1/2cupsourdough starter discardcan be unfed and straight from fridge
3/4cupliquid coconut oil
1tspvanilla extract
1 3/4cuppumpkin puree1 can
3cupsall purpose flour or bread flour
1teaspoonsea salt
2tspbaking powder
1/2tspbaking soda
2tspcinnamon
3/4teaspoonnutmeg
3/4teaspoonginger
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Instructions
Preheat oven to 350°F.
Prepare 2 loaf pans and set them aside.
Now grab a medium sized bowl and add the flour, salt, baking powder, baking soda, and spices and whisk together.
Put butter into the bowl of your stand mixer. Add the brown sugar, and mix them together thoroughly.
Now add the egg, sourdough starter, coconut oil, vanilla extract, and the pumpkin puree.
Beat the pumpkin mixture on low until it's all nicely mixed together.
Now start to add the dry ingredients to the wet ingredients a little at a time. Beat on medium speed for 2 minutes, scraping down the sides of the bowl a few times.
Take that lovely batter and divide it between the 2 prepared loaf pans.
Smooth down the top, and pop it in the preheated oven.
Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Remove from pans and let cool on a wire rack.
Notes
This sourdough pumpkin bread will keep for about 5 days on the counter, or 4 months in the freezer.