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Sourdough pumpkin bread is a delightful way to use your sourdough starter, combining the rich flavors of pumpkin and warm spices. Here’s a simple recipe for you:
Sourdough Pumpkin Bread
Ingredients:
- 1 cup sourdough starter (fed or unfed)
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil or melted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- Optional: 1/2 cup chopped nuts or chocolate chips
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix Wet Ingredients: In a large bowl, combine the sourdough starter, pumpkin puree, vegetable oil (or melted butter), granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. If desired, fold in nuts or chocolate chips.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Serve: Slice and enjoy your delicious sourdough pumpkin bread!
Tips:
- Storage: Store in an airtight container at room temperature for up to 4 days or in the refrigerator for a week.
- Freezing: You can freeze the bread for up to 3 months. Just wrap it tightly in plastic wrap and foil before freezing.
Enjoy your warm, spiced sourdough pumpkin bread!
