• Jen Vondenbrink

Sourdough Pumpkin Bread


This weekend I was looking for a recipe to use some of my sourdough discard and came across a recipe from King Arthur Flour for a Sourdough Pumpkin Bread. I was intrigued.


In my version, I omitted the raisins and walnuts and increased the spices. The result was a perfect moist loaf that wasn't too sweet and had all of those lovely warm spices like cinnamon and nutmeg.


Ingredients:

1/3 cup vegetable oil

1/2 cup sugar

1/4 cup molasses

2 eggs

1 cup pumpkin puree

1 cup sourdour starter discard

2 teaspoons vanilla extract

2 cups flour

3/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon cloves

1/4 teaspoon nutmeg

1/2 teaspoon baking powder

1/2 teaspoon baking soda


Method:

Preheat oven to 350 degrees.

Grease a loaf pan.

Mix together the wet ingredients (up to the flour). Then add the dry ingredients. Mix until combined, but don't over mix.

Put into the prepared loaf pan and bake for about an hour. Make sure to check by testing with a toothpick so it comes out clean.

Cool bread in pan on a cooling rack for about 15 minutes, and then remove from pan and completely cool on a cooling rack.


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