Pumpkin Bread With Discard Sourdough Starter

• 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

1. Preheat oven to 350. Grease and flour 3 3x7 loaf pans or line muffin pans.
2. Combine pumpkin, eggs, starter (or water if using), and sugars until smooth.
3. In a separate bowl, combine flour, soda, salt, and spices.
4. Gradually add dry ingredients to wet ingredients until fully incorporated.
5. 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).

pumpkin puree, eggs, vegetable oil, starter, white sugar, brown sugar, flour, baking soda, salt, ground cinnamon, ground ginger, ground black pepper, ground cardamom, ground nutmeg, ground cloves

Taken from www.food.com/recipe/pumpkin-bread-with-discard-sourdough-starter-529860 (may not work)