Sourdough Pumpkin Bread
Bubbly sourdough starter and creamy pumpkin puree combine to make this decadent Sourdough Pumpkin Bread!
Servings: 10 slices
Calories: 211kcal
Equipment
- 1 Loaf Pan
Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar can decrease to ¾ cup if desired
- ¼ cup oil neutral flavored
- 1 cup sourdough starter active or chilled
- 2 teaspoons cinnamon
- ½ teaspoons ground ginger
- ¼ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup flour
- ½-1 cup dark chocolate chips optional (or are they?)
Instructions
- Preheat your oven to 350 °F. Grease a standard size loaf pan and set it aside.
- In a large mixing bowl, whisk together the first 10 ingredients, from the pumpkin puree to the sea salt.
- Add in the flour and chocolate chips and stir until just combined.
- Pour the batter into the greased loaf pan and sprinkle a few more chocolate chips on top if desired.
- Bake the bread for 50-55 minutes or until a toothpick inserted into the center comes out clean. If your pumpkin bread is starting to brown around the 45-50 minute mark, but it needs to cook longer, cover it with aluminum foil for the last 5-10 minutes.
- Allow the bread to cool in the pan for about 10 minutes before carefully removing it to a wire rack to cool completely. Allow the bread to cool completely before cutting it into slices and enjoying.
Notes
- If you are using chilled sourdough discard, allow it to sit at room temperature for a while to make it easier to mix in with the other ingredients.
- Nutrition facts are for this recipe without the chocolate chips.
Nutrition
Serving: 1slice | Calories: 211kcal | Carbohydrates: 38g | Protein: 2g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 221mg | Potassium: 103mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3814IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg