Pumpkin Sourdough Bread with almond Streusel Topping
Delicious Pumpkin Sourdough Bread with a Streusel Topping is a perfect treat this fall. When the air gets crisp and the leaves begin to change, there is nothing quite like warm bread in the oven. This sourdough pumpkin bread takes it up a notch, not only is it healthy and hits the pumpkin spice craving, but the almond streusel topping is the best combination of saltiness and sweetness. A slice of this bread with your morning coffee during your bible time or paired with a cup of tea at the end of a long day is just the perfect way to celebrate a new cozy season.
Benefits of Sourdough
- You must have a fed and active sourdough starter to use for this recipe. If you do not have one, I recommend checking out farmhouse on boone for tips on starting one.
- Sourdough acts as a prebiotic this means that it helps feed the “good” bacteria in your intestines.
- Sourdough can help to maintain a stable, healthy digestive system.
- It may also lower the risk for chronic disease and may even promote healthy aging
- Lower in gluten than other forms of bread, so many people with gluten intolerances are able to digest sourdough.
Pumpkin Spice and Everything Nice
Baking during the fall season is so special because there are so many flavors. As the weather gets cooler outside, it is so fun to spend time inside baking pumpkin treats. I just love the coziness of fall and thinking up all the pumpkin treats I can bake. From pumpkin spice donuts to pumpkin spice lattes, it’s so much fun to take a can of pumpkin puree and make a warm and delicious delight. This pumpkin sourdough bread with a streusel topping is the perfect mix of fall for me. I cannot wait to share the recipe with you!
When did Pumpkin Spice become a thing?
Before Starbucks made their signature drink, the combination of cinnamon, nutmeg, ginger and cloves (pumpkin spice) dates back to the Dutch East India Company. While this blend doesn’t even contain pumpkin it is traditionally used to flavor pumpkin pies and that is where it gets its name. These spices are native to South East Asian Islands which was known as Spice Islands. The location was kept secret because these spices were so special.
However in the early-17th century, the Dutch took control of the Spice Islands. This was when the spread of these spices began. Spice Island became integral to the success of the Dutch East India Company.
Over the years Pumpkin spice had different variations depending on where you lived. From mixed spice to all spice, the name changed depending on what else was added.
By 1796, the spice blend had made its way to the New World. It can be found in the first known cookbook to be written by an American, Amelia Simmons. It includes a pumpkin pie recipe. And her spice blend contains mace, nutmeg, and ginger.
In 1934, McCormick, the world’s largest spice seller, introduced a spice mix branded as “pumpkin pie spice”. This spice blend was a direct response to the invention of pureed canned pumpkin, from Libby’s which began in 1929. This is why the original purpose was to flavor pumpkin pie. Pumpkins are difficult to prepare into puree so these shelf-stable cans of perfectly smooth puree made pumpkin pie incredibly easy to make. And with the spice blend, this combination was perfect.
It wasn’t until 2003 that Starbucks made their signature drink and from there, the pumpkin spice flavor exploded. Today you can find pumpkin spice chocolate, cookies, spaghetti and everything in between.
From spice Islands, to the new world, Pumpkin Spice has traveled the globe. Today, we associate it with cooler weather and cozy days.
Pumpkin Sourdough Bread
Ingredients
- 1/2 cup Fed Sourdough Starter
- 1/2 cup Melted Butter
- 2 cups All-Purpose Flour
- 2 Eggs
- 1 15oz Can of Pumpkin Puree
- 2 Tablespoons of Mayonnaise
- 1/2 cup Honey
- 1/2 cup Coconut Sugar
- 2 cups Blanched Almond Flour
- 1 drop Cinnamon Vitality Oil or 1 tsp ground cinnamon
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Pumpkin Spice
- 6 Tablespoons of Tapioca Flour
- 1 teaspoon Salt
- 2 teaspoons of Baking Powder
- 1 teaspoon Baking Soda
How to make Pumpkin Sourdough Bread
The night before you plan to make this pumpkin bread you are going to mix together sourdough starter, melted butter, eggs, and flour.
Leave this covered overnight with a towel and allow it to ferment at room temperature for 12 hours.
The next morning, preheat your oven to 350 degrees.
Using a stand mixer with the paddle attachment, add pumpkin puree, mayonnaise, honey, coconut sugar, almond flour, cinnamon vitality (or ground cinnamon), vanilla, pumpkin spice, tapioca flour, salt, baking powder, and baking soda to mixing bowl.
I really recommend using the cinnamon vitality oil as it gives the bread more of the spice flavor and it compliments the sweetness of the overall bread. If you would rather not use that, simply just substitute for 1 teaspoon of ground cinnamon.
I highly recommend using a stand mixer because the fermented dough can be stiff and it’s easier to combine the ingredients using the paddle attachment.
Set on low to medium speed until completely combined. It will have a cake like consistency and be a wet batter.
Now, make the streusel topping (recipe below).
Grease a loaf pan using butter or coconut oil.
Pour the bread batter mixture into a loaf pan and then cover it with the streusel topping.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out slightly wet and crumbly. This is a very moist bread, almost pumpkin pie consistency in the center.
Allow to cool in the pan for one hour before removing from the pan.
Store leftovers in the covered in the fridge for up to 7 days. Or put in the freezer to make them last longer. Simply just let them defrost on the counter for 30 min- 1 hour before serving.
Streusel Topping
- 1/2 cup Blanched Almond Flour
- 1/3 cup Coconut Sugar
- 1 teaspoon pumpkin spice
- 1/8 teaspoon sea salt
- 1/4 cup coconut oil
How to Prepare the Streusel
In a small bowl combine all of the streusel ingredients using a fork. You want a crumbly consistency, so make sure to use a fork.
Cover the bread with the streusel topping before baking in the oven.
Pumpkin Sourdough Bread with Almond Streusel Topping
Ingredients
Pumpkin Sourdough Bread
- 1/2 cup Fed Sourdough Starter
- 1/2 cup Melted Butter
- 2 cups All-Purpose Flour
- 2 Eggs
- 1 15 oz Can of Pumpkin Puree
- 2 Tablespoons of Mayonnaise
- 1/2 cup Honey
- 1/2 cup Coconut Sugar
- 2 cups Blanched Almond Flour
- 1 drop Cinnamon Vitality Oil or 1 tsp ground cinnamon
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Pumpkin Spice
- 6 Tablespoons of Tapioca Flour
- 1 teaspoon Salt
- 2 teaspoons of Baking Powder
- 1 teaspoon Baking Soda
Almond Streusel Topping
- 1/2 Cup Blanched Almond Flour
- 1/3 Cup Coconut Sugar
- 1 tsp Pumpkin Spice
- 1/4 Cup Coconut Oil
Instructions
Sourdough Pumpkin Bread
- The night before you plan to make this pumpkin bread you are going to mix together sourdough starter, melted butter, eggs, and flour.
- Leave this covered overnight with a towel and allow it to ferment at room temperature for 12 hours.
- The next morning, preheat your oven to 350 degrees.
- Using a stand mixer with the paddle attachment, add pumpkin puree, mayonnaise, honey, coconut sugar, almond flour, cinnamon vitality (or ground cinnamon), vanilla, pumpkin spice, tapioca flour, salt, baking powder, and baking soda to mixing bowl.
- Set on low to medium speed until completely combined. It will have a cake like consistency and be a wet batter.
- Now, make the streusel topping (recipe below).
- Grease a loaf pan using butter or coconut oil.
- Pour the bread batter mixture into a loaf pan and then cover it with the streusel topping (recipe below).
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out slightly wet and crumbly. This is a very moist bread, almost pumpkin pie consistency in the center.
- Allow to cool in the pan for one hour before removing from the pan.
- Store leftovers in the covered in the fridge for up to 7 days. Or put in the freezer to make them last longer. Simply just let them defrost on the counter for 30 min- 1 hour before serving.
Almond Streusel Topping
- In a small bowl combine all of the streusel ingredients using a fork. You want a crumbly consistency.
- Cover the bread with the streusel topping before baking in the oven.
Notes
I hope you make this bread this season. It’s a great bread to bring to Thanksgiving or to any fall events you have coming up. I’d love to know, what’s your favorite thing to bake in the fall? Be sure to check out my other sourdough recipes!
Sincerely,
Katy
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