Sourdough Pumpkin Bread
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Yields:
-
2 loaves
ingredients
- 118.29 ml sugar
- 118.29 ml brown sugar
- 946.36 ml Bisquick
- 9.85 ml cinnamon, heaping
- 4.92 ml pumpkin pie spice
- 2 eggs
- 236.59 ml sourdough starter
- 236.59 ml pumpkin, canned
- 236.59 ml raisins
- 354.88 ml milk
- 59.16 ml vegetable oil
- 473.18 ml pecans, chopped
directions
- Preheat oven to 350 degrees F.
- Grease 2 loaf pans and set aside.
- Combine sugars, bisquick, cinnamon, pie spice and set aside.
- In a mixing bowl beat eggs.
- Stir in sourdough starter and then remaining ingredients.
- Stir in dry ingredients just until moistened.
- Taking care not to over blend.
- Pour into prepared pans and let rest at least 15 minutes.
- Bake for aprox.
- 40 minutes or until pick comes out clean.
- Cool out of the pans on a wire rack.
- I slice this bread after it has cooled and freeze some of the slices as it thaws beautifully.
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RECIPE SUBMITTED BY
I have a passion for food. Cooking, baking really, is my only addiction.