Sourdough Pumpkin Apple Bread Recipe
This Sourdough Pumpkin Apple Bread is a moist and flavorful loaf combining the natural tang of sourdough with the sweetness of pumpkin and apple, enhanced by warm spices. Perfect for fall gatherings or a cozy breakfast, this bread uses simple ingredients and a straightforward baking method to create a comforting treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 8-10 servings) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 1 cup sourdough starter (active and bubbly)
- 3/4 cup pumpkin puree
- 1 apple, peeled, cored, and finely chopped
- 1/3 cup vegetable oil or melted butter
- 1/4 cup maple syrup or honey
- 2 large eggs
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the bread once the batter is prepared.
- Prepare Wet Ingredients: In a large mixing bowl, combine the sourdough starter, pumpkin puree, chopped apple, vegetable oil, maple syrup, and eggs. Whisk together until the mixture is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger to evenly distribute the spices and leavening agents.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the bread tender.
- Pour Batter into Pan: Grease a standard 9×5 inch loaf pan or line it with parchment paper. Pour the batter evenly into the pan and smooth the top with a spatula.
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for about 15 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- If your sourdough starter is very sour or tangy, you might want to reduce the maple syrup slightly to balance the flavors.
- You can swap out the apple for pears or add nuts like walnuts or pecans for additional texture.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Keywords: sourdough bread, pumpkin bread, apple bread, fall recipes, spiced bread, homemade bread, sourdough baking
Find it online: https://recipeswithria.com/sourdough-pumpkin-apple-bread-recipe/
