Sourdough Discard Pumpkin Bread
Servings: 1 loaf
Ingredients
- 1/2 cup butter
- 1/2 cup brown sugar packed
- 1/2 cup white or cane sugar
- 2 large eggs at room temperature
- 1 3/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3 tsp pumpkin pie spice
- 3/4 tsp sea salt
- 1 1/2 tsp vanilla bean paste You can also use vanilla extract
- 15 oz can organic pumpkin puree 1 1/2 cups if roasting and pureeing your own
- 150 grams sourdough discard 1/2 cup
- 1-2 tbsp raw pumpkin seeds
Instructions
- Preheat oven to 350 degrees F. Line 8.5 x 4.5 inch loaf pan with parchment paper, butter, then flour, respectively
- Cream butter and sugars until one cohesive mixture
- Add eggs, one at a time, until fully incorporated
- Whip the mixture until light and airy
- Meanwhile, combine dry ingredients in a seperate bowl
- Combine pumpkin puree, sourdough starter, and vanilla in another small bowl
- While mixing the butter mixture, alternate between adding the dry and wet mixtures until everything is just incorporated
- Pour batter into an 8.5 x 4 inch loaf pan that is lined with parchment paper
- Cover and rest/rise the dough for a few hours. You can bake immediately if you like, but resting the dough will allow it to ferment and the flavors to develop!
- Sprinkle the pumpkin seeds in one layer on top of the dough
- Bake for 1 hour and 15 minutes or until a toothpick comes out clean
- Let bread completely cool in the pan on a wire rack