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Sourdough Pumpkin Cranberry Bread

    This recipe is a variation of the Cranberry Applesauce muffins and can help you use up that extra sourdough starter.
    In a large mixing bowl combine:

  • 2 cups active sourdough starter
  • 3/4 cup  pumpkin puree
  • 1/3 cup Oil
  • 1 cup milk
  • 3/4 cup sugar
  • 2 large eggs

Beat all together with a wire whisk, or in your mixer. Then…

    In a medium sized bowl stir together:

  • 2.5 cups all purpose flour
  • 1.5 cups whole wheat flour
  • 1 teaspoon salt
  • 2 teaspoons Cinnamon
  • 1/2 teaspoon Allspice
  • 1 teaspoon baking soda
  • 1 Tablespoon baking powder

Add the dry ingredients of the second bowl to the wet ingredients of the first bowl and gently stir until just combined(stir on low speed in your mixer). Add 3 cups chopped frozen cranberries and stir in gently. Oil or grease bread pans and fill the batter not quite to the top.

Bake on the center rack in a preheated 375 degree oven for about 1 – 1.5  hours or done (when a toothpick inserted in the middle comes out clean). Cover the top with foil for the last 20 minutes or so if the bread is getting  too brown (as you can see mine did). This recipe will make a batch of muffins (12 muffins baked at 375 degrees for 25 +/- minutes)and one regular tea loaf. I baked up three large sized loaves by doubling the recipe. Besides the cranberries, I also like to add walnuts and raisins to the batter just before spooning out, however, the majority in my family don’t  like raisins and walnuts in their tea breads!

As you can see, there was plenty of room for walnuts and raisins!!

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4 Comments

  1. Eduardo Turlaj Eduardo Turlaj
    January 31, 2008    

    Beautiful bread! congratulations.I did it in home and it was fantastic!

  2. jennifer jennifer
    October 31, 2009    

    I made this today and it turned out beautifully! I changed a couple of things, used demerara sugar and went 1/2 and 1/2 with the white & whole wheat flours. Also didn’t have any fresh or frozen cranberries so added dried cranberries, currants, & cherries. Very delicious!!

  3. Amy Gardner Amy Gardner
    November 20, 2013    

    Fantastic! I made one change: a 15oz can of pumpkin plus 1 heaping tablespoon of greek yogurt instead of milk. The toasted walnuts added a nice crunch.
    Thank you!
    Amy

    • northwestsourdough northwestsourdough
      November 20, 2013    

      Great! I am glad you liked it!

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  1. 100 pumpkin recipes on January 10, 2011 at 1:37 am

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