A moist and flavorful pumpkin bread made with sourdough discard, topped with a cinnamon streusel and finished with a sweet maple glaze.
american
Nutrition
Contains moderate calories from flour and sugars with some fiber from pumpkin, but high in saturated fat and sugar content.
| Calories | 285 kcal |
| Energy | 1192 kJ |
| Protein | 4 g |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 5 g |
| Cholesterol | 43 mg |
| Carbohydrate | 48 g |
| Sugars | 29 g |
| Dietary Fibre | 2 g |
| Sodium | 185 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dessertbakingthanksgivingbreakfastsnackbreadhalloweenoven and roastingfamily friendly
Sourdough Discard Pumpkin Bread
Artful Homemaking (Joy Kincaid)
10
servings
0
per serve
0
minutes
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Ingredients
Streusel Topping
Pumpkin Bread
Maple Glaze
Equipment
Medium mixing bowl
Wire cooling rack
Parchment paper
Oven
Whisk
Toothpick or skewer
Instant-read thermometer
Spatula
9x5-inch loaf pan
Large mixing bowl
Aluminum Foil
Instructions
1
Preheat oven to 350°F (177°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
2
Make the streusel: Stir together melted butter, flour, sugars, and cinnamon until crumbly. Set the bowl of streusel into the refrigerator to keep it firm while you make the bread.
3
Make the bread: In a large bowl, whisk pumpkin puree, sourdough discard, eggs, oil, and vanilla until smooth.
4
In another bowl, whisk flour, sugars, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt until evenly combined.
5
Add the dry mixture to the wet mixture. Gently fold with a spatula until just combined and no dry streaks remain. Do not overmix.
6
Spread batter evenly into the prepared loaf pan. Sprinkle chilled streusel evenly over the top.
7
Bake for 60–70 minutes, checking at the 40–45 minute mark and tenting with foil if the streusel is browning too quickly. The bread is done when a long toothpick or skewer inserted in the center comes out clean or with just a few moist crumbs. For accuracy, use an instant-read thermometer and look for an internal temperature of 200–205°F in the center.
8
Cool in the pan for 15 minutes, then lift out using the parchment and transfer to a wire rack to cool completely.
9
Make the glaze: Stir together melted butter, brown sugar, powdered sugar, maple syrup, and a pinch of salt until smooth. Adjust thickness with milk if needed.
10
Once fully cooled, drizzle with glaze, slice, and serve.
Sourdough Discard Pumpkin Bread
Artful Homemaking (Joy Kincaid)
10
servings
0
per serve
0
minutes
A moist and flavorful pumpkin bread made with sourdough discard, topped with a cinnamon streusel and finished with a sweet maple glaze.
american
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Streusel Topping
Pumpkin Bread
Maple Glaze
Equipment
Medium mixing bowl
Wire cooling rack
Parchment paper
Oven
Whisk
Toothpick or skewer
Instant-read thermometer
Spatula
9x5-inch loaf pan
Large mixing bowl
Aluminum Foil
Instructions
1
Preheat oven to 350°F (177°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
2
Make the streusel: Stir together melted butter, flour, sugars, and cinnamon until crumbly. Set the bowl of streusel into the refrigerator to keep it firm while you make the bread.
3
Make the bread: In a large bowl, whisk pumpkin puree, sourdough discard, eggs, oil, and vanilla until smooth.
4
In another bowl, whisk flour, sugars, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt until evenly combined.
5
Add the dry mixture to the wet mixture. Gently fold with a spatula until just combined and no dry streaks remain. Do not overmix.
6
Spread batter evenly into the prepared loaf pan. Sprinkle chilled streusel evenly over the top.
7
Bake for 60–70 minutes, checking at the 40–45 minute mark and tenting with foil if the streusel is browning too quickly. The bread is done when a long toothpick or skewer inserted in the center comes out clean or with just a few moist crumbs. For accuracy, use an instant-read thermometer and look for an internal temperature of 200–205°F in the center.
8
Cool in the pan for 15 minutes, then lift out using the parchment and transfer to a wire rack to cool completely.
9
Make the glaze: Stir together melted butter, brown sugar, powdered sugar, maple syrup, and a pinch of salt until smooth. Adjust thickness with milk if needed.
10
Once fully cooled, drizzle with glaze, slice, and serve.
dessertbakingthanksgivingbreakfastsnackbreadhalloweenoven and roastingfamily friendly
Nutrition
Contains moderate calories from flour and sugars with some fiber from pumpkin, but high in saturated fat and sugar content.
| Calories | 285 kcal |
| Energy | 1192 kJ |
| Protein | 4 g |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 5 g |
| Cholesterol | 43 mg |
| Carbohydrate | 48 g |
| Sugars | 29 g |
| Dietary Fibre | 2 g |
| Sodium | 185 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
