Sourdough Pumpkin bread Recipe! | Tulsa Moms Network

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!

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