Sourdough Pumpkin Bread is a lightly spiced bread that is perfect for Fall.
For Day 2 of Bake-a-thon, I have a slightly spicy and delicious Sourdough Pumpkin bread. It’s perfect for this time of the year where absolutely everything revolves around pumpkin and pumpkin spice. So this is a great autumn/ fall recipe with warm spices and quintessential pumpkin.I have 3 pumpkin recipes planned for this week. First up is this quick bread and it cannot be any easier to make. This recipe is from King Arthur flour site. If you haven’t noticed already, I am a big fan of KAF recipes. This recipe did not disappoint either.
I am always looking for recipes to use up my sourdough discard. So this sourdough pumpkin bread is just awesome. It gives the bread a very slight tangy flavor and makes the bread light with an amazing crumb. There is no tell-tale sign of sourdough in the taste though.Walnuts add nice crunch to the bread and golden raisins add nice sweetness. Original recipe had molasses, but I didn’t have any on hand — so subbed it with maple syrup. It changes the taste quite a bit but not in a bad way. Do try this recipe, I am sure you will love it.
I was in a hurry to take pictures before the sun went down. Excuse me for the sloppy photos 🙁
This is part of the Bake-a-thon 2017.
Sourdough Pumpkin Bread
- 2 cups all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1½ tsp pumpkin pie spice
- 1/3 cup vegetable oil
- ½ cup sugar
- ¼ cup Molasses (I subbed with Maple syrup)
- 2 tbsp Egg replacer powder whisked in 6tbsp water (or 2 large eggs)
- 1 cup Pumpkin puree
- ¾ cup Unfed Sourdough Starter
- 1 tsp vanilla extract
- ½ cup Walnuts, chopped
- ½ cup Golden Raisins
- Preheat the oven to 350°F. Lightly grease a 9"x5" loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
- In a large mixing bowl, combine oil, sugar, molasses (or maple syrup), egg replacer mixture, pumpkin puree, sourdough starter and vanilla extract. Mix well until combined.
- Stir in the dry ingredients to the wet ingredients until evenly combined. Mix in the nuts and raisins.
- Pour the batter into the prepared pan and bake for 55~65 minutes until a cake tester inserted in the center comes out clean.
- Remove the bread from the oven and cool in the pan for 10~15 minutes before turning it onto a wire cooling rack. Allow the bread to cool completely before slicing.
- Store the bread, wrapped tightly in plastic at room temperature for several days. Freeze for longer storage.