Recipe originally found on

Yields 1 loaf, approximately 16 slices


1/3 cup vegetable oil

1/2 cup sugar

1/4 cup molasses

2 large eggs

1 cup pumpkin purée

3/4 cup sourdough starter, unfed/discard

1 teaspoon vanilla extract

2 cups King Arthur Unbleached All-Purpose Flour

3/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon cloves

1/4 teaspoon nutmeg

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup chopped walnuts

1/2 cup raisins, packed


Preheat the oven to 350°F. Grease a 9″ x 5″ loaf pan.

In a large bowl, stir together the oil, sugar, molasses, eggs, and pumpkin. Stir in the starter and vanilla.

In a medium bowl, whisk together the flour, salt, spices, baking powder, and baking soda. Stir the dry ingredients into the wet until evenly combined. Stir in the nuts and raisins.

Transfer the batter to the prepared pan and bake for 60 to 65 minutes, until a paring knife inserted in the center comes out clean.

Remove the bread from the oven and cool it in the pan on a rack for 15 minutes before turning it out of the pan back onto the rack. Allow the bread to finish cooling completely before slicing.

Store the bread, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.