2 tsp cinnamon

½ tsp baking powder

½ tsp cloves

Ingredients

2 cups all-purpose flour

½ tsp nutmeg

¼ tsp cardamom

¾ tsp salt

½ tsp baking soda

1 cup pumpkin purée

¾ cup sourdough starter discard

For the cake

2 large eggs

1 cup chocolate chips

1 tsp vanilla extract

Ingredients

⅓ cup canola oil

½ cup brown sugar

For the glaze

½ cup sugar

¾ cup powdered sugar

1 to 2 tablespoons milk

½ tsp cinnamon

⅛ tsp cloves

⅛ tsp nutmeg

1. Whisk the flour, baking powder, baking soda, salt, & spices

2. Stir in the pumpkin, starter discard, eggs, sugar, brown sugar, oil, and vanilla.

3. Stir in the flour mixture, then fold in the chocolate chips

4. Pour batter into a small bundt pan ⅔ full & leftover in a mini loaf pan

5. Bake at 350˚F for 40 to 50 min (bundt) & 20 to 25 min (loaf)

6. Mix up glaze

7. Drizzle glaze on cooled cakes & let set

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