The warm aroma of Sourdough Pumpkin Bread with Vanilla Bean Glaze is lightly spiced, sweet and perfect with a hot cup of coffee or tea.
Sourdough Pumpkin Bread with Vanilla Bean Glaze Video
How To Make a Sourdough Starter from Scratch
Modern day commercial yeast that I grew up on did not exist until after the 1800’s.
Before the 1800’s wild yeast was the only way to bake such as golden loafs of bread. Many of our ancestors grew yeast by creating a Sourdough Starter.
Sourdough Starter is a mixture of flour and water and over time creates a yeast. Creating a sourdough starter is leaven to making breads and other bakery treats.
Take note, after sourdough has stood on your counter for three days, it will give off a strong smell that is because it is fermenting.
Step By Step on Starting Sourdough Starter from Strach
The fermentation period will provide tasty baked items, good probiotics for excellent gut health and regulate blood sugar.
Day One~In a room temperature glass container mix one cup of all-purpose organic unbleached flour (any flour of choice will work but, organic and unbleached it best) with 1 cup of filtered water. Mix flour and water thoroughly, until it feels like a thick paste such as pancake batter.
Cover with a tea towel or cheese cloth and keep in a warm place around seventy degrees.
Day Two~ Twenty-four hours later remove 1/2 of the sourdough and discard to save to make a discard recipe of feed livestock such as feeding the chicken or pigs. Feed the sourdough starter again one cup of all-purpose flour and filtered water.
Day Three, Four, Five~ Repeat Day Two. Discard and feed.
Day Six, Seven~ Fed every Twelve hours. Your starter should have bubbles, and the top will look foam-like. After day seven you can begin to use your sourdough starter, however, take in consideration is my not quite be there depending on feeding and temperature of your home.
If your starter is bubbly, then it is ready to make homemade sourdough bread.
What are Sourdough Health Benefits?
Sourdough has many health benefits, filled with many great benefits and a way to grow yeast to rise breads. Probiotics are live microbes that have health benefits that grow naturally within the environment. Sourdough helps to relegate metabolism, helps relieve allergies, cancer protection and balances the immune system along with reducing inflammation.
Sourdough has been around for centuries as far back as the Egyptians. This wild yeast is fermented naturally, leavened many breads and desserts. Sourdough adds a tangy, earthy taste to all baked goods and filled with many health benefits.
Learning to bake and start a sourdough starter does take some preparation. There are many resources on the internet for you get started with sourdough.
Baking this sourdough pumpkin loaf is great for any discard sourdough recipe that take place after day seven of creating your sourdough starter. Also, if you have to much sourdough this sourdough pumpkin loaf is perfect way to use up some excess.
If you use your starter everyday it can sit on the counter in a cool spot or if you use it time to time like me, it can be stored in the refrigerator. I store my starter in a large glass mason jar. When my starter in on the counter I cover with a tea towel and secure with a rubber band. In the refrigerator I sure the with a screw on lid.
If you do store in the refrigerator, take it out to sit on the counter about 24 hours before you are going to use. I do feed my starter right when I take out of the refrigerator to reactive it with one cup of flour and 3/4 cup of filter water.
When I am done using my starter for the week, I make sure it is fed, and I leave in on the counter for twenty-four hours before I place in refrigerator.
Tips on Baking Sourdough Pumpkin Bread with a Vanilla Bean Glaze
- Sweet Breads are a wonderful addition to any breakfast or coffee break. My family and I love the delicious taste of freshly baked sourdough pumpkin bread from the oven on a Sunday morning.
- One great tip and trick is you do not need a mixer to make a good bread.
- Read thoroughly the sourdough bread recipe before you begin and measure out all ingredients.
- Refrigerated ingredients should be at room temperature.
- Use a wooden spoon to prepare your bread batter instead of an electric mixer to ensure you do not over mix.
- For creating a perfect sweet bread is a lumpy batter is important so, do not overmix.
- Stir your batter gently and until all ingredients are moist and combined.
- Once your dry and wet ingredient are combined set your Sourdough Pumpkin Bread on the counter for about twenty minutes to ferment.
- Also, preheat your oven about twenty minutes before you are ready to bake your sourdough bread. Place loaf pan on the center rack. Rotate your loaf pan halfway through baking time to ensure an even baked sourdough bread.
- After fermentation of your bread, they are ready to bake.
- Remove bread from loaf pan as soon as they are baked thoroughly to prevent soggy bottom.
Sourdough Pumpkin Bread with Vanilla Bean Glaze Recipe
Ingredients:
- 1 2/3 cups of all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup of freshly feed sourdough starter
- 1/4 sea salt
- 1/2 teaspoon ground cinnamon
- One fourth ground clove
- 1/4 teaspoon ground nutmeg
- 1/2 cup orange juice
- 1 tablespoon softened coconut oil
- 1 room temperature farm fresh eggs
- 3/4 cup organic raw sugar
- 1 cup of canned or fresh pumpkin puree
- Softened grass-fed Butter prevent sticking of loaf pan
Sourdough Pumpkin Loaf Glaze
- 1 cup Powder Sugar
- 1 tablespoon Milk
- 2 tablespoons softened butter
- 1 Vanilla Bean Pod
Preheat your oven to 375 degrees (190 Celius). Next, butter a loaf pan with melted butter and using a pastry brush or a piece of paper towel folded to prevent sticking. In in large mixing bowl add coconut oil, sugar, eggs orange juice and pumpkin mix will until light and fluffy.
Next, with a sifter; sift flour, baking powder, baking soda, salt, cinnamon, clove, nutmeg and ginger. Slowly add flour mixture to the butter mixture. Now add your sourdough starter; allow to sit and ferment for one to two hours. Add your batter to the prepare loaf pan; bake for forty-five minutes to one hour or until the edges are light brown and a toothpick comes out clean. Cool in loaf pan on a wire rack for ten minutes. A wire rack is great because it will allow the air to circulate and cool your sourdough pumpkin bread quicker.
Finally, whisk the powdered sugar, milk and butter in a bowl until smooth. Scrape the seeds from the vanilla bean by cutting in open with a knife add to the bowl and combine. With a spoon drizzle the vanilla bean glaze over the cooled sourdough pumpkin bread in a zig zag patter. Makes on loaf and can be sliced as you desire: will keep for up to five days.
Budget Tips on Baking Sourdough Pumpkin Bread with a Vanilla Bean Glaze
- Use real pumpkin and roast to save money
- Always use sourdough discard to make recipes such as the pumpkin bread; nothing goes to waste.
- Use vanilla extract instead of vanilla bean for a less expensive option
More Sourdough Inspiration from the Farmhouse
The Best Sourdough Cinnamon Rolls
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