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Easy Pumpkin Sourdough Discard Bread Recipe (Best Homemade)

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This easy pumpkin sourdough discard bread is the perfect fall treat. It uses up sourdough discard, comes together in minutes, and fills your kitchen with a warm pumpkin spice aroma.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (240g) sourdough discard (straight from the fridge is fine)
  • 1 3/4 cups (220g) all-purpose flour (spooned and leveled)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 2 large eggs (room temperature)
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil or butter)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt (fine sea salt)
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Position the rack in the center. Line a 9×5 inch loaf pan with parchment paper, leaving some overhang on the long sides for easy lifting. Lightly grease the exposed ends.
  2. Whisk the dry ingredients together: In a medium bowl, combine the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt. Whisk thoroughly to distribute the spices and leaveners evenly. Set aside.
  3. Mix the wet ingredients: In a large bowl, whisk together the pumpkin puree, sourdough discard, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth and fully combined. The mixture will be thick and glossy.
  4. Fold in the dry ingredients: Pour the dry mixture into the wet mixture. Use a rubber spatula to fold gently, just until no streaks of flour remain. Do not overmix. A few lumps are fine.
  5. Pour the batter into the prepared pan. Use the spatula to spread it evenly. Tap the pan gently on the counter to release any air bubbles.
  6. Bake for 50-60 minutes. Start checking at 50 minutes. Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it is done. If the top is browning too quickly, tent the pan loosely with aluminum foil after 35 minutes.
  7. Cool in the pan for 10 minutes. Then lift the bread out using the parchment paper overhang and transfer it to a wire rack. Let it cool completely before slicing.

Notes

Don’t overmix the batter. Use room temperature ingredients for best results. Blot watery pumpkin puree if needed. Let the bread cool completely before slicing to avoid a gummy texture. The bread can be stored at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

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

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