Description
This pumpkin bread combines sourdough discard with pumpkin, creating a flavorful loaf with a delightful crumb topping.
Ingredients
- For the crumb topping: ½ cup all-purpose flour
- ½ tsp ground cinnamon
- â…“ cup granulated sugar
- ¼ cup brown sugar
- â…› tsp salt
- ¼ cup unsalted butter, melted and cooled
- For the pumpkin bread: 2 cups all-purpose flour
- 2 ½ tsp pumpkin pie spice
- 1 tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 8 tbsp unsalted butter, melted
- 1 ½ cup brown sugar
- 1 egg
- ½ cup sourdough discard
- 1 tsp vanilla extract
- 1 can pumpkin puree (15 oz) or 1 1/3 cups homemade puree
Instructions
- Prepare the crumb topping by combining all-purpose flour, ground cinnamon, granulated sugar, brown sugar, and salt in a medium bowl. Pour in the melted and cooled butter, stirring until crumbly.
- Preheat the oven to 350°F (175°C) and grease a standard loaf pan.
- In a large mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, salt, baking powder, and baking soda.
- In another bowl, blend melted butter and brown sugar until creamy. Add egg, sourdough discard, vanilla extract, and pumpkin puree, mixing until combined.
- Gradually fold the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the prepared loaf pan and evenly sprinkle the crumb topping over the batter.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For added texture, consider adding nuts or oats to the crumb topping.