Sourdough Ginger Pumpkin Bread Recipe | King Arthur Baking

Ingredients

• vegetable oil
• food-safe heatproof cotton string
• 1 cup (227g) pumpkin purée
• 3/4 cup (170g) sourdough starter, ripe (fed) or discard
• 1 large egg
• 2 teaspoons instant yeast
• 2 teaspoons King Arthur Pumpkin Pie Spice
• 1/4 cup (50g) granulated sugar
• 1 teaspoon table salt
• 3 tablespoons (43g) butter, melted
• 3 cups (360g) King Arthur Unbleached Bread Flour
• 1/4 cup (46g) crystallized ginger, diced into small cubes
• 1 large egg, beaten with 1 tablespoon water (egg wash)
• whole cinnamon stick