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Sourdough Discard Pumpkin Bread: A Delicious Fall Treat!

Sourdough Discard Pumpkin Bread
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A delightful pumpkin bread made using sourdough discard, perfect for fall.

Ingredients

Scale
  • 1 cup sourdough discard
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix together the sourdough discard, pumpkin puree, sugars, vegetable oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • This bread can be frozen for up to 3 months.
  • Feel free to add nuts or chocolate chips for extra flavor.

Nutrition

Find it online: https://recipesdays.com/sourdough-discard-pumpkin-bread-recipe/