Description

A quick and cozy pumpkin quick bread made with sourdough discard, warm spices, and optional chocolate chips. Ready from mixer to table in under 90 minutes.

Ingredients

Scale

1 cup pumpkin puree

1 cup sourdough discard (unfed)

2 large eggs

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 cup melted coconut oil

1 tsp vanilla extract

1/3 cup milk or non-dairy alternative

1 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground allspice

1/4 tsp salt

1/2–3/4 cup chocolate chips or chopped nuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan, lining with parchment paper.

2. In a large bowl whisk together pumpkin puree, sourdough discard, brown sugar, granulated sugar, eggs, melted coconut oil, milk, and vanilla until smooth.

3. In a separate bowl whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice until evenly combined.

4. Gently fold the dry ingredients into the wet ingredients until no streaks of flour remain, taking care not to overmix.

5. Fold in chocolate chips or nuts if using.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.

8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: quick bread
Method: baking
Cuisine: american

Nutrition

Serving Size: 10 slices
Calories: 230
Sugar: 15
Sodium: 200
Fat: 12
Saturated Fat: 4
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 30
Fiber: 2
Protein: 4
Cholesterol: 40

Keywords: sourdough, pumpkin, bread, quick bread, fall baking, discard recipe, baking, autumn, cookies