Halfway between a quick bread and a cake. Moist, spiced, gets better on Day 2.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Pumpkin purée | 240 g | Plain, not pie filling |
| Sourdough discard | 120 g | |
| Brown sugar | 180 g | Packed |
| Eggs | 100 g (about 2) | |
| Neutral oil | 90 g | Or melted butter |
| All-purpose flour | 220 g | |
| Baking soda | 5 g | About 1 tsp |
| Baking powder | 3 g | About ½ tsp |
| Salt | 3 g | |
| Cinnamon | 5 g | About 2 tsp |
| Ginger, nutmeg, allspice | 1 g each | About ¼ tsp each |
Method
1Preheat
350°F. Butter and line a 23 cm loaf pan.
2Mix wet
Whisk pumpkin, discard, brown sugar, eggs, and oil until smooth.
3Mix dry
In another bowl, whisk flour, baking soda, baking powder, salt, and all spices.
4Combine
Fold dry into wet with a spatula. Stop as soon as no streaks remain.
5Bake
Pour into pan. Bake 55–65 min until a toothpick comes out with moist crumbs. Internal temp ~203°F.
6Cool
10 min in pan, then onto a rack. Even better tomorrow.
Compared to
The published recipes I studied when writing mine down. Respect to the bakers who came first.
Sourdough Pumpkin Spice Bread
Susan Reid · King Arthur
The standard discard pumpkin bread — oil, sugar, molasses, eggs, pumpkin, vanilla, discard starter, flour, salt, spices, baking powder and soda. Baked as a simple loaf.
