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Cozy Pumpkin Sourdough Discard Bread: Easy Fall Recipe

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This cozy pumpkin sourdough discard bread is a forgiving, flexible loaf that uses up starter discard and pumpkin puree. The sourdough tang pairs beautifully with the quiet sweetness of the squash, creating a bread that tastes like a warm sweater feels.

Ingredients

Scale
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (240g) sourdough discard (unfed, straight from the fridge)
  • 2 cups (260g) all-purpose flour
  • 3/4 cup (150g) brown sugar, packed firmly
  • 1/4 cup (50g) granulated sugar
  • 1/3 cup (80ml) vegetable oil (canola, grapeseed, or avocado oil)
  • 2 large eggs, room temperature
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp allspice, pinch cloves)
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt or table salt
  • 1 teaspoon vanilla extract
  • Optional mix-ins: chocolate chips, chopped pecans, or dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the long sides.
  2. In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt until evenly combined.
  3. In a large bowl, whisk together the pumpkin puree, sourdough discard, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and fully combined.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together gently until just combined (a few lumps are fine; do not overmix).
  5. If using optional mix-ins (chocolate chips, nuts, etc.), fold them in with 3-4 quick strokes.
  6. Scrape the batter into the prepared loaf pan and spread into an even layer.
  7. Bake in the center of the oven for 50-60 minutes. At the 45-minute mark, check the loaf; if the top is browning too quickly, tent loosely with aluminum foil.
  8. Test for doneness by inserting a wooden skewer or toothpick into the center—it should come out clean or with just a few moist crumbs. Alternatively, check internal temperature with an instant-read thermometer (should read 200°F / 93°C).
  9. Let the bread cool in the pan for 15 minutes, then use the parchment paper handles to lift it out and transfer to a cooling rack. Cool completely before slicing.

Notes

Don’t overmix the batter—overmixing develops gluten and makes the bread tough. Check your pumpkin puree for excess water; blot with a paper towel if watery. Room temperature eggs incorporate better. Let the bread cool completely before slicing to avoid a gummy texture. This bread tastes even better on day two.

Nutrition

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

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