Pumpkin Maple Sourdough Bread

What’s your favorite fall breakfast?

 

Could it possibly be fresh, homemade, warm sourdough bread, straight out of the oven, salubriously slathered in warm butter and a touch of sea salt? Doesn’t that sound amazing …?
But then, what if we added just an essence of the season with some pumpkin maple butter spread?

Just a hint – not too sweet – not too spicy – just an “essence” of fall in each bite.

You’re welcome. 

You’ll be eating this Pumpkin Maple Sourdough Bread for every breakfast, snack, and sweet all season long! 🍁🍂🧡🎃🍞

 

Pumpkin Maple Sourdough Bread

 

1 recipe Stay at Home Sourdough – fed, fermented, and made over the course of three days
3/4 cup Pumpkin Maple Spread (or your favorite pumpkin, apple or fall butter)
2 Tbs. butter, room temperature

 

Preheat the oven to 450 degrees.

 

On the third day (😂🤣😂🤣😂🤣😂) the dough will have risen!

Divide into smaller mounds of dough or use one large dough mound for a big loaf.

 

Sprinkle parchment paper with flour and place the dough atop.

 

 Sprinkle the dough with flour.

Roll out into a large pizza-like shape.

Butter the bread dough with 2 Tbs. softened or room temperature butter.

Then, spread with the Pumpkin Maple Spread (or your favorite pumpkin butter).

 

Fold over the edges to form back into a loaf.

 

Transfer to a parchment lined loaf pan or round bread pan.

 

Bake for 25 minutes, until the top begins to brown.

 

Reduce the oven temperature to 400 degrees. 

 

Bake for 10 more minutes.

 

Turn the oven OFF and leave the bread inside for another 15 minutes.

 

Remove the browned bread and cool for 10-15 minutes before releasing from the pan(s) and slicing. 

 

Slather with butter and enjoy every.single.bite!