Sourdough Pumpkin Bread
With fall fast approaching I wanted to create a pumpkin bread recipe with my sourdough starter. Pumpkin and banana bread are my favorite comfort food bakes during the colder months. Of course, I could eat pumpkin bread every day with my coffee as I love it that much. This recipe is heavy on brown sugar as I tend to use brown sugar instead of white in most of my baked goods. I also added brown sugar on top of the bread gives it a nice crunch when you take that first bite. Maple glazed pecans were sprinkled on top of the loaf but that is totally optional!
Ingredients
- 1 15 oz can pumpkin
- 2 eggs
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup brown sugar
- 1/2 cup white sugar
- 1/2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 1/2 cups of flour plus 1 tablespoon
- 1/2 cup Crisco (white solid kind)
- 1/4 cup buttermilk or oat milk
- 1 tablespoon maple syrup
- 1 tsp vanilla
- 1/2 cup fed sourdough starter
Steps
- Mix brown sugar, white sugar, eggs and Crisco in a stand or hand mixer until smooth.
- Add vanilla, maple syrup, pumpkin and milk blend until combined.
- Next sift together the flour, salt, spices and soda and add to bowl and mix well.
- Fold in the sourdough starter until all the starter is incorporated into the mixture.
- Let sit for 15 minutes.
- Line loaf pan with parchment paper.
- Top with the brown sugar.
- Heat oven to 350 degrees.
- Bake 60 – 75 minutes or until done.
- Let rest in loaf pan for an additional 10 minutes.
- Remove from loaf pan and cool on a wire rack.
Tips
Check to see if bread is done with a knife or toothpick as everyone’s oven bakes differently.
Make sure you are using a sourdough starter that has been feed at least eight hours prior.
Enjoy!
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