Sourdough Discard Pumpkin Bread

Preheat oven to 350!

Let's mix all the dry ingredients first!

Flour - I like King Arthur's Unbleached Bread Flour 1 1/2 cups

Brown Ricce Flour or Oat flour- I used Brown Rice, I thought I used oat in the video... 1/3 cup

Baking soda 1 tsp

Baking powder 3/4 tsp

Cinnamon 1/4 tsp

Ginger 1/4 tsp

Nutmeg 1/4 tsp

Salt 3/4 tsp

Stir together and set aside!

Now, let's mix all our wet ingredients!

1/2 cup of sunflower oil, or an oil with little taste

2/3 cup discard from your sourdough... this is just left over sourdough you toss out to keep your sourdough jar not too full. It is not active. You can skip this step if you don't have one.

1/2 cup packed brown sugar

1/2 cup cane sugar

2 close to room temp eggs, I just set them out while I am prepping

1 can of pumpkin puree I left about less than 25% still in the can

1 and half tsp of vanilla

4 tsp of maple syrup or 2 tsp of molasses

Now slowly mix in your dry ingredients! Put into a loaf pan with parchment paper for easy removal. Bake at 350 for approx 55 min. This time depends on your oven as well. Check with toothpick starting at 45 min. Especially check the center from end to end. Once baked pull out and cool on cooling rack for about 2 hrs or more. If you do not want the glaze you do not have to wait, you can cut and serve!

Mix the glaze!

3 tbsp of cooled melted butter. Melt the butter and just let it sit for a few min. Or use room temp butter.

1/2 cup of sifted powdered sugar

3 tbsp maple syrup

pinch of salt

Stir well until it is smooth. Let sit for up to 10 min to thicken and pour over your pumpkin bread and enjoy!