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Best Easy Pumpkin Sourdough Discard Bread Recipe

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This Easy Pumpkin Sourdough Discard Bread is a tender, moist quick bread that uses up your sourdough discard and pumpkin puree. It’s forgiving, flavorful, and makes your house smell like fall.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • ½ cup (120g) sourdough discard (unfed, straight from fridge)

Instructions

  1. Preheat oven to 350°F (175°C). Spray a 9×5-inch loaf pan with non-stick spray and line with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. In a large bowl, whisk together granulated sugar and brown sugar. Add vegetable oil and whisk until combined. Add eggs and whisk until smooth and glossy.
  4. Add pumpkin puree and sourdough discard to the wet ingredients. Whisk until fully incorporated.
  5. Pour dry ingredients into wet ingredients. Use a rubber spatula to gently fold until just combined (a few lumps are fine). Do not overmix.
  6. Pour batter into prepared loaf pan and spread evenly. Tap pan gently on counter to release air bubbles.
  7. Bake for 50-60 minutes. At 30 minutes, tent with foil if browning too quickly. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs (internal temp 200-205°F).
  8. Cool in pan on wire rack for 15 minutes. Use parchment handles to lift bread out and transfer to rack to cool completely (at least 1 hour) before slicing.

Notes

Let bread cool completely before slicing to avoid a gummy texture. For best results, use room temperature eggs. If your pumpkin puree is watery, blot it with a paper towel before adding. Optional add-ins: 1 cup chocolate chips, ½ cup toasted pecans or walnuts, or 1 tablespoon fresh rosemary.

Nutrition

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

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