour mixture and with the bread dough attachment, stir over medium-low speed for about 4 minutes, until the gluten begins to make the bread stretchy. Transfer the dough into a non-metallic bowl and cover with a lid or plastic wrap. Place in a warm spot to rise overnight or until doubled. 

Mix craisins in a small bowl with brown sugar and pumpkin pie spice. Turn the dough out onto a lightly floured rolling surface. Stretch the dough into a rectangle. Sprinkle with the craisin mixture. Fold the dough end over end, continuing to add craisins. Roll into a ball or desired shape and place in a parchment-lined Dutch oven, score decoratively if you like. Cover with a towel and allow to rise for another hour.

Preheat the oven to 450*. Bake bread with the lid on the Dutch oven for 25 minutes, remove the lid, and bake for another 25 minutes. I like to test the internal temperature of the bread with an instant thermometer. The bread is done at a minimum of 190*-200*.