This moist sourdough discard pumpkin bread uses a full 16 oz can of pumpkin puree for maximum pumpkin flavour with no leftovers. Mixed in one bowl and baked without any fermentation time, it has a soft, tender crumb, warm fall spices and just a subtle sourdough tang.
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This moist sourdough discard pumpkin bread uses a full 16 oz can of pumpkin puree for maximum pumpkin flavour with no leftovers. Mixed in one bowl and baked without any fermentation time, it has a soft, tender crumb, warm fall spices and just a subtle sourdough tang.
312 views3 days ago
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Pumpkin Bread Pudding Ingredients * 8–10 slices sandwich bread, preferably end pieces, torn into bite-sized pieces * 2 tbsp unsalted butter, melted * 1 (15 oz) can pumpkin purée * 2 cups whole milk (divided) * 1 cup heavy cream * 1 cup packed brown sugar * 1 tsp ground cinnamon * ½ tsp ground ginger * 4 large eggs * 1 tsp vanilla extract * 1/4 tsp kosher salt or sea salt Instructions 1. Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter. 2. Tear the bread into bite-sized pieces an
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