Why You’ll Love This Sourdough Pumpkin Bread Recipe
When the leaves start to change and the air turns crisp, I can’t help but crave the cozy flavors of fall, which is why I love this Sourdough Pumpkin Bread recipe.
It’s the perfect blend of sweet and spiced, creating a warm hug in every slice. The tanginess from the sourdough starter adds depth, elevating it beyond your typical pumpkin bread.
Plus, it’s incredibly easy to make, and the aroma wafting through my kitchen is simply irresistible.
Whether I’m enjoying it fresh or toasted with butter, this bread always brings a smile and reminds me of autumn’s magic.
Ingredients of Sourdough Pumpkin Bread
When it comes to baking, simplicity is key, especially for something as delightful as Sourdough Pumpkin Bread. This recipe combines the warm spices of fall with the unique tang of sourdough, creating a loaf that’s perfect for breakfast, dessert, or just because.
You’ll be amazed at how a few simple ingredients can come together to create something so comforting. So, let’s gather what we need to whip up this delicious bread that will fill your kitchen with the smell of autumn.
Here’s what you’ll need to make Sourdough Pumpkin Bread:
- 1/2 cup sugar
- 1/2 cup brown sugar
- 4 cups Bisquick
- 2 teaspoons cinnamon, heaping
- 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 pecans, chopped
Now, before you plunge into the mixing bowl, let’s chat about those ingredients. Using canned pumpkin is a game-changer—it’s smooth, sweet, and saves you from the hassle of roasting a pumpkin.
And those pecans? They add a lovely crunch that pairs beautifully with the soft, moist bread. If you’re not a fan of raisins, feel free to swap them out for chocolate chips or even dried cranberries for a festive twist.
Just remember, the magic truly happens when you allow the batter to rest before baking; it’s like giving the flavors a little time to mingle and get to know each other. Trust me, you won’t want to skip that step!
How to Make Sourdough Pumpkin Bread
Making your own Sourdough Pumpkin Bread is easier than you might think, and the result is a warm, comforting loaf that fills your kitchen with the cozy scent of fall. Start by preheating your oven to 350 degrees F. While that’s warming up, grab your two loaf pans and give them a good grease. I usually use a bit of butter or cooking spray—whatever you have on hand.
Now, let’s get to mixing. In a large mixing bowl, you’ll want to combine 1/2 cup of sugar, 1/2 cup of brown sugar, 4 cups of Bisquick, a heaping 2 teaspoons of cinnamon, and 1 teaspoon of pumpkin pie spice. This is where things start to smell really good, so feel free to take a little whiff of that spice blend. It’s like a hug in a bowl.
Now, in another bowl, beat 2 eggs until they’re nice and frothy. To that, stir in 1 cup of sourdough starter and 1 cup of canned pumpkin. Those ingredients will add moisture and that delightful tang we all love. Now, pour in 1 1/2 cups of milk and 4 tablespoons of vegetable oil, and mix it up until it’s all blended together.
Once you’ve got your wet ingredients nicely combined, it’s time to add the dry ones. Carefully stir in the dry mixture until just moistened. And here’s a little tip: don’t overdo it. A few lumps are totally okay. Your batter should rest for at least 15 minutes, which is probably the hardest part because the anticipation will be real.
After that, fold in 1 cup of raisins and 2 cups of chopped pecans—feel free to adjust that based on your taste. Now, divide the batter evenly between your prepared pans and pop them in the oven. Bake for about 40 minutes, but keep an eye on them. When a toothpick comes out clean, you know they’re ready.
Let them cool in the pans for a bit before transferring to a wire rack. Waiting for that first slice is torture, but your patience will be rewarded with a deliciously moist bread that’s perfect for any occasion.
Sourdough Pumpkin Bread Substitutions & Variations
If you’re looking to switch things up with your Sourdough Pumpkin Bread, there are plenty of substitutions and variations to contemplate.
For sweetness, you could swap the sugars for maple syrup or honey. Instead of raisins, try cranberries or chocolate chips for a fun twist.
If you’re not a fan of pecans, walnuts or almonds work wonderfully too. For a gluten-free option, use a gluten-free flour blend in place of Bisquick.
You can even add spices like nutmeg or ginger for extra warmth. Experimenting with these variations can lead to delightful new flavors in your bread!
Additional Tips & Notes
To guarantee your Sourdough Pumpkin Bread turns out perfectly, I recommend measuring your ingredients accurately, as this can greatly affect the texture and flavor.
Don’t skip letting the batter rest; this step helps enhance the flavor and allows for better rising. If you want a touch of moisture, consider adding a tablespoon of yogurt or applesauce.
Feel free to experiment with mix-ins like chocolate chips or different nuts!
Once baked, let the bread cool completely before slicing; this improves the texture.
Finally, storing slices in the freezer can keep them fresh for weeks, ready for whenever you crave a slice!