As the leaves turn and the air gets crisp, there’s nothing quite like the comforting aroma of freshly baked bread wafting through your home. This Sourdough Pumpkin Spice Bread combines the tangy flavor of sourdough with warm spices and the richness of pumpkin, making it the perfect treat for fall. Whether you enjoy it for breakfast, as an afternoon snack, or as a delightful dessert, this bread is sure to become a seasonal favorite.
Ingredients
- For the sourdough starter:
- 1/2 cup active sourdough starter
- 1/2 cup all-purpose flour
- 1/2 cup water (room temperature)
- For the bread:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1 teaspoon salt
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Prepare the Starter:
- In a small bowl, mix the active sourdough starter, flour, and water. Cover it and let it sit at room temperature for about 4-6 hours until bubbly and active.
- Mix the Wet Ingredients:
- In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, oil or melted butter, and vanilla extract. Mix until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, spices (cinnamon, nutmeg, ginger, cloves), and salt.
- Combine Everything:
- Add the bubbly sourdough starter to the pumpkin mixture. Gradually fold in the dry ingredients until just combined. If using nuts or chocolate chips, fold them in at this stage.
- Transfer to Loaf Pan:
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan. Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake:
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, you can cover it loosely with foil.
- Cool:
- Once baked, remove from the oven and let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Enjoy:
- Slice and serve plain, or with a spread of butter or cream cheese. This bread also makes fantastic toast!
Tips
- For an extra touch, sprinkle some cinnamon sugar on top before baking.
- This bread can be stored at room temperature for a few days or frozen for longer storage.
Embrace the season with a slice of this delightful Sourdough Pumpkin Spice Bread, and enjoy the cozy flavors of fall!
