By Hi Friends! Today I was looking in my freezer and saw that I still had pumpkin leftover from when we roasted pumpkins. I thought I would use some up and make a bread for my family to enjoy. I hope you enjoy this recipe as much as I did.
Sourdough Maple Pumpkin Bread
Ingredients
- 1/2 cup melted butter
- 1 cup dark brown sugar
- 1/4 cup maple syrup
- 2 cups pumpkin puree
- 2 large eggs
- 1/2 cup sourdough 150 grams
- 1 teaspoon maple extract
- 2 1/4 cup flour 328 grams Einkorn fresh milled flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 Tablespoon pumpkin spice
Instructions
- Preheat over to 350F
- Grease a 9 x 5 loaf pan
- In stand mixer, mix melted butter, brown sugar, and maple syrup for five minutes.
- Combine dry ingredients (flour, baking soda, baking powder, pumpkin spice, and salt)
- Add eggs, maple extract, pumpkin puree, and sourdough starter to brown sugar mixture. Mix until well combined.
- Add flour mixture until combined.
- At this point – you can add mixture to loaf pan and bake. Or you can put into covered bowl and ferment in fridge for 8-12 hours.
- The bread will bake for 50 – 55 minutes. Test with a toothpick to ensure done.
- Let cool for about an hour before slicing into bread and enjoying.
Ref:
Sourdough Bread: Is It Good for You? Pros and Cons, Nutrition Information, and More (webmd.com)