Sourdough Pumpkin Bread
Easy sourdough pumpkin bread recipe using discard. Moist, flavorful fall baking ready in just over an hour.
Servings 10
Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- 2 tsp pumpkin pie spice
- ½ cup oil I used cooking olive oil, but you can use vegetable as well
- 1 egg
- ½ cup sourdough starter discard
- ¾ cup white granulated sugar
- ½ cup light brown sugar packed
- 15 oz pumpkin puree 15-ounce can
- 2 tbsp milk
Instructions
- Preheat the oven to 350 °F.
- Butter or oil a loaf pan (9x5 inches). Set aside.
- Whisk the flour, baking powder, salt, baking soda, and pumpkin pie spice. Set aside.
- In a large mixing bowl, whisk the oil and egg together.
- Add the sourdough discard. Mix well.
- Add the granulated sugar and brown sugar. Mix until all ingredients are combined.
- Whisk in the pumpkin puree. Mix well.
- Add half the flour mixture to the pumpkin mixture. Mix until the flour is incorporated.
- Add the milk, and mix well.
- Add the remaining of the flour mixture. Mix until the flour is incorporated, but don’t overmix.
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for 55-65 minutes.
- The pumpkin bread is baked when inserting a toothpick in the middle comes out clean.
- Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
Notes
o When baking the bread, look at 30 minutes. If the bread is browning too fast, you may need to loosely cover it with aluminum foil.
o Storage: Store at room temperature for 4 days. You can also freeze for up to 3 months.
o Variations
▪ Add some chopped nuts like pecans and walnuts
▪ Toast a slice and add honey butter
▪ Add a glaze: vanilla or cream cheese
o Variations
▪ Add some chopped nuts like pecans and walnuts
▪ Toast a slice and add honey butter
▪ Add a glaze: vanilla or cream cheese
Nutrition
Calories: 325kcal | Carbohydrates: 51g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 17mg | Sodium: 301mg | Potassium: 203mg | Fiber: 2g | Sugar: 27g | Vitamin A: 6648IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!
