Sourdough Pumpkin Bread

 This recipe makes two loafs, but it's easy to cut in half.  I like to make the two and share one with some else.

SOURDOUGH PUMPKIN BREAD

(makes 2 loafs)

Bread Ingredients:

*400 grams all-purpose flour (3 1/2 cups)

*12 grams baking soda (2 teaspoons)

*9.8 grams baking powder (1 1/2 teaspoons)

*7 grams salt (1/2 teaspoon)

*1 tablespoon pumpkin pie spice (or use 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg)

*1 cup granulated sugar

*1 cup light brown sugar

*6 large eggs, room temperature 

*140 grams vegetable oil (1 1/3 cups)

*454 grams sourdough starter or discard (2 cups)

*1 teaspoon maple flavoring (or 2 teaspoons vanilla extract)

*1 (15 ounce) can pumpkin puree (425 grams)

Topping Ingredients:

*2/3 cup pecans, chopped small

*1 tablespoon honey

*1 teaspoon butter

Bread Directions:

~Preheat oven to 350 degrees.

~Spray 2 loafs pans with cooking spray.

~Line with parchment paper and spay with cooking spray (optional, but easier to remove bread).

~In a large mixing bowl,  sift flour, baking soda, baking powder, salt and pumpkin pie spice together. 

~In another large mixing bowl, whisk granulated sugar,  brown sugar, eggs, vegetable oil, sourdough starter, maple flavoring, and pumpkin puree together until well incorporated.

~Add the dry ingredients to the dry ingredients about 1-2 cups at a time, mixing between each addition.

~Divide batter evenly into prepared loaf pans.

Topping Directions:

~In a small microwaveable bowl, heat butter, honey and pecans for 10-12 seconds.

~Stir well.

~Pour over the tops of the loafs of bread.

~Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

~Remove from oven and allow bread to cool for 15-20 minutes.

~Take a knife or offset spatula and run it around the sides of the bread between the bread and the pan.

~Carefully remove bread from pan and allow to cool on a cool rack.

~Allow to cool before cutting.