Sourdough Discard Pumpkin Bread
Add the tangy flavor of sourdough using your discard to create this delicious and moist pumpkin bread!
Equipment
- Bread Pan Full loaf or mini loaf's
- Mixing Bowl & Spoon
Ingredients
- 1/2 cup Unsalted Butter
- 1 1/2 cups Light Brown Sugar
- 1 Large Egg
- 1/2 cup Sourdough Discard
- 1 teas Vanilla Extract
- 1 can Pumpkin Puree (15oz)
- 2 cups All-Purpose Flour
- 2 1/2 teas Pumpkin Pie Spice (see above for a homemade blend)
- 1 teas Fine Salt
- 2 teas Baking Powder
- 1/2 teas Baking Soda
Instructions
- Preheat your oven to 350°F (176°C) and lightly grease a 9" x 5" loaf pan with butter or oil. Additionally, you can use a mini loaf pan for personal size loaf's.
- In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and the homemade pumpkin pie spice. Set aside.
- Melt the butter in a bowl and add the sugar. Use a spatula or mixer to cream them together until smooth. Add the egg, vanilla extract, sourdough discard, and pumpkin puree, and mix until well combined.
- Pour the wet ingredients into the dry ingredients bowl and stir until just combined. It's essential not to overmix the batter, as this can lead to a tougher texture in your bread.
- Pour the batter into the loaf pan and bake on the center rack for 55-60 minutes or until a toothpick inserted in the center comes out clean. Mini loaf pans take about 35-40 minutes. Allow it to cool for 15 minutes before transferring the pumpkin bread to a wire rack.
