Description
Sourdough Discard Pumpkin Bread is a heartwarming fall favorite that marries the tangy notes of sourdough with the sweet, earthy flavor of pumpkin. This moist and flavorful loaf is perfect for breakfast, dessert, or a cozy afternoon snack. With its inviting aroma of spices wafting through your kitchen, it's sure to bring friends and family together for delightful moments. Enjoy each slice plain or spread with butter for an extra touch of comfort.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup active sourdough discard
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
- In another bowl, combine sourdough discard, pumpkin puree, sugar, and eggs until smooth.
- 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. Optionally sprinkle extra cinnamon on top.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Let cool for about ten minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: To enhance flavor, consider adding nuts or chocolate chips to the batter. For variations, you can substitute pumpkin puree with applesauce or mashed bananas.