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Easy Pumpkin Sourdough Discard Bread: Best Fall Recipe

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This easy pumpkin sourdough discard bread is tender, tangy, and incredibly moist. It uses up sourdough discard and simple pantry ingredients for a quick, no-rise loaf that’s perfect for fall.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil (canola, avocado, or melted coconut oil work)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) sourdough discard (unfed, straight from the fridge)
  • 1 ¾ cups (220g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice (or homemade: 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
  • Optional: ½ cup (60g) chopped pecans or walnuts
  • Optional: ½ cup (90g) semi-sweet or dark chocolate chips
  • Optional: 2 tablespoons brown sugar (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides. Lightly grease the exposed ends with cooking spray or butter.
  2. In a large bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, eggs, vanilla extract, and sourdough discard until smooth and fully combined.
  3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice for about 15 seconds to aerate and distribute evenly.
  4. Add the dry ingredients to the wet ingredients. Use a rubber spatula to fold gently until just combined—no streaks of flour remain. A few lumps are fine. Do not overmix.
  5. If using, fold in pecans, walnuts, or chocolate chips with a few quick strokes. Reserve a handful to sprinkle on top.
  6. Pour the batter into the prepared loaf pan. Spread evenly with the spatula. Tap the pan gently on the counter a few times to release air bubbles. If using, sprinkle brown sugar evenly over the top.
  7. Bake for 50-60 minutes, starting to check at 50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly (around 40 minutes), tent loosely with aluminum foil.
  8. Cool in the pan for 15 minutes. Then use the parchment overhang to lift the bread out and transfer to a cooling rack. Cool completely before slicing—about 1 hour.

Notes

Use room temperature ingredients for best results. Do not overmix the batter. Check baking soda freshness by dropping a teaspoon into vinegar—it should fizz vigorously. If using a dark nonstick loaf pan, reduce oven temperature by 25°F. Let the bread cool completely before slicing to avoid a gummy texture. The flavor improves after day one.

Nutrition

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

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