Sourdough Pumpkin Bread
Sourdough Pumpkin Bread
Course: DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes1
hour250
kcal1
hour15
minutesSourdough Pumpkin Bread blends rich pumpkin and aromatic spices for a cozy autumn treat. Its moist, tender crumb and comforting flavors of cinnamon and nutmeg make it a perfect snack or dessert for any time of the year.
Ingredients
1 cup sourdough starter
1 cup canned pumpkin puree
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
Directions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- In a large bowl, whisk together the sourdough starter, pumpkin, sugars, oil, and eggs until smooth.
- In another bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Slowly incorporate the dry ingredients into the wet mixture, stirring until just blended.
- Transfer the batter into the greased loaf pan, spreading it evenly on top.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Contains high sugar and oil content; enjoy in moderation for a balanced diet.
FAQs
Yes, you can substitute whole wheat or gluten-free flour, but the texture might vary slightly.
Store the bread in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Absolutely! Fold in 1/2 cup of chopped nuts or chocolate chips for extra flavor and texture.
Got questions about this recipe? Reach out to us—we’re here to help!
