Fall is the right time for Sourdough Pumpkin bread and this will not disappoint with raisins and chocolate chips in every bite! This skips the eggs and dairy, so you can eat healthy!
I always top this bread with pepitas (Roasted pumpkin seeds) and a sprinkle of brown sugar, which looks striking and adds a delightful salty crunch to each and every bite.
It’s a gift for your own family, or show up to a party with this in your hand and you will be welcomed back in any season.
Sourdough Pumpkin Bread
Fall is the right time for Sourdough Pumpkin bread and this will not disappoint with raisins and chocolate chips in every bite! This skips the eggs and dairy, so you can eat healthy! It’s a gift for your own family, or show up to a party with this in your hand and you will be welcomed back in any season.
Ingredients
- 200 g pumpkin puree approximately half of a can
- 150 g light brown sugar
- 90 g Canola oil or other neutral flavored oil
- 3 tsp ground cinnamon
- 1/4 tsp salt
- 150 g sourdough starter/discard
- 120 g all-purpose flour
- 1 tsp baking soda
- 80 g raisins optional
- 85 g chocolate chips optional
Topping (Optional)
- 2 tsp light brown sugar
- 1 tbsp pumpkin seeds/pepitas
Instructions
- Preheat the oven to 350°F. Grease a loaf pan with some oil or cooking spray.
- In a large bowl, mix the pumpkin puree, sugar, oil, cinnamon and salt until smooth.
- Stir in the sourdough starter. Add the baking soda. Fold together until just combined.
- Pour the batter into your lined loaf tin. Sprinkle with the topping of light brown sugar and pumpkin seeds, if using.
- Bake for 55-70 minutes- a toothpick inserted into the center should come out clean.
- FOR MUFFINS: Oven at 375 degrees: Bake 15-20 mins for regular sized muffins. For mini muffins only bake about 12 mins
- Allow to cool before removing from the pan.