Sourdough Discard Pumpkin Bread

Instructions

Note: This recipe is meant to use up some of your discard and will add a slight tangy flavor to your bread. If you want a more fermented flavor, read the recipe notes.

Prep:

1. At least 30 minutes before baking, measure out the milk (85 grams/ 6 tablespoons) and set it out with the eggs (2 large) to come to room temperature. Measure out the rest of the ingredients.
2. Position an oven rack to the center position. Preheat the oven to 350°F/175°C. Prep an 8.5 x 4.5-inch (21 x 11-cm) loaf pan with parchment paper or non-stick spray. 
3. If using, place the pecans (200 grams/ 2 cups) in a dry skillet over medium heat. Stir frequently for about 5 minutes until they smell fragrant and toasted. Roughly chop. Set aside to cool.

Make the Bread:

1. In a large mixing bowl, whisk together the all-purpose flour (180 grams/ 1 ½ cups), granulated sugar (200 grams/ 1 cup), baking powder (2 teaspoons), salt (½ teaspoon), cardamom if using (½ teaspoon), and pumpkin pie spice (2 ¼ teaspoons).
2. In a separate bowl, lightly whisk together the sourdough discard (120 grams/ ½ cup), oil (113 grams/ ½ cup), eggs, vanilla extract (2 teaspoons), and orange zest (2 tablespoons). Stir the pumpkin puree (425 grams/ 15 ounces) into the wet ingredients.
3. Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. This should only take about 30-45 seconds of mixing. The batter will be pretty thick and lumpy. Do not over-mix or the bread will become tough. If using fold the pecans into the batter, holding back about ¼ cup to top the bread.
4. Pour the batter into the prepared loaf pan. Sprinkle the remaining pecans on top if using.
5. Bake for 70-80 minutes, until golden brown and a toothpick inserted in the center comes out clean. If you have a thermometer, the internal temperature should read at least 190°F/88°C to ensure it is fully baked through. 
6. Allow the baked bread to cool in the pan for 10 minutes to ensure it is fully solidified. Then transfer the loaf from the pan onto a cooling rack. Let it cool for at least 20 minutes before slicing. This will help the texture of the bread to solidify. 

Make the Glaze (optional)

1. Whisk the ingredients together in a bowl until you have a consistency that can be drizzled. This includes the powdered sugar (120 grams/ 1 cup), cardamom if using (¼ teaspoon), orange zest (¼ teaspoon), and the smaller amount of orange juice (30 grams/ 2 tablespoons). If it's too thick, add a little more orange juice. If it becomes too thin, you can add more powdered sugar to thicken it back up.
2. Drizzle over the cooled loaf.
3. Store uneaten bread at room temperature loosely wrapped in foil or plastic wrap. This bread is very moist, so avoid using an airtight container as it will cause it to spoil faster. Best eaten within 72 hours.