Sourdough Pumpkin Bread – Cinnamon Rolls – Swirl Bread

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I was shopping at the store last week and found several cans of organic pumpkin for 50% off. Looks like someone dropped the box and all the cans had dints in them (win for me!). I came home and noticed my sourdough started on table and thought it would be fun to make a sourdough pumpkin bread! After I made WAY too much dough I thought I should experiment and see if swirl bread and cinnamon rolls would work with this recipe. It turns out they do!

Sourdough Pumpkin Bread

Ingredient:

  • 3/4 cup sourdough starter
  • 1/2 cup pumpkin puree
  • 3 3/4 – 4 cup flour ( I used both spelt & wheat/spelt mix)
  • 5 tablespoons coconut oil or butter, soft at room temp
  • 3 tablespoons raw honey or palm nectar (add more if you want your bread to be sweeter)
  • 1 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice

Method:

1.Mix flour(s), salt and spices together in a bowl.
2.Add coconut oil, raw honey, pumpkin and sourdough starter.
3.Mix ingredients until combined. Knead for 10 minutes. Add more flour if needed.
4.Place dough in a greased bowl. Leave dough in bowl overnight, or for 6-8 hours.
5.Knead dough for 5 minutes and form into loaf or roll dough out if making cinnamon rolls or swirl bread.
6.Place loaf in greased bread pan. Cover and let rise, 2-3 hours.
7.For rolls or swirl bread, roll dough out into a rectangle.
8.Brush 2 tablespoons of coconut oil/butter on dough and sprinkle with cinnamon and palm sugar (or any of your favorite cinnamon roll fillings).
9.Roll the dough tightly to form a log.
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10.Cut dough to preferred size rolls and place in a greased 8×8 pan.
11. For swirl bread, place loaf into a greased bread pan.
12. Cover bread/rolls and let them rise for 2-3 hours.
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13.When your bread is done rising, preheat oven to 375 degrees
14.Bake bread for 20-25 minutes. Turn off the heat and keep the bread in the warm oven for an hour. This helps the center of the bread to finish baking.
15.Bake cinnamon rolls for 15-20 minutes.
16.Frost cinnamon rolls with your favorite frosting. I made a simple cream cheese frosting (8 ounces of soft cream cheese mixed with 4 tablespoons of raw honey).

Serve and enjoy!

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This post is linked with~
Real Food Wednesday @ Kelly The Kitchen Kop
Pennywise Platter Thursday @ The Nourishing Gourmet 
Simple Lives Thursday Hosted by Diana @ A Little Bit of Spain in Iowa, Annette @ Sustainable Eats, Alicia @ Culinary Bliss , & Wardeh @ GNOWFGLINS

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About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.

5 comments… add one

  • elpi November 18, 2010, 1:47 am

    I love this idea! They look amazing. I love anything that has pumpkin tucked in it :)

    Reply
  • The 21st Century Housewife© December 6, 2010, 1:24 am

    This sounds absolutely delicious, and I do love the swirl loaf – it's beautiful!

    Reply
  • Susan December 20, 2010, 12:46 pm

    I've started baking my own whole wheat sour dough bread every week and was looking for something to fit the holidays (that wasn't white flour/sugar based). This looks amazing, I can't wait to try it, getting my sour dough starter out. :D

    Reply
  • Sue January 30, 2012, 6:30 pm

    Did you use fed starter or just out of the frig for this?

    Reply
    • The Coconut Mama January 31, 2012, 4:08 am

      I used a fed starter :)

      Reply

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