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Gluten Free Pumpkin Spice Bread with Sourdough Discard
Ingredients
  • 1 ½ cups 210 gluten free flour (see note 1)
  • 1 teaspoon 4g xanthan gum (omit if your blend contains it)
  • 1 teaspoon 6g baking powder
  • ½ teaspoon 3g baking soda
  • ½ teaspoon 3g fine sea salt
  • ½ cup 100g granulated sugar
  • 1 teaspoon 4g ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 cup pumpkin puree
  • 2 large eggs room temperature
  • ½ cup 100g light brown sugar, lightly packed
  • ⅓ cup avocado oil
  • ⅓ cup milk room temperature (see note 3)
  • 1 ½ teaspoons pure vanilla extract
  • 1 cup 265g sourdough discard (see note 4)
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