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Easy Pumpkin Sourdough Discard Bread: Best Fall Recipe

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This easy pumpkin sourdough discard bread is a moist, tender-crumbed loaf that uses up sourdough discard and pumpkin puree. It’s simple, forgiving, and produces a loaf that tastes like you put way more effort into it than you actually did.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (240g) sourdough discard, unfed, straight from the fridge
  • 2 cups (250g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • ½ cup (120ml) vegetable oil (or other neutral oil)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed.
  3. In a large bowl, whisk together the pumpkin puree, sourdough discard, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  4. Add the dry mixture to the wet mixture in two additions, folding gently with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
  5. Pour 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, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil for the last 15 minutes.
  7. Cool in the pan for 15 minutes, then use the parchment sling to lift the loaf onto a wire rack to cool completely.
  8. Let the bread cool for at least 1 hour before slicing. For best flavor, wait until the next day.

Notes

Don’t overmix the batter. Use room temperature ingredients. Check baking soda freshness. Rotate the pan halfway through baking. Let cool completely before slicing. The bread tastes better the next day.

Nutrition

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

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