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

• Ready In: 45 mins
• Yields: 24 muffins

Ingredients

• 1 (15 ounce) can pumpkin puree
• 4  eggs
• 1  cup  vegetable oil
• 1 1⁄4 cups  unfed  sourdough starter (300 grams by weight)
• 1 1⁄4 cups white sugar
• 1⁄2 cup brown sugar
• 2 1⁄3 cups flour
• 2  teaspoons baking soda
• 2  teaspoons salt
• 2  teaspoons ground cinnamon
• 2  teaspoons ground ginger
• 1 1⁄2 teaspoons ground black pepper
• 1 1⁄2 teaspoons ground cardamom
• 1  teaspoon ground nutmeg
• 1⁄2 teaspoon ground cloves

Directions

1. Preheat oven to 350. Grease and flour 3 3x7 loaf pans or line muffin pans.
2. Combine pumpkin, eggs, starter (or water if using), and sugars until smooth.
3. In a separate bowl, combine flour, soda, salt, and spices.
4. Gradually add dry ingredients to wet ingredients until fully incorporated.
5. 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).