Description
Delicious Sourdough Pumpkin Bars that blend the unique tang of sourdough with creamy pumpkin and warm spices, perfect for the fall season.
Ingredients
Scale
- 1 cup sourdough discard
- 1 can (15 oz) pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease your 9×13 inch baking dish.
- Mix together the sourdough discard, pumpkin puree, sugar, vegetable oil, eggs, and vanilla until smooth.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow to cool before cutting into squares.
Notes
Refrigerate leftovers for up to a week. These bars taste better after a night in the fridge.
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 12g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg