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Easy Sourdough Discard Pumpkin Bread Recipe

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This easy sourdough discard pumpkin bread is incredibly moist and tender, with a perfectly spiced flavor and a subtle tang from the discard. It’s the perfect way to use up leftover starter and create a delicious fall treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin purée (100% pumpkin, not pie filling)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g, packed) brown sugar (light or dark)
  • ½ cup (120ml) vegetable oil (or melted coconut oil/avocado oil)
  • 2 large eggs (room temperature)
  • 1 cup (240g) sourdough discard (unfed, straight from fridge)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Optionally, line with parchment paper, leaving overhang on the long sides for easy removal.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt for 20-30 seconds to aerate and distribute evenly.
  3. In a separate large bowl, combine the pumpkin purée, granulated sugar, and brown sugar. Whisk until smooth and the sugars have mostly dissolved. Add the vegetable oil, eggs, sourdough discard, and vanilla extract. Whisk vigorously until completely combined and smooth.
  4. Pour the dry ingredients into the wet ingredients. Using a rubber spatula, fold together with a gentle ‘cut and fold’ motion until just combined and no streaks of flour remain. Do not overmix; a few small lumps are fine.
  5. Pour the batter into the prepared loaf pan and spread into an even layer. Gently tap the pan on the counter a few times to release air bubbles.
  6. Bake in the center of the preheated oven for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  7. Remove the pan from the oven and place on a cooling rack. Let cool in the pan for 15-20 minutes. Then, use the parchment sling to lift the loaf out and transfer to the cooling rack. Cool completely, at least 2 hours, before slicing.

Notes

Use unfed sourdough discard, not active starter, for best results. Overmixing the batter will result in a dense, tough loaf. Let ingredients come to room temperature for better emulsification. For a dairy-free version, use flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) instead of chicken eggs. The bread can be stored tightly wrapped at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

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

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