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Quick Sourdough Pumpkin Cake

Quick Sourdough Pumpkin Cake
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A delightful and easy cake that combines the warm flavors of pumpkin and sourdough, perfect for autumn days.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup active sourdough starter
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a mixing bowl, combine the pumpkin puree, sourdough starter, sugar, eggs, and oil. Mix until smooth.
  3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until combined.
  5. Pour the batter into the prepared loaf pan and spread evenly.
  6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
  7. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.

Notes

For a gluten-free option, use a gluten-free flour blend. Store in an airtight container for up to 3 days or freeze slices for up to 3 months.

Nutrition

Find it online: https://sourdoughvoyage.com/quick-sourdough-pumpkin-cake/