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    You are in: Home / Recipes / Sourdough Pumpkin Bread Recipe
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    Sourdough Pumpkin Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    45 mins

    40 mins

    Dea's Note:

    I love pumpkin and I love using my sourdough starter so this recipe combines both. It is a good bread and can be frosted with either a simple glaze or cream cheese frosting if desired.

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Grease 2 loaf pans and set aside.
    3. 3
      Combine sugars, bisquick, cinnamon, pie spice and set aside.
    4. 4
      In a mixing bowl beat eggs.
    5. 5
      Stir in sourdough starter and then remaining ingredients.
    6. 6
      Stir in dry ingredients just until moistened.
    7. 7
      Taking care not to over blend.
    8. 8
      Pour into prepared pans and let rest at least 15 minutes.
    9. 9
      Bake for aprox.
    10. 10
      40 minutes or until pick comes out clean.
    11. 11
      Cool out of the pans on a wire rack.
    12. 12
      I slice this bread after it has cooled and freeze some of the slices as it thaws beautifully.

    Ratings & Reviews:

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    Nutritional Facts for Sourdough Pumpkin Bread

    Serving Size: 1 (1728 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2853.0
     
    Calories from Fat 1393
    48%
    Total Fat 154.8 g
    238%
    Saturated Fat 25.6 g
    128%
    Cholesterol 241.9 mg
    80%
    Sodium 3253.1 mg
    135%
    Total Carbohydrate 343.0 g
    114%
    Dietary Fiber 19.8 g
    79%
    Sugars 179.3 g
    717%
    Protein 44.4 g
    88%

    The following items or measurements are not included:

    sourdough starter

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