Sourdough Pumpkin Bread Recipe
This sourdough pumpkin bread is so moist and it's packed with delicious fall flavors! Pumpkin spice lovers unite! It's made with pumpkin puree, sourdough discard and just a twist of orange juice for a brightened up version of the classic.
Servings: 12 slices
Preheat your oven to 350°F (176°C) and lightly grease a 9" x 5" loaf pan with butter or oil.
In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.
Melt the butter in a bowl and add the sugar. Use a spatula to cream them together until smooth. Add the egg, vanilla extract, orange juice, sourdough discard and pumpkin and mix until well combined. Pour the wet ingredients into the dry ingredients bowl and stir until just combined. (Don't over mix!)
Pour the batter into the loaf pan and bake on the center rack for 55-60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes before transferring the pumpkin bread to a wire rack.
- Use the scoop and level technique to measure your flour if you do not have a kitchen scale. To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.
- Store leftovers loosely covered at room temperature for up to 4 days.
- Freeze leftovers wrapped tightly in plastic wrap and foil for up to 3 months.
- When measuring ground spices, it's hard to use a scale to weigh them because the measurement is so small. Use measuring spoons so that you don't add too much.
Serving: 1slice | Calories: 267kcal | Carbohydrates: 46g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 256mg | Potassium: 133mg | Fiber: 1g | Sugar: 27g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg