Ingredients:

  • 1 cup pumpkin puree
  • 1/2 cup sourdough discard
  • 1/2 cup melted unsalted butter
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 2 tbsp cold unsalted butter, cubed
  • 1/2 tsp ground cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the pumpkin puree, sourdough discard, melted butter, and brown sugar until smooth and glossy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
  4. In a separate medium bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  5. Gently fold the dry ingredients into the wet batter using a rubber spatula; stir only until no streaks of flour remain to avoid overmixing.
  6. Pour the batter into the prepared pan and smooth the top.
  7. For the streusel, pinch the flour, brown sugar, cold butter, and cinnamon together with fingers and sprinkle evenly over the batter.
  8. Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean.