Gluten Free Pumpkin Cinnamon Chip Sourdough Bread

If you’re craving gluten free pumpkin cinnamon chip sourdough bread that’s soft, spiced, and bursting with warm fall flavor, this easy sourdough loaf is for you! Packed with real pumpkin puree, cozy pumpkin pie spice, and gooey cinnamon chips, this gluten-free sourdough recipe bakes up a tender, aromatic loaf perfect for breakfast, brunch, or even French toast. Whether you’re new to gluten-free sourdough or looking for seasonal mix-in inspiration, this pumpkin cinnamon chip loaf delivers all the autumn goodness in every bite.

Ingredients:

• 3 tbsp Psyllium Husk, whole

• 3 tbsp Maple Syrup

• 1 tbsp Olive Oil

• 2 tsp Vanilla Extract

• 1 cups Water

• ⅓ cup Pumpkin Puree

• 1 cup Sourdough Starter

• 2 cups King Arthur Gluten Free Measure for Measure Flour

• 1 tsp Salt

• 1 tbsp Pumpkin Pie Spice

• ½ cup Cinnamon Chips

Instructions:

• Prep your sourdough loaf as normal per my sourdough instructions (linked in the notes).

• Combine the maple syrup and vanilla into the psyllium husk mixture. Add in the pumpkin puree with the sourdough starter.

• Add in the cinnamon chips before the final two hour proof, being careful to fully distribute as you knead the dough.

• Bake as normal!

Want to learn more about making your own gluten free sourdough bread? I have you covered with my guide to making your own Gluten Free Sourdough Starter and Gluten Free Sourdough Bread!

Recommended Sourdough Bread Tools

If you’re looking to build (or upgrade!) your sourdough baking kit, I’ve put together my favorite tools and essentials in my Amazon Storefront — including the perfect stuff for getting your starter bubbling and your loaves rising.

Check out my sourdough starter kit here: Gluten Free Sourdough Starter Kit

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