Sourdough Starter Pumpkin Loaf
INGREDIENTS
Wet Ingredients
- 3 Eggs
- 1 can of Organic Pumpkin Puree
- 1/2 cup coconut oil
- 1/2 cup Sourdough Starter (Discard or active starter)
- 1 tsp Vanilla Extract
Dry Ingredients
All Purpose Flour
- 1 cup whole wheat flour
- 1/2 cup Brown Sugar
- 3/4 cup White Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- Salt (just a pinch)
- 1 tsp Pumpkin Pie Spice (see notes for alternatives)
- 1 tsp Cinnamon
INSTRUCTIONS
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Preheat oven to 350F.
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In a large bowl, lightly whisk the eggs together.
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Now add oil, vanilla extract and sourdough starter and whisk together until they form a light batter.
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Add pumpkin puree, egg, sourdough starter and vanilla together in a bowl. Use a fork to whip these ingredients together to form a light batter.
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Now add all the other dry ingredients on top and stir thoroughly to combine. You don’t want to over mix the batter, but stir it just enough to ensure all of the dry ingredients are moistened.
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Pour mixture into a buttered loaf tin.
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Bake at 350F for around 1 hour. Baking time will depend on the size of your tin and your oven.
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The sourdough pumpkin quick bread is cooked when a skewer is inserted and comes out clean.
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Allow to cool for 30 minutes before removing from the tin. It’s normal for the sourdough discard pumpkin spice bread to sink a little in the middle as it sets and cools.
