Description
A moist, flavorful pumpkin quick bread enriched with sourdough discard for a complex tang and tender crumb. Perfect for autumn breakfasts or as a seasonal treat.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup sourdough discard
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or line with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the pumpkin puree and sourdough discard until smooth.
- In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually stir the dry ingredients into the wet ingredients using a spatula until just combined. Do not over-mix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55 to 65 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 to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American