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Easy Baked Pumpkin Sourdough Discard Bread Recipe

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This cozy, tangy-sweet quick bread uses up your sourdough discard and pumpkin puree for a perfectly moist, no-fuss loaf that’s a crowd-pleaser at brunches, coffee dates, or Thanksgiving dinners.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • 1 cup (240g) sourdough discard (unfed, straight from the fridge)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ½ cup (120ml) vegetable oil (or melted coconut oil/butter)
  • 2 large eggs, at room temperature
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Optionally line with parchment paper, leaving an overhang on the long sides.
  2. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together pumpkin puree, sourdough discard, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and fully combined.
  4. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently until just combined—no streaks of flour remain. A few lumps are okay; do not overmix.
  5. Scrape the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  6. Bake for 50-60 minutes. At 40 minutes, check the top; if browning too quickly, tent loosely with aluminum foil. Bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Let the bread cool in the pan for 10 minutes, then lift out using parchment overhang and transfer to a wire rack to cool completely before slicing.

Notes

Use room temperature ingredients for best results. Do not overmix the batter. Cool completely before slicing to avoid crumbling. Bread tastes even better on day two. For a streusel topping, mix ¼ cup flour, ¼ cup brown sugar, 2 tablespoons cold butter, and 1 teaspoon cinnamon; sprinkle on before baking.

Nutrition

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

Find it online: https://lenatable.com/easy-baked-pumpkin-sourdough-discard-bread-recipe/