Dessert

Sourdough Pumpkin Bread is for Dessert, Snack.

Sourdough Pumpkin Bread takes 15 minutes to prepare.

Sourdough Pumpkin Bread takes 65 minutes to cook.

Sourdough Pumpkin Bread makes 16 servings.

The ingredients for Sourdough Pumpkin Bread are:

5 tbsp Apple Butter Musselmans Brand
24 tsp Splenda
0.25 cup Mrs. Butterworth's Sugar Free Syrup
2 large Egg, fresh, whole, raw
1 cup Libby's 100% Pure Pumpkin Puree (by CD2626788)
.75 cup Sourdough Starter (by COFFEECHIT)
1 tsp Vanilla Extract
1 cup Organic All-Purpose White Flour
0.5 cup Whole Wheat Flour
8 tbsp Bob's Red Mill - Organic Whole Ground Flax Seed Meal
.75 tsp Salt
.5 tsp Cinnamon, ground
.5 tsp Ginger, ground
1 tsp Allspice
.5 tsp Baking Powder
.5 tsp Baking Soda
.5 cup, chopped Pecans
0.5 cup Cranberries, dried, sweetened (craisins)

Here is how you make Sourdough Pumpkin Bread:

Preheat the oven to 350?F. Grease a 9" x 5" loaf pan.In a large bowl, stir together the oil, sugar, molasses, eggs, and pumpkin. Stir in the starter and vanilla.In a medium bowl, whisk together the flour, salt, spices, baking powder, and baking soda. Stir the dry ingredients into the wet until evenly combined. Stir in the nuts and raisins.Transfer the batter to the prepared pan and bake for 60 to 65 minutes, until a paring knife inserted in the center comes out clean.Remove the bread from the oven and cool it in the pan on a rack for 15 minutes before turning it out of the pan back onto the rack. Allow the bread to finish cooling completely before slicing.Store the bread, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.Serving Size:?makes 16 slices

The nutritional information for Sourdough Pumpkin Bread is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 132.2

• Total Fat: 4.6 g
• Cholesterol: 23.3 mg
• Sodium: 183.4 mg
• Total Carbs: 21.8 g
• Dietary Fiber: 3.1 g
• Protein: 3.9 g

The dietary needs meet for Sourdough Pumpkin Bread is Low Fat