Description
A moist and aromatic autumn bread that utilizes sourdough discard for a sophisticated tang. Perfectly balanced with warm cinnamon and nutmeg.
Ingredients
Scale
- 1 cup pumpkin puree (unsweetened)
- 1/2 cup sourdough discard
- 1/2 cup vegetable oil
- 2 large eggs
- 2 cups all-purpose flour
- 3/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large mixing bowl, whisk together the pumpkin puree, sourdough discard, oil, and eggs until smooth.
- In a separate medium bowl, sift together the flour, brown sugar, cinnamon, nutmeg, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture using a spatula until just combined.
- Pour the batter into the prepared loaf pan and level the top.
- Bake for 55 to 65 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American