Sourdough Pumpkin Bread
A moist and spiced pumpkin bread made with sourdough discard, perfect for fall baking.
- Prep Time: 10 min
- Cook Time: 55 min
- Total Time: 65 min
- Yield: 1 loaf (8 servings) 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup melted butter
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, mix sourdough discard, pumpkin puree, brown sugar, melted butter, eggs, and vanilla.
- In another bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Combine wet and dry ingredients until just mixed.
- Pour batter into the loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool before slicing.
Notes
- Use room-temperature ingredients for even mixing.
- Freeze slices for quick breakfasts.
- Check out our Pinterest for more sourdough discard recipes.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg