PUMPKIN LOAF | SOURDOUGH DISCARD PUMPKIN LOAF | EASY DISCARD RECIPE FOR FALL

Feeding my family sweets is just kinda what I’ve always done. My theory is that the way we love others is the way we like to be loved. So it’s me, I love a good baked good and I love me some sourdough bread. Food is my love language and sourdough has allowed me to love the process of loving myself & others, too.

My earliest memories of being with dad at the donut shop are what made my ‘hard’ childhood — somewhat seemingly sweet. He drank his coffee and munched on his apple fritter as I gobbled up donut holes one by one, noting that if I ate them too quickly I might not get the full effect of their offerings. So, I savored them.

This past weekend, I knew I wanted all things pumpkin. The hot weather seems to not want to part just yet, so I figured I could at least taste Fall by baking all things pumpkin spice. And that — I did.

My husband only brought home one can of pumpkin from his Trader Joes haul, so I had to make it count and finally decided on a sourdough discard pumpkin loaf bread recipe from Amy Bakes Bread.

AND, it was the most delicious way to embrace all things Fall, y’all! So, we tweaked it a bit, used the ingredients we had & here it is — the recipe!!!

Grocery list // AP flour, baking powder, cinnamon, pumpkin spice, salt, olive oil, eggs, sourdough starter (would need to get from a friend, or have one on hand), sugar, brown sugar, milk and one can of pumpkin! We chose this one from Trader Joe’s — https://www.traderjoes.com/home/products.html

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recipe //

Step 1 // preheat oven to 350

Step 2 // mix the following with a fork:

4g pumpkin pie spice

5g cinnamon

5g baking soda

5g salt

220g flour

Step 3 // Once these dry ingredients have been combined, slowwwwwly stir in the following:

100g sourdough starter

100g olive oil

2 eggs

100g sugar

150g brown sugar

30g milk

1 entire of can of pumpkin

The consistency should be like cake batter.

Once all of the ingredients are fully incorporated, oil a loaf pan and add mixture. Put into the oven and check at 40 minutes. Bake additionally, if necessary, until no longer wet in the middle.

Lodge loaf pan (affiliate link) — https://amzn.to/3MIhVZY

Enjoy!!

Waynna

PUMPKIN LOAF | SOURDOUGH DISCARD PUMPKIN LOAF | EASY DISCARD RECIPE FOR FALL