Sourdough Pumpkin Bread
Sourdough Pumpkin Bread is a lightly spiced bread that is perfect for Fall. Sourdough makes the bread light with a great crumb.
- 2 cups all purpose flour
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 0.75 tsp salt
- 1½ tsp pumpkin pie spice
- 0.33333333333333 cup vegetable oil
- 0.5 cup sugar
- 0.25 cup molasses (I subbed with Maple syrup)
- 2 tbsp Egg replacer powder whisked in 6tbsp water (or 2 large eggs)
- 1 cup pumpkin puree
- 0.75 cup Unfed Sourdough Starter
- 1 tsp vanilla extract
- 0.5 cup walnuts (chopped)
- 0.5 cup golden raisins
- Preheat the oven to 350°F. Lightly grease a 9"x5" loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
- In a large mixing bowl, combine oil, sugar, molasses (or maple syrup), egg replacer mixture, pumpkin puree, sourdough starter and vanilla extract. Mix well until combined.
- Stir in the dry ingredients to the wet ingredients until evenly combined. Mix in the nuts and raisins.
- Pour the batter into the prepared pan and bake for 55~65 minutes until a cake tester inserted in the center comes out clean.
- Remove the bread from the oven and cool in the pan for 10~15 minutes before turning it onto a wire cooling rack. Allow the bread to cool completely before slicing.
- Store the bread, wrapped tightly in plastic at room temperature for several days. Freeze for longer storage.