Now that I am retired, my favorite way to begin the day is with a leisurely cup of hot coffee and a slice of home baked sweet bread, a muffin or toast with a sweet topping. This Sourdough Pumpkin Spice Bread was posted by Instagrammer Deb Everything Sourdough and is the perfect compliment for that morning cup of coffee.

If this recipe has too much sugar for your palate, you can reduce the sugar and the bread is still delicious. I made this pumpkin bread a couple of times. The second time I made it, I added only 1/2 cup of sugar and it was still excellent (but not nearly as deliciously sweet)! The pumpkin seeds on top give a nice crunch.

I also used fresh pumpkin puree that has been strained to reduce excess water. Full recipe below and in the menu under Sourdough Sweet Breads.

Just so you know, this recipe was printed with permission. — Carole

DRY INGREDIENTS
* 209g (1 1/2 cups) all-purpose flour
* 320g (1 1/2 cups) granulated sugar
* 1 tsp baking soda
* 1/2 tsp baking powder
* 1/2 tsp cinnamon
* 1/2 tsp cloves
* 1/2 tsp ginger
* 1/4 tsp nutmeg
* 1/2 tsp salt
Raw pumpkin seeds for top, optional

WET INGREDIENTS
* 108g (1/2 cup) canola oil or other neutral oil
* 2 large eggs
* 50g (1/4 cup) milk or non dairy alternative
* 225g (1 cup) mashed, pumpkin purée
* 100g (1/2 cup) discard sourdough starter
* 1 tsp vanilla

INSTRUCTIONS
* Preheat the oven to 325°F (165°C), and lightly grease a 9 x 5” loaf pan with butter, oil or nonstick cooking spray.

* In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt and spices.

* In a bowl or stand mixer combine, canola oil, eggs, milk, starter, pumpkin and vanilla. Mix until well combined.

* Combine all dry ingredients and whisk together. Add dry ingredients to wet ingredients and mix until just combined.

* Pour the batter into your prepared loaf pan. Top with pumpkin (pepita) seeds if desired.Bake for 1 hour and 20 minutes, checking every 10 minutes after one hour until a tester inserted into the center comes out clean.

* Remove from oven, cool and enjoy!

NOTES: You can substitute brown sugar for white or use a mix of sugars. You can substitute 1/2 of the oil for applesauce for a lower calories version. I used canned pumpkin in this recipe. if you use fresh, cooked pumpkin you may need to reduce the liquids.