サワードウの廃棄物パンプキンブレッド #サワードウ #パンプキン #ショートパンツ

サワードウの廃棄物パンプキンブレッド #サワードウ #パンプキン #ショートパンツ

It’s officially pumpkin season and today I am going to make a sourdough discard pumpkin cinnamon streusel bread. You can make two smaller ones like I did or one big one. So let’s get started. In a small bowl add 200 g of allpurpose flour. Two teaspoons of baking powder. Half a teaspoon of salt. 2 tsp of pumpkin spice. Half a teaspoon of baking soda. Mix all of that well together and then set aside. Grab a mediumsized bowl. Add two eggs and whisk together. Next, add a 100 gram of sourdough starter or discard. 250 gram of pumpkin puree. Make sure it’s the puree and not the pie. 1 teaspoon of vanilla extract. 60 g of a neutral oil or melted butter. 100 g of white sugar. 50 g of brown sugar. Mix your wet ingredients all together. Once it’s mixed together, go ahead and add your dry ingredients in and mix that together. This recipe will make two mini pumpkin breads or you can make one regular loaf. I chose to do two mini. Add batter to your sprayed pans. Next, we’re going to make our cinnamon streusel topping. Add 1/4 of a cup of room temperature butter to your bowl. 50 g of white sugar and 50 g of brown sugar. 60 g of allpurpose flour. Half a teaspoon of cinnamon. And then go ahead and mix that all together. Add cinnamon strusel to the top of your pumpkin batter. Place in a 350°ree preheated oven for 35 to 40 minutes. I wonder how this is going to

Sourdough discard pumpkin bread

Ingredients

2 eggs
100g sourdough starter or discard
250g pumpkin purée
1 tsp vanilla extract
60g neutral oil or melted butter
100g sugar
50g brown sugar
200g all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin spice

Cinnamon streusel topping

1/4 cup room temperature butter
50g sugar
50g brown sugar
60g flour
1/2 tsp cinnamon

Directions

1. Preheat oven to 350 degrees f. Spray 2 8×3 inch bread pan with non stick cooking spray.
2. In a small bowl mix together 200g all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 2 tsp pumpkin spice. Set aside.
3. In a larger bowl, mix together 2 eggs, 100g sourdough starter or discard, 250g pumpkin purée, 1 tsp vanilla extract, 60g neutral oil or melted butter, 100g sugar, and 50g brown sugar.
4. Add dry ingredients to wet ingredients and mix well. Add mixture to bread pan dividing in half. Set aside.
5. In a small bowl, mix together 1/4 cup room temperature butter, 50g sugar, 50g brown sugar, 60g flour, and 1/2 tsp cinnamon. Once mixed sprinkle on top of pumpkin mixture.
6. Place in oven and bake for 35-40 minutes.