PUMPKIN BREAD WITH DISCARD SOURDOUGH STARTER
A moist and spicy pumpkin bread with a strong pumpkin flavor! The cardamom and pepper give this recipe a Scandinavian flair. This recipe makes loaves or muffins, and can be made with or without sourdough starter. To substitute starter add 2/3 cup water to wet ingredients and 1 1/4 cups flour to the dry ingredients
Provided by Meghan O
Categories Quick Breads
Time 45m
Yield 24 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 350. Grease and flour 3 3x7 loaf pans or line muffin pans.
- Combine pumpkin, eggs, starter (or water if using), and sugars until smooth.
- In a separate bowl, combine flour, soda, salt, and spices.
- Gradually add dry ingredients to wet ingredients until fully incorporated.
- Pour into prepared pans and bake until a toothpick inserted into the center comes out clean (Approximately 30 minutes for muffins, 60 minutes for loaves).
Nutrition Facts : Calories 201.2, Fat 10.1, SaturatedFat 1.5, Cholesterol 31, Sodium 312.6, Carbohydrate 25.9, Fiber 0.7, Sugar 15.2, Protein 2.5
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