60gsourdough starter discard mine is 100% hydration. It doesn't need to be fed recently.
170gwhole wheat flourI used a white whole wheat flour
cinnamonfor sprinking the top of the loaf
1.5tsppumpkin pie spice
Instructions
Preheat your oven to 325 °F. Grease a 9x5 inch loaf pan with butter or baking spray to prevent sticking.
In a medium bowl, whisk the olive oil and maple syrup together until well combined.
Then, whisk the eggs into the mixture. Add the pumpkin and whisk until well combined.
Next, add the baking soda, salt, pumpkin pie spice, vanilla extract and sourdough discard. Whisk the mixture together until thoroughly combined.
Then, gently fold in the whole wheat flour into the mixture with a spatula. Mix until just combined, but do not overmix. It will not be smooth.
Transfer the mixture to the loaf pan. Sprinke cinnamon on the top of the loaf.
Bake the loaf in the oven at 325 °F for about 55-65 minutes or until a toothpick inserted into the loaf comes out clean.
Remove the loaf from the oven and allow to cool for 10-15 minutes in the loaf pan, then transfer to a wire rack. Be very gentle because the loaf is soft.
Calories per serving 240kcal
Notes
Calories are approximate and can vary depending on your individual ingredients.