Sourdough Pumpkin Bread
This Sourdough Pumpkin Bread Recipe uses sourdough discard and gives you 2 lovely moist and flavorful loaves if sweet bread.
Servings: 2 loaves
Calories: 2600kcal
Ingredients
- 1/2 cup butter melted
- 1 1/2 cup brown sugar
- 1 large egg
- 1/2 cup sourdough starter discard can be unfed and straight from fridge
- 3/4 cup liquid coconut oil
- 1 tsp vanilla extract
- 1 3/4 cup pumpkin puree 1 can
- 3 cups all purpose flour or bread flour
- 1 teaspoon sea salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 3/4 teaspoon nutmeg
- 3/4 teaspoon ginger
Instructions
- Preheat oven to 350°F.
- Prepare 2 loaf pans and set them aside.
- Now grab a medium sized bowl and add the flour, salt, baking powder, baking soda, and spices and whisk together.
- Put butter into the bowl of your stand mixer. Add the brown sugar, and mix them together thoroughly.
- Now add the egg, sourdough starter, coconut oil, vanilla extract, and the pumpkin puree.
- Beat the pumpkin mixture on low until it's all nicely mixed together.
- Now start to add the dry ingredients to the wet ingredients a little at a time. Beat on medium speed for 2 minutes, scraping down the sides of the bowl a few times.
- Take that lovely batter and divide it between the 2 prepared loaf pans.
- Smooth down the top, and pop it in the preheated oven.
- Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from pans and let cool on a wire rack.
Notes
This sourdough pumpkin bread will keep for about 5 days on the counter, or 4 months in the freezer.
Nutrition
Serving: 1whole loaf | Calories: 2600kcal | Carbohydrates: 338g | Protein: 27g | Fat: 133g | Saturated Fat: 101g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 204mg | Sodium: 2359mg | Potassium: 924mg | Fiber: 13g | Sugar: 168g | Vitamin A: 34907IU | Vitamin C: 9mg | Calcium: 504mg | Iron: 14mg