Easy Pumpkin Sourdough Discard Bread Recipe
Easy Pumpkin Sourdough Discard Bread combines the warmth and natural sweetness of pumpkin with the tangy flavor of sourdough starter discard. This moist and tender quick bread is perfect for fall mornings or cozy holiday gatherings. With just one bowl and under 10 minutes of prep time, it’s a convenient and delicious way to use up your sourdough discard and welcome autumn flavors into your kitchen.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour to 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
Batter
- 1 cup pumpkin puree (pure pumpkin, not pie filling)
- 1 cup sourdough discard (unfed, straight from fridge)
- 0.33 cup vegetable oil (can substitute melted coconut oil or butter)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 0.75 cup granulated sugar (reduce to ½ cup for less sweetness)
- 0.25 cup brown sugar (packed, light or dark)
- 2 teaspoons pumpkin pie spice (store-bought or homemade)
- 1 teaspoon cinnamon
- 0.5 teaspoon salt
- 1 teaspoon baking soda (fresh)
- 1.5 cups all-purpose flour
Toppings (Optional)
- 0.25 cup pepitas (raw pumpkin seeds)
- 1 tablespoon turbinado sugar
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper to ensure easy removal of the bread after baking.
- Mix wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, sourdough discard, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogenous.
- Add sugars and spices: Stir in the granulated sugar, brown sugar, pumpkin pie spice, cinnamon, and salt. Mix until the sugars are mostly dissolved and the spices are evenly distributed.
- Add baking soda: Sprinkle the baking soda evenly over the batter and quickly stir it in to activate the leavening effect before baking.
- Incorporate flour: Gently fold in the all-purpose flour just until combined. Take care not to overmix to keep the bread tender.
- Transfer to pan: Pour the batter into the prepared loaf pan, tapping gently on the counter to release any trapped air bubbles for an even texture.
- Add toppings: If desired, sprinkle pepitas and turbinado sugar evenly over the top of the batter for a crunchy, sweet crust.
- Bake: Place the loaf pan in the oven and bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool in pan: Remove the bread from the oven and let it cool in the pan for 10 minutes to set.
- Cool completely before slicing: Transfer the bread onto a cooling rack and let it cool completely to room temperature before slicing to prevent crumbling.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- The sourdough discard can be unfed and stored in the fridge; no need to feed it before use.
- Reduce granulated sugar to ½ cup for a less sweet bread.
- Substitute vegetable oil with melted coconut oil or butter for a richer flavor.
- Fresh baking soda is essential for proper leavening and rise.
- Optional toppings like pepitas and turbinado sugar add texture and a subtle crunch.
- Do not overmix the batter after adding flour to keep the bread tender.
- Let the bread cool completely to ensure clean slices and prevent sogginess.
Keywords: pumpkin sourdough bread, sourdough discard recipe, pumpkin quick bread, fall baking, pumpkin bread, easy pumpkin bread
