Prepare Wet Ingredients:

1. If you have a Nutribullet or similar blender, use it for this step. Otherwise, you can use a blender, hand mixer, or a whisk.
2. Combine pumpkin puree, buttermilk, sourdough discard, protein powder, and molasses in a blender or mixing bowl. Blend or mix thoroughly until you achieve a creamy and lump-free orange mixture. If using a blender, you can add the soft butter at this stage to incorporate it into the mixture.

Mix Wet into Dry Ingredients:

1. If you plan to bake immediately, proceed to preheat your oven to 175°C (350°F).
2. In a separate bowl, combine the white flour, whole wheat flour, baking powder, baking soda, pumpkin spice, and a pinch of salt. Add the soft butter, the creamy protein-pumpkin mixture, and raisins to the dry ingredients. Stir with a wooden spoon to incorporate everything. The dough will be sticky. Using wet hands, quickly knead the dough to ensure there are no remaining flour lumps.

Prepare the Dough:

1. Depending on your preferred baking method, shape the dough accordingly.

For a large loaf:

1. Shape the dough into one large, rough loaf. The textured surface will create a deliciously crunchy crust. Use a sharp knife to make a 1-inch deep cross pattern on the top, dividing the loaf into 6-8 triangle-shaped sections. This helps the bread rise and facilitates easier dividing later.
2. Bake for 45-50 minutes, rotating the loaf once around the 20-minute mark if your oven heats unevenly. Check for doneness by either inserting a thermometer into the center (it should read 100°C or 200°F) or tapping the bottom of the loaf. If it sounds hollow and is golden brown, it’s done.

For mini loafs:

1. Divide the dough equally into 8 portions and place them in your mini bread tins. Use a sharp knife to cut a slit down the length of each mini loaf to assist in rising and for a decorative touch.
2. Bake for around 20-23 minutes, rotating the tins at about 10 minutes if necessary. Check for doneness by inserting a wooden skewer into the center of a mini loaf. If it comes out clean without sticky crumbs, the mini sourdough soda breads are done.

Optional Topping:

1. Sprinkle a mixture of 1 tbsp demerara sugar and ½ tsp cinnamon over the dough. This caramelized sugar adds flavor and crunch to the bread.

Serving:

1. Allow the bread to cool for a while before slicing and serving. Enjoy your homemade SSourdough Pumpkin Soda Bread with Protein!
2. It’s amazing with cold butter and jam, or just on its own with a cup of tea or coffee. Or pumpkin spice latte/Chai, if you want to go all out.