 |
Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 24 |
|
I love pumpkin and I love using my sourdough starter so this recipe combines both. It is a good bread and can be frosted with either a simple glaze or cream cheese frosting if desired. 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 |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease 2 loaf pans and set aside.
3. Combine sugars, bisquick, cinnamon, pie spice and set aside.
4. In a mixing bowl beat eggs.
5. Stir in sourdough starter and then remaining ingredients.
6. Stir in dry ingredients just until moistened.
7. Taking care not to over blend.
8. Pour into prepared pans and let rest at least 15 minutes.
9. Bake for aprox.
10. 40 minutes or until pick comes out clean.
11. Cool out of the pans on a wire rack.
12. I slice this bread after it has cooled and freeze some of the slices as it thaws beautifully.
|
|