A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Sourdough Pumpkin Spice Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Sourdough Pumpkin Spice Bread Recipe

Adding sourdough starter to this classic fall recipe gives it a lighter texture and intriguing, tangy flavor.

At a glance

Prep
Bake
Total
Yield
1 loaf, 16 slices
Nutrition information

Ingredients

Choose your measure:

  • 1/3 cup vegetable oil
  • 1/2 cup sugar
  • 1/4 cup molasses
  • 2 large eggs
  • 1 cup pumpkin purée
  • 3/4 cup sourdough starter, unfed/discard
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins, packed

Instructions

  1. Preheat the oven to 350°F. Grease a 9" x 5" loaf pan.
  2. In a large bowl, stir together the oil, sugar, molasses, eggs, and pumpkin. Stir in the starter and vanilla.
  3. In a medium bowl, whisk together the flour, salt, spices, baking powder, and baking soda. Stir the dry ingredients into the wet until evenly combined. Stir in the nuts and raisins.
  4. Transfer the batter to the prepared pan and bake for 60 to 65 minutes, until a paring knife inserted in the center comes out clean.
  5. Remove the bread from the oven and cool it in the pan on a rack for 15 minutes before turning it out of the pan back onto the rack. Allow the bread to finish cooling completely before slicing.
  6. Store the bread, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.

Nutrition Information

  • Serving Size 1/2" slice, 200g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 200
  • Calories from Fat 72
  • Total Fat 8g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 23mg
  • Sodium 162mg
  • Total Carbohydrate 30g
  • Dietary Fiber 2g
  • Sugars 13g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.