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Pumpkin Cream Cheese Sourdough Bread: A Cozy Delight

Pumpkin Cream Cheese Sourdough Bread
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A delightful blend of pumpkin and cream cheese in a sourdough bread, perfect for fall.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup pumpkin puree
  • 1/2 cup cream cheese, softened
  • 1/2 cup sourdough starter
  • 1/4 cup sugar
  • 1/4 cup milk
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Instructions

  1. In a large bowl, mix the pumpkin puree, cream cheese, and sourdough starter until smooth.
  2. Add the sugar, milk, cinnamon, nutmeg, salt, and baking soda, and mix well.
  3. Gradually add the flour, stirring until a dough forms.
  4. Knead the dough on a floured surface for about 5-7 minutes.
  5. Place the dough in a greased bowl, cover, and let it rise for 1-2 hours or until doubled in size.
  6. Preheat the oven to 350°F (175°C).
  7. Punch down the dough and shape it into a loaf.
  8. Place the loaf in a greased loaf pan and let it rise for another 30-45 minutes.
  9. Bake for 30-35 minutes or until golden brown.
  10. Let cool before slicing and serving.

Notes

  • For a sweeter bread, increase the sugar to 1/2 cup.
  • Store leftovers in an airtight container for up to 3 days.
  • This bread can be frozen for up to 3 months.

Nutrition

Find it online: https://recipesdays.com/pumpkin-cream-cheese-sourdough-bread-recipe/