Sourdough Pumpkin Bread Recipe

Ingredients

• 1/2 cup sugar
• 1/2 cup brown sugar
• 4 cups Bisquick
• 2 teaspoons cinnamon, heaping
• 1 teaspoon pumpkin pie spice
• 2 eggs
• 1 cup sourdough starter
• 1 cup pumpkin, canned
• 1 cup raisins
• 1 1/2 cups milk
• 4 tablespoons vegetable oil
• 2 cups pecans, chopped

Instructions

1. Preheat the oven to 350 degrees F and grease two loaf pans, setting them aside for later.
2. In a large mixing bowl, combine 1/2 cup sugar, 1/2 cup brown sugar, 4 cups Bisquick, 2 heaping teaspoons of cinnamon, and 1 teaspoon of pumpkin pie spice. Mix the dry ingredients well and set aside.
3. In a separate mixing bowl, beat 2 eggs until they are frothy.
4. Stir in 1 cup of sourdough starter and then add 1 cup of canned pumpkin, 1 cup of raisins, 1 1/2 cups of milk, and 4 tablespoons of vegetable oil, mixing everything until combined.
5. Gently fold in the dry ingredients just until moistened, taking care not to overblend, as we want a tender loaf.
6. Pour the batter into the prepared loaf pans and let it rest for at least 15 minutes. The allows the flavors to meld beautifully.
7. Bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them towards the end to avoid overbaking.
8. Once baked, cool the loaves out of the pans on a wire rack. For those who like to plan ahead, slicing the bread after it has cooled and freezing some slices works wonderfully; they thaw beautifully.