Heavenly - better than Starbucks - Pumpkin Sourdough Loaf
Jules LittleI love using pumpkin in my kitchen. I even use it for my chili recipe! But one thing I wanted to do for my journey to baking exclusively with Einkorn was coming up with an amazing pumpkin sourdough loaf, with just the right amount of sweetness.
My husband especially loves sweet things (me, duh!) but being a nearly life-long Type 1 diabetic means that I get to adapt more of my recipes to be a bit more... friendly for his health, and of course mine.
So try this recipe out and discover how the secret ingredients - Einkorn & Coconut Sugar - can make this your new favorite fall and holiday treat while getting a boost of nutritional benefits and low glycemic impacts.
Pumpkin Sourdough Loaf
Rated 5.0 stars by 1 users
Category
Bread
Cuisine
American
Creator:
Jules Little
Servings
12
Prep Time
10 minutes
Cook Time
1 hour
A super moist and flavor packed pumpkin treat!
Ingredients
Wet
-
113 grams unsalted butter, softened
-
300 grams coconut sugar
-
1 large egg, room temperature
-
125 grams sourdough starter, discard or active
-
5 grams vanilla paste
-
425 grams pumpkin puree
Dry
-
180 grams whole einkorn flour
-
2 teaspoons baking powder, aluminum free
-
½ teaspoon baking soda
-
5 grams sea salt
-
¼ teaspoon ground ginger
-
45 grams Arcane pumpkin spice
Directions
Preheat oven to 350° F
Lightly grease a loaf pan with butter
In a large mixing bowl, cream butter and sugar together until smooth, do not overmix!
In a separate large bowl, whisk your dry ingredients together. Set aside.
Add the egg, vanilla paste, sourdough discard, and pumpkin puree into the creamed butter and sugar, mix until well combined.
Pour your fully combined wet ingredients into your dry ingredients bowl and stir until just combined. Do not overmix!
Pour the entire batter into your loaf pan and bake on the center rack 55-60 minutes. Check that a toothpick comes out clean in center.
Let cool in pan for 10-15 minutes, then transfer loaf to a wire cooling rack.
Slice & serve! Keep on counter in airtight container for up to 3 days or in the fridge for up to a week.
Recipe Note
Sprinkle with lightly salted, roasted pumpkin seeds for a bit of crunch!