Sourdough Discard Pumpkin Bread

Moist pumpkin bread made with sourdough discard, warm pumpkin spice, and simple pantry ingredients. Bake this easy quick bread in about an hour.

Prep: 15 min · Cook: 60 min · Yield: 10 · Method: Oven

Ingredients

• 1 cup sourdough discard
• 1 cup pumpkin puree
• 2 large eggs
• 1.75 cups all-purpose flour
• 0.75 cup granulated sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 cup unsalted butter

Cooking instructions

1. Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line it with parchment, leaving overhang on the long sides. (about 5 min) — 350°F
2. Whisk the flour, pumpkin pie spice, baking soda, and salt in a medium bowl. (about 2 min)
3. Whisk the melted butter, sugar, sourdough discard, pumpkin puree, and eggs in a large bowl until smooth. (about 3 min)
4. Fold the dry mixture into the wet mixture just until no dry streaks remain. Do not overmix. (about 2 min)
5. Pour the batter into the prepared pan and bake for 55 to 65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. (about 60 min) — 350°F
6. Cool the bread in the pan for 15 minutes, then lift it out and cool completely on a rack before slicing. (about 30 min)