– PUMPKIN BREAD – 1 2/3 cups all purpose flour – 1 teaspoon baking soda – ¾ teaspoon baking powder – 1/4 teaspoon salt – 3 teaspoons pumpkin spice – 3 large eggs room temperature – 2/3 cup coconut oil (or your favorite mild flavored oil) – 1 cup sugar – 1 cup unfed sourdough starter room temperature – 1 teaspoon vanilla extract – 1 cup canned pumpkin puree not pumpkin pie filling – CANDIED PEPITA TOPPING – 1/3 cup pepitas pumpkin seeds – 1 teaspoon honey – 1/2 teaspoon coconut oil or any mild flavored oil
Cook time: 1 hour
How to use discarded sourdough starter to make a quick bread? A sourdough baking question often asked is, “How can I use that “discarded” starter instead of throwing it away?” A great way to use up sourdough starter is in a quick bread! A very short baking reminder: a quick bread is made with baking powder and/or baking soda instead of yeast. Since you aren’t using yeast and waiting for it to proof, it is quick! For this particular recipe, we are using baking soda (and powder) that helps to raise the batter while baking in the oven. The sourdough discard helps to give it a little extra lift and also a lovely mild sourdough tang.
Some baking tips for making this Sourdough Discard Pumpkin Bread Recipe: – We used a 9×5 loaf pan, but you could use 4 mini loaf pans. They make super gifts during the holidays! – This recipe calls for pumpkin pie spice which is a combination of cinnamon, nutmeg, ginger, cloves and allspice . You could use any combo of these spices if you don’t have pumpkin spice mix and make it your own. – Be sure to use pumpkin puree in this recipe and not pumpkin pie filling. I have sometimes grabbed the filling instead of puree by mistake, so check the label! If you by mistake use the filling, it will be too sweet as the filling has sugar and spices already in it! Pumpkin puree is just the cooked and pureed pumpkin (just what you need for this recipe!).
RECIPE TIPS AND FAQ’S:
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