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The Best Easy Pumpkin Sourdough Discard Bread

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This pumpkin sourdough discard bread is a quick and easy recipe that uses up your sourdough discard in the most delicious way possible. It’s moist, tender, and perfectly spiced, making it a crowd-pleaser for fall baking or any time of year.

Ingredients

Scale
  • 1 cup (240g) sourdough discard
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ½ cup (113g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with a strip of parchment paper, leaving overhang on the two long sides. Lightly grease the exposed sides of the pan with butter or non-stick spray.
  2. In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt for about 20 seconds until evenly distributed. Set aside.
  3. In a large mixing bowl, combine the sourdough discard, pumpkin puree, melted and cooled butter, granulated sugar, and packed brown sugar. Whisk until smooth and well combined.
  4. Add the eggs one at a time, whisking well after each addition. Then add the vanilla extract and whisk until smooth and uniform.
  5. Pour the dry ingredients into the wet mixture. Using a rubber spatula, gently fold the flour into the wet ingredients using a ‘cut and fold’ motion until just combined. Do not overmix; a few small lumps are okay.
  6. Scrape the batter into the prepared loaf pan and spread it evenly. Give the pan a gentle tap on the counter to release air bubbles.
  7. Bake for 50-60 minutes. At the 50-minute mark, insert a wooden skewer or toothpick into the center; it should come out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil for the last 15 minutes.
  8. Remove the pan from the oven and place on a cooling rack. Let the bread cool in the pan for 15 minutes.
  9. Use the parchment paper handles to lift the bread out of the pan and place it directly on the cooling rack. Cool completely (at least 1 hour) before slicing.

Notes

Don’t overmix the batter to avoid a dense loaf. Use room temperature eggs for better incorporation. Check oven temperature with an oven thermometer for accuracy. Let the bread cool completely before slicing to prevent a gummy texture. For best flavor, the bread is even better on the second day.

Nutrition

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

Find it online: https://crispcraving.com/the-best-easy-pumpkin-sourdough-discard-bread/