Pumpkin Cranberry Sourdough

'Tis the season! This hearty loaf is filled with pumpkin and cranberries, with a hint of sourdough starter to balance out the sweeter dough and pumpkin spice @nakednutrition Naked Shake. Baked in a pie pan, it's low rising but a showstopper nonetheless.

Jump to Recipe

I'm currently sitting here watching my 2 year old nephew experience pumpkin carving for the first time. While he is less than amused by the sliminess of the innards in the pumpkin, he has fallen in love with separating the pumpkin seeds from the stringy webbing and putting them into a bowl - which 100% works for me, since I'll be roasting them for rodent snacks after everyone finishes theirs! 

Personally, I cannot carve my own pumpkins anymore - arthritis precludes trying to saw my way through a 2 inch wall of pumpkin flesh - but I do get into the spirit of things by using pumpkin in a variety of treats! This bread was born out of inspiration from King Arthur Flour and a bevy of spices which arrived from Selefina Spices - the freshness and aroma of them is unmatched. Combined with a handful of dried cranberries and of course, the pumpkin, the dough smelled heavenly. Of course, with all the pumpkin pie elements, baking it in a pie pan fit well - and helped the relatively soft dough keep it's shape. Sliced into wedges, it was a perfect accompaniment to breakfast or mid afternoon tea!

Pumpkin Cranberry Sourdough

Makes 1 loaf

1 cup pure pumpkin purée
170g 100% hydration sourdough starter discard
1/3 cup warm water
1 tbsp instant yeast (I used SAF Gold)
1 tsp cinnamon (I used Selefina Spices)
1 tsp ginger (I used Selefina Spices)
1/2 tsp allspice (I used Selefina Spices)
2 scoops Pumpkin Spice Naked Shake (optional, can replace with another protein powder or 2/3 cup flour)
2 tbsp brown sugar
3 cups whole wheat bread flour

1/4 cup ground flaxseed
1 tsp salt
3 tbsp canola oil
1/3 cup dried cranberries

1. In a large bowl (I used my stand mixer), stir together the pumpkin, sourdough discard, water, yeast, spices, Naked Shake and sugar (If substituting flour for Naked Shake, do not add at this time).
2. Add the flour, flaxseed and salt and mix for 5 minutes, until combined.
3. Add the oil and mix / knead until the dough is elastic and smooth, with a little softness to it.
4. Cover and let rise for 1 1/2 hours, until puffy.
5. Add the cranberries and gently knead into the dough, then shape the dough into a ball and place in a well greased 9" pie pan or cake tin.
6. Cover with greased plastic wrap and let rise 1 hour. 
7. Meanwhile, heat the oven to 350F.
8. Slash around the edges of the loaf with a sharp knife or lame to make a starburst pattern.
9. Bake the loaf for 55 minutes, or until a thermometer inserted into the middle of the loaf reads 190F.