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