Sourdough Discard Pumpkin Bread
A moist, spiced bread showcasing pumpkin and warm spices, utilizing sourdough discard to enhance flavor and minimize waste.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Sifted if desired.
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar Packed.
- 1 cup pumpkin purée Room temperature.
- 1 large egg Room temperature.
- 1/3 cup vegetable oil
- 200 grams sourdough discard Unfed, at room temperature.
- 1 cup powdered sugar
- 1-2 tablespoons unflavored non-dairy or regular dairy milk To achieve desired glaze consistency.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and line it with parchment paper.
- In a medium bowl, whisk together the dry ingredients: all-purpose flour, ground cinnamon, nutmeg, ginger, cloves, baking soda, and kosher salt.
Mixing
- In a large mixing bowl, mix the granulated sugar, brown sugar, pumpkin purée, sourdough discard, vegetable oil, and the room-temperature egg until smooth.
- Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
Baking
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 60 minutes, tenting with aluminum foil if the top browns too quickly.
- Check for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Glazing
- Whisk together powdered sugar, vanilla extract, and one tablespoon of milk to make the glaze.
- Add more milk as needed to achieve desired consistency and drizzle over the cooled loaf.
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Notes
For variations, consider adding nuts or chocolate chips, using gluten-free flour, or substituting egg with a flax egg for a vegan version. Store wrapped at room temperature or freeze for up to three months.