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Cozy Pumpkin Sourdough Discard Bread

pumpkin sourdough discard bread - featured image
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This easy fall recipe uses up your sourdough discard to create a moist, perfectly spiced pumpkin bread with a subtle tang. It’s the ultimate zero-waste comfort food that fills your kitchen with the warm aroma of autumn.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (240g) pumpkin puree (100% pure pumpkin)
  • ½ cup (120ml) vegetable oil
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) sourdough discard (unfed, straight from the fridge)
  • ½ cup (60g) chopped pecans or walnuts (optional)
  • ⅓ cup (50g) chocolate chips (optional)
  • 1 tablespoon pumpkin seeds for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a large bowl, combine the wet ingredients: pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth.
  4. Add the sourdough discard to the wet mixture and stir until fully incorporated.
  5. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently until just combined—do not overmix. A few lumps are fine.
  6. If using add-ins (pecans, chocolate chips), fold them in now.
  7. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle pumpkin seeds or turbinado sugar on top if desired.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking.
  9. Let the bread cool in the pan for 10 minutes, then use the parchment paper to lift it out and transfer to a cooling rack. Cool completely before slicing.

Notes

Use unfed sourdough discard straight from the fridge. Room temperature eggs are important to prevent the batter from seizing. Let the bread cool completely before slicing to avoid a gummy texture. The bread freezes well for up to 3 months.

Nutrition

Keywords: pumpkin bread, sourdough discard, fall recipe, pumpkin sourdough, easy pumpkin bread, sourdough discard recipe, zero waste baking

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