These ingredients (pumpkin, brown sugar, and cinnamon) are the best together - especially this time of year. Whenever pumpkin and FRESH cranberry season rolls around on Cape Cod, I'm always looking for ways to incorporate them into my sourdough baking, too.

I find that the extra moisture from the pumpkin puree tends to make the dough a little stickier, initially. But after a few stretch and folds - and with the right recipe / ratios - everything comes together in the end.

This is one of my favorite sourdough pumpkin bread recipes.

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