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Best Easy Pumpkin Sourdough Discard Bread Recipe

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This easy pumpkin sourdough discard bread is the perfect solution for using up your sourdough starter discard. It’s incredibly moist, tender, and has a subtle tang that balances the warm pumpkin spices beautifully.

Ingredients

Scale
  • 1 cup (240g) sourdough discard (unfed, straight from the fridge)
  • 1 cup (225g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (175g) chocolate chips (optional)
  • ½ cup (60g) chopped pecans or walnuts (optional)
  • 2 tablespoons turbinado sugar (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper, leaving an overhang on the two long sides.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a large bowl, combine the sourdough discard, pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk vigorously until the mixture is completely smooth and the sugars have mostly dissolved.
  4. Pour the dry ingredients into the bowl with the wet ingredients. Using a rubber spatula, fold the mixture together until just combined. A few small lumps are fine.
  5. If using, gently fold in chocolate chips or nuts.
  6. Scrape the batter into the prepared loaf pan and smooth the top. If desired, sprinkle turbinado sugar evenly over the surface.
  7. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top is browning too quickly after 30 minutes, tent the pan loosely with aluminum foil.
  8. Remove the pan from the oven and place it on a cooling rack. Let the bread cool in the pan for 10 minutes.
  9. After 10 minutes, use the parchment paper sling to lift the bread out of the pan and transfer it directly to the cooling rack. Let it cool completely before slicing.

Notes

Pat the pumpkin puree with a paper towel if it looks very watery to avoid a soggy loaf. Room temperature ingredients emulsify better. Don’t overmix the batter. Let the bread cool completely before slicing to avoid a gummy texture. The internal temperature should reach 200-205°F (93-96°C) for perfect doneness.

Nutrition

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

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