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Gluten Free Sourdough Pumpkin Bread (Two Ways)
HYBRID RASTA MAMA15Ingredients
13Hours
60Calories
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Ingredients
US|METRIC
10 SERVINGS
- 1/2 cup pumpkin puree
- 1 cup warm water (100 to 110 degrees F / 40 to 45 degrees C)
- 1 Tbsp. warm water (100 to 110 degrees F / 40 to 45 degrees C)
- 1/4 tsp. active dry yeast
- 1 1/4 tsp. salt
- 1 tsp. pumpkin pie spice
- 3 cups gluten free bread flour blend (your choice, plus extra for dusting, I strongly suggest you use this flour)
- 2 tsp. cornmeal (optional OR pumpkin seeds)
- 2 1/4 tsp. active dry yeast (for bread machines)
- 2 1/2 cups gluten free bread flour blend (your choice, I strongly suggest you use this flour)
- 1 cup pumpkin puree
- 1 Tbsp. pumpkin pie spice
- 1 cup sour dough (starter*)
- 1/2 tsp. salt
- 2 Tbsp. butter oil
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NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories60Calories from Fat25 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium540mg23% |
| Potassium100mg3% |
| Protein1g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber2g8% |
| Sugars1g |
| Vitamin A120% |
| Vitamin C4% |
| Calcium2% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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