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Easy Pumpkin Sourdough Discard Bread Recipe

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This easy pumpkin sourdough discard bread combines tangy sourdough with sweet, earthy pumpkin for a moist, tender loaf that’s perfect for fall baking or any time of year. It’s a quick and simple recipe that uses up sourdough discard and pantry staples.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree
  • 1 cup (240g) sourdough discard
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ¼ cup (57g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips (optional)
  • ½ cup chopped pecans or walnuts (optional)
  • ¼ cup dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. Melt the butter and set it aside to cool slightly.
  3. In a medium bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt.
  4. In a large bowl, combine the pumpkin puree, sourdough discard, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Whisk until smooth and well combined.
  5. Pour the dry ingredients into the wet ingredients. Use a spatula to fold everything together gently until just combined. Do not overmix.
  6. If using any mix-ins (chocolate chips, nuts, dried fruit), fold them in now. Reserve a handful to sprinkle on top if desired.
  7. Pour the batter into the prepared loaf pan and spread it evenly. Give the pan a gentle tap on the counter to release air bubbles.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with aluminum foil after about 40 minutes.
  9. Let the bread cool in the pan for 10 minutes. Then use the parchment paper to lift it out and transfer to a cooling rack. Let cool completely before slicing, about 1-2 hours.

Notes

Don’t overmix the batter. Use room temperature ingredients. Check baking soda freshness. Let cool completely before slicing. Bread tastes even better the next day. For extra moisture, brush top of warm bread with melted butter.

Nutrition

Keywords: pumpkin bread, sourdough discard, pumpkin sourdough, fall baking, easy pumpkin bread, sourdough discard recipe

Find it online: https://gleamgulp.com/easy-pumpkin-sourdough-discard-bread-recipe/