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Best Easy Sourdough Discard Pumpkin Bread Recipe

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This perfect sourdough discard pumpkin bread is moist, flavorful, and uses up your sourdough discard. It comes together in one bowl with simple ingredients for a tender, spiced loaf that’s perfect for fall.

Ingredients

Scale
  • 1 cup sourdough discard (unfed, straight from the fridge)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 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 chopped walnuts or pecans (optional)
  • 1/2 cup chocolate chips (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 your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the exposed ends with cooking spray or butter.
  2. In a large bowl, whisk together the wet ingredients: sourdough discard, pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until smooth and fully combined.
  3. In a separate medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Whisk well to ensure even distribution.
  4. Add the dry ingredients to the wet ingredients. Use a rubber spatula to fold everything together gently. Stir just until no streaks of flour remain. If adding nuts or chocolate chips, fold them in at this stage.
  5. Pour the batter into the prepared loaf pan. Use the spatula to spread it evenly. Tap the pan gently on the counter a couple of times to release any air bubbles.
  6. Bake for 50-60 minutes. Start checking at the 50-minute mark. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with aluminum foil for the last 15 minutes.
  7. Cool in the pan for 15 minutes. Then lift the bread out using the parchment paper overhang and transfer to a wire rack to cool completely before slicing.

Notes

Use room temperature ingredients for best results. Don’t overmix the batter. Let the bread cool completely before slicing to avoid a gummy texture. The bread freezes well for up to 3 months.

Nutrition

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

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