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Cozy Pumpkin Sourdough Discard Bread: Best Easy Recipe

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This cozy pumpkin sourdough discard bread is a forgiving, flavorful loaf that uses up your sourdough discard and tastes like fall in every bite. It’s tender, slightly tangy, and perfect for toasting on cool autumn mornings.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • 1 cup (240g) sourdough discard, unfed, at room temperature
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your 9×5-inch loaf pan with parchment paper, leaving an overhang on the long sides.
  2. In a medium bowl, whisk together the dry ingredients: 2 ½ cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
  3. In a large bowl, combine the wet ingredients: 1 cup sourdough discard, 1 cup pumpkin puree, ¾ cup packed brown sugar, ¼ cup granulated sugar, ⅓ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until smooth and fully combined.
  4. Pour the dry ingredients into the wet mixture. Use a spatula to fold everything together gently. Stop as soon as you no longer see streaks of flour. A few lumps are fine.
  5. Scrape the batter into the prepared loaf pan. Spread it evenly with the spatula.
  6. Bake for 50-60 minutes. Start checking at the 50-minute mark. 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 around the 40-minute mark, tent the pan loosely with aluminum foil.
  7. Let the bread cool in the pan for 10 minutes. Then lift it out using the parchment overhang and transfer it to a cooling rack. Let it cool completely before slicing—about 1 to 1.5 hours.

Notes

For a bakery-style domed top, let the batter rest in the pan for 15 minutes before baking. This bread tastes even better the next day—the flavors meld overnight. Store wrapped tightly at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

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

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