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
- Cream together shortening, sugar, and egg. Stir in pumpkin puree and starter. Add vanilla.
- In a separate bowl, combine flour, baking powder, soda, salt, and the spices. Add to the wet mixture and combine.
- 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.
- 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!