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Description
A delicious and comforting sourdough pumpkin bread recipe, perfect for fall. This bread combines the tangy flavor of sourdough with warm pumpkin and spices.
Ingredients
Scale
- 150g active sourdough starter
- 200g pumpkin puree
- 100g granulated sugar
- 75g brown sugar
- 100g unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 300g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup chopped pecans or walnuts (optional)
Instructions
- In a large bowl, whisk together the active sourdough starter, pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chopped nuts if using.
- Pour the batter into a greased and floured 9×5 inch loaf pan.
- Cover the pan loosely with plastic wrap and let it rest at room temperature for 1-2 hours, or until slightly puffy.
- Preheat your oven to 350°F (175°C).
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure your sourdough starter is active and bubbly before using.
- For a stronger pumpkin flavor, use homemade pumpkin puree.
- Adjust spices to your preference.
- This bread can be stored at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg