Sourdough Pumpkin Cranberry Quick Bread

4.48 from 73 reviews

Sourdough Pumpkin Cranberry Quick Bread

Super moist pumpkin bread has a wonderful background tang from "discard" sourdough starter. Fresh cranberries add another tangy pop to the flavor of the bread.

Prep Time15

Bake Time1

Total Time1 15

Servings:16 slices

Ingredients

9 oz all purpose flour (1 ⅔ cups, see note)
1 teaspoons cinnamon
½ teaspoon ginger
¼ teaspoon cloves
¼ teaspoon nutmeg
¾ teaspoon baking soda
¼ teaspoon salt
8 oz Sourdough discard (1 cup, 100% hydration)
3 large eggs (room temperature)
5 oz vegetable oil (⅔ cup)
6 oz granulated sugar (⅔ cup)
4 oz maple syrup (⅓ cup, OR molasses)
2 teaspoons vanilla extract
8 oz canned pumpkin puree (1 cup)
4 oz fresh cranberries (1 heaping cup)
2 tablespoons granulated sugar ( for topping)

Instructions

Preheat the oven to 350 °F. Butter a 9x5 loaf pan and line the pan with parchment paper (or butter and flour the pan).
Combine 9 oz all purpose flour, 1 teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon cloves, ¼ teaspoon nutmeg, ¾ teaspoon baking soda¼ teaspoon salt in a large bowl. Whisk to combine the ingredients and set aside. In a mixer bowl combine 8 oz Sourdough discard, 3 large eggs, 5 oz vegetable oil, 6 oz granulated sugar ,4 oz maple syrup and 2 teaspoons vanilla extract. Mix on medium speed until the ingredients are emulsified. Add 8 oz canned pumpkin puree and mix until incorporated. Add the dry ingredients and mix just until incorporated. Fold in 4 oz fresh cranberries.
Pour the batter into the pan. Sprinkle 2 tablespoons granulated sugar over the surface of the batter.
Bake until a toothpick inserted in the center comes out with a few wet crumbs but no raw dough, about 1 hour. Cool in the pan 10 minutes then turn out onto a cooling rack. Cool to room temperature before cutting.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Use only pure pumpkin, not pumpkin pie filling. I find canned pumpkin more consistent for baking. If using fresh pumpkin puree make sure it's not excessively wet.

Nutrition