Description
A delightful fusion of zesty pumpkin and tangy sourdough, perfect for cozy mornings or sweet afternoon pick-me-ups.
Ingredients
Scale
- 1 cup sourdough starter (fed or unfed)
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, combine the sourdough starter, pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix thoroughly until you reach a smooth batter.
- In another bowl, whisk together the flour, baking soda, baking powder, ground spices, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. If desired, fold in nuts or chocolate chips.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely before slicing and serving.
Notes
Serve warm or at room temperature. Drizzle with a glaze or dust with powdered sugar if desired. Can be stored at room temperature for up to 3 days or refrigerated for a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg