Pumpkin has been a staple of Amish fall cooking for generations, preserved in every form to last through winter. The sourdough tang here cuts through the pumpkin’s sweetness and the warm spices, giving the loaf real layers of flavor.
Ingredients
- 3/4 cup sourdough discard
- 1 cup pumpkin puree
- 2 eggs
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves
Method
- Whisk discard, pumpkin, eggs, melted butter, sugar, and vanilla together.
- Fold in flour, baking soda, salt, and spices until just combined.
- Pour into a buttered loaf pan.
- Bake at 350°F for 60 to 65 minutes, until a toothpick comes out clean.
This is the loaf that fills the kitchen with a smell that makes it nearly impossible to wait for it to cool.
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