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Best Maple Pumpkin Sourdough Discard Bread (Easy Recipe)

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This easy quick bread combines tangy sourdough discard with sweet pumpkin and maple for a moist, tender loaf that’s perfect for fall baking. Ready in about 15 minutes of prep, it’s a crowd-pleaser that freezes beautifully.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ¼ cup (60ml) pure maple syrup
  • 2 large eggs, at room temperature
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (240g) sourdough discard, unfed and straight from the fridge
  • 1 teaspoon vanilla extract

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 a 2-inch overhang on the long sides.
  2. In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves. Set aside.
  3. In a medium bowl, combine the melted butter and sugars: ½ cup melted unsalted butter, ¾ cup granulated sugar, and ½ cup packed light brown sugar. Whisk until smooth and well combined.
  4. Add the wet ingredients to the butter-sugar mixture: ¼ cup pure maple syrup, 2 large eggs (room temperature), 1 cup pumpkin puree, 1 cup sourdough discard, and 1 teaspoon vanilla extract. Whisk until fully incorporated.
  5. Pour the wet mixture into the bowl of dry ingredients. Use a rubber spatula to fold them together gently until just combined. Do not over-mix; a few small lumps are fine.
  6. Pour the batter into the prepared loaf pan and spread evenly. Smooth the top gently.
  7. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil around the 40-minute mark.
  8. Cool in the pan on a cooling rack for 15 minutes. Then use the parchment paper handles to lift the bread out and transfer to the cooling rack.
  9. Cool completely before slicing, about 1-2 hours.

Notes

Use cold sourdough discard straight from the fridge to prevent over-mixing. Room temperature ingredients matter—let eggs sit out for 30 minutes and cool melted butter slightly. For best results, let the bread cool completely before slicing to avoid crumbling. The bread gets better on the second day as flavors meld. To freeze, wrap tightly in plastic wrap then foil for up to 3 months.

Nutrition

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

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