This easy to make pumpkin bread is the best way to use up sourdough discard in Fall! No mixer required, just whisking the ingredients. It's extra moist thanks to almost a whole can of pumpkin puree. And the flavors of cinnamon, cardamom, and ginger are warm and cozy.
Mix dry ingredients together in a large bowl and set aside. (All-purpose flour, oat flour, baking soda, baking powder, cinnamon, cardamom, ginger, and salt.)
Whisk pumpkin puree, oil, eggs, sugar, and brown sugar together in another bowl until smooth. Then whisk in sourdough discard, vanilla, and molasses until smooth. Stir dry ingredients into wet, just until no flour streaks remaining.
Put batter into an 8.5 x 4 inch loaf pan that is lined with parchment paper. parchment lined loaf pan and bake for about 1 hour (check loaf at 45 minutes to see how it is progressing), until toothpick comes out clean.
Let bread completely cool in the pan on a wire rack.
Whisk powdered sugar into butter until smooth, then whisk in maple syrup and salt. Let sit for 5 minutes to thicken slightly. Whisk again, then drizzle onto cooled bread.
Notes
If you make the option with the crunchy sugar top, I like to add 3 ounces chopped chocolate as well for a delicious twist. Simply stir the chopped chocolate into the dry ingredients before combining with wet ingredients.