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Best Easy Pumpkin Sourdough Discard Bread Recipe

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This easy pumpkin sourdough discard bread is tender, slightly tangy, and comes together in under 90 minutes. It’s the perfect way to use up sourdough discard and enjoy a moist, flavorful loaf that tastes like fall.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • 1 cup (240g) sourdough discard (unfed, straight from the fridge)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil (or canola, or melted coconut oil)
  • 2 large eggs, at room temperature
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons pepitas (pumpkin seeds) for topping (optional)
  • 1 tablespoon turbinado sugar for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a large mixing bowl, whisk together the pumpkin puree, sourdough discard, granulated sugar, vegetable oil, and eggs until smooth and well combined.
  3. In a separate medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently just until no streaks of flour remain. Do not overmix; a few lumps are fine.
  5. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles. If using, sprinkle pepitas and turbinado sugar evenly over the top.
  6. Bake for 50-60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after about 40 minutes.
  7. Let the bread cool in the pan for 10 minutes, then use the parchment overhang to lift it out and transfer to a cooling rack.
  8. Cool completely before slicing (about 1-2 hours) to allow the crumb to set properly.

Notes

Don’t overmix the batter to avoid dense bread. Use room temperature ingredients for best results. Check baking soda freshness by testing with vinegar. Let bread cool completely before slicing to prevent crumbling. For a dairy-free version, use coconut oil instead of butter. For gluten-free, substitute all-purpose flour with a 1-to-1 gluten-free blend.

Nutrition

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

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