Sourdough Pumpkin Bread
This delicious and moist sourdough pumpkin bread combines the earthy flavors of fall with the tangy flavor of sourdough.
Servings: 12 slices
Calories: 275kcal
Cost: $9
Ingredients
- 1 ¼ cup flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon powder
- 1 teaspoon pumpkin spice
- ¾ teaspoon salt
- ½ cup sugar
- ¾ cup brown sugar
- 2 whole eggs
- 1 ½ cups pumpkin puree
- ½ cup butter, melted
- 1 cup sourdough starter
- ⅔ cup chocolate chips
Instructions
- Preheat the oven to 375˚ Fahrenheit.
- In a large mixing bowl, combine flour, baking soda, spices, salt, and sugars. Mix well.
- To the dry ingredients add eggs, pumpkin puree, melted butter, and sourdough starter. Mix until well combined.
- Grease and flour a 9" x 5" loaf pan.
- Pour the dough into the prepared loaf pan.
- Bake the pumpkin bread for about 60 minutes or until a knife or toothpick inserted into the center comes out clean.
- Let cool for 10 minutes. Remove from the loaf pan and let it cool completely on a wire rack.
Notes
- you can easily make your own pumpkin puree by either roasting a halved and seeded pumpkin in the oven at 375˚F until soft or steaming it in a steamer basket for about 15 minutes or until soft
- you can make your own pumpkin spice: ¼ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon ginger
- this recipe is perfect for an active sourdough starter or your discard
- if you'd like to properly ferment this sweet bread, make the dough EXCEPT adding the baking soda and let it sit at room temperature for about one hour, then let it ferment in the refrigerator for about 8 hours, and gently add the baking soda right before baking
Video
Nutrition
Calories: 275kcal
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