Sourdough Pumpkin Apple Bread
Sourdough Pumpkin Apple Bread is the ultimate cozy fall treat, blending the tang of sourdough with the sweetness of pumpkin and apples. Soft, moist, and spiced with warm cinnamon, it’s a comforting loaf perfect for breakfast, snacks, or holiday gatherings.
Ingredients
Bread Batter:
- 1 cup sourdough starter active or discard
- 1 cup pumpkin puree not pumpkin pie filling
- 2 medium apples peeled and diced
- ½ cup vegetable oil or melted butter
- ¾ cup brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ½ tsp salt
Optional Mix-Ins:
- ½ cup chopped walnuts or pecans
- 1 cup semi-sweet chocolate chips
- ½ cup dried cranberries
Instructions
- Prep the Pan: Grease and line a 9x5-inch loaf pan with parchment paper. Preheat oven to 350°F (175°C).
- Mix Wet Ingredients: In a large bowl, whisk sourdough starter, pumpkin puree, oil, sugar, and eggs until smooth.
- Combine Dry Ingredients: In another bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Add Apples and Mix: Gently fold dry ingredients into the wet mixture until just combined. Stir in diced apples and optional mix-ins. Do not overmix.
- Bake: Pour batter into the prepared pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Slice: Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice when fully cooled.
Nutrition
Calories: 235kcalCarbohydrates: 34gProtein: 4gFat: 10gSaturated Fat: 2gCholesterol: 47mgSodium: 220mgPotassium: 210mgFiber: 2gSugar: 18g
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