Description
Delight in the warm flavors of autumn with this easy-to-make Sourdough Pumpkin Bread, combining spiced pumpkin puree with tangy sourdough discard for a moist, flavorful treat.
Ingredients
Scale
- 1 cup (120 g) all-purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoons baking soda
- 3/4 teaspoons salt
- 1 teaspoon pumpkin pie spice
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup (120 ml) vegetable oil
- 2/3 cups (134 g) granulated sugar
- 2/3 cups (142 g) light brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup (227 g) pumpkin puree
- 2 Tablespoons milk
- 120 g (generous 1/2 cup) unfed sourdough discard 100% hydration
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg.
- In a separate large bowl, mix the vegetable oil, granulated sugar, and brown sugar until combined.
- Add the eggs, vanilla extract, pumpkin puree, and milk to the sugar mixture and mix until smooth.
- Stir in the unfed sourdough discard until incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean from the center.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Make sure to use room temperature eggs for better mixing. This bread can also be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 24 g
- Sodium: 290 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 42 mg
Keywords: Sourdough Pumpkin Bread, pumpkin bread recipe, sourdough discard recipes, fall baking, healthy dessert