Anyone else still enjoying fall with anything made with pumpkin? I am super excited to share my latest pumpkin recipe with you! It’s a classic pumpkin bread made healthier!
This one gets a dose of tang and the benefit of fermentation with the addition of a sourdough starter. It’s just barely sweetened with maple syrup, filled with pumpkin pie spice, completely dairy free, and nut free and one you can enjoy all fall!
So far this fall I have made these muffins, pumpkin protein bites, and this chili all with pumpkin, but I have yet to make a quick bread. I remember growing up making quick breads all holiday season. My parents and brothers loved them! Once I went off to college, graduated, got a real Chem job, and than left that career to grow my own business, I barely had time to bake, much less run.
I honestly still prefer cooking verses baking but I have to admit, I am really enjoying my sourdough bread journey! Truth be told, I have always loved sourdough bread. Before baking my own, I would always stop at any near by artisan bakery just for sourdough when traveling!
Since Covid hit, I have found spending time in my kitchen baking and cooking has really distracted me from not only the pandemic, but all the other drama in our world. I am not sure about you, even though I have found many blessings this year in spite of covid, I am kind of ready for 2020 to be over? .
One positive thing is I am thankful for is my new sourdough baking friends. Trust me, I am no expert, but for the most part, because of all the tips from other more experienced bakers, I have made some incredibly beautiful looking loaves. And tasty ones too!
This is exactly what happened to me when I first started running. In the beginning I had no idea what I was doing. But soon I was getting more confident, visiting running stores, asking more questions, and learning from others runners. I never gave up and I did get stronger and became a better runner. It’s been an interesting year for runners since most races are cancelled or have gone virtually. It’s definitley been an adjustment, but 2020 has been good to me since running continues to bring me joy in the midst of chaos.
I just finished my October Run Goal of running every day thanks to Des Linden’s Rundestober Challenge. It was a ton of fun and I definitley had some crappy running conditions. But just like Des, I showed up every day and I ran, even if it was for only 21 minutes on October 21st in the snow and ice.
Des on the other hand added one mile each day completing 31 miles on October 31st. Seriously friends, there is no way this almost 60 year old body could keep up with her milage, and that’s ok! I set my own goal of running every day in October and completed it?.
October 31st was windy, cold, and trust me, not a great day for trick or treaters or runners. But guess what, kids don’t care and most runners who have a goal, don’t let a little weather keeps them from completing a goal. So like Des, I finished off my Rundestober Challenge with a short run and than a walk with friends. Later I got all dressed up festively for church and enjoyed another slice of this tasty healthy pumpkin bread after dinner!
So there you are friends, this is good with a cup of coffee after a chilly run, or as a snack mid afternoon with tea, and it definitley makes a yummy dessert bread! ENJOY!
HEALTHY SOURDOUGH PUMPKIN BREAD & OPTIONAL NUT-BUTTER FROSTING
INGREDIENTS:
- 1 1/3 cups fresh sourdough starter
- 1 cup pumpkin puree
- 2/3 cup milk (I used almond milk)
- 2 2/3 cups flour (I used a mix of organic white whole wheat and pastry)
- 1/2 cup melted butter or coconut ghee
- 1/2 cup maple syrup or honey
- 1 jumbo egg
- 2/3 tsp. salt
- 2 tsp. pumpkin pie spice
- 3/4 tsp. baking soda
- 3/4 Tbsp. baking powder
- 1/2 cup Hu Chocolate Gems Chopped (optional)
DIRECTIONS:
- In a large bowl, beat together sourdough starter, pumpkin, milk, and flour. Cover and ferment in a warm place for 12-24 hours.
- Preheat oven to 325°F.
- When ready to bake, beat together melted butter, egg, and maple syrup or honey in a small bowl.
- In a separate small bowl, whisk together salt, pumpkin pie spice, baking soda, and baking powder.
- Mix butter mixture into sourdough batter until mostly combined. Sprinkle dry ingredients over the dough and stir in until just combined.
- Pour into buttered large loaf pan. Bake 60 minutes
- Cool completely before slicing.
- Top with Nut-Butter Frosting (I blended almond butter, ghee, vanilla and a little maple syrup)
What’s your favorite pumpkin recipe?
How did you celebrate halloween?
Did you dress up in a costume?
Do you have a favorite nut butter?
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