Sourdough Pumpkin Spice Quick Bread

Sourdough Pumpkin Spice Quick Bread

“This is a delicious sourdough version of Mom's Pumpkin Bread with a hint of pumpkin spice seasoning!”

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I have always loved pumpkin! And to add sourdough to it makes it that much more delicious. I created this recipe from an olde, but goody of Mom's. I added sourdough discard and some extra pumpkin spice, instead of just cinnamon, and it turned out great!

Prep Time: 10 minutes

Cook Time: 50-60 min

Ingredients

For the Loaf:

• 390 g Sugar, (2 cups)

• 265 g Oil, (1 1/4 cup)

• 4 Eggs, beaten

• 500 g Pumpkin Puree, (2 cups)

• 100 g Sourdough Discard, (1/2 cup, inactive)

• 1 tsp vanilla

• 400 g All-Purpose Flour, (3 cups)

• 2 tsp Baking Powder

• 1 tsp Baking Soda

• 3 tsp Pumpkin Pie Spice

• 1 tsp Cinnamon

• 1 tsp Salt

For the Maple Butter (if desired), Stir together:

• 57 g Butter, softened (1/4 cup)

• 15 g Maple Syrup, (1 Tbsp)

Preparation Steps

1. Preheat your oven to 350° F. Prepare a large loaf pan by rubbing with oil.

2. In a medium bowl, mix sugar and oil with a wire whisk. Add eggs, pumpkin puree, sourdough discard and vanilla.

3. In a separate bowl, combine the dry ingredients.

4. Fold dry ingredients into wet ingredients a bit at a time until just combined. Do not over-mix.

5. Pour batter into the loaf pan. With a sharp knife, score a line down the center.

6. Place the loaf in your preheated oven. Bake for 50-60 minutes. (Or use two small loaf pans and bake 35-40 minutes.) Do not open the oven during the bake.

7. Check to see if the loaf is done by seeing if a toothpick inserted in the center comes out clean. If not, bake for 5 more minutes.

8. Once done, remove loaf, still in the pan, to a wire rack. Cool 10 minutes. Then remove the loaf from the pan and cool completely. Enjoy with butter or maple butter!

NOTE
If using two smaller loaf pans bake for 35-40 minutes.

*This is a Sourdough Living original recipe.

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