Sourdough Pumpkin Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 132.2
- Total Fat: 4.6 g
- Cholesterol: 23.3 mg
- Sodium: 183.4 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 3.1 g
- Protein: 3.9 g
View full nutritional breakdown of Sourdough Pumpkin Bread calories by ingredient
Introduction
From King Arthur Flour website (modified to lower fat, sugar and calories). From King Arthur Flour website (modified to lower fat, sugar and calories).Number of Servings: 16
Ingredients
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5 tbsp Apple Butter Musselmans Brand
24 tsp Splenda
0.25 cup Mrs. Butterworth's Sugar Free Syrup
2 large Egg, fresh, whole, raw
1 cup Libby's 100% Pure Pumpkin Puree (by CD2626788)
.75 cup Sourdough Starter (by COFFEECHIT)
1 tsp Vanilla Extract
1 cup Organic All-Purpose White Flour
0.5 cup Whole Wheat Flour
8 tbsp Bob's Red Mill - Organic Whole Ground Flax Seed Meal
.75 tsp Salt
.5 tsp Cinnamon, ground
.5 tsp Ginger, ground
1 tsp Allspice
.5 tsp Baking Powder
.5 tsp Baking Soda
.5 cup, chopped Pecans
0.5 cup Cranberries, dried, sweetened (craisins)
Directions
Preheat the oven to 350°F. Grease a 9" x 5" loaf pan.
In a large bowl, stir together the oil, sugar, molasses, eggs, and pumpkin. Stir in the starter and vanilla.
In a medium bowl, whisk together the flour, salt, spices, baking powder, and baking soda. Stir the dry ingredients into the wet until evenly combined. Stir in the nuts and raisins.
Transfer the batter to the prepared pan and bake for 60 to 65 minutes, until a paring knife inserted in the center comes out clean.
Remove the bread from the oven and cool it in the pan on a rack for 15 minutes before turning it out of the pan back onto the rack. Allow the bread to finish cooling completely before slicing.
Store the bread, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.
Serving Size: makes 16 slices
In a large bowl, stir together the oil, sugar, molasses, eggs, and pumpkin. Stir in the starter and vanilla.
In a medium bowl, whisk together the flour, salt, spices, baking powder, and baking soda. Stir the dry ingredients into the wet until evenly combined. Stir in the nuts and raisins.
Transfer the batter to the prepared pan and bake for 60 to 65 minutes, until a paring knife inserted in the center comes out clean.
Remove the bread from the oven and cool it in the pan on a rack for 15 minutes before turning it out of the pan back onto the rack. Allow the bread to finish cooling completely before slicing.
Store the bread, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.
Serving Size: makes 16 slices