Sourdough Pumpkin bread
Ingredients:
For the loaf:
1 & 1/4 cups pumpkin puree
1/2 cup melted butter
2 large eggs
1/2 cup brown sugar or coconut sugar
1/2 cup cane sugar
1/2 cup sourdough discard
1 tsp vanilla extract
1 tbsp maple syrup
1 & 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
For the Maple Cream Cheese Icing:
1/2 cup softened cream cheese
3 tbsp milk
3 tbsp maple syrup
1 tsp vanilla extract
1 cup powdered sugar
Recipe:
In a large mixing bowl, whisk together the pumpkin puree, melted butter, eggs, brown sugar (or coconut sugar), cane sugar, sourdough discard, vanilla extract, and maple syrup until well combined.
Gently mix in the all-purpose flour, baking soda, cinnamon, and salt. Be careful not to over-mix; stop once you have a smooth batter.
Transfer the batter to a greased loaf pan. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack. Once cooled, top with the maple cream cheese icing.
In a mixing bowl, combine the softened cream cheese, milk, maple syrup, vanilla extract, and powdered sugar. Use an electric hand mixer to blend until smooth.
