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Sourdough Pumpkin Bread

Sourdough Pumpkin Bread is a lightly spiced bread that is perfect for Fall. Sourdough gives the bread a very slight tangy flavor and makes the bread light with an amazing crumb.
Author: Pavani
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Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Course: bread, breads
Cuisine: American
Servings: 1 9"x5" loaf

Ingredients

  • 2 cups All Purpose flour
  • ½ teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ¾ teaspoon salt
  • teaspoon Pumpkin pie spice (homemade or store bought)
  • cup Canola or Vegetable oil
  • ½ cup Sugar
  • ¼ cup Molasses
  • 2 tablespoons Egg replacer powder whisked in 6tbsp water (or 2 large eggs)
  • 1 cup Pumpkin puree
  • ¾ cup Unfed Sourdough Starter
  • 1 teaspoon vanilla extract
  • ½ cup Walnuts, chopped
  • ½ cup Golden Raisins

Instructions

  • Preheat the oven to 350°F. Lightly grease a 9"x5" loaf pan.
  • 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.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
  • 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.

Notes

  • Other flours like white whole wheat flour, barley flour, spelt flour can be used along with all purpose flour. I usually use 50:50 ratio.
  • Make sure to use pumpkin puree and NOT pumpkin pie filling.
  • Buy unsulphured molasses and not blackstrap molasses.
  • Use a combination of 50:50 white whole wheat flour:all purpose flour.
  • Substitute walnuts and raisins with other nuts, cranberries. Or simply use chocolate chips instead.
  • Use a serrated knife to slice the bread.
  • High Altitude Alterations to make: Here are the changes to make to bake this recipe at high altitude:
    • Increase the oven temperature to 375°F.
    • Reduce baking powder and baking soda to ¼ teaspoon.
    • Bake for 40~50 minutes.
  • To freeze the bread, cool it completely and then wrap in a plastic wrap, place it in a ziploc bag. Freeze for up to 3 months. When ready to eat, thaw it in the fridge or simply microwave until thawed and heated through.
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Nutrition

Calories: 200kcal
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