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Easy Pumpkin Sourdough Discard Bread (Best 1-Loaf Recipe)

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This easy pumpkin sourdough discard bread turns your leftover starter into a moist, tender, and perfectly spiced fall loaf. It’s quick to make, uses simple ingredients, and is a crowd-pleaser for any autumn occasion.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (240g) sourdough discard (unfed, straight from the fridge)
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour, spooned and leveled
  • 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 (60g) chopped pecans or walnuts (optional)
  • 1/2 cup (85g) chocolate chips (optional)
  • 1/4 cup (35g) dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line with a strip of parchment paper, leaving overhang on the long sides.
  2. In a large mixing bowl, combine the pumpkin puree, sourdough discard, melted butter, eggs, granulated sugar, brown sugar, and vanilla extract. Whisk until smooth and well combined.
  3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Pour the dry ingredients into the wet ingredients. Using a rubber spatula, fold gently until just combined. A few streaks of flour are okay—do not overmix.
  5. If using, fold in the chopped nuts, chocolate chips, or dried cranberries. Reserve a handful to sprinkle on top.
  6. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles. Sprinkle reserved add-ins on top, if using.
  7. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after about 40 minutes.
  8. Cool in the pan for 10 minutes, then use the parchment overhang to lift the loaf out. Transfer to a cooling rack and cool completely before slicing (about 1-2 hours).

Notes

Do not overmix the batter. Use room temperature eggs. Let the bread cool completely before slicing to avoid a gummy texture. For a gluten-free version, use a 1:1 gluten-free baking blend. For a vegan version, replace eggs with flax eggs and use melted coconut oil or vegan butter.

Nutrition

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

Find it online: https://siennaspoon.com/easy-pumpkin-sourdough-discard-bread-best-1-loaf-recipe/