Sourdough Pumpkin Bread
This delightful sourdough pumpkin bread combines the tangy flavor of sourdough with the warm spices and natural sweetness of pumpkin. Perfect for breakfast or as a snack, it's a moist loaf that works well toasted and topped with butter or cream cheese.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 loaf pan (9x5 inches)
- 1 oven
Ingredients
- 1 cup sourdough starter active and bubbly
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup chopped nuts or seeds optional
Instructions
- Preheat your oven to 350°F (175°C) and grease the loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the sourdough starter, pumpkin puree, granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs one at a time, mixing well after each addition until the mixture is smooth.
- In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- If desired, fold in the chopped nuts or seeds.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Once done, remove from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Notes
For a richer flavor, consider adding chocolate chips or dried fruits to the batter.
The bread can be stored wrapped in plastic wrap at room temperature for up to 3 days or frozen for up to 3 months.