Fall is the perfect season for this sourdough discard pumpkin spice bread recipe. Although any season will do.
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What tools do you need to make pumpkin spice bread?
Ingredients:
- 1/2 cup melted butter
- 3/4 cup packed dark brown sugar
- 1/3 cup sugar
- 1.5 cups pumpkin puree
- 2 large eggs
- 1/2 sourdough discard
- 1.5 teaspoons vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
How to make sourdough discard pumpkin spice bread
Preheat the oven to 350 degrees F. In a large mixing bowl mix together the melted butter, both sugars and the pumpkin puree until well blended.
Allow this mixture to cool slightly while you mix together the dry ingredients. In a second mixing bowl sift together the flour, baking soda, baking powder, salt and pumpkin pie spice.
Add the eggs, vanilla, and sourdough starter to the pumpkin mixture. Mix well. Then fold in the flour mixture until incorporated. Do not over mix.
Grease a 9×5 loaf pan and pour the batter in.
Bake the bread for 50-60 minutes or until a toothpick comes out clean. Allow the bread to cool in the pan for about an hour before turning it out onto a cooling rack. Slice and enjoy!
Printable Recipe
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Servings
12 minutes
Preparing Time
15 minutes
Cooking Time
60 minutes
Calories
kcal
INGREDIENTS
1/2 cup melted butter
3/4 cup packed dark brown sugar
1/3 cup sugar
1.5 cups pumpkin puree
2 large eggs
1/2 sourdough discard
1.5 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
DIRECTION
- Preheat the oven to 350 degrees F. In a large mixing bowl mix together the melted butter, both sugars and the pumpkin puree until well blended. Allow this mixture to cool slightly while you mix together the dry ingredients.<br>In a second mixing bowl sift together the flour, baking soda, baking powder, salt and pumpkin pie spice. Add the eggs, vanilla, and sourdough starter to the pumpkin mixture. Mix well. Then fold in the flour mixture until incorporated. Do not over mix.<br>Grease a 9×5 loaf pan and pour the batter in. Bake the bread for 50-60 minutes or until a toothpick comes out clean. Allow the bread to cool in the pan for about an hour before turning it out onto a cooling rack.<br>
