Description
Made with silky pumpkin puree, tangy sourdough starter and warm fall spices, this super-moist sourdough pumpkin bread can be made on the same-day, or chilled overnight to maximize flavor and digestibility. Use leftover pumpkin purée to make my pumpkin sourdough scones.
Ingredients
Wet Ingredients:
- 2 large eggs
- 120 g (1/2 cup) light brown sugar
- 170 g (3/4 cup) granulated sugar
- 2 tsp pure vanilla extract
- 225 g (1 cup) canned pumpkin puree
- 100 g (1/2 cup) mild oil, such as expeller pressed canola oil or vegetable oil
- 75 g (1/3 cup) sourdough starter (active starter or sourdough discard)
Dry Ingredients:
- 215 g (1 3/4 cups) all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
Instructions
- Preheat your oven to 350 F. Line a 9×5-inch loaf pan with parchment paper; set aside.
- In a stand mixer with a paddle attachment: beat the eggs, light brown sugar, granulated sugar and vanilla extract together. Add the pumpkin purée, followed by the oil and sourdough starter. Mix well to combine.
- In a separate small bowl: sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves.
- With the machine running, slowly add the dry ingredients to the wet ingredients and mix gently until incorporated. Pour the batter into your prepared loaf pan. At this point you can bake immediately (see next step). Or ferment overnight (see Overnight Option below).
- Bake on the center rack for 60-70 minutes or until a toothpick comes out clean when inserted.
- Cool for 1-2 hours before slicing. I prefer this cake at room temperature; the flavor and texture improves as it sits.
Overnight Option: Prepare the batter as indicated above; pour into your prepared loaf pan. Cover with a few layers of plastic wrap and chill overnight in the refrigerator. In the morning, discard the plastic wrap. Bake @ 350 (from cold) for 60-70+ minutes or until done.
