½cup(99 g) coconut oilor other neutral tasting oil
⅓cup(76 g) water
2(100 g) large eggs
1teaspoonbaking soda
1teaspoonground cinnamon
1teaspoonpure vanilla extract
½teaspoonground nutmeg
½teaspoonkosher salt
Instructions
Preheat the oven to 375°F, and grease a 9 x 5-inch aluminum loaf pan. Set aside.
Whisk together all the ingredients until smooth and well combined. Pour the batter into the prepared loaf pan.
1 ¾ cups (210 g) all-purpose flour, 1 cup (227 g) pumpkin puree, ¾ cup (149 g) granulated sugar, ¾ cup (160 g) light brown sugar, ¾ cup (175 g) sourdough starter, ½ cup (99 g) coconut oil, ⅓ cup (76 g) water, 2 (100 g) large eggs, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon pure vanilla extract, ½ teaspoon ground nutmeg, ½ teaspoon kosher salt
Bake for 15 minutes, then decrease the oven temperature to 350°F. Bake for an additional 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 5 to 10 minutes before transferring to a wire rack. Cool completely before slicing and serving.
Scroll up and see the post for tips, FAQs, and storage information.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of the sourdough pumpkin bread recipe. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.