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Best Easy Pumpkin Sourdough Discard Bread Recipe

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This pumpkin sourdough discard bread is the perfect way to use up leftover starter. It’s incredibly moist, not overly sweet, and has a subtle tangy flavor that pairs beautifully with warm fall spices.

Ingredients

Scale
  • 2 cups (260g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick or 113g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (240g) pumpkin puree (100% pumpkin, not pumpkin pie filling)
  • 1 cup (240g) sourdough discard, unfed and at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) milk (dairy or plant-based)

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 exposed ends of the pan with butter or non-stick spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until evenly distributed.
  3. In a separate medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each addition until the mixture is thick and glossy.
  4. Stir in the pumpkin puree, sourdough discard, and vanilla extract until fully combined. Whisk in the milk until the batter is smooth.
  5. Pour the wet mixture into the bowl with the dry ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain. Do not overmix; a few small lumps are fine. The batter will be thick and slightly shaggy.
  6. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan lightly on the counter to release any air bubbles.
  7. Bake for 50 to 60 minutes, starting to check at the 50-minute mark. 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 around the 40-minute mark, tent the pan loosely with aluminum foil.
  8. Cool the bread in the pan on a cooling rack for 10 minutes. Then use the parchment paper handles to lift the bread out of the pan and transfer it directly to the cooling rack. Let it cool completely before slicing, at least 1 hour.

Notes

Do not overmix the batter to avoid a dense loaf. Room temperature ingredients help with emulsification. Let the bread cool completely before slicing to prevent a gummy texture. For a darker non-stick pan, reduce oven temperature to 325°F (165°C).

Nutrition

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

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