Sourdough Pumpkin Bread

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings 8 slices

Calories 250

This Sourdough Pumpkin Bread combines the tangy flavor of sourdough with the warm spices of pumpkin, creating a moist and delicious loaf perfect for fall.

Ingredients

Dry Ingredients

190 grams all-purpose flour (about 1 1/3 cup)
6 grams salt (about 1 teaspoon)
5 grams baking soda (about 1 teaspoon)
6 grams ground cinnamon (about 2 teaspoons)
2 grams ground nutmeg (about 1/2 teaspoon)
1 gram ground cloves (about 1/4 teaspoon)
1 gram ground ginger (about 1/4 teaspoon)

Wet Ingredients

100 grams sourdough discard (room temperature, scant 1/2 cup)
2 large eggs ((100 grams))
100 grams granulated sugar (about 1/2 cup)
150 grams brown sugar (about 2/3 cup, packed)
340 grams canned pumpkin puree (about 1 1/2 cups)
100 grams melted coconut oil (or any neutral-flavored oil, scant 1/2 cup)
30 grams whole milk (2 tablespoons)

Instructions

Preheat oven to 350ºF and prepare a 9 by 5 loaf pan.
Whisk together sourdough discard, eggs, sugars, pumpkin, coconut oil, and milk until combined.
In a separate bowl, whisk together flour, salt, baking soda, and spices.
Combine dry ingredients with pumpkin mixture until just mixed, then pour into the pan.
Bake for 60-70 minutes until a toothpick comes out clean, then cool before slicing.

Notes

Using room temperature ingredients helps the coconut oil mix better.

Calories: 250kcal

Cost: $10.00

Course: Dessert

Cuisine: American

Keyword: Pumpkin