sourdough pumpkin bread

An easy pumpkin bread made with your unfed sourdough discard!

Sourdough Pumpkin Bread

(120 g) all-purpose flour

baking powder

baking soda

salt

pumpkin pie spice

cinnamon

nutmeg

(120 ml) vegetable oil

(134 g) granulated sugar

(142 g) light brown sugar

eggs (room temperature)

vanilla extract

(227 g) pumpkin puree

Tablespoons milk

120 g (generous 1/2 cup) unfed sourdough discard (100% hydration)

Prep pan and oven. Position a rack in the center of your oven and preheat the oven to 350°F. Lightly grease a 9 inch by 5 inch loaf pan. I like to line mine with parchment paper as well and grease lightly again.

Combine Dry Ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg.

Combine wet ingredients. In a second mixing bowl, whisk together the oil, sugars, eggs, vanilla, pumpkin, milk and sourdough discard.

Combine wet and dry ingredients. Make a well in the center of your dry ingredients and pour in the liquid ingredients. With a spatula, stir to combine until the last of the flour has been mixed in. Stop mixing at this point to avoid overmixing.

Bake the bread. Spoon the batter into the pan. Bake the bread for 60-70 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean. You should see moist crumbs, not raw batter.  Mine was perfect at 60 minutes, so begin checking your bread at 60 minutes, but every oven is different so you may need additional time.

Cool the bread. Remove the bread from the oven, and cool it on a rack in the pan for 10 minutes. Remove from the pan and continue to cool. When it&#39;s completely cool, wrap it well in plastic wrap, and store it overnight before serving for best texture.

This sourdough pumpkin bread is so moist and it&#039;s packed with delicious fall flavors! Pumpkin spice lovers unite! It&#039;s made with pumpkin puree, sourdough discard and just a twist of orange juice for a brightened up version of the classic.

Sourdough Pumpkin Bread Recipe

unsalted butter (room temperature)

brown sugar

sourdough starter (discard)

orange juice (optional)

(15 pumpkin puree

all-purpose flour

pumpkin pie spice (see notes)

fine sea salt

Preheat your oven to 350°F (176°C) and lightly grease a 9&quot; x 5&quot; loaf pan with butter or oil.

In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.

Melt the butter in a bowl and add the sugar. Use a spatula to cream them together until smooth. Add the egg, vanilla extract, orange juice, sourdough discard and pumpkin and mix until well combined. Pour the wet ingredients into the dry ingredients bowl and stir until just combined. (Don&#039;t over mix!)

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. Allow to cool for 15 minutes before transferring the pumpkin bread to a wire rack.

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Sourdough Pumpkin Bread Recipe

Top 3 sourdough pumpkin bread recipes from across the web

The most viewed sourdough pumpkin bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sourdough Pumpkin Bread

Sourdough Pumpkin Bread

Sourdough Pumpkin Bread Recipe

The most viewed sourdough pumpkin bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine