It is pumpkin spice season and I admit that I am here for it. Adding sourdough discard gives it an amazing tang and lots of moisture. This pumpkin spice sourdough discard loaf is truly a fall part in your mouth. I made this loaf last weekend and it was gone quickly!
Here’s a simple Sourdough Discard Pumpkin Bread with Chocolate Chips recipe, perfect for fall:
Ingredients:
- 1 cup sourdough discard
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon pumpkin spice
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup sugar (or ½ cup brown sugar + ½ cup white sugar)
- 2 large eggs
- ½ cup melted butter
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (optional)
Directions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Mix dry ingredients: In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Wet ingredients: In a separate large bowl, combine pumpkin puree, sugar, eggs, oil, and vanilla until smooth. Stir in the sourdough discard.
- Combine: Gradually add the dry ingredients to the wet mixture and mix until combined.
- Add chocolate chips: Gently fold in the chocolate chips.
- Bake: Pour the batter into the prepared loaf pan and bake for about 50-60 minutes, or until a toothpick inserted comes out clean.
Tip:
Let the bread cool before slicing for the best texture. Slather it with butter or enjoy on its own!
