Sourdough Pumpkin Bread

Ingredients

• 8 tbsp Unsalted butter (Melted; plus butter or oil to grease the loaf pan)
• 1.5 cup Light brown sugar
• 1 Large egg
• 0.5 cup Sourdough starter (discard)
• 0.25 cup Fresh orange juice (Optional)
• 1 tsp Vanilla extract
• 15 oz Pumpkin puree (15 oz (425 g) can)
• 2 cup All-purpose flour (Use the scoop-and-level method if measuring by volume)
• 2.5 tsp Pumpkin pie spice (See notes)
• 1 tsp Fine sea salt
• 2 tsp Baking powder
• 0.5 tsp Baking soda
• Butter or oil (For lightly greasing the 9 x 5-inch loaf pan)

Steps

1. 1

   Preheat the oven to 350°F (176°C). Lightly grease a 9 x 5-inch loaf pan with butter or oil.

2. 2

   In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Set the dry mixture aside.

3. 3

   Melt the butter in a bowl. Add the brown sugar and use a spatula to cream them together until smooth.

4. 4

   Add the egg, vanilla extract, optional orange juice, sourdough discard, and pumpkin puree to the butter-sugar mixture. Mix until well combined.

5. 5

   Pour the wet ingredients into the bowl of dry ingredients. Stir just until combined; do not overmix.

6. 6

   Pour the batter into the prepared loaf pan. Bake on the center rack for 55–60 minutes, or until a toothpick inserted in the center comes out clean.

7. 7

   Let the pumpkin bread cool in the pan for 15 minutes, then transfer it to a wire rack.

Notes

For flour measured by volume, fluff it, spoon it into the measuring cup until heaped, then level the top with a knife; scooping directly from the bag can add too much flour. Use measuring spoons for ground spices. Store leftovers loosely covered at room temperature for up to 4 days, or wrap tightly in plastic wrap and foil and freeze for up to 3 months.

Nutrition per serving

• dessert
• baking
• quick bread
• vegetarian
• fall
• sourdough
• oven-baked