Sourdough Pumpkin bread Recipe!

It is officially September and you know what that means?! It’s Pumpkin Spice season! Bring on all the Pumpkin lattes, muffins, cookies….you name it. I’ll eat it!

I decided I wanted to combine my new hobby of baking sourdough bread with my favorite seasonal flavor. I hate wasting sourdough discard. I work so hard to keep it bubbly and alive, it feels like such a waste to toss out. So I started saving my discard in a jar in the refrigerator to add to recipes! Plus, it gives the traditional pumpkin bread even more of a delicious flavor! 

Step 1. Preheat your oven to 350° and line 9″ x 5″ loaf pan with parchment paper.

Step 2. Add all dry ingredients in mixing bowl and stir

DRY INGREDIENTS-
-2 cups all-purpose flour
-2 ½ teaspoons pumpkin pie spice
-1 teaspoon fine sea salt
-2 teaspoons baking powder
-½ teaspoon baking soda

Step 3. Add all wet ingredients into a separate bowl and mix.

WET INGREDIENTS-
-8 tablespoons unsalted butter (room temperature)
-1 ½ cups light brown sugar
-1 large egg
-½ cup sourdough starter (discard)
-1 teaspoon vanilla extract
-1 (15oz.) can pumpkin puree

Step 4. Pour the wet ingredients into the dry ingredients bowl and mix. (Add Chocolate chips if you want. I did dark Chocolate chips…yumm)

Step 5. 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.

Step 6. Slice and enjoy!