Sourdough Pumpkin Bread
—Not On Website, Bread
Ingredients
1 ¾ Cups (210 g) All-Purpose Flour
1 Cup (227 g) Pumpkin Puree
¾ Cup (149 g) Granulated Sugar
¾ Cup (160 g) Brown Sugar
¾ Cup (175 g) Sourdough Starter, unfed/discard
½ Cup (99 g) Coconut or Avocado Oil
⅓ Cup (76 g) Water
2 Large (100 g) Eggs
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1 Teaspoon Vanilla Extract
½ Teaspoon Ground Nutmeg
½ Teaspoon Salt
Directions
Preheat the oven to 375°F, and grease a 9 x 5-inch aluminum loaf pan. Set aside.
In a large bowl, whisk together all the ingredients until smooth and well combined. Pour the batter into the prepared loaf pan.
Bake for 15 minutes, then decrease the oven temperature to 350°F. Bake for an additional 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 5 to 10 minutes before transferring to a wire rack. Cool completely before slicing and serving.
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of the sourdough pumpkin bread recipe. Actual calories will vary. The loaf can be stored in a sealed container on your counter-top for up to 5-days.
Nutrition
Amount Per Serving: CALORIES: 91 TOTAL FAT: 1g SATURATED FAT: 0g TRANS FAT: 0g
UNSATURATED FAT: 1g CHOLESTEROL: 0mg SODIUM: 232mg CARBOHYDRATES: 18g
FIBER: 1g SUGAR: 1g PROTEIN: 2g