Sourdough Pumpkin Bread Recipe

Name: Sourdough Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sugar; 1/2 cup brown sugar; 4 cups Bisquick; 2 teaspoons cinnamon, heaping; 1 teaspoon pumpkin pie spice; 2 eggs; 1 cup sourdough starter; 1 cup pumpkin, canned; 1 cup raisins; 1 1/2 cups milk; 4 tablespoons vegetable oil; 2 cups pecans, chopped

Servings: persons

1/2 cup sugar
1/2 cup brown sugar
4 cups Bisquick
2 teaspoons cinnamon, heaping
1 teaspoon pumpkin pie spice
2 eggs
1 cup sourdough starter
1 cup pumpkin, canned
1 cup raisins
1 1/2 cups milk
4 tablespoons vegetable oil
2 cups pecans, chopped

1
Preheat oven to 350 degrees F.
2
Grease 2 loaf pans and set aside.
3
Combine sugars, bisquick, cinnamon, pie spice and set aside.
4
In a mixing bowl beat eggs.
5
Stir in sourdough starter and then remaining ingredients.
6
Stir in dry ingredients just until moistened.
7
Taking care not to over blend.
8
Pour into prepared pans and let rest at least 15 minutes.
9
Bake for aprox.
10
40 minutes or until pick comes out clean.
11
Cool out of the pans on a wire rack.
12
I slice this bread after it has cooled and freeze some of the slices as it thaws beautifully.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup sugar, 1/2 cup brown sugar, 4 cups Bisquick, 2 teaspoons cinnamon, heaping, and more.

Yes, Sourdough Pumpkin Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sourdough Pumpkin Bread

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