Enjoy the benefits of sourdough cultures in your favorite quick bread recipe!
Pumpkin Maple Sourdough Loaf
1 cup pure maple syrup
1 stick butter or vegan butter
2 eggs or flax eggs (2 tbsp. ground flaxseeds + 5 tbsp. of water)
1 ½ cups whole wheat flour
1 tsp. salt
1 tsp. cinnamon
½ tsp. ground ginger
½ tsp. ground nutmeg
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. allspice
½ cup pumpkin or squash puree
½ cup sourdough starter
1 tsp. vanilla extract
Add 1 cup chopped nuts (walnuts, pecans and almonds work great)
Add 1 cup raisins, currants, or dried cranberries
Add 1 tbsp. crumbled dried lavender
2 tbsp. pure maple syrup
2 tbsp. of cream cheese (Kite Hill’s almond cream cheese is a great dairy-free choice)
What to do:
Preheat the oven to 350 degrees F. Grease 1 loaf pans.
Using an electric mixer, cream the butter and maple syrup until light and fluffy, about 5 minutes. At medium speed add the eggs one at a time until blended.
In a separate bowl, combine the flour, salt, cinnamon, ginger, nutmeg, baking power, baking soda, and allspice in a bowl.
In another bowl, combine the pumpkin puree, sourdough starter, and vanilla extract.
Add the flour mixture and the wet mixture alternately to the egg batter. If you are using any of the additions, gently stir them in now. Pour into loaf pan and bake for 45 minutes to 1 hour or until a toothpick inserted into the center comes out clean.
For the optional glaze:
Whip the cream cheese with a whisk or electric mixer. Add the maple syrup until you have a drizzling consistency. Drizzle over the top of loaf before serving.