Delicious and easy sourdough discard pumpkin bread uses sourdough starter in a subtly sweet and spicy pumpkin bread. This fall bread with sweet and salty pepitas may be the best!
Ingredient
– 1 2/3 cups all purpose flour– 1 teaspoon baking soda– ¾ teaspoon baking powder– 1/4 teaspoon salt– 3 teaspoons pumpkin spice– 3 large eggs room temperature– 2/3 cup coconut oil– 1 cup sugar– 1 cup unfed sourdough starter– 1 teaspoon vanilla extract– 1 cup canned pumpkin pureeCANDIED PEPITA TOPPING– 1/3 cup pepitas pumpkin seed– 1 teaspoon honey– 1/2 teaspoon coconut oil
Direction
1
Heat the oven to 350°F. Spray 9x5 loaf pan with baking spray or butter and flour.
2
Mix the dry ingredients in a big bowl. Mix ingredients and set aside. Whisk eggs in a large bowl. Add oil, sugar, starter, and vanilla. Stir until combined.
3
Mix in pumpkin. Get all the ingredients from the bowl side and mix them with a spatula.Once batter is ready, prepare candied pepitas.
4
You can heat the pumpkin seeds, honey, and oil in a small skillet until combined, or microwave it for 10 seconds to melt the honey and make it easier to combine.
5
Pour batter into pan. Smooth the top and sprinkle candied pepitas (pumpkin seeds) on top (CANDY instructions above).
6
Bake the loaf for 55–65 minutes or until a toothpick inserted into the center comes out clean (every oven is different). Ours took 65 minutes to bake.
7
Cover lightly with foil after 45 minutes if browning. For smaller pans, bake 25-30 minutes. Slide out of pan and onto a cool rack after 20 minutes. Cool completely before slicing.