Pumpkin Bread With Discard Sourdough Starter Recipes

Steps:

• Preheat oven to 350 degrees F. Lightly grease two 9x5-inch loaf pans.
• Stir sourdough discard in a bowl. Let sit until bubbles start to form, about 5 minutes.
• Meanwhile, whisk flour, cinnamon, salt, baking powder, baking soda, ginger, and cloves together in a medium bowl until well combined.
• Combine pumpkin puree, mashed banana, brown sugar, oil, molasses, and vanilla extract in a separate large bowl; whisk vigorously until brown sugar is completely incorporated with no chunks remaining. Stir in sourdough discard until evenly distributed. Add flour mixture gradually, at first whisking to combine and then switching to a heavy spoon and stirring until just incorporated; batter will be thick. Stir in raisins and walnuts and spoon into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 60 to 70 minutes. Remove from the oven and let cool in the pans for 5 minutes. Transfer loaves to a wire rack and cool completely before slicing, about 30 minutes.

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).