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Best Easy Pumpkin Sourdough Discard Bread Recipe

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This easy pumpkin sourdough discard bread is incredibly moist, perfectly spiced, and comes together in about an hour with no rising time. It’s the perfect way to use up sourdough discard and create a delicious fall treat that’s kid-approved and crowd-pleasing.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil or butter)
  • 2 large eggs, room temperature
  • 1/2 cup (100g) brown sugar, packed (light or dark)
  • 1/2 cup (100g) granulated sugar
  • 1 cup (240g) sourdough discard (unfed, straight from the fridge)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt (fine sea salt or table salt)
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (75g) chocolate chips (optional)
  • 1/2 cup (60g) chopped pecans or walnuts (optional)
  • 1/4 cup (30g) dried cranberries (optional)

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 or grease it well with butter or non-stick spray.
  2. In a large bowl, whisk together the wet ingredients: pumpkin puree, vegetable oil, eggs, brown sugar, granulated sugar, sourdough discard, and vanilla extract. Whisk until smooth and fully combined.
  3. In a separate medium bowl, whisk the dry ingredients: flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Whisk together so the spices are evenly distributed.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together gently. Stir just until you no longer see streaks of flour. A few lumps are fine. Do not over-mix.
  5. If using any add-ins (chocolate chips, nuts, cranberries), gently fold them in now. Reserve a handful to sprinkle on top before baking.
  6. Pour the batter into the prepared loaf pan. Spread it evenly with the spatula. Tap the pan on the counter a couple of times to release any air bubbles.
  7. Bake for 50-60 minutes. Start checking at 50 minutes. Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s done. If the top is browning too quickly, tent the pan loosely with foil for the last 10 minutes.
  8. Cool in the pan for 10 minutes. Then lift the bread out using the parchment paper and transfer it to a cooling rack. Let it cool completely before slicing (at least 1 hour).

Notes

Do not over-mix the batter. Use room temperature ingredients for best results. Check doneness with a thermometer (internal temp 200-205°F). Let cool completely before slicing to avoid crumbling. Day-old slices are excellent when toasted. If discard is very liquidy, reduce oil to 1/3 cup.

Nutrition

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

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