Sourdough Pumpkin Cranberry Quick Bread
Sourdough discard, pumpkin puree, and fresh cranberries come together in this moist, tender quick bread — no yeast required, just mix and bake. Make 1 large loaf.
slices
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Ingredients
- 9 oz all purpose flour (1 ⅔ cups, see note)
- 1 teaspoon 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)
- 2 teaspoons vanilla extract
- 8 oz canned pumpkin puree (1 cup)
- 4 oz 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 teaspoon 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 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.
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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.
Storage
Sourdough Pumpkin Bread will keep at room temperature for 4-5 days. Slices or the entire loaf can be frozen. Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!