Description
Cozy and flavorful sourdough pumpkin bread made with a blend of spices and pumpkin puree.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup sourdough starter discard
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
Instructions
- In a large mixing bowl, combine the sugar, vegetable oil, and eggs. Mix until well combined and smooth.
- Stir in the pumpkin puree and sourdough starter discard.
- In another bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Pour the batter into a greased 9×5 inch loaf pan.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For added texture, consider adding nuts or dried fruit. Store wrapped at room temperature for up to two days or freeze for longer storage.