This recipe makes two loafs, but it’s easy to cut in half. I like to make the two and share one with some else.
SOURDOUGH PUMPKIN BREAD
(makes 2 loafs)
Bread Ingredients:
*400 grams all-purpose flour (3 1/2 cups)
*12 grams baking soda (2 teaspoons)
*9.8 grams baking powder (1 1/2 teaspoons)
*7 grams salt (1/2 teaspoon)
*1 tablespoon pumpkin pie spice (or use 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg)
*1 cup granulated sugar
*1 cup light brown sugar
*6 large eggs, room temperature
*140 grams vegetable oil (1 1/3 cups)
*454 grams sourdough starter or discard (2 cups)
*1 teaspoon maple flavoring (or 2 teaspoons vanilla extract)
*1 (15 ounce) can pumpkin puree (425 grams)
Topping Ingredients:
*2/3 cup pecans, chopped small
*1 tablespoon honey
*1 teaspoon butter
Bread Directions:
~Preheat oven to 350 degrees.
~Spray 2 loafs pans with cooking spray.
~Line with parchment paper and spay with cooking spray (optional, but easier to remove bread).
~In a large mixing bowl, sift flour, baking soda, baking powder, salt and pumpkin pie spice together.
~In another large mixing bowl, whisk granulated sugar, brown sugar, eggs, vegetable oil, sourdough starter, maple flavoring, and pumpkin puree together until well incorporated.
~Add the dry ingredients to the dry ingredients about 1-2 cups at a time, mixing between each addition.
~Divide batter evenly into prepared loaf pans.
Topping Directions:
~In a small microwaveable bowl, heat butter, honey and pecans for 10-12 seconds.
~Stir well.
~Pour over the tops of the loafs of bread.
~Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
~Remove from oven and allow bread to cool for 15-20 minutes.
~Take a knife or offset spatula and run it around the sides of the bread between the bread and the pan.
~Carefully remove bread from pan and allow to cool on a cool rack.
~Allow to cool before cutting.