Moist Sourdough Discard Pumpkin Bread
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.
Yield: 8 servings
SCALE:
Ingredients
- 180 grams all purpose flour
- 50 grams oat flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 3/4 teaspoon fine sea salt
- 330 grams pumpkin puree (1 1/2 cups)
- 1/2 cup sunflower or grapeseed oil (neutral tasting, not olive oil)
- 2 large eggs, room temperature
- 100 grams brown sugar (1/2 cup, packed)
- 100 grams cane sugar (1/2 cup)
- 150 grams sourdough discard
- 1 1/2 teaspoons pure vanilla extract
- 2 teaspoons molasses
Maple Glaze
- 3 tablespoons melted, cooled butter
- 1/2 cup powdered sugar
- 3 tablespoons pure maple syrup
- big pinch (1/8 teaspoon) fine sea salt
Equipment
Instructions
- Preheat oven to 350 degrees F. Line 8.5 x 4.5 inch loaf pan with parchment paper.
- 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.