Description
A moist and spiced loaf made with sourdough starter discard, perfect for autumn enjoying with family or alone.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup sourdough starter discard
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, mix the sugar, vegetable oil, and eggs until well combined.
- Stir in the pumpkin puree and sourdough starter discard.
- In another bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For enhanced flavor, use fresh spices. You can also add nuts or chocolate chips for texture.
