Sourdough Pumpkin Bread
Soft, moist sourdough pumpkin bread made with brown butter, warm spices, and chocolate chips. A cozy fall recipe using sourdough discard.
Servings: 1 loaf
Equipment
- 9x5 inch loaf pan
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 3 ounces (6 tablespoons) unsalted butter
- ¾ cup brown sugar
- 1 ¾ cups homemade pumpkin puree or 1 15-oz can pumpkin puree
- ½ cup sourdough discard
- 2 eggs
- 1 teaspoon vanilla
- ½ cup miniature chocolate chips optional
Instructions
- Prep. Preheat oven to 350° F. Butter the bottom and sides of a 9x5-inch loaf pan. For easy removal, line bottom with parchment paper, leaving a few inches hanging over two sides to use as handles after baking.
- Brown the butter. Melt 3 oz (6 tbsp) butter. Continue to cook for a few minutes, until it takes on a golden color and starts to smell toasty. Remove from heat and allow to cool for a few minutes.
- Combine dry ingredients. In a large bowl, whisk together 1 ½ cups flour, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt, 1 tsp cinnamon, and ½ tsp each nutmeg and ginger.
- Combine wet ingredients. In a separate bowl, whisk together brown butter and ¾ cup brown sugar until well combined. Add 1 ¾ cups (or 1 can) pumpkin puree, ½ cup sourdough discard, 2 eggs and 1 tsp vanilla. Whisk thoroughly.
- Mix batter. Combine wet and dry ingredients, folding gently with a spatula until just combined and no streaks of flour remain. Fold in chocolate chips, if using.
- Bake. Pour batter into prepared pan and bake until cooked through*, about 50-60 minutes. Allow pumpkin bread to cool to room temperature before slicing.
Notes
If you have pumpkin pie spice on hand, you can use 2 tsp of this in place of the spices listed here.
*Quick breads are baked through when their internal temperature is 190-210° F. For more tips on assessing whether your pumpkin bread is done, see my "pro tips" section above.