Description
A delightful and easy pumpkin bread made with sourdough discard, featuring a flavorful crumb topping for added crunch.
Ingredients
- For the Crumb Topping:
- ½ cup all-purpose flour
- ½ tsp ground cinnamon
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- ⅛ tsp salt
- ¼ cup unsalted butter, melted and cooled
- For the Pumpkin Bread:
- 2 cups all-purpose flour
- 2 ½ tsp pumpkin pie spice
- 1 tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 8 tbsp unsalted butter, melted
- 1 ½ cup brown sugar
- 1 egg
- ½ cup sourdough discard
- 1 tsp vanilla extract
- 1 can pumpkin puree (15 oz) or 1 1/3 cups homemade puree
Instructions
- In a medium bowl, combine the all-purpose flour, ground cinnamon, granulated sugar, brown sugar, and salt for the crumb topping. Pour in the melted and cooled butter, stirring until the mixture is crumbly. Set aside.
- In a large mixing bowl, whisk together the two cups of all-purpose flour, pumpkin pie spice, salt, baking powder, and baking soda.
- In a separate bowl, blend the melted butter and brown sugar until creamy. Add the egg, sourdough discard, vanilla extract, and pumpkin puree; mix until combined.
- Gradually fold the wet ingredients into the dry ingredients, stirring gently until just combined.
- Pour the batter into the prepared loaf pan, evenly sprinkle the crumb topping over the batter.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store the bread wrapped at room temperature for up to four days. Slices can be frozen and thawed overnight for convenient snacking.
