Why You’ll Love this Sourdough Pumpkin Bread Recipe
When you take your first bite of this Sourdough Pumpkin Bread, you’ll immediately understand why it’s a favorite in my kitchen.
The rich, warm flavors of pumpkin and spices dance on your palate, creating a comforting experience. The bread’s moist texture, thanks to the sourdough starter, brings a delightful tang that balances the sweetness perfectly.
Plus, the added crunch of pecans and the chewiness of raisins elevate each slice. It’s not just a treat for your taste buds; it fills your home with an irresistible aroma.
Trust me, once you try it, you won’t want to share!
Ingredients of Sourdough Pumpkin Bread
When it comes to baking, having the right ingredients is key, and this Sourdough Pumpkin Bread recipe is no exception. The combination of flavors and textures in this bread is what makes it so special. You’ll find the sweetness of sugars, the warmth of spices, and the heartiness of pumpkin all working together in harmony.
Plus, don’t you just love that moment when you grab a slice fresh out of the oven? The aroma fills the air, and it’s hard to resist indulging in a little taste test. So, let’s gather what we need to make this delightful bread.
Here’s what you’ll need to whip up your own batch of Sourdough Pumpkin Bread:
- 1/2 cup sugar
- 1/2 cup brown sugar
- 4 cups Bisquick
- 2 heaping teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 2 eggs
- 1 cup sourdough starter
- 1 cup canned pumpkin
- 1 cup raisins
- 1 1/2 cups milk
- 4 tablespoons vegetable oil
- 2 cups chopped pecans
Now, before you rush off to the kitchen, there are a few things to keep in mind about these ingredients. If you don’t have Bisquick on hand, you can make your own pancake mix with flour, baking powder, and a pinch of salt.
And, while canned pumpkin is super convenient, try to avoid the pumpkin pie filling – it’s got added sugars and spices that might throw off the delicate balance of flavors. Also, if you’re not a fan of raisins, feel free to swap them out for dried cranberries or even chocolate chips for a sweet twist.
Just remember, baking is all about having fun, so don’t stress too much about sticking to the recipe. After all, the best part is sharing your creation, even if you might end up eating a little too much of it yourself first.
How to Make Sourdough Pumpkin Bread
Alright, let’s plunge into the delightful process of making Sourdough Pumpkin Bread. First things first, preheat your oven to 350 degrees F. Trust me, this step is essential because no one wants to wait around watching dough do nothing while the oven warms up.
While that’s happening, grab those two loaf pans and give them a good greasing. You want your bread to slide right out when it’s done, like a magician pulling a rabbit from a hat.
Now, let’s get mixing! In a large bowl, combine 1/2 cup sugar, 1/2 cup brown sugar, 4 cups of Bisquick, 2 heaping teaspoons of cinnamon, and 1 teaspoon of pumpkin pie spice. You might think, “Wow, that’s a lot of sugar,” but remember, we’re making bread that’s a treat!
Once everything is mixed well, set it aside. In a separate bowl, beat 2 eggs until they’re nice and frothy. Then, stir in 1 cup of sourdough starter and 1 cup of that lovely canned pumpkin. Can you smell the fall vibes already?
Add in 1 1/2 cups of milk and 4 tablespoons of vegetable oil, and mix everything until it’s combined. Now, it’s time to bring the dry ingredients into the wet mixture. Gently fold in the dry mix, being careful not to overblend—this isn’t a workout, so treat it gently.
After that, toss in 1 cup of raisins and 2 cups of chopped pecans. These make such a delightful addition, providing texture and a little sweetness.
Once it’s all mixed, let the batter rest for about 15 minutes. This helps everything come together beautifully, like a team of performers backstage before a grand show.
Pour the batter into your prepared pans and slide them into the oven. Bake for approximately 40 minutes, but keep an eye on them. You want a toothpick to come out clean when poked—no one likes a gooey surprise.
Once they’re done, let them cool on a wire rack. I usually slice mine after they’ve cooled, and if I’m feeling generous, I freeze some slices. It thaws beautifully for when those pumpkin bread cravings hit you out of nowhere.
Enjoy the baking process, and remember, a little mess just means you’re having fun!
Sourdough Pumpkin Bread Substitutions & Variations
After you’ve mastered the basic Sourdough Pumpkin Bread recipe, you might find yourself wanting to experiment a bit.
I love swapping out the raisins for chocolate chips or cranberries for a different flavor. If you prefer nuts, try walnuts or even sunflower seeds for a crunch.
You can also substitute half the oil with applesauce for a healthier twist. For a spicier kick, adding a dash of nutmeg or ginger can elevate the taste.
Don’t forget, adjusting the pumpkin puree can change the moisture level—use less for a denser bread or more for a moist, soft texture.
Happy baking!
What to Serve with Sourdough Pumpkin Bread
What pairs well with the rich, warm flavors of Sourdough Pumpkin Bread? I love to serve it with a dollop of cream cheese spread for a tangy contrast.
A drizzle of maple syrup enhances its sweetness perfectly. If you’re feeling indulgent, try it with a scoop of vanilla ice cream—it’s heavenly!
For a savory twist, a slice alongside a hearty chili or soup makes a comforting meal.
I also enjoy pairing it with a cup of spiced chai or coffee, which complements the spices beautifully.
Each option elevates the bread’s delightful taste in unique ways. Enjoy experimenting!
Additional Tips & Notes
Pairing Sourdough Pumpkin Bread with cream cheese or a drizzle of maple syrup enhances its flavor, but there are a few tips that can take your baking experience to the next level.
Make sure your sourdough starter is active for the best rise and flavor. Don’t skip the resting time before baking; it allows the flavors to meld.
For added moisture, consider incorporating a splash of vanilla extract. If you’re a fan of spices, feel free to adjust the cinnamon or add nutmeg.
Ultimately, freezing slices works wonders for future cravings—just toast them for a delicious treat!
Happy baking!