Sourdough Pumpkin Bread
A delightful autumn treat, this sourdough pumpkin bread combines the tangy richness of sourdough with the sweetness of pumpkin puree and warm spices.
Equipment
- Loaf Pan
Ingredients
- Sourdough Starter
- 1 cup sourdough starter fed and active
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp baking soda
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix the sourdough starter, pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, and baking soda until smooth.
- Slowly fold in the flour and salt until the dough forms a thick batter. Do not overmix.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For extra flavor, add a handful of chopped walnuts or chocolate chips to the batter before baking!
Nutrition
Calories: 220kcalCarbohydrates: 38gProtein: 4gFat: 5gSaturated Fat: 1gCholesterol: 55mgSodium: 210mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 2000IUVitamin C: 2mgCalcium: 20mgIron: 1.5mg
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