Sourdough Pumpkin Quick Bread is a moist and flavorful bread combining the warm spices of autumn with the tang of sourdough.
Author:Alex Lee
Prep Time:20 minutes
Cook Time:65 minutes
Total Time:85 minutes
Yield:2 loaves 1x
Category:Bread
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
180 grams (1 3/4 cups) all-purpose flour
5 grams (3/4 teaspoon) salt
4 grams (1 teaspoon) baking powder
6 grams (1 teaspoon) baking soda
2 grams (1 teaspoon) pumpkin pie spice
2 grams (1 teaspoon) ground cinnamon
60 grams (1/4 cup) milk
100 grams (1/2 cup) neutral oil
75 grams (1 egg + 1 egg yolk)
200 grams (1 cup) sugar
110 grams (1/2 cup) light brown sugar
120 grams (1/2 cup) sourdough discard
425 grams (15 ounces) pumpkin puree
4 grams (1 teaspoon) vanilla extract
180 grams (1 cup) chocolate chips
Instructions
Preheat the oven to 350 degrees F.
Prepare two 8.5 inch X 4.5 inch loaf pans by greasing and lining them with parchment paper for easy removal. Set aside.
In a large mixing bowl, add the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Whisk until thoroughly combined.
In a separate bowl, add the sugars, eggs, milk, vanilla, oil, sourdough discard, and pumpkin puree. Whisk until smooth.
Pour the dry ingredients into the wet ingredients and mix until there are a few streaks of flour left. Lastly, fold the chocolate chips into the batter.
Divide the quick bread batter evenly into the prepared loaf pans. Finally, sprinkle extra chocolate chips on top to give a beautiful finished look.
Bake for 60-65 minutes, or until a toothpick put in the center comes out clean or with a few moist crumbs.
Place on a wire rack to cool for at least 2 hours before slicing.
Notes
To make your own pumpkin pie spice, mix together 18g (3 Tablespoons) of cinnamon, 4g (2 teaspoons) ginger, 4g (1 ½ teaspoons) nutmeg, 3g (1 teaspoon) cloves, 2g (1 teaspoon) allspice.
You can substitute chocolate chips with chopped pecans, walnuts, white chocolate chips, or cinnamon chips if desired.