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Quick Same-Day Pumpkin Sourdough Bread: Easy & Perfect

Quick Same-Day Pumpkin Sourdough Bread - featured image
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A hybrid sourdough-quick bread that combines the tang of fermentation with the ease of a quick loaf. Using pumpkin puree and a touch of baking soda, this recipe delivers a moist, flavorful loaf in under an hour of active time without needing overnight proofing.

Ingredients

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  • 1 cup (240g) active sourdough starter, fed and bubbly
  • 1 cup (245g) unsweetened pumpkin puree
  • ½ cup (100g) granulated sugar
  • ⅓ cup (80ml) vegetable oil or melted butter
  • 1 large egg, room temperature
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt

Instructions

  1. Feed your sourdough starter 4-6 hours before baking to ensure it is active and bubbly. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a large mixing bowl, whisk together the pumpkin puree, sugar, oil (or melted butter), and egg until smooth and no streaks remain.
  3. In a separate medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt to ensure even distribution of leavening agents.
  4. Pour the dry ingredients into the wet ingredients. Gently fold the mixture with a rubber spatula until the flour just disappears. Do not overmix; the batter should be thick and sticky.
  5. Pour the batter into the prepared loaf pan and smooth the top. Bake in the center of the oven for 55-65 minutes.
  6. Check the bread at 45 minutes; if the top is browning too quickly, tent loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with moist crumbs.
  7. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.

Notes

Ensure your sourdough starter is active and bubbly before starting. Use canned unsweetened pumpkin puree, not pie filling, for consistent results. If using a glass pan, lower the oven temperature by 25°F. Do not slice the bread while hot, as the center may be gummy. The bread keeps well at room temperature for 3 days or can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin sourdough, quick bread, sourdough recipe, pumpkin bread, easy baking, gluten-free option, vegan option

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