Print

Easy Pumpkin Sourdough Discard Bread: Best Homemade Recipe

pumpkin sourdough discard bread - featured image
Print Recipe

This easy pumpkin sourdough discard bread is a quick and delicious way to use up your sourdough discard. It’s moist, tender, and full of warm fall spices, perfect for breakfast, dessert, or a cozy snack.

Ingredients

Scale
  • 2 cups (260g) all-purpose flour
  • 1 cup (245g) pumpkin puree (100% pure pumpkin, not pie filling)
  • 1 cup (240g) sourdough discard (straight from the fridge)
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 1/2 cup (120ml) vegetable oil (or other neutral oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • Optional add-ins: 1/2 cup chocolate chips, 1/2 cup chopped pecans or walnuts, 1/4 cup dried cranberries, 2 tablespoons pepitas for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray the exposed ends with cooking spray.
  2. In a medium bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Whisk until evenly distributed.
  3. In a large bowl, combine the wet ingredients: 1 cup pumpkin puree, 1 cup sourdough discard, 3/4 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until smooth and well combined.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently, just until no streaks of flour remain. Do not overmix; a few lumps are fine.
  5. If using add-ins, fold them in gently with a few extra strokes.
  6. Scrape the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles. If desired, sprinkle pepitas or coarse sugar on top.
  7. 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 loosely with aluminum foil after 40 minutes.
  8. Let the bread cool in the pan for 15 minutes. Then use the parchment paper handles to lift it out and transfer to a cooling rack. Cool completely before slicing, about 1-2 hours.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Let the bread cool completely before slicing to avoid crumbling. The bread tastes even better on day 2 as flavors meld. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend and reduce discard to 3/4 cup. For a vegan option, replace eggs with 1/2 cup unsweetened applesauce or 2 flax eggs.

Nutrition

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

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