Pumpkin and Spice Sourdough Discard Quick Bread
Servings: 1 loaf
Ingredients
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 large pastured eggs
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 cup pumpkin or kabocha squash purée
- ½ cup sourdough starter discard straight from the refrigerator, see Note
- ⅓ cup plus 1 tablespoon olive oil plus extra to grease the loaf pan
Instructions
- Preheat the oven to 350°F. Grease a 9- by 5-inch loaf pan with olive oil.
- In a small bowl, combine the flour, salt, cinnamon, ginger, nutmeg, cloves, baking soda and baking powder.
- In a large bowl, beat the eggs until light. Add the sugar, mixing well. Stir in the pumpkin purée, starter and olive oil.
- Add the dry ingredients to the pumpkin mixture and stir just until well combined.
- Scrape the batter into the pan and bake for 55 to 65 minutes, until a fork inserted into the center comes out clean. Cool in the pan for 10 minutes, then invert onto a rack to cool completely.
Notes
My sourdough starter is a 100 percent hydration starter, meaning it contains equal parts water and flour by weight.