Sourdough Pumpkin Quick Bread, THM E

Pumpkin bread is a favorite of many people around Thanksgiving time. This moist bread uses a bit of sourdough starter in it which gives it a great taste and texture.

If you ever have a lot of extra sourdough discard you can use it to make this bread. I have two ways listed to make this bread. You can either ferment for 7 hours or use sprouted flour and bake it right away.

My sourdough starter, pictured below, is over 9 years old. From this jar, I have sent out thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

Sourdough Discard Pumpkin Quick Bread, THM E

  • 1 3/4 cup pumpkin puree or home-canned pumpkin
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup sourdough starter, unfed or discard works great
  • 2/3 cup THM Gentle Sweet or Brown Sugar Sweetener Substitute
  • 2 eggs
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 1/2 cups white whole wheat flour or sprouted flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • Mixing with white whole wheat flour: In a bowl blend together, pumpkin puree, vanilla, sourdough starter, sweetener of choice, eggs, and spice. Blend until smooth. Stir in white whole wheat flour. Allow batter to ferment for 7 hours at room temperature or 24 hours in the fridge. When ready to bake, mix in baking powder, baking soda, and salt. Mix well.
  • Mixing with sprouted flour: In a bowl blend together, pumpkin puree, vanilla, sourdough starter, sweetener of choice, eggs, and spice. Blend until smooth. Set Aside. In a separate bowl, combine sprouted flour, baking powder, baking soda, and salt. Stir dry ingredients into wet ingredients until smooth.
  • Baking: Preheat oven to 350 degrees F. Pour batter into a well-greased bread pan. Bake for 55 minutes or until toothpick inserted into the center of the loaf comes out clean.
  • Note: If you are using bought canned pumpkin add 2 tablespoons almond milk since the pumpkin in thicker than home-canned pumpkin.

In a bowl blend together, pumpkin puree, vanilla, sourdough starter, sweetener of choice, eggs, and spice. Blend until smooth. Set Aside. In a separate bowl, combine sprouted flour, baking powder, baking soda, and salt. Stir dry ingredients into wet ingredients until smooth.

Preheat oven to 350 degrees F. Pour batter into a well-greased bread pan. Bake for 55 minutes or until toothpick inserted into the center of the loaf comes out clean.

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Sourdough Pumpkin Quick Bread

Course Side Dish
Cuisine American
Servings 12 slices
Author Glenda Groff

Ingredients

  • 1 3/4 cup pumpkin puree or home-canned pumpkin
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup sourdough starter unfed or discard works great
  • 2/3 cup THM Gentle Sweet or Brown Sugar Sweetener Substitute
  • 2 eggs
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 1/2 cups white whole wheat flour or sprouted flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Mixing with white whole wheat flour: In a bowl blend together, pumpkin puree, vanilla, sourdough starter, sweetener of choice, eggs, and spice. Blend until smooth. Stir in white whole wheat flour. Allow batter to ferment for 7 hours at room temperature or 24 hours in the fridge. When ready to bake, mix in baking powder, baking soda, and salt. Mix well.
  2. Mixing with sprouted flour: In a bowl blend together, pumpkin puree, vanilla, sourdough starter, sweetener of choice, eggs, and spice. Blend until smooth. Set Aside. In a separate bowl, combine sprouted flour, baking powder, baking soda, and salt. Stir dry ingredients into wet ingredients until smooth.
  3. Baking: Preheat oven to 350 degrees F. Pour batter into a well-greased bread pan. Bake for 55 minutes or until toothpick inserted into the center of the loaf comes out clean.
  4. Note: If you are using bought canned pumpkin add 2 tablespoons almond milk since the pumpkin in thicker than home-canned pumpkin.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. We have added more items to our blog store, Sourdough Beginner Kits, and more. Check it out at this link   Blog Store.

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