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Easy Pumpkin Sourdough Discard Bread (Best 1-Bowl Recipe)

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This easy pumpkin sourdough discard bread is a quick, forgiving, and delicious way to use up sourdough discard and pumpkin puree. It comes together in one bowl with no kneading or rising time, resulting in a moist, tender loaf with a subtle tang that’s perfect for fall mornings.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree
  • 1 cup (240g) sourdough discard
  • 1 ½ cups (190g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup raw pumpkin seeds (pepitas) for topping (optional)
  • 1 tablespoon turbinado sugar for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and position the rack in the middle. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. If you don’t have parchment, grease the pan thoroughly with butter or cooking spray.
  2. In a large mixing bowl, combine 1 cup pumpkin puree, 1 cup sourdough discard, ⅓ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Whisk or stir until smooth and well combined.
  3. Add ¾ cup granulated sugar, ¼ cup packed brown sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and ½ teaspoon salt. Stir until the sugars are mostly dissolved and the spices are evenly distributed.
  4. Sprinkle 1 teaspoon baking soda evenly over the mixture and stir it in quickly. You’ll see bubbles form as the baking soda reacts with the acidic sourdough discard.
  5. Add 1 ½ cups all-purpose flour. Fold it in gently with a spatula or wooden spoon until just combined. Be careful not to overmix—stop as soon as no white streaks of flour remain.
  6. Scrape down the sides and bottom of the bowl to ensure everything is incorporated. The batter should be thick but scoopable.
  7. Pour the batter into the prepared loaf pan and spread it evenly. Tap the pan gently on the counter to release air bubbles. If using, sprinkle pepitas and turbinado sugar evenly over the top.
  8. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when gently pressed.
  9. Cool in the pan for 10 minutes on a cooling rack. Use the parchment overhang to lift the bread out of the pan.
  10. Transfer to a cooling rack and cool completely for at least 1 hour before slicing.

Notes

Don’t overmix the batter to avoid a tough loaf. Use room temperature ingredients for best results. The bread tastes even better on day two as flavors meld. Toast leftover slices for a crispy exterior. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For a vegan adaptation, replace eggs with flax eggs.

Nutrition

Keywords: pumpkin bread, sourdough discard, pumpkin sourdough bread, easy pumpkin bread, fall bread, one bowl bread

Find it online: https://ariaappetite.com/easy-pumpkin-sourdough-discard-bread-best-1-bowl-recipe/