Sourdough Pumpkin Bread – Cinnamon Rolls – Swirl Bread

PhotobucketI 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

Ingredients:

  • 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!

Sourdough Pumpkin Bread
 
Author:
Ingredients
  • ¾ cup sourdough starter
  • ½ cup pumpkin puree
  • 3¾ - 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
  • ½ teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
Instructions
  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.
  10. Cut dough to preferred size rolls and place in a greased 8x8 pan.
  11. For swirl bread, place loaf into a greased bread pan.
  12. Cover bread/rolls and let them rise for 2-3 hours.
  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).

 

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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.
6 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. 😀

    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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