Sourdough Discard Pumpkin Bread

This moist sourdough discard pumpkin bread uses a full 16 oz can of pumpkin puree for maximum pumpkin flavour with no leftovers. Mixed in one bowl and baked without any fermentation time, it has a soft, tender crumb, warm fall spices and just a subtle sourdough tang.

Course Breakfast, Snack

Cuisine American

Keyword Sourdough Discard, Sourdough Recipes

Prep Time 5

Cook Time 1

Total Time 1 5

Servings Slices

Calories 297kcal

Author Kate Freebairn

Equipment

Loaf Pan (1.25 lbs or 9 x 5 x 2.75-inches)

Ingredients

Wet Ingredients

3 Eggs
425 g Pumpkin Purée (15 oz can)
100 g Vegetable Oil (or other light flavored oil)
100 g Sourdough Starter (Discard or active starter)
5 g Vanilla Extract (1 tsp)

Dry Ingredients

110 g Light Brown Sugar
150 g Granulated Sugar
250 g All-purpose Flour
5 g Baking Powder
5 g Baking Soda
2 g Salt (just a pinch)
5 g Pumpkin Pie Spice
4 g Cinnamon

Instructions

Preheat oven to 180ºC/350ºF. Grease a loaf pan with butter or cooking spray.
In a large bowl, whisk together the wet ingredients.
Next add the light brown sugar and granulated sugar, whisking until well combined.
Now add all the other dry ingredients on top and use a spatula to fold the mixture into a thick batter. You don't want to over mix the batter, but stir it just enough to ensure all of the dry ingredients are moistened.
Pour the mixture into a well-greased loaf pan.
Bake at 180ºC/350ºF for around 1 hour. Check the sourdough pumpkin bread is done by inserting a skewer or toothpick into the thickest part of the loaf. You're looking for a few moist crumbs and no wet batter.
Allow to cool for 10 minutes before removing from the tin and setting on a wire rack to cool completely.

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