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Best Easy Pumpkin Sourdough Discard Bread

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This easy pumpkin sourdough discard bread is proof that the stuff you thought was waste can become something genuinely good. The sourdough discard adds a complexity that plain pumpkin bread just doesn’t have, and the texture is moist without being heavy.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 cup (240g) pumpkin purée (100% pure, not pumpkin pie filling)
  • ½ cup (120g) sourdough discard (unfed, straight from the fridge)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar (light or dark)
  • ½ cup (113g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (85g) chocolate chips (optional)
  • ½ cup (60g) chopped pecans or walnuts (optional)

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 some overhang on the long sides for easy lifting.
  2. In a medium bowl, whisk together the dry ingredients: 1 ¾ cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Whisk until evenly combined.
  3. In a large bowl, combine the wet ingredients: ½ cup melted unsalted butter (cooled slightly), ¾ cup granulated sugar, and ¼ cup packed brown sugar. Whisk until smooth and the sugars have started to dissolve, about 30 seconds.
  4. Add the eggs one at a time, whisking well after each addition. Then add 1 teaspoon vanilla extract and whisk again. The mixture should look glossy and slightly thickened.
  5. Add the pumpkin purée and sourdough discard. Whisk until fully incorporated. The discard should be at room temperature for best incorporation.
  6. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined. You want to see a few streaks of flour remaining. Fold in chocolate chips or nuts if using, reserving a handful to sprinkle on top.
  7. Pour the batter into the prepared loaf pan. Spread it evenly with the spatula. Sprinkle the reserved chocolate chips or nuts on top, if desired. Tap the pan gently on the counter to release any air bubbles.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and cracked. If the top is browning too quickly after 40 minutes, tent loosely with aluminum foil.
  9. Let the bread cool in the pan for 10 minutes. Then lift it out using the parchment overhang and transfer to a cooling rack. Cool completely before slicing—at least 1 hour.

Notes

Don’t overmix the batter. Use room temperature ingredients. Check your baking soda freshness. Rotate the pan halfway through baking. Let it cool completely before slicing to avoid a gummy texture.

Nutrition

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

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