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Best Easy Pumpkin Sourdough Discard Bread Recipe

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This Easy Pumpkin Sourdough Discard Bread combines tangy sourdough discard with sweet pumpkin puree and warm spices for an impossibly moist, tender loaf with a crackly top. It’s the perfect solution for using up unfed starter while creating a crowd-pleasing fall treat.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) sourdough discard (unfed, straight from the fridge)
  • 1 1/2 cups (190g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment paper sling, leaving overhang on the long sides.
  2. In a large bowl, whisk together the pumpkin puree, vegetable oil, brown sugar, and granulated sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and sourdough discard.
  3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. Pour the dry ingredients into the wet ingredients. Using a rubber spatula, gently fold the mixture together until just combined (a few lumps are fine). Do not overmix.
  5. Pour the batter into the prepared loaf pan and spread it into an even layer. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after about 40 minutes.
  6. Let the bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment sling, lift the loaf out of the pan and transfer it directly to the wire rack to cool completely before slicing.

Notes

For an extra-crunchy top, sprinkle a tablespoon of coarse turbinado sugar over the batter before baking. Do not slice the bread while it is warm; let it cool completely to avoid a crumbly texture. The bread actually gets more moist on the second day.

Nutrition

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

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