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Cozy Maple Pumpkin Sourdough Discard Bread: Easy Fall Recipe

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This tender, fragrant bread uses up sourdough discard and combines earthy pumpkin, rich maple, and a subtle sourdough tang for the perfect fall treat. It’s quick to make, requires no kneading, and fills your kitchen with a cozy November aroma.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 cup (1 stick, 113g) unsalted butter, melted and slightly cooled
  • 1/2 cup (160g) real maple syrup (Grade A Dark Amber recommended)
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 2 large eggs, at room temperature
  • 1 cup (225g) 100% pure pumpkin puree (not pumpkin pie filling)
  • 1 cup (240g) sourdough discard, unfed and at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons pepitas (pumpkin seeds) for topping (optional)
  • Coarse sugar for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray the parchment with non-stick spray.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In another large bowl, whisk together the melted butter, maple syrup, and brown sugar until smooth. Add the eggs and whisk until combined. Then add the pumpkin puree, sourdough discard, and vanilla extract. Whisk until the mixture is completely smooth and uniform (thick, glossy orange batter).
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until no streaks of flour remain. Do not overmix; a few small lumps are fine.
  5. Scrape the batter into the prepared loaf pan and spread evenly. Tap the pan on the counter a few times to release air bubbles. If using, sprinkle pepitas and coarse sugar on top.
  6. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be deep golden brown and cracked. Start checking at 50 minutes.
  7. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment sling to lift it out and transfer to the rack to cool completely. Do not slice while warm.

Notes

Room temperature ingredients are important to prevent the melted butter from seizing. Do not overmix the batter to avoid a dense texture. For a gluten-free version, use a 1:1 gluten-free baking blend with xanthan gum. For dairy-free, substitute melted coconut oil or plant-based butter. The bread can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://emmastirs.com/cozy-maple-pumpkin-sourdough-discard-bread-easy-fall-recipe/