Sourdough Pumpkin Bread
Delicious pumpkin bread that is quick and easy to make using sourdough discard.
Servings: 1 loaf
Calories: 298kcal
Equipment
- 1 Kitchen Scale
- 1 9 x 5 inch loaf pan
Ingredients
- 190 g all purpose flour
- 3 g salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp ground cinnamon
- 100 g sourdough starter discard or active
- 200 g maple sugar or granulated sugar
- 180 g avocado oil or other neutral tasting oil
- 3 large eggs
- 1 tsp vanilla extract
- 375 g pumpkin puree
Instructions
- Preheat your oven to 325℉. Grease a 9 x 5 inch loaf pan and set aside.
- Add the dry ingredients to a medium size bowl and whisk to combine.190 g all purpose flour, 3 g salt, 1 tsp baking soda, 1/4 tsp baking powder, 2 tsp ground cinnamon
- Add the wet ingredients to a separate large mixing bowl and whisk well to combine.100 g sourdough starter, 200 g maple sugar, 180 g avocado oil, 3 large eggs, 1 tsp vanilla extract, 375 g pumpkin puree
- Add the dry ingredients to the wet ingredients and gently stir with a rubber spatula until no dry flour remains in the bowl.
- Pour the batter into the prepared loaf pan and bake for 1 hour and 15 minutes. A toothpick inserted in the middle of the loaf should come out clean when it is done. Cool in the pan for 30 minutes before removing to cool completely on a wire rack.
Nutrition
Serving: 101g | Calories: 298kcal | Carbohydrates: 31.4g | Protein: 4.4g | Fat: 16.8g | Saturated Fat: 2.2g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 11.1g | Cholesterol: 46.6mg | Sodium: 231.3mg | Potassium: 158.2mg | Fiber: 2g | Sugar: 15.4g | Vitamin A: 261.9IU | Vitamin C: 1.3mg | Calcium: 44mg | Iron: 1mg