This pumpkin quick bread is a delightful way to use sourdough discard, resulting in a moist and flavorful loaf. The combination of pumpkin puree and warm spices makes it perfect for fall or any time of year.
The recipe is simple and requires no yeast, making it a quick option for baking. You can enjoy it plain or add nuts and chocolate chips for extra texture and flavor.
Creating the Perfect Pumpkin Quick Bread
There’s something special about baking with pumpkin, especially when it comes to quick bread. The rich, earthy flavor of pumpkin puree combined with warm spices like cinnamon and nutmeg creates a comforting aroma that fills the kitchen.
This pumpkin quick bread is not just a seasonal treat; it’s a delightful option for any time of year. The use of sourdough discard adds a unique twist, resulting in a moist and flavorful loaf that stands out from traditional recipes.
Ingredients That Make a Difference
The beauty of this recipe lies in its simplicity. With just a handful of ingredients, you can create a loaf that is both satisfying and delicious. The core components include sourdough discard, pumpkin puree, and a mix of dry ingredients that come together seamlessly.
Optional additions like nuts or chocolate chips can enhance the texture and flavor, making each slice a delightful surprise. Whether you prefer a classic loaf or one with added crunch, this recipe accommodates both preferences.
The Baking Process
Preparing this pumpkin quick bread is straightforward and requires minimal time. Start by preheating your oven and preparing your loaf pan. Mixing the wet ingredients first ensures a smooth batter, while the dry ingredients are combined separately to avoid clumping.
Once the mixtures are combined, pour the batter into the prepared pan and smooth the top. The anticipation builds as the bread bakes, filling your home with a warm, inviting scent.
Cooling and Serving Suggestions
After baking, allow the loaf to cool in the pan for a short while before transferring it to a wire rack. This step is crucial for achieving the perfect texture. Once cooled, slice the bread and enjoy it plain or with a spread of butter.
For an extra touch, serve it alongside a small bowl of pumpkin puree or sprinkle some pumpkin seeds on top for added crunch. This quick bread pairs wonderfully with a warm beverage, making it an ideal choice for cozy gatherings or quiet afternoons at home.
Storing Your Pumpkin Quick Bread
To keep your pumpkin quick bread fresh, store it in an airtight container at room temperature. It can last for several days, making it a great option for meal prep or snacks throughout the week.
If you want to enjoy it later, consider freezing individual slices. This way, you can easily thaw a piece whenever the craving strikes, ensuring that the delightful flavors are always within reach.
Why This Recipe Stands Out
This pumpkin quick bread is not just about taste; it’s about the experience of baking. The process brings warmth and joy to the kitchen, creating memories with loved ones as you share the delicious results.
Whether you’re a seasoned baker or just starting out, this recipe offers a simple yet rewarding way to enjoy the flavors of fall. So gather your ingredients, preheat that oven, and get ready to create something truly special.
Easy Sourdough Discard Pumpkin Quick Bread
This quick bread features a rich pumpkin flavor enhanced by cinnamon and nutmeg. It takes about 1 hour from start to finish and yields one loaf, making it ideal for sharing or enjoying throughout the week.
Ingredients
- 1 cup sourdough discard
- 1 cup pumpkin puree
- 1/2 cup vegetable oil or melted butter
- 1 cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Wet Ingredients: In a large bowl, combine the sourdough discard, pumpkin puree, oil or melted butter, sugar, and eggs. Whisk until smooth.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the nuts or chocolate chips.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Servings: 12 slices
- Calories: 180kcal
- Fat: 8g
- Protein: 2g
- Carbohydrates: 25g