Sourdough Discard Pumpkin Bread

Name: Sourdough Discard Pumpkin Bread
Yield: 1 loaf
Ingredients: 67 g Vegetable oil; 99 g Granulated sugar; 85 g Molasses; 2 each Eggs; 227 g Pumpkin purée; 170 g Sourdough discard; 1 tsp Vanilla extract; 240 g All-purpose flour; 0.75 tsp Table salt; 0.5 tsp Ground cinnamon; 0.5 tsp Ground ginger; 0.5 tsp Ground cloves; 0.25 tsp Ground nutmeg; 0.5 tsp Baking powder; 0.5 tsp Baking soda; 57 g Chopped walnuts; 85 g Raisins

Pumpkin, molasses and unfed starter in a warmly spiced quick loaf.

1 hour 15–20 minutes, plus cooling1 loaf

Ingredients

Ingredients for1 loaf
Ingredient	Amount
Batter
Vegetable oil	67 g
Granulated sugar	99 g
Molasses	85 g
EggsLarge.	2 each
Pumpkin puréeUnsweetened; not pie filling.	227 g
Sourdough discardUnfed.	170 g
Vanilla extract	1 tsp
Dry ingredients
All-purpose flour	240 g
Table salt	0.75 tsp
Ground cinnamon	0.5 tsp
Ground ginger	0.5 tsp
Ground cloves	0.5 tsp
Ground nutmeg	0.25 tsp
Baking powder	0.5 tsp
Baking soda	0.5 tsp
Fold-ins
Chopped walnuts	57 g
Raisins	85 g

Method

1
Heat to 175°C/350°F. Grease a 9 × 5 in loaf pan.
2
Combine oil, sugar, molasses, eggs and pumpkin; blend in discard and vanilla.
3
Whisk dry ingredients separately. Fold into the pumpkin mixture, then add walnuts and raisins.
4
Fill the pan; bake 60–65 minutes. A thin knife inserted centrally should emerge clean.
5
Rest in the pan 15 minutes, unmould, and cool completely before slicing.