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sourdough pumpkin bread recipe

Sourdough Discard Pumpkin Bread

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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 1 Mixing bowl
  • 1 Loaf pan
  • 1 Whisk
  • 1 measuring cup
  • 1 measuring spoon set
  • 1 Rubber spatula
  • 1 Cooling rack

Ingredients
  

  • 1 cup sourdough discard
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease the loaf pan.
  • In the mixing bowl, whisk together the sourdough discard, pumpkin puree, eggs, vegetable oil, granulated sugar, and brown sugar until well combined.
  • In a separate bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Pour the batter into the prepared loaf pan, smoothing the top with a rubber spatula.
  • Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.

Notes

For best results, make sure your sourdough discard is at room temperature before mixing it with other ingredients, as this helps ensure a smoother batter. Additionally, do not overmix the batter to avoid a dense loaf; mix just until the ingredients are combined.
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