Print

Easy Pumpkin Sourdough Discard Bread: Best Recipe

pumpkin sourdough discard bread - featured image
Print Recipe

This Easy Pumpkin Sourdough Discard Bread is the perfect way to use up leftover sourdough starter. The tang from the fermented flour plays off the sweet, spiced pumpkin, creating a tender, moist loaf that tastes like autumn in every slice.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup sourdough discard, unfed and straight from the fridge
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/4 cup dried cranberries or raisins (optional)

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 and exposed pan edges.
  2. In a large bowl, combine 1 cup pumpkin puree, 1 cup sourdough discard, 1/2 cup vegetable oil, 2 large eggs, 3/4 cup packed brown sugar, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract. Whisk until smooth and fully combined.
  3. In a separate medium bowl, whisk together 1 1/2 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 ground cinnamon.
  4. Add the dry mixture to the wet mixture. Use a rubber spatula to fold gently. Stir just until no streaks of flour remain. A few lumps are okay. Do not overmix.
  5. If using chocolate chips, nuts, or dried fruit, gently fold them in now. Reserve a handful to sprinkle on top for a prettier presentation.
  6. Pour the batter into the prepared loaf pan. Use the spatula to spread it into an even layer. Give the pan a gentle tap on the counter to release any air bubbles. Sprinkle the reserved add-ins on top if you reserved some.
  7. Bake for 50 to 60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly after 40 minutes, tent loosely with aluminum foil.
  8. Cool in the pan for 15 minutes. Then use the parchment overhang to lift it out of the pan. Transfer to a wire rack to cool completely before slicing.

Notes

Don’t overmix the batter. Use room temperature ingredients. Check your baking soda freshness. Let the bread cool completely before slicing. Toast leftover slices for a crispy exterior. The flavors deepen after a day.

Nutrition

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

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