Gluten Free Pumpkin Cinnamon Chip Sourdough Bread (Edit recipe)

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Once you have gotten the hang of making your own Gluten Free Sourdough Bread, it is time to start experimenting with mix-ins! If you are in the mood for a festive fall treat, look no further than my Gluten Free Pumpkin Cinnamon Chip Sourdough Bread! Bursting with pumpkin pie flavor and filled with gooey cinnamon chips, this loaf is perfect on its own or turned in to french toast!

16 hours

1 hour

Difficulty:

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This is our estimate based on online research.
Calories:	230
Fat:	6 g
Carbohydrates:	41 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	320 mg
Fiber:	4 g
Sugars:	14 g
Calculated per serving.

Serves: 8

Ingredients

3 Tbsp whole Psyllium Husk
3 Tbsp Pure Maple Syrup
1 Tbsp Olive Oil
1 cup Water
2 tsp Vanilla Extract
0.333 cup Pumpkin Purée
1 cup Gluten Free Sourdough Starter (click for recipe)
2 cups Gluten Free Flour, I used King Arthur Gluten Free Measure for Measure Flour
1 tsp Salt
1 Tbsp Pumpkin Pie Spice
0.5 cup Cinnamon Baking Chips

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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!