A Cozy Fall Treat You Can’t Miss!
As the cool breeze of autumn settles in and the golden leaves scatter on the ground, there’s nothing quite like the warm embrace of fall flavors in your kitchen. One of the season’s most beloved ingredients is the humble pumpkin, rich in flavor and packed with nutrients. Pair it with sourdough discard an ingredient often seen as kitchen waste and you’ve got yourself a match made in heaven. Enter Sourdough Discard Pumpkin Bread, a delicious solution for both sourdough enthusiasts and pumpkin spice lovers alike.
Julia Child
“Baking is both an art and a science, and as with any art, it requires patience, practice, and passion.”
Sourdough discard is the leftover portion of your sourdough starter, which some people toss out, but in this recipe, it’s the secret ingredient that gives the bread a distinct flavor and light texture. Not only does this bread embody the best of autumn, but it’s also eco-friendly, reducing kitchen waste. Let’s face it: nothing says fall like the earthy, spiced warmth of pumpkin bread paired with a cup of hot coffee or tea. This recipe is not only easy to follow but also packed with flavors that will have everyone reaching for seconds. Get ready to impress your friends, family, and even yourself!
Why You’ll Love This Sourdough Discard Pumpkin Bread Recipe
There are many pumpkin bread recipes out there, so what makes Sourdough Discard Pumpkin Bread stand out? Here are a few reasons to fall in love with this autumn treat:
Easy and Beginner-Friendly: Even if you’re new to baking, you’ll find this recipe approachable. There’s no need for special techniques or hard-to-find ingredients—just straightforward steps and delicious results.
Uses Sourdough Discard: If you’re a fan of sourdough, you likely have a stash of sourdough discard piling up. This recipe helps you repurpose that leftover starter, reducing waste while adding a tangy depth to the bread.
Perfect for Fall: The combination of earthy pumpkin, warm spices like cinnamon, nutmeg, and cloves, and the slightly tangy kick from the sourdough discard creates the ultimate fall flavor experience.
Moist and Tender: Thanks to the pumpkin puree, this bread stays incredibly moist, and the sourdough discard ensures a light, airy crumb. You’ll find yourself slicing into a loaf that’s both soft and satisfying.
Customizable: You can easily adjust this recipe to suit your preferences. Add in nuts, chocolate chips, or dried fruits to make the recipe your own.
How to Make Sourdough Discard Pumpkin Bread
Ingredients
- Before we get started, let’s gather everything you need:
- 1 cup sourdough discard (fed or unfed)
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Optional: ½ cup chopped nuts or chocolate chips
Detailed Instructions
Preheat the oven: Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Mix the wet ingredients: In a large mixing bowl, combine the sourdough discard, pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract. Whisk until smooth and fully incorporated.
Sift the dry ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This ensures that the spices are evenly distributed and prevents lumps.
Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture. Stir just until combined avoid overmixing, as this can lead to a dense loaf. If you’re adding nuts or chocolate chips, gently fold them in at this stage.
Pour the batter: Transfer the batter into your prepared loaf pan, spreading it out evenly with a spatula.
Bake: Place the pan in the oven and bake for 55–65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool and slice: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy!
Tips For Perfect Sourdough Discard Pumpkin Bread
Use Unfed or Fed Sourdough Discard: The beauty of this recipe is that you can use sourdough discard straight from the fridge, whether it’s been fed or not. The discard adds a mild tang and helps create a moist, flavorful loaf.
Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing the batter can cause the bread to be dense instead of light and airy.
Pumpkin Puree vs. Pumpkin Pie Filling: Be sure to use plain pumpkin puree, not pumpkin pie filling, as the latter contains added sugar and spices, which will alter the flavor and texture of your bread.
Add-Ins for Extra Flavor: If you want to jazz up your pumpkin bread, try adding mix-ins like chocolate chips, chopped nuts (walnuts or pecans work well), or even dried cranberries. These can add texture and additional layers of flavor.
Test for Doneness: Since oven temperatures can vary, it’s essential to check your bread a few minutes before the suggested bake time is up. Insert a toothpick into the center—if it comes out clean, the bread is done!
“The best of all gifts around any Christmas tree: the presence of a happy family all wrapped up in each other.”
Burton
Hillis
Recipe FAQ
| Question | Answer |
| Can I freeze this pumpkin bread? | Yes! Wrap the loaf tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. |
| Can I substitute the pumpkin with something else? | Yes, you can try using mashed sweet potato or butternut squash for a different take on the recipe. |
| How do I store sourdough discard pumpkin bread? | Store it in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. |
| What if I don’t have sourdough discard? | You can replace the sourdough discard with an extra egg and a tablespoon of yogurt or sour cream for moisture. |
| Can I make this bread gluten-free? | Yes, you can substitute the all-purpose flour with a gluten-free 1:1 baking flour, though the texture may vary. |
Sourdough Discard Pumpkin Bread for Fall
Equipment
- 9×5 loaf pan,
- – Whisk
- – Spatula
- – Mixing bowls
Ingredients
- 1 cup sourdough discard fed or unfed
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Optional: ½ cup chopped nuts or chocolate chips
Instructions
- Preheat the oven: Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mix the wet ingredients: In a large mixing bowl, combine the sourdough discard, pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract. Whisk until smooth and fully incorporated.
- Sift the dry ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This ensures that the spices are evenly distributed and prevents lumps.
- Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture. Stir just until combined avoid overmixing, as this can lead to a dense loaf. If you’re adding nuts or chocolate chips, gently fold them in at this stage.
- Pour the batter: Transfer the batter into your prepared loaf pan, spreading it out evenly with a spatula.
- Bake: Place the pan in the oven and bake for 55–65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and slice: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy!
Notes
Nutrition Information (per slice)
| Calories: 240 | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 190mg | Potassium: 170mg | Fiber: 2g | Sugar: 15g | Vitamin C: 3% | Calcium: 3% | Iron: 5% |Let me know!
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