The holidays in a pan are here! Just one sniff and you’ll think Thanksgiving morning. The sweet smell of cinnamon, cloves, ginger make this bread so so good. The pumpkin and sourdough starter (discard) is in there to give it extra moisture. And the pecans give it just a little bit of crunch. It keeps well on the counter, and freezes well, too, if you want to make it ahead of time for the holidays.
So easy. So good. Definitely a keeper! Can’t wait to hear how you like about it in the comments below! Happy baking!
Sourdough Pumpkin Spice Bread
- 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 all-purpose flour
- 3/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup pecans, chopped
- Preheat the oven to 350 degrees. Grease a 9″ x 5″ loaf pan and set aside.
- In a large bowl, stir together the oil, sugar, molasses, eggs, and pumpkin. Stir in the starter and vanilla.
- In a medium bowl, whisk together the flour, salt, pumpkin pie spice, baking powder, and baking soda. Stir the dry ingredients into the wet until evenly combined. Stir in the nuts.
- 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.
- 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. Enjoy!
Original recipe can be found here.