Pumpkin Sourdough Quick Bread

Pumpkin Sourdough Quick Bread

Fall is in full swing here — the leaves glimmer gold and red, rain drums on the windowpanes, and a heavy mist shrouds our field every morning. My trusty pumpkin-shaped mug is back in rotation, and I thought it was about time I whipped up something pumpkin flavored to go along with it.

The sourdough banana bread I typically make for parties is always a big hit, so I decided to tweak the recipe and make it a little more autumnal. It’s great paired with a hot cup of coffee in the morning and would be amazing slathered with some cream cheese frosting. My husband and I like this bread so much that I’ve already made it three times this month!

Pumpkin Sourdough Quick Bread


  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg, large
  • 1 cup pumpkin puree
  • 1 cup sourdough starter (can be discard, but I prefer to use starter that’s been fed sometime in the last 24 hours)
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp ground allspice


  1. Cream together shortening, sugar, and egg. Stir in pumpkin puree and starter. Add vanilla.
  2. In a separate bowl, combine flour, baking powder, soda, salt, and the spices. Add to the wet mixture and combine.
  3. Pour into a greased loaf pan and bake at 350 degrees Fahrenheit for one hour, or until a toothpick inserted into the center comes out clean.
  4. Let cool for one hour before cutting.

If you decide to make this recipe, please leave me a comment to let me know how it turns out! Happy baking!


Recipe: Grandpa’s Spicy Mustard Sauce

In my last post I mentioned making spicy mustard, and I thought I’d share the recipe with you!

My grandfather made this mustard sauce all the time, but it wasn’t until after his passing that I received the recipe from my mother. My grandfather, whether he knew it or not, had a huge influence on the lifestyle I aspire to live. A hard worker, lover of all animals, and a good cook, it was always a treat to visit him at his farm. And it was an extremely special treat to receive a small jar of his spicy mustard on the way out the door!

I’m not kidding when I say this mustard sauce is great with everything. It’s sweet with a little bit of a kick when you least expect it (much like my grandfather). It’s a great dipping sauce for soft pretzels, fries, chicken nuggets — you name it. And it’s my not-so-secret ingredient in my homemade hamburger patties.

This is a two-day process, but, like most things that take a few days (sourdough, for example), it’s worth every minute of waiting.

You will need:

  • 4 oz. can of dry Coleman’s mustard
  • 1 cup white vinegar
  • 2 eggs
  • 1 cup sugar
  • a dash of salt
  • 1 cup Best Foods mayonnaise
  1. Combine the dry mustard and the white vinegar in a bowl. Mix well, cover, and leave in the refrigerator overnight.
  2. The next day, beat the eggs and sugar. Add salt.
  3. Add in mustard/vinegar mixture, stirring well.
  4. Cook in a double boiler, stirring occasionally and scraping sides, until sauce thickens — about 40 minutes.
  5. Cool and mix in mayonnaise. Store in refrigerator. Makes about 1.5 pints.
Spicy mustard and sourdough soft pretzels — a match made in heaven.

I’m not sure where my grandfather got this recipe, so I make no claims about it being an original Grandpa Buck Creation™. It’s simply a recipe I enjoy and provides me with fond memories. If you know where it came from, please leave me a comment!

~ Enjoy! ~