Easy Sourdough Pumpkin Bread (with Discard) Recipe
This recipe provides a simple way to bake a delicious pumpkin bread using sourdough discard. It combines warm spices with pumpkin puree and a touch of orange juice for a moist and flavorful treat.
Equipment
- Loaf pan
- Mixing bowls
- Whisk
- Spatula
- Toothpick
- Wire rack
Ingredients
Main Ingredients
- 8 tablespoons unsalted butter
- 1 ½ cups light brown sugar
- 1 egg large
- ½ cup sourdough starter (discard)
- ¼ cup fresh orange juice (optional)
- 1 teaspoon vanilla extract
- 1 can pumpkin puree (15oz.)
- 2 cups all-purpose flour
- 2 ½ teaspoons pumpkin pie spice
- 1 teaspoon fine sea salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
Instructions
Instructions
- Preheat your oven to 350°F (176°C) and lightly grease a 9" x 5" loaf pan with butter or oil.
- In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice; then set aside.
- Melt the butter, then cream it with the sugar. Add the egg, vanilla extract, orange juice, sourdough discard, and pumpkin puree, mixing until well combined. Combine the wet and dry ingredients, stirring until just mixed, avoiding overmixing.
- Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before transferring to a wire rack.
Notes
Be careful not to overmix the batter to ensure a tender crumb. Allow the bread to cool completely on a wire rack for the best texture and easy slicing.