Pumpkin Bread With Discard Sourdough Starter
Per serving
A moist and spicy pumpkin bread with a strong pumpkin flavor! The cardamom and pepper give this recipe a Scandinavian flair. This recipe makes loaves or muffins, and can be made with or without sourdough starter. To substitute starter add 2/3 cup water to wet ingredients and 1 1/4 cups flour to the dry ingredients
Ingredients
- pumpkin puree↗1 can
15 ounce
- eggs↗4
- vegetable oil↗1 cup
- unfed sourdough starter↗1 1⁄4 cups
300 grams by weight
- white sugar↗1 1⁄4 cups
- brown sugar↗1⁄2 cup
- flour↗2 1⁄3 cups
- baking soda↗2 teaspoons
- salt↗2 teaspoons
- ground cinnamon↗2 teaspoons
- ground ginger↗2 teaspoons
- ground black pepper↗1 1⁄2 teaspoons
- ground cardamom↗1 1⁄2 teaspoons
- ground nutmeg↗1 teaspoon
- ground cloves↗1⁄2 teaspoon
Step-by-step instructions
- 1
Preheat oven to 350. Grease and flour 3 3x7 loaf pans or line muffin pans.
- 2
Combine pumpkin, eggs, starter (or water if using), and sugars until smooth.
- 3
In a separate bowl, combine flour, soda, salt, and spices.
- 4
Gradually add dry ingredients to wet ingredients until fully incorporated.
- 5
Pour into prepared pans and bake until a toothpick inserted into the center comes out clean (Approximately 30 minutes for muffins, 60 minutes for loaves).
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App