When most people read the words”pumpkin” and “bread” in the same sentence, a mélange (pun intended) of strong spices—cinnamon, nutmeg, ginger, and clove—and sweet concoctions come rushing to mind. But this recipe doesn’t quite follow the usual connection between our beloved fall-time squash and those pungent spices. Instead, this pumpkin cinnamon sourdough bread is lofty and light, tender, a touch sweet, and deeply colored by the addition of smooth pumpkin puree. And while the cinnamon is just a small hint, but that, in combination with the creamlike pumpkin and sweet raisins, is enough to ensure you’re ushering in fall with the right spices and the right flavors.
I’m not really a sweets person—except for that personal batch of cinnamon rolls on the weekend (I know you’ve at least thought about it)—but this sweet-ish bread really hits the cool-weather spot. The falling leaves and shorter days awaken that urgency for something a little sweet, and this tall, stunning loaf of pumpkin bread on the cutting board feels right. And if you’re like me, you might still have that stash of canned pumpkin puree ready to go already in your pantry.
If you’re a diehard pumpkin spice fan, you could add nutmeg, ginger, and clove to taste.
If you’re a diehard pumpkin spice fan, you could adapt this recipe to include a touch of nutmeg, ginger, and clove—but I’d recommend keeping it light (perhaps only 0.25% of each?). These are powerful spices indeed, and can quickly overwhelm.
This pumpkin cinnamon sourdough bread is drastically different than a typical pumpkin quick bread. To me, the latter is closer to a banana bread, which is dense, ultra-moist, and typically sweeter. This is lofty, airy, and light, but still has the same warmth with a subtly sweet slant.
Using a Sweet Starter
This bread uses what’s sometimes called a “sweet starter.” I first heard about this technique a while ago from the extremely knowledgeable baker Ian Lowe (check out his Instagram feed and get ready for an immeasurable amount of baking inspiration), and have been using it in a variety of sourdough bakes here in testing.
A sweet starter (or levain, as I optionally call it), is a preferment with added sugar. To me, it’s similar to how naturally leavened panettone is made. Panettone is made with a series of builds (primo impasto, secondo impasto, etc.) that gradually increase sugar and other enrichments before making the final dough.
For this pumpkin cinnamon sourdough bread, a sweet starter helps to reduce the sourness in the final loaf and lets the flavors of pumpkin and cinnamon really shine through. Additionally, I also find it helps keep the fermentation on schedule with a bonus of increased yeast activity for a strong rise.
Flour Selection
After testing many iterations on this formula, I eventually settled on half medium-protein bread flour and half high-protein bread flour. The added pumpkin puree and enrichments (butter and sugar) make the dough especially soft and almost mousse-like. Using 50% higher protein flour helps the dough develop strength early, making for an easier dough to handle with no discernable side effects in the end.
King Arthur Baking Bread Flour will work well for the high-protein bread flour in this pumpkin cinnamon sourdough bread recipe. Any medium-protein bread flour (around 11% protein) or all-purpose flour will work well for the medium-protein bread flour. I’ve made this with King Arthur Baking All-purpose and Central Milling Artisan Baker’s Craft Plus with equally great results.
I considered using the tangzhong technique with this bread, but I don’t believe the added step would bring many benefits. Why? The dough is already incredibly soft with the added puree. Adding any more tenderness to this bread might be too much.
Preparing the Pumpkin
Me being who I am, I was tempted to roast my own pumpkin for this bread. But, I pretty quickly dismissed the idea. I’ve done this many times when making pumpkin pie, and while it’s totally an option, I find buying canned pumpkin puree to be just as good and a heck of a lot easier. That said, if you want to roast your own pumpkin (or you have some leftover from pumpkin pie), it will work well with this recipe. Just be sure to let the puree cool thoroughly before mixing it into your dough.
I ended up using the classic Libby’s Canned Pumpkin, and to me, it’s a wonderful puree for this bread. It’s always my go-to for pumpkin pie, and now, this pumpkin cinnamon sourdough bread is no different.
Baking Schedule
This pan bread is a direct bake, meaning it’s baked the same day you mix (except for the levain, which is created the night before).
Be sure to use your levain when it’s very ripe: it should be extremely bubbly, frothy, and well-risen. The dough might move a little slow in proof, give it extra time if necessary.
Overnight proof option: while I don’t call for this dough to be retarded (cold proof overnight), this can be done if it’s better for your schedule. Simply place it in the fridge after it’s shaped and in the Pullman pan, then bake first thing in the morning once fully proofed.
Pumpkin Cinnamon Sourdough Bread Formula
If you want to bake two loaves instead of one, double all the ingredients. For tips on how to calculate baker’s percentages or how to modify this formula, see my post on baker’s percentages (baker’s math).
| Total Dough Weight | 950 grams |
| Pre-fermented Flour | 11.50% |
| Levain in final dough | 33.79% |
| Yield | 1 x 950g pan loaf |
I used my 9x4x4″ USA Pan Pullman pan (without the lid) for this square loaf. The silicone liner on the inside ensures no sticking, and the straight sides make for nice slices.
But, if you’re looking for how to make this recipe work in a different pan, see my post on shaping a sandwich loaf.
Total Formula
Desired dough temperature: 77°F (25°C). See my post on the importance of dough temperature for more information on dough temperatures.
| Weight | Ingredient | Baker’s Percentage |
|---|---|---|
| 199g | Medium-protein bread flour or All-purpose flour (~11% protein, Central Milling Artisan Baker’s Craft or King Arthur Baking All-Purpose) | 50.00% |
| 199g | High-protein bread flour (~12-13% protein, King Arthur Flour Bread Flour) | 50.00% |
| 120g | Pumpkin puree | 30.00% |
| 80g | Raisins (golden or Thompson) | 20.00% |
| 64g | Butter, unsalted | 16.00% |
| 40g | Sugar, caster | 10.00% |
| 3g | Cinnamon, ground | 0.75% |
| 140g | Water | 35.00% |
| 80g | Milk, whole | 20.00% |
| 8g | Fine sea salt | 1.90% |
| 18g | Sourdough starter | 4.60% |
Total Yield: 238.25%, 950.0 grams.
NOTE: You’ll also need one egg and a splash of milk for the egg wash right before baking.
Pumpkin Cinnamon Sourdough Bread Method
1. Prepare Levain – Night before mixing, 9:00 p.m. (Day one)
Mix the following ingredients in a container and leave covered to ripen at about 77°F (25°C) for 12 hours overnight.
| Weight | Ingredient | Baker’s Percentage |
|---|---|---|
| 46g | Medium protein bread flour or all-purpose flour | 100.00% |
| 46g | Water | 100.00% |
| 9g | Sugar, caster | 20.00% |
| 18g | Ripe sourdough starter | 40.00% |
Total Yield: 260%, 119.2 grams.
2. Mix – 9:00 a.m. (Day two)
There is no autolyse step for this dough. Because I’m mixing the dough in a mechanical mixer with cold ingredients, it’s easy enough to develop the dough sufficiently without overshooting the final dough temperature. An autolyse would also be tricky here with the pumpkin puree, milk, and how everything is added during mixing. See my guide to the autolyse technique for more information.
I used my KitchenAid stand mixer to mix this dough, which I highly recommend. The pumpkin puree and butter makes for a very soft dough with lengthy mix times.
Because most of the ingredients are cold from the refrigerator, you might need to expect to warm the water slightly to hit the final dough temperature listed above.
| Weight | Ingredient |
|---|---|
| 154g | Medium-protein bread flour or All-purpose flour (~11% protein, Central Milling Artisan Baker’s Craft or King Arthur Baking All-Purpose) |
| 199g | High-protein bread flour (~12-13% protein, King Arthur Flour Bread Flour) |
| 120g | Pumpkin puree |
| 80g | Raisins (sultana or Thompson) |
| 64g | Butter, unsalted |
| 31g | Sugar, caster |
| 3g | Cinnamon, ground |
| 94g | Water |
| 79.7g | Milk, whole |
| 7.6g | Fine sea salt |
| 119.2g | Ripe levain (see above) |
First, take out your butter and cut it into 1/2″ pats. Set the butter on a plate to warm to room temperature and reserve until the end of mixing.
Use the paddle attachment to develop this dough efficiently.
To the bowl of a stand mixer fitted with the paddle attachment, add the water, milk, flour, ripe levain, sugar, cinnamon, pumpkin puree, and salt. Mix on speed 1 (STIR on a KitchenAid) for 1 to 2 minutes until the ingredients come together and no dry bits remain. Increase the mixer speed to medium (2 on a KitchenAid) and mix for 8 minutes until the dough starts to strengthen and clump around the paddle. It won’t completely remove from the bottom of the bowl, and it will still be shaggy.
Let the dough rest in the mixing bowl for 10 minutes.
If your dough is cohesive and elastic enough, you could now switch to using the dough hook (I did). Your butter should now also be at room temperature; a finger will easily slide in and leave a depression. Turn the mixer on to speed 1 and add the butter, one pat at a time, waiting to add each pat until the previous one is fully absorbed. Adding all the butter might take 5 to 8 minutes. In the end, the dough should be glossy and soft, but cohesive and showing some strength.
Finally, add the raisins to the dough and mix on low until just incorporated. It’s unnecessary to mix aggressively here; just get them mostly distributed.
Transfer your dough to a bulk fermentation container and cover.
Don’t be alarmed if your dough is softer than you’re used to—this is a very soft dough! It’ll gain significant strength through bulk fermentation.
3. Bulk Fermentation – 9:30 a.m. to 1:00 p.m.
At room temperature, around 77°F (25°C), bulk should take about 3 1/2 hours. If your kitchen is cooler, place the pan to rise in a small proofer, or extend bulk fermentation as necessary. If your kitchen is around 74°F (23°C), I’d say closer to 4 hour or 4 hours and 15 minutes.
Give this dough three sets of stretch and folds during bulk fermentation (first rise) at 30-minute intervals. The first set starts after 30 minutes from the start of bulk fermentation. For each set, wet your hands, grab one side and stretch it up and over the dough to the other side. Rotate the bowl 180° and perform another stretch and fold (this forms a long rectangle in the bowl). Then, rotate the bowl 90° and do another stretch and fold. Finally, turn the bowl 180° and do one last stretch and fold. You should have the dough neatly folded up in the bowl.
After the third set, let the dough rest, covered, for the remainder of bulk fermentation.
4. Chill Dough – 1:00 p.m. to 1:15 p.m.
Your dough should be puffy and light at the end of bulk fermentation (as seen below), but still elastic and not overly gassy. If your final dough temperature was lower than the 77°F (25°C) for this recipe or your dough is still tight, dense, and not smoother, give it another 15 to 30 minutes and check again.
Uncover your bulk fermentation container and place the dough in the refrigerator for 15 to 25 minutes. This time will help firm up the dough to make shaping and transferring to the pan much easier.
5. Shape – 1:15 p.m.
First, lightly oil your Pullman pan with butter. While this isn’t strictly necessary when using a USA Pan Pullman pan, it’s a little insurance just in case.
I shaped this dough in my typical method for shaping a pan loaf. Check out my guide to shaping pan loaves for detailed instructions.
Remove your bulk fermentation container from the fridge and gently scrape the dough out of the bowl onto a floured work surface. Fold the dough’s left side over to the middle, the right side up and over to meet the left. Finally, roll the entire rectangle down to form a taut tube.
Once the dough is shaped into a long tube, transfer it to the pan, seam-side-down.
6. Proof – 1:30 p.m. 3:30 p.m. (2 hours at room temperature)
Cover the pan with a large, reusable plastic bag and seal it shut. Let the dough proof at a warm temperature, around 77°F (25°C), for 2 hours.
Overnight proof option: before the 2-hour counter proof, cover the pan with an airtight bag and place it in your refrigerator to proof overnight. Bake the loaf the next morning, as indicated below.
7. Bake – 3:30 p.m. (pre-heat oven at 3:00 p.m.)
Check on your dough: it should have risen just above the top of the Pullman pan and be extremely light and airy to the touch (see image below). If it’s not quite there, give it another 15 minutes and check again.
There’s no need to steam the oven for this bake because we’ll use an egg wash to top the dough. In a small bowl, whisk together a whole egg and a splash (about 1 tbsp) of whole milk.
Preheat your oven, with rack in the middle, to 400°F (205°C).
Once your oven is preheated, remove your pan from its bag, evenly brush on the egg wash, and slide the pan into the oven.
Bake at 400°F (205°C) for 20 minutes. After this time, rotate the pan 180° in the oven and reduce the temperature to 375°F (190°C). Bake for an additional 30 minutes until the top is well-colored. Remove the pan from the oven and gently knock the loaf out to a wire rack. Return the loaf (without pan) to the oven to bake for an additional 5 to 10 minutes to add extra color to the bottom and sides. The loaf is done when the internal temperature is around 205°F (96°C)—check with a discrete poke with your instant-read thermometer.
Let the loaf cool for 2 hours before slicing to ensure the interior is fully set. This bread keeps well for about a week if stored according to my post on how to store bread.
Conclusion
This pumpkin cinnamon sourdough bread is tender, light, sweet, and just spicy enough. The deep coloring from the pumpkin puree is showy and gives the crust and undeniable charm. The egg wash on top takes this further with intense caramelization and a delicious sheen. Finally, the flavor of this loaf is seductively warm, and the pop of sweetness when you snag a juicy raisin makes the mouth tingle—a seductively charming bread from every angle.
I think the perfect treatment for this pumpkin cinnamon sourdough bread might be to toast it and spread on some homemade apple butter. Let’s go all-in on fall. But frankly, a simple adornment of salted butter is always in season, isn’t it?
Buon appetito! 🎃
If you’re looking for more ways to use up that pumpkin puree, check out my sourdough starter discard pumpkin pancakes or my super soft and chewy pumpkin dinner rolls.
Pumpkin Cinnamon Sourdough Bread Recipe
- Prep Time: 15 hours
- Cook Time: 50 minutes
- Total Time: 15 hours 50 minutes
- Yield: 1 loaf
- Category: Sweet, Sourdough
- Cuisine: American
Description
This pumpkin cinnamon sourdough bread is tender, light, sweet, and just spicy enough. The deep coloring from the pumpkin puree is gorgeous and gives the crust this undeniable charm. The egg wash on top takes this further with intense caramelization and a delicious sheen. The flavor of this loaf is seductively warm, and the pop of sweetness when you snag a juicy raisin makes the mouth tingle with joy.
Ingredients
- 199g medium-protein bread flour or all-purpose flour
- 199g high-protein bread flour
- 120g pumpkin puree
- 80g raisins (sultana or Thompson)
- 64g butter, unsalted
- 39g sugar, caster
- 3g cinnamon, ground
- 140g water
- 80g milk, whole
- 8g fine sea salt
- 18g sourdough starter
Instructions
Prepare levain (the night before mixing, 9:00 p.m.)
In a small container, mix together the following and keep at 77°F (25°C) for 12 hours.
46g medium protein bread flour
9g sugar
46g water
18g ripe sourdough starter
Mix (9:00 a.m.)
Cut butter it into 1/2″ pats and let warm to room temperature. To the bowl of a stand mixer fitted with the paddle attachment, add:
154g medium-protein bread flour
199g high-protein bread flour
120g pumpkin puree
31g sugar
3g cinnamon
94g water
80g milk
8g salt
119g ripe levain (from step 1)
Mix speed 1 (STIR for KitchenAid) for 1 to 2 minutes until homogenous. Then, mix speed 2 for 8 minutes until dough clumps around the paddle.
Let the dough rest in the mixing bowl for 10 minutes.
Next, add the 64g butter, one pat at a time, while the mixer is running on speed 1 (STIR). Continue this for 5 to 8 minutes until all the butter is added to the dough and it’s glossy and soft.
Finally, add the 80g raisins at the very end of mixing and mix on low just to incorporate.
Transfer your dough to a bulk fermentation container and cover.
Bulk Fermentation (9:30 a.m. to 1:00 p.m.)
Give the dough 3 sets of stretch and folds at 30-minute intervals, where the first set starts 30 minutes after the start of bulk fermentation.
Chill dough (1:00 p.m. to 1:15 p.m.)
Place the bulk fermentation container, uncovered, in the refrigerator for 15 minutes to make shaping easier.
Shape (1:15 p.m.)
Butter or grease the baking pan. Scrape the dough out of the bulk fermentation container to a floured surface and shape the dough as a tube. Place into baking pan and cover.
Proof (1:30 p.m. to 3:30 p.m.)
Proof the dough at 77°F (25°C) for 2 hours.
Bake (3:30 p.m.)
Preheat your oven to 400°F (200°C). For the egg wash, whisk together one egg and a splash of whole milk. When the oven is preheated, brush on the egg wash and bake for 20 minutes. Then, rotate the pan 180° in the oven and reduce the temperature to 375°F (190°C). Bake for an additional 30 minutes until the top is well-colored. Remove the pan from the oven and gently knock the loaf out to a wire rack. Return the loaf (without pan) to the oven to bake for 5 to 10 minutes. The internal temperature should reach around 205°F (96°C). Let the loaf cool for 2 hours on a wire rack before slicing.
Notes
I used Libby’s canned pumpkin puree for the pumpkin, but you could also roast your own. If you want this loaf to have a more “pumpkin pie” flavor, add a small percentage of nutmeg, ginger, and clove.
If you use this recipe, tag @maurizio on Instagram so I can take a look!
283 Comments
I planned on making this today but something has co e up and I can’t. Can I refrigerate my levin & starter u til tomorrow? And I no longer have my kitchen Aid mixer. It bit the dust after too many loaves of bread. I know have an Ankarsrum mixer. Do yo think I can still use you speed and mixing times?
I would not refrigerate the levain, I’d just create a new one! An Ankarsrum would mix this dough really well. Yes, similar mix times I’d imagine, but go by my descriptions of the dough and how it looks feels!
Can i get this recipe in volume (cups) instead weight.
Hey, Nark! Sorry, I don’t have the recipe in volume as I always measure baking ingredients by weight. Here’s a handy conversion chart that’ll help, though!
Hi Maurizio! I’ve been following your recipes for a few months now, and I love how they are formatted and how easy they are to relate to my own specific kitchen and starter. I just cut open this loaf after cooling, and I was blown away yet again at how rewarding this was to make and to eat 🙂
Marcus—thank you so much for the kind words, I appreciate that! Glad to hear this loaf turned out great for you as well 🙂 Here’s to a delicious weekend!
Could I add pecans?
Pecans would be awesome in this loaf! Perfect for fall.
Thanks for the quick response! It is now in bulk fermentation and I’ll be doing my second fold in a few minutes. I added a few handfuls of toasted pecans and cranberries instead of raisins. It already smells divine! I’m so glad I found your website after a few failed attempts at starter a few years ago. I’ve been using your recipes since December and they are always delicious and successful…. I second a Panettone recipe, please! I am planning on trying one that I found in a few weeks– chocolate and cherries, not traditional but I think it will be delicious. 🙂
Incredible!!
Thank you for another delicious sounding recipe! I don’t have unsalted butter on hand, would it be an issue if I used olive oil?
You’re welcome, Jessa! You could try OO but I haven’t tried this myself. My feeling is it’d work out.
Hi Mauricio! If I don’t have a mixer, can I mix this by hand?
Hey, Alex! See my reply to Anne right below your comment.
Hello! Can you make this without a stand mixer? What are some tips for mixing it if so?
Thank you!
You could mix this dough by hand, but it will take some effort. Because of the added pumpkin puree, the dough needs to be nice and strong to support that and the added butter. If you want to try mixing by hand, I would follow my directions but leave out the puree until later. This way, you can strengthen the dough to a great degree before adding in the puree at the end, and then finally the butter.
If you get into trouble mixing the dough upfront, don’t worry, just give it many more sets of stretch and folds during bulk fermentation to strengthen it further. Because you’re baking it in a pan, we have a little more leeway in terms of just how strong the dough needs to be to support the additions. As long as you get it moderately strengthened and into that pan, it should bake up!
Hey Maurizio! Baking this up this morning and dropping you a line because I think the recipe is missing some steps. The mix phase doesn’t note when to add milk, I almost missed it from the recipe entirely. Also, on the print version, it says to mix everything together at once, versus your notes that say to mix the raisins and butter in later. Hopefully it turns out good! Thanks so much.
Hey there! Sorry about the confusion, I’ve updated the recipe print section at the bottom. Your dough will still turn out great! Keep me posted and have fun 🙂
Hello Maurizio 👋, is the recipe the one that say print, because I see two different print , one has ( overnight proof) and the other that you click on has no overnight, which one is the recipe…p.S. and is the recipe with levain??🤔🙏🎃🍞
They’re both the same, the recipe shown at bottom is just a shorter version. The overnight proof is an “option” as listed in the steps up top.
So you’re saying there’s 2 options right ones with a starter in one day you do it and the other 1 is where the 11 and then they love in option is to overnight proof is this right Maurizio 🤔🎃🙏
opps sorry, I meat to say one is with a starter and the other is with an overnight proof 🤔🎃🙏
ok Maurizio 👌 I understand, thank you 😊 🙏🎃
Thanks for updating the recipe. It might be helpful to send an e-mail noting the updated recipe is available. There might be other ‘keeners’ like myself who printed the first version & now baking with it this morning I’m encountering some issues. Happy Thanksgiving from Canada
This looks great! I’m trying it now, and was following the narrative at the top rather than the printable section. It looked really dry and I realized the milk is not listed in those additions.
So sorry about that, Mary! I’ve added it to the list. I hope you’re still well on your way with this loaf! Thanks for the kind words and have fun 🙂
love the new layout!
Thank you, Andrew!
Hi Maurizio! It’s always a pleasure to get your recipes, I’m looking forward to baking this now that it’s pumpkin season:-) I have a question. I live by myself and I don’t enjoy baking really small loaves everytime, so I was wondering, would freezing the cooled down slices work to keep the bread fresh whenever I want to have a slice? Thank you in advance!
Thanks, Irene! Yes, freezing will work very well. See my post on the best way to store bread for tips there. Happy baking!
This looks fantastic. If I don’t have the Pullman pan can I use my regular loaf tin with shorter sides or a Dutch Oven? Can’t wait to try it. Would dried cranberries work?
Yes, you could use any baking pan you normally use for sandwich loaves. Be cautious about using this dough as a freestanding loaf, though, the dough is very soft! Cranberries would be great!
Thanks for your quick reply. Your detailed tips are invaluable. Stay safe.
Thanks so much for sharing. Everything you make looks delicious and amazing!! My baking has improved a lot because of your website. I follow you on Instagram, and your images are always beautiful. Can I ask you what camera and lens you use?
Thanks so much. Sometimes I use my iPhone, sometimes my nikon 🙂
Thanks Maurizio! These are the recipes I’ve tried so far (with some adjustments): freshly milled whole wheat sourdough, whole wheat sourdough pizza (I make my own tomato sauce and both of them combined makes the pizza so delicious; I’m addicted!), sourdough pancakes and oat porridge sourdough. I’m in awe of the care and details you put into every recipe. I look forward to your cookbook!
You’ve been busy! That’s just awesome to hear. I had high hopes of making my own tomato sauce this year, but the tomatoes just didn’t come in—next year, it’s on! Thanks so much for the kind words, I appreciate that. Happy baking!
My apologies my comments aren’t related to this specific post (because I’m not making it yet)! I followed your website when I started baking sourdough bread last year, so I missed all the previous discussions, and this is my first time commenting.
Tomatoes were in season, so I did a pizza taste comparison between Bianco DiNapoli, San Marzano and tomato sauces made from three different varieties (Brandywine, Red Cherry and Roma). I’m excited to hear about yours and look forward to your version! Also, I made gnocchi for the first time, and I noticed you don’t have a sourdough gnocchi or spaghetti recipe (although they’re not traditionally sourdough). Because of your Italian background and how detailed you are, if you ever decide to, I’d like to see your take on it.
Lastly, the oat porridge sourdough and pizza posts are some of my favorites! I like the trial and error of the oat porridge sourdough (it shows you’re human) and the pizza varieties you presented (they give people options). But most importantly, they demonstrate your commitment to the craft, the process and interest in (constantly and incrementally) evolving and improving, which reminds me of the documentary Jiro Dreams of Sushi. His “relentless pursuit of perfection” is remarkable and inspiring because it’s not really the “pursuit of perfection”, but a revelation of his endurance and resilience.
Just love your comment, thank you. Your last paragraph really hit home—that’s one of my favorite documentaries and it’s the approach I aspire to take with my baking. There’s never an end to learning, experimenting, and growing as a baker—and that’s what I love so much about it.
Sourdough pasta is something I’m thinking about for the future! I make pasta often, but haven’t tried fermenting the dough just yet. We usually make gnocchi for Christmas (a tradition) here in my family, but sometimes at other meals as well. They’re an art form in and of itself, I have to say.
Thanks again for the comments and I’ll be posting about pizza more very soon!
It’s interesting you have a mirrorless camera. I haven’t used it before or know anyone who has. I’m upgrading my DSLR camera soon, so I’ll need to do some much needed research. Thanks again!
Yay printable recipes! I can’t wait to make this!!!!
The caster sugar link to Amazon didn’t work for me BTW…
Yay printable recipes!!
Let me know what you think, Mary! It’s pretty darn delicious. I updated the link, hopefully works for you now! If you’re outside of the USA, it might run into issues. Happy baking 🙂
This looks delicious! I was wondering if the recipe changes much if I omit the raisins? I love a good raisin bread but my husband isn’t a fan, would I need to alter any of the ingredients if I didn’t add the raisins?
Nope, just leave them out and you’ll be all good!
LOVE the new print option! I will try this as rolls. Do you think it could be hamburger buns, minus the cinnamon & raisins?
Thanks, Margie! I think this recipe would make amazing rolls. My first instinct is to make these as small 60g rolls in a baking pan. I think it could do buns as well, just be sure to shape tightly and watch them during proof—it’s a very soft dough!
What kind of scale is used to get gram measurements in degrees?
If you mean a scale that gets 0.1 precision, I have this scale and it works great! I also use it for my coffee machine.
Much appreciated!!
Great site, keep up the good work!
Can’t wait to try this! I’ve been a long time (silent) follower but felt I have to comment because your recipes have been my go-tos for bread baking. I really appreciate the pictures of dough at different stages, they’re immensely helpful for me to gauge whether my dough’s ready for the next step! Thank you for these detailed recipes!
Jennie—hey there 👋🏼 So glad to hear my site has helped! And that’s exactly why I put those photos in, it’s great to hear they’ve been a good guidepost. You’re very welcome and happy baking!
Looks delicious. I’m a bit concerned by all the meticulous decimal points in the ingredients listing – my scale does not do decimals – so okay if I just round up?
You’re safe to round up.
This is something I’ve battled with for a long while, whether to display sub-gram measurements or not. With things like salt it might make a difference, and I like to be precise there, but with other ingredients it’s ok to round up. But, if you don’t have a scale that does .1 precision, it’s totally ok! Just round up 🙂
Thanks, Kyle! I haven’t heard of Burlap & Barrel but I’m now looking for it! Let me know what you think of the loaf, it’s mighty tasty. Happy baking!
Can I use non-dairy alternatives (soy milk and vegan butter) in this recipe? Do you think it will work?
Yes, it’ll work!
This sounds great! Two questions: 1. Can I omit the raisins. Not many in my family like raisins. and 2. Caster sugar is not something available in my area. Can I substitute with a different kind of sugar to make my “Sweet Starter”.
Thanks Ryan! Answers:
1. Yes, leave ’em out!
2. Yes, just use the finest sugar you have, it’ll work just fine.
Happy baking!
Awesome, thanks!
Hi, this recipe sounds great and I’m looking forward to making it. May have to make my own pumpkin purée as it’s not something I’ve seen in tins in the U.K. I’m a little confused though – at what point do you add the raisins? Thanks, Nicola Briggs
It’s in step 2 (listed in the ingredients added to the stand mixer bowl).
Added at the very end of mixing!
looking forward to the panettone recipe!!!
That’s a labor of love, that one 🙂
👋 Maruzrio, I love Pumpkin and what a great treat to make Pumpkin Sourdough Bread…p.s. can this recipe be double to make two loaves 🙏🎃.
Thank you! Yes, as I mentioned up in the post, it can be doubled with no issues. Happy baking!
Thank you so much Maurizio 🙏🎃.P.S. I don’t see it..
HAPPY THANKSGIVING 😊 🙏🎃
Hello Maurizio, when you mix the dough in the mixer it says two times the water, is this right??
Typo, thank you for pointing that out! It’s now fixed.
Maurizio, on the final mix you have the same amount of water two times, is this right