As we get ready for our trip, I started looking through the cupboard for thing to take, things to dump and in general, just organize. Since Jenny will be here I don’t want to absolutely empty everything, but I know she eats much differently than we do so organizing it the thing to do. While doing this, I noticed we had three cans of pumpkin from the holidays, and probably I should do something with it. I’ve been reading about using the sourdough to replace fats like sour cream, buttermilk and even butter, so I searched and found a recipe for the basics (King Arthur Baking) and then modified it for us!
Recipe ingredients:
70 g olive oil (1/3 cup)
100 g sugar (1/2 cup)
227 g pureed pumpkin (1 cup)
2 large eggs
185 g sourdough starter (1 full cup)
90 g molasses (1/3 cup)
1/2 tsp ground cloves and ginger
3/4 tsp cinnamon
1 tsp vanilla paste
1/4 tsp nutmeg
3/4 tsp baking powder
1/2 tsp baking soda
225 g unbleached white flour (1 3/4 cup)
50 g whole wheat flour (scant 1/2 cup)
60 grams raisins (3/4 cup)
Heat oven to 350F. Spray and coat well a 9” x 5” loaf pan.
Mix baking soda, powder and flours together in a small bowl. Set aside. Then mix all wet ingredients well in a medium to large bowl. Add in the spices. Then mix the two bowls until moistened only. Finally add in the raisins carefully. It is OK to have some small dry spots. Pour the mix into the loaf pan. Cook for 65 minutes and test for doneness with a toothpick. Rest in pan 10 minutes before turning out. Let cool before cutting.
