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Best Easy Sourdough Discard Pumpkin Bread Recipe

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This moist, spiced pumpkin bread uses up sourdough discard for a tangy depth of flavor. It’s a one-bowl wonder that’s perfect for fall baking and makes your whole house smell amazing.

Ingredients

Scale
  • 1 cup (240g) sourdough discard, unfed
  • 1 cup (245g) canned pumpkin puree (100% pumpkin)
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • ½ cup (120ml) vegetable oil (canola or avocado)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • Optional: ½ cup (85g) chocolate chips, ½ cup (60g) chopped pecans or walnuts, ¼ cup (30g) dried cranberries

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. In a large bowl, whisk together sourdough discard, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  3. In a separate bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  5. If using, fold in chocolate chips, nuts, or dried fruit.
  6. Scrape batter into prepared loaf pan and spread evenly. Tap pan gently on counter to release air bubbles.
  7. Bake for 55-65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  8. Cool in pan for 15 minutes, then lift out using parchment handles and transfer to a wire rack to cool completely before slicing.

Notes

Use unfed discard straight from the fridge for best results. Room temperature eggs emulsify better. Let bread cool completely before slicing to avoid a crumbly texture. Bread tastes even better the next day as flavors meld.

Nutrition

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

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