Sourdough Pumpkin Bread

Ingredients:

120g active sourdough starter

113g melted butter

250g flour (I did one cup organic all-purpose and one cup organic kamut flour)

2 large eggs

1 15oz can pumpkin puree (about 425g)

200g brown sugar

1 tsp vanilla extract

2 tsp pumpkin pie spice

1 tsp baking soda

2 tsp baking powder

1 ¾ tsp sea salt

1 cup chocolate chips, pecans, walnuts (optional)

Instructions:

The day before you want the pumpkin bread, combine the active sourdough starter, melted butter, eggs, and flour. Cover and let it sit at room temperature to ferment for 6-8 hours.

After the mixture has sat out, place it in the fridge to ferment overnight.

The next day, take out the sourdough mixture and let it sit at room temperature again for about 30 minutes. Preheat the oven to 350oF.

Using a stand mixer or a handheld electric mixer, combine the sourdough mixture, pumpkin puree, sugar, vanilla, pumpkin pie spice, and salt. Mix until fully combined- this will take a few minutes.

Sprinkle the baking powder and baking soda on top then mix until just combined. Add any mix-ins (chocolate chips, nuts) and mix until just combined.

Pour the batter into a lined or greased loaf pan and bake for about an hour, or until a toothpick comes out clean when inserted into the loaf.

Let the loaf cool in the pan for at least an hour, then enjoy!

*Recipe adapted from Farmhouse on Boone and Lucy Makes Sourdough Banana Bread