Description
A moist and aromatic autumn quick bread that utilizes sourdough discard for a subtle tang and tender crumb. Perfect for breakfast or a seasonal snack.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup pumpkin puree (unsweetened)
- 3/4 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together pumpkin puree, eggs, oil, and brown sugar until smooth.
- Stir in the sourdough discard until fully combined with the wet ingredients.
- In a separate bowl, sift together flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- 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: Baking
- Method: Baking
- Cuisine: American