This sourdough pumpkin bread has a mild sweetness and a nuttiness that is perfect for breakfast. Baking the sourdough pumpkin bread is one of my favorite ways to use the discarded sourdough. The sourdough does not have any sourness but instead providing moisture and fluffiness. Adding the pumpkin spices also gives the bread an irresistible aroma.
Ingredients:
- 200 grams all-purpose flour
- 5 grams baking soda
- 5 grams baking powder
- pinch of salt
- 15 grams of a combination of cinnamon, ginger, nutmeg, allspice, and ground cloves
- 3 eggs
- 150 ml of oil (butter, avocado oil, coconut oil...)
- 120 grams of brown sugar
- 240 grams of sourdough-discard (unfed and right out of the fridge)
- 240 grams of pumpkin puree with some pumpkin chunks (best from fresh pumpkins instead of canned ones, just microwave for cut pumpkins for 3-4 minutes and mash.)
- vanilla
Steps to make the sourdough pumpkin bread:
- Preheat oven to 350F and oil a 9x5 loaf pan.
- Combine and whisk all dry ingredients in a large bowl and set aside.
- In a separate bowl combine eggs and whisk well, then add oil, sugar, vanilla, and mix well. Then add in the pumpkin.
- Combine and fold in the dry ingredients to the wet mixture.
- Pour the bread mixture into the pan and bake for 60-70 minutes.
- Remove bread from the oven and let it cool for 20 minutes, then take the bread out of the pan and cool completely on a rack.
- This bread also freezes well for 1-2 months. To freeze the bread, wrap in foil and place it in a zip-lock.
Kusama's Pumpkin encounters:
