The Best Sourdough Protein Pumpkin Bread
I have been testing out some higher protein breakfast foods so my kids get a more healthy breakfast and this one might be the best. Moist delicious pumpkin flavor warmed with fall spices. They all LOVED it. I added in the secret protein ingredient and sourdough starter to up the nutrition. You can long ferment this in the fridge if you want it to be even more healthy. Everyone will fall in love with this Sourdough Protein Pumpkin Bread
Before we dive into this creation grab the recipe for High Protein Lemon Blueberry Muffins because they are ridiculous!
Why Add Cottage Cheese?
I started adding cottage cheese to frittatas because it just upped the protein and made it seriously delicious so I decided why not add it to sweet baked goods too? I feel good that I am making all my baked goods from scratch and with organic ingredients but if I can up the protein and nutrition without changing the taste, I am doing it. Want to know how much protein is in just one cup of cottage cheese?
25 grams!
That helps so much to fill kid’s bellies and help them feel full while stabilizing blood sugar so they don’t have a huge spike and feel tired at school.
How to Long Ferment This Recipe
All you do is add the baking soda/powder AFTER fermentation is complete. So mix up the wet and then dry ingredients, leaving out the baking soda and baking powder. Ferment 6-8 hours on the counter, mix in the baking soda/powder and bake! If you don’t want to bake after fermenting put it in the fridge until you are ready to bake. Only add them in when you are ready to bake.
Please let me know if you try it. Tag me on Instagram so I can see how yours came out! Just a quick tip for you before you go. Each year I take all the gorgeous local pumpkins I buy to decorate the front porch and bake them whole! All you need to do it wash them, poke some holes in them and bake at 350 until they are nice a soft. I wait until they are cooled and scrape out the seeds, take all the pulp and blend it until smooth. I freeze flat in gallon freezer bags so I have fresh pumpkin all year long. IT IS THE BEST tasting pumpkin. Try that each year so you always have pumpkin ready to make The Best Sourdough Pumpkin Protein Bread!
Sourdough Protein Pumpkin Bread
This hits all the fall flavor notes and it perfection warm with grass fed butter and flake salt. The added protein and sourdough starter takes this to a whole new level!
Ingredients
- 1/2 cup melted butter
- 1 cup pumpkin puree
- 1/2 cup cottage cheese (whipped until smooth in the food processer)
- 1/2 cup starter (fed or unfed)
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla
- 2 cups flour (I use organic unbleached AP)
- 1 tsp salt
- 2 tsp pumpkin spice (you can just do cinnamon if you don't have it but it's not as good)
- 1 tsp baking soda
- 2 tsp baking powder
Instructions
- Preheat the oven to 350 degrees and either butter a loaf pan really well or line with parchment (I crumble up my parchment and then smooth it out and it fits way better)
- In a mixer or with a hand mixer blend the melted butter with brown sugar until it's fluffy
- Whisk the dry ingredients in another bowl (leave out the baking soda and powder if you are long fermenting this)
- Add eggs, vanilla, pumpkin puree, cottage cheese and sourdough starter in with the butter/sugar. Mix well.
- Fold in the dry ingredients until they are just combined. Do not overmix so it stays light and fluffy
- If fermenting, cover and leave on the counter 6-8 hours then add baking soda/powder and bake.
- If baking right away pour into pan and bake for 60 minutes. Start testing to see if it is fully baked about 55 minutes in. One time I needed to bake an additional 8 minutes so don't worry if it takes a little longer for the center to fully bake. Use a toothpick to check doneness.
- To blow everyone's mind and make them fall in love with you serve warm with grass fed butter (a lot!) and flake salt.
