Sourdough pumpkin bread is a great discard recipe that is full of seasonal fall flavor! This delicious quick bread is subtly sweet and spicy with just a hint of a sourdough tang.
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, sourdough starter, applesauce, eggs, and vanilla extract.
In a medium mixing bowl, whisk together the flour, pumpkin pie spice mix, salt, baking powder, baking soda.
Gently fold the flour mixture and the chopped walnuts into the pumpkin mixture. Fold until just barely combined. Overmixing will cause tough bread.
Pour the batter into the prepared pan and evenly spread out.
Sprinkle some chopped walnuts on top, if desired.
Bake for 45 minutes, and then tent the top with foil.
Bake for an additional 15-25 minutes, or until a toothpick inserted in the center comes out clean. If you have an internal probe thermometer, the center needs to be 190 F to be done.
Cool on a wire rack, in the pan, until cool.
Carefully remove from the pan and enjoy!
Notes
Variations You can easily change up this recipe to make it feel fresh! Try: Adding 1 cup of chocolate chips. Turning the bread into muffins (bake for 15-20 minutes in a muffin tin) Turn these into gifts by using 4 mini loaf pans instead of a 9x5 loaf pan. Turn this into more of a cake by spreading the top with a cream cheese frosting. How to store Allow the pumpkin bread to cool completely, then cover and store on the counter for 1-2 days. You can also store in the fridge for up to 5 days. This bread also freezes well.