my recipes

Savory Pumpkin Bread

Posted by beccaosuna on

Servings: 2 loaves

It’s fall, so it’s time for pumpkin everything! Even here in Houston where that means lots of iced pumpkin lattes instead of hot…

This recipe is a fun twist on the standard pumpkin bread. It’s made savory by the addition of caramelized onions and garlic and some more savory spices, but it still retains a lot of pumpkin flavor. Make sure you mention that it’s savory to people though, one of my friends, who loves this bread, was expecting sweet and found her first bite very surprising.

If you don’t have sourdough discard you can omit it, I would just make one loaf tin and the bread will have a slightly different flavor and be a touch drier. It still works though, since the pumpkin brings in so much moisture.

Ingredients

2 tablespoons olive oil

1 yellow or white onion

10 cloves garlic

2 cups (396 g)sugar

1/2 cup (109 g) vegetable oil

3 large eggs

1 15-oz can pumpkin

1 1/2 cups (300 g) sourdough starter/discard

3 cups (360 g) AP flour

1/4 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons granulated garlic or garlic powder

1 teaspoon black pepper

2 teaspoons smoked paprika

1/8 teaspoon cayenne

everything bagel seasoning for topping

Instructions

  • Slice onion and garlic. Heat sauté pan over medium low heat and add olive oil. Reduce heat to low, cook onions and garlic for half an hour or until caramelized. Set to the side.
  • Preheat oven to 350 F.
  • In a large mixing bowl combine sugar, oil, eggs, pumpkin, sourdough discard.
  • In a separate bowl combine dry ingredients and spices (excluding everything seasoning).
  • Add dry ingredients to wet ingredients in parts, stirring until just combined. Fold in onions and garlic.
  • Pour into two oiled standard loaf pans.
  • Bake for 75 minutes or until a toothpick inserted in the center comes out clean. Halfway through bake spray loaves with water and sprinkle with everything bagel seasoning.

Leave a comment