Pumpkin Bread With Discard Sourdough Starter - cooking recipe

Ingredients

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
1 1/4 cups unfed sourdough starter (300 grams by weight)
1 1/4 cups white sugar
1/2 cup brown sugar
2 1/3 cups flour
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons ground cardamom
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Preparation

Preheat oven to 350. Grease and flour 3 3x7 loaf pans or line muffin pans.
Combine pumpkin, eggs, starter (or water if using), and sugars until smooth.
In a separate bowl, combine flour, soda, salt, and spices.
Gradually add dry ingredients to wet ingredients until fully incorporated.
Pour into prepared pans and bake until a toothpick inserted into the center comes out clean (Approximately 30 minutes for muffins, 60 minutes for loaves).