Learn to bake sourdough bread - the best bread in the world!

Pumpkin Muffins and Walnut Pumpkin Bread


It’s that time of year for baking with pumpkin and squash! I bought a pumpkin squash, baked it, and made not only pumpkin muffins but some pumpkin bread, all in one sitting. It’s great to eat the muffins right away and freeze the pumpkin bread for later, give to a friend, or take to a pot luck dinner.


(By the way, I cheat and use any squash that has bright orange, mealy flesh, the kind that bakes up thick and creamy instead of watery and stringy)


One dozen Pumpkin muffins and a loaf of Pumpkin Bread:


Make the crumb mixture first:

In a small mixing bowl add:

  • 113 g white sugar
  • 113 g of salted butter
  • 170 g all purpose flour

Using your hands rub the butter into the mixture until the mixture is crumbly and when you squeeze it gently it sticks together making larger crumbs.



Mix together in a large mixing bowl:

  • 250 g sourdough starter @ 100% hydration
  • 200 g Orange juice (if you make it from concentrate, keep it on the rich side)
  • 110 g oil (I used a light olive oil)
  • 100 g milk
  • 219 g eggs (three large eggs)
  • 200 g dark brown sugar
  • 300 g pumpkin puree
  • 17 g salt



In another bowl mix together:

  • 570 g all purpose flour ( I left out 60 g of flour and used 25 g of flax seed meal and 35 g of almond flour)
  • 9 g baking soda
  • 15 g baking powder
  • 12 g cinnamon
  • 6 g ginger
  • 2 g nutmeg




Add the dry ingredient bowl to the wet ingredient bowl and mix just until blended. You don’t want to over mix.




Using a standard muffin pan, oil the pan and then Ā fill the cups to the top. Spoon some crumb mixture onto each muffin and push it gently using poking pressure from your finger tips.


Bake the muffins at 400F for about 20-25 minutes, just until a toothpick pulls out clean. Don’t over bake. When you get crumbs all over from taking them out of the pan, don’t worry, they somehow disappear of their own accord….





Pumpkin Bread:


Once you are done filling and topping the muffins, add 140 g of coarsely chopped walnuts (or pecans) to the remaining batter and then oil and fill a small bread pan.


Use the rest of your crumbs on top of the bread. Using a mixing spoon or spatula, gently push some of the crumbs into the batter all around the top of the bread and down the sides, this helps to make a marbled effect in the bread. If you want, you can start out by putting some crumbs on the bottom before adding the batter or layering the crumbs into the batter and finishing it off with crumbs on top. If you go to all that trouble, you might have to make more crumbs though!




crumbs13 crumbs14

Bake loaf at 400F for 45 -50 minutes, don’t over bake. It is done when a knife pulls out clean.

My kids have asked me to use the crumbs to make a crumb bread….. šŸ˜‰

Do you want to learn to bake real sourdough breads? CLICK HEREĀ for a special discount to one of my sourdough baking courses. It is online, at your own pace and you will get a certificate when you are finished.

Similar posts
  • New Course Launch – More Fun With Sourdough Br...Hello everyone! I’ve finally finished my #10th online sourdough bread baking course which is called, “More Fun With Sourdough Bread Baking.” It took me 10 months! I had several obstacles this past year which made it difficult to finish the course. I moved. Yay, I moved! It’s wonderful being in my new place but moving [...]
  • Failure in Bread BakingI would like to mention something. I have baking failures. We all do. Those of you who are newbies sometimes get discouraged by seeing other baker’s photos, but all of us, even now, will have failures, we just don’t post them for the world to [...]
  • Easy Scrumptious Sourdough BrowniesThese sourdough brownies are quick, easy and taste super! They use only fermented sourdough starter so the flour in them is completely fermented. When you need a quick dessert and brownies sounds just right, and when do they ever sound wrong? then whip these up and serve them warm with some whipped cream, your favorite [...]
  • New Baking Course – Extreme FermentationHello Everyone! I’ve launched a new online baking course called, “Extreme Fermentation – Bake Modified Gluten Sourdough Bread.” The method was inspired by Yohan Ferrant’s method of low inoculation, extreme fermentation at high hydration. For the course, I used a moderate high hydration to make the dough easier to handle. The course coversĀ the low inoculation [...]
  • Yohan Ferrant’s “Do Nothing” BreadAt the “Quest for Sourdough” workshop I attended last month in Vith, Belgium, a wonderful baker, Yohan Ferrant, explained the method of making bread that he, along with some other bakers and nutritionist were working on. Ā It was dubbed the “Do Nothing” bread by one of the attendees and it’s now all the rage. If [...]

No Comments Yet

Leave a Reply

Your email address will not be published. Required fields are marked *

Discovering Sourdough, The Books:

Discovering Sourdough - The bread books!
Only 10-15 dollars  
Favorite Bread Baking Equipment