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Best Easy Pumpkin Sourdough Discard Bread Recipe

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This pumpkin sourdough discard bread uses your sourdough discard to create a tender, moist, and tangy loaf that’s perfect for fall mornings. It’s quick, easy, and made with simple ingredients.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup sourdough discard (unfed, straight from the fridge)
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3/4 cup brown sugar, packed (light or dark)
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt (fine sea salt or table salt)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/2 cup chocolate chips (optional)
  • 1/4 cup dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and position the rack in the center. Line your 9×5 inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease any exposed sides of the pan.
  2. In your large mixing bowl, combine the wet ingredients: pumpkin puree, sourdough discard, melted butter, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until smooth and well combined.
  3. In your medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and nutmeg. Whisk for about 20 seconds to ensure even distribution.
  4. Add the dry ingredients to the wet ingredients and fold together with a rubber spatula until just combined. Do not overmix. If using optional add-ins (nuts, chocolate chips, cranberries), fold them in at this point.
  5. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with aluminum foil for the last 15 minutes.
  7. Let the bread cool in the pan for 10 minutes, then use the parchment paper handles to lift it out and transfer to a cooling rack. Cool completely before slicing.

Notes

Use room temperature eggs to prevent butter from seizing. Sourdough discard can be used straight from the fridge without feeding. Start checking for doneness at 45 minutes. Let bread cool completely before slicing to prevent crumbling. Toast slices for best texture and flavor.

Nutrition

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

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