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Easy Pumpkin Sourdough Discard Bread: Best Cozy Recipe

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This Easy Pumpkin Sourdough Discard Bread is a tender, moist loaf that combines the tang of sourdough discard with sweet pumpkin and warm spices. It’s a quick, one-bowl recipe that uses up your discard and fills your kitchen with the cozy aroma of fall.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (245g) pumpkin purée (not pumpkin pie filling)
  • 1 cup (240g) sourdough discard (unfed, straight from the fridge)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil (or canola, avocado, or melted coconut oil)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract (pure)
  • Optional: ½ cup chocolate chips, ½ cup chopped pecans or walnuts, or ¼ cup dried cranberries

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed ends with cooking spray or butter.
  2. In a large bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt until evenly distributed.
  3. In a separate medium bowl, whisk together pumpkin purée, sourdough discard, granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and glossy.
  4. Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until just combined—do not overmix. A few small lumps are fine.
  5. If using mix-ins (chocolate chips, nuts, dried fruit), fold them in with about 10 gentle strokes.
  6. Scrape batter into the prepared loaf pan and spread into an even layer. Smooth the top with the spatula.
  7. Bake in the center of the oven for 50-60 minutes. At 45 minutes, check the bread; if top is browning too quickly, tent loosely with aluminum foil. Bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let bread cool in the pan for 10 minutes, then lift out using parchment overhang and transfer to a cooling rack. Cool completely before slicing (about 1-2 hours).

Notes

For best results, use room temperature eggs and let sourdough discard sit out for 15 minutes before mixing. Do not skip the parchment paper for easy removal. Let the bread cool completely before slicing to avoid a gummy texture. If using active starter instead of discard, reduce baking soda to ¾ teaspoon.

Nutrition

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

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