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Sliced pumpkin sourdough with end slice laying flat and topped with a pat of butter. There are also two pumpkin, some flowers, a wooden spoon, and another plate with a slice of buttered pumpkin bread with a bite taken out of it.

Sourdough Pumpkin Bread

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Prep Time 10 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 12

Equipment

  • 1 large mixing bowl
  • 1 Medium Mixing Bowl
  • 1 Rubber Spatula
  • Measuring cups and spoons
  • Large Baking Sheet
  • Parchment Paper

Ingredients
  

  • 2¼ cups All-Purpose Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • 2 teaspoons Pumpkin Pie Spice
  • ½ teaspoon Cinnamon
  • ⅓ cup Sourdough Discard
  • ¼ cup Vegetable Oil (or other neutral tasting oil)
  • ¼ cup Unsalted Butter, Melted
  • ¾ cup Brown Sugar, Packed
  • ½ cup Granulated Sugar
  • 1 Egg
  • 1 cup Pumpkin Puree
  • 1 teaspoon Vanilla Extract

Instructions
 

  • Preheat the oven to 375℉.
  • Spray a 9x5 inch loaf pan with cooking spray, then line with parchment paper. Set aside.
  • In a small bowl, whisk together the flour, salt, baking powder, baking soda, pumpkin pie spice, and cinnamon.
  • In a large mixing bowl, use a rubber spatula to stir together the butter, oil, brown sugar, granilated sugar, egg, pumpkin, and vanilla until smooth.
  • Add the dry ingredients and continue to stir until well mixed with no streaks of dry flour. Do not over-mix. The mixture will still be slightly lumpy.
  • Pour the batter into the prepared loaf pan and bake for 1 hour or until a toothpick inserted into the center comes out clean.
  • Allow to cool in the pan before serving. To prevent the bread from crumbling when cut, allow the bread to cool completely before cutting into approximate ¾ inch slices.
Keyword Pumpkin Recipes, Quick Bread, Sourdough, Sourdough Discard
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