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Best Easy Pumpkin Spice Sourdough Discard Bread

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This easy pumpkin spice sourdough discard bread is a simple, cozy loaf that uses up your sourdough discard and pumpkin puree. It’s tender, spiced just right, and comes together in under 2 hours with minimal effort.

Ingredients

Scale
  • 1 cup (240g) sourdough discard, unfed
  • 3/4 cup (180g) pumpkin puree (100% pure, not pie filling)
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 1 large egg, room temperature
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled
  • 1/4 cup (60ml) milk, room temperature
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Optional: 1 tablespoon sugar + 1/2 teaspoon cinnamon for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice.
  3. In a separate bowl, combine the wet ingredients: 1 cup sourdough discard, 3/4 cup pumpkin puree, 1/2 cup packed brown sugar, 1 large egg, 1/4 cup melted butter, and 1/4 cup milk. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined. Do not overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with cinnamon sugar topping if desired.
  6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil at 40 minutes.
  7. Let the bread cool in the pan for 10 minutes, then lift out using the parchment overhang and transfer to a cooling rack. Cool completely before slicing.

Notes

Use discard straight from the fridge; it doesn’t need to be active. Make sure baking powder is fresh for proper rise. Cool completely before slicing to avoid a gummy texture. The bread keeps well for up to 4 days at room temperature or can be frozen for up to 3 months.

Nutrition

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

Find it online: https://bakebeam.com/best-easy-pumpkin-spice-sourdough-discard-bread/