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Super Moist Sourdough Discard Pumpkin Loaf

Prep Time15 minutes
Cook Time1 hour 15 minutes
Servings: 8

Ingredients

  • 1 3/4 cup all purpose flour
  • 1 tsp baking soad
  • 3/4 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 3/4 tsp sea salt
  • 15 oz can organic pumpkin puree 1 1/2 cups if roasting and pureeing your own
  • 1/2 cup neutral tasting oil I used vegetable oil
  • 2 large eggs at room temperature
  • 1/2 cup brown sugar packed
  • 1/2 cup white or cane sugar
  • 150 grams sourdough discard
  • 1 1/2 tsp vanilla bean paste You can also use vanilla extract
  • 2 tsp pure organic maple syrup
  • 1-2 tbsp powdered sugar

Instructions

  • Preheat oven to 350 degrees F. Line 8.5 x 4.5 inch loaf pan with parchment paper.
  • Mix dry ingredients together in a large bowl and set aside.
  • Whisk pumpkin puree, oil, eggs, sugar, and brown sugar together in another bowl until smooth. Then whisk in sourdough discard, vanilla, and maple syrup until smooth.
  • Stir dry ingredients into wet, just until no flour streaks remaining.
  • Pour batter into an 8.5 x 4 inch loaf pan that is lined with parchment paper and bake for about 1 hour and 15 minutes or until toothpick comes out clean.
  • Let bread completely cool in the pan on a wire rack.
  • Once cool, use a small fine mesh sieve to lightly dust loafwith powdered sugar