from 1 vote
Pumpkin and Spice Sourdough Discard Quick Bread
large pastured eggs
packed brown sugar
pumpkin or kabocha squash purée
sourdough starter discard
straight from the refrigerator, see Note
plus 1 tablespoon olive oil
plus extra to grease the loaf pan
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.
My sourdough starter is a 100 percent hydration starter, meaning it contains equal parts water and flour by weight.