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+ servings
a loaf of sourdough pumpkin bread
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4.50 from 75 reviews

Sourdough Pumpkin Cranberry Quick Bread

Super moist pumpkin bread has a wonderful background tang from "discard" sourdough starter. Fresh cranberries add another tangy pop to the flavor of the bread.
Prep Time: 15 minutes
Bake Time: 1 hour
Total Time: 1 hour 15 minutes
16 slices

Ingredients 

  • 9 oz all purpose flour (1 ⅔ cups, see note)
  • 1 teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 8 oz Sourdough discard (1 cup, 100% hydration)
  • 3 large eggs (room temperature)
  • 5 oz vegetable oil (⅔ cup)
  • 6 oz granulated sugar (⅔ cup)
  • 4 oz maple syrup (⅓ cup, OR molasses)
  • 2 teaspoons vanilla extract
  • 8 oz canned pumpkin puree (1 cup)
  • 4 oz fresh cranberries (1 heaping cup)
  • 2 tablespoons granulated sugar ( for topping)

Instructions

  • Preheat the oven to 350 °F. Butter a 9x5 loaf pan and line the pan with parchment paper (or butter and flour the pan).
  • Combine 9 oz all purpose flour, 1 teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon cloves, ¼ teaspoon nutmeg, ¾ teaspoon baking soda¼ teaspoon salt in a large bowl. Whisk to combine the ingredients and set aside. In a mixer bowl combine 8 oz Sourdough discard, 3 large eggs, 5 oz vegetable oil, 6 oz granulated sugar ,4 oz maple syrup and 2 teaspoons vanilla extract. Mix on medium speed until the ingredients are emulsified. Add 8 oz canned pumpkin puree and mix until incorporated. Add the dry ingredients and mix just until incorporated. Fold in 4 oz fresh cranberries.
  • Pour the batter into the pan. Sprinkle 2 tablespoons granulated sugar over the surface of the batter.
  • Bake until a toothpick inserted in the center comes out with a few wet crumbs but no raw dough, about 1 hour. Cool in the pan 10 minutes then turn out onto a cooling rack. Cool to room temperature before cutting.

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Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Use only pure pumpkin, not pumpkin pie filling. I find canned pumpkin more consistent for baking. If using fresh pumpkin puree make sure it's not excessively wet.

Nutrition

Serving: 1slice | Calories: 237kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 102mg | Potassium: 81mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2255IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!