Spiced Pumpkin Sourdough Bread
Indulge in the warm flavors of autumn with this moist and aromatic Spiced Pumpkin Sourdough Bread. Infused with the rich essence of pumpkin and a blend of delightful spices such as cardamom and black pepper, this recipe pays homage to Scandinavian baking traditions. Whether baked as loaves or muffins, this versatile treat can be made using sourdough discard, making it an excellent choice for reducing waste in your kitchen. Perfect for breakfast, snacks, or as a festive dessert, this spiced pumpkin bread is sure to become a seasonal favorite.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
pumpkin puree
1 (15 ounce) can (none)
eggs
4 (beaten)
vegetable oil
1 cup (none)
unfed sourdough starter
1 1/4 cups (none)
white sugar
1 1/4 cups (none)
brown sugar
1/2 cup (packed)
all-purpose flour
2 1/3 cups (none)
baking soda
2 teaspoons (none)
salt
2 teaspoons (none)
ground cinnamon
2 teaspoons (none)
ground ginger
2 teaspoons (none)
ground black pepper
1 1/2 teaspoons (none)
ground cardamom
1 1/2 teaspoons (none)
ground nutmeg
1 teaspoon (none)
ground cloves
1/2 teaspoon (none)
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour three 3x7 inch loaf pans or use muffin pans lined with paper liners.
2
In a large mixing bowl, combine the pumpkin puree, eggs, unfed sourdough starter (or water if making without starter), and both sugars. Whisk together until the mixture is smooth and well combined.
3
In a separate bowl, whisk together the flour, baking soda, salt, and spices including cinnamon, ginger, black pepper, cardamom, nutmeg, and cloves.
4
Gradually add the dry ingredients to the wet mixture, mixing gently until fully incorporated and there are no dry patches.
5
Pour the batter into the prepared pans, filling them about 3/4 full to allow for rising.
6
Bake in the preheated oven until a toothpick inserted into the center comes out clean—approximately 30 minutes for muffins and 60 minutes for loaves.
7
Once baked, allow the bread to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely before slicing or serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Pumpkin Sourdough Bread?
It is a moist and aromatic quick bread that combines pumpkin puree with traditional Scandinavian spices and sourdough starter for a unique seasonal treat.
What spices are used in this pumpkin bread recipe?
The recipe uses a blend of cinnamon, ginger, black pepper, cardamom, nutmeg, and cloves.
Can I make this recipe without a sourdough starter?
Yes, you can substitute the unfed sourdough starter with an equal amount of water if you do not have a starter available.
What type of pumpkin is required?
The recipe calls for one 15-ounce can of pumpkin puree.
Can I bake this as muffins instead of loaves?
Yes, this batter can be baked in muffin pans lined with paper liners.
How long does it take to bake a loaf?
Loaves typically bake for approximately 60 minutes at 350 degrees Fahrenheit.
How long do the muffins take to bake?
Muffins take approximately 30 minutes to bake.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) before baking.
Do I need to feed my sourdough starter before using it in this recipe?
No, this recipe uses unfed sourdough starter, also known as sourdough discard.
What kind of oil should I use?
The recipe specifies 1 cup of vegetable oil.
How much sugar is in the bread?
The recipe uses 1 1/4 cups of white sugar and 1/2 cup of packed brown sugar.
How do I know when the bread is finished baking?
The bread is done when a toothpick inserted into the center comes out clean.
Why is there black pepper in the recipe?
Black pepper is included to add warmth and depth, reflecting Scandinavian baking traditions.
How many loaf pans do I need?
This recipe is designed for three 3x7 inch loaf pans.
What size loaf pans are recommended?
The instructions recommend using 3x7 inch pans.
How long should the bread cool in the pans?
Allow the bread to cool in the pans for about 10 minutes before moving them to a wire rack.
Can I use fresh pumpkin instead of canned?
You can use fresh pumpkin puree as long as it is the same volume and has a similar moisture content as canned puree.
What type of flour is best for this bread?
The recipe calls for 2 1/3 cups of all-purpose flour.
Is this a yeast-risen bread?
No, it is a quick bread that uses baking soda as the primary leavening agent.
What is the role of cardamom in this recipe?
Cardamom provides a traditional aromatic flavor common in Scandinavian desserts.
How should I prepare the pans?
Grease and flour the loaf pans, or use paper liners if you are making muffins.
Can I use this recipe to reduce food waste?
Yes, it is an excellent way to use up sourdough discard that might otherwise be thrown away.
How full should I fill the pans?
Fill the pans about 3/4 full to allow the batter room to rise during baking.
Is this recipe suitable for breakfast?
Yes, it is perfect for breakfast, as a snack, or even as a festive dessert.
Should I whisk the wet and dry ingredients separately?
Yes, the instructions recommend combining wet ingredients in one bowl and dry ingredients in another before mixing them together.
How many eggs are needed?
The recipe requires 4 beaten eggs.
Can I substitute the vegetable oil?
While the recipe calls for vegetable oil, other neutral oils like canola or melted coconut oil may work.
What is the texture of this bread?
The bread is described as moist and aromatic due to the pumpkin and oil content.
How much baking soda is used?
The recipe requires 2 teaspoons of baking soda.
Can I add nuts or seeds?
While not in the original list, you could easily fold in nuts or seeds after combining the wet and dry ingredients.