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Irresistible Sourdough Discard Pumpkin Bread Recipe to Try

Sourdough Discard Pumpkin Bread
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Try this irresistible pumpkin bread recipe using your sourdough discard A deliciously moist treat perfect for fall baking Enjoy each slice

Ingredients

Scale
  • 1 cup sourdough discard
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 cup sugar (brown or white)
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ cup vegetable oil or melted butter

    • Instructions

  • Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
  • In a large bowl, combine the sourdough discard, pumpkin puree, eggs, and oil. Whisk until smooth.
  • In another bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
  • Slowly add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
  • Transfer the batter into your prepared loaf pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven, let cool in the pan for 10 minutes, then remove from the pan and allow to cool on a wire rack.

    • Nutrition

    Find it online: https://maymentora.com/sourdough-discard-pumpkin-bread-cinnamon-nuts-baking-technique/