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Easy Pumpkin Sourdough Discard Bread Best Recipe

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This Easy Pumpkin Sourdough Discard Bread combines tangy sourdough discard with sweet, spiced pumpkin puree for a moist, tender loaf that’s perfect for fall. It’s a simple quick bread that delivers sourdough flavor without the fuss.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (245g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 cup (240g) sourdough discard, unfed and at room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Optional: ½ cup chocolate chips, chopped pecans, or dried cranberries

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 parchment paper, leaving some overhang on the long sides. Lightly grease the parchment with cooking spray or butter.
  2. In a large mixing bowl, combine the wet ingredients: pumpkin puree, sourdough discard, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined.
  3. In a separate medium bowl, whisk together the dry ingredients: all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients. Pour about half the dry mixture into the wet mixture and fold gently with a rubber spatula. Add the remaining dry ingredients and continue folding until just combined. A few streaks of flour are okay—do not overmix.
  5. If using optional mix-ins (chocolate chips, nuts, or dried fruit), gently fold them in at this point.
  6. Pour the batter into the prepared loaf pan. Use a spatula to spread it evenly into the corners. Tap the pan gently on the counter a few times to release any air bubbles.
  7. 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 lightly touched. If the top browns too quickly, tent loosely with aluminum foil for the last 10-15 minutes.
  8. Cool in the pan for 10 minutes. Then use the parchment paper handles to lift the bread out of the pan and transfer to a cooling rack.
  9. Cool completely before slicing (at least 1 hour). For best flavor, wrap cooled bread tightly in plastic wrap and let sit at room temperature overnight.

Notes

For best results, use room temperature ingredients. Measure flour by spooning into the cup and leveling off, or use a kitchen scale. Do not overmix the batter. The bread can be stored wrapped tightly at room temperature for up to 4 days, or frozen for up to 3 months. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend and add an extra tablespoon of oil. For a vegan version, replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and use plant-based oil.

Nutrition

Keywords: pumpkin bread, sourdough discard, fall recipe, quick bread, pumpkin spice

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