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Cozy Pumpkin Spice Sourdough Discard Bread: Easy Fall Recipe

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This cozy pumpkin spice sourdough discard bread solves a real problem: using up discard without sacrificing flavor. The crumb stays soft for days, and the pumpkin keeps it from drying out like regular sourdough discard recipes tend to do.

Ingredients

Scale
  • 1 cup (240g) sourdough discard
  • 1 cup (245g) pumpkin puree
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the exposed ends with cooking spray or butter.
  2. In a large mixing bowl, combine the wet ingredients: 1 cup (240g) sourdough discard, 1 cup (245g) pumpkin puree, ½ cup (120ml) vegetable oil, 2 room-temperature eggs, 1 teaspoon vanilla extract, ¾ cup (150g) granulated sugar, and ¼ cup (50g) packed brown sugar. Whisk everything together until smooth and uniform.
  3. In a separate medium bowl, whisk together the dry ingredients: 1 ¾ cups (220g) all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Whisk well to distribute the leavening agents and spices evenly.
  4. Add the dry ingredients to the wet ingredients. Pour the flour mixture into the bowl with the wet ingredients. Use a rubber spatula to fold everything together gently. Stir just until you no longer see streaks of flour — about 12 to 15 strokes. A few small lumps are perfectly fine.
  5. Pour the batter into the prepared loaf pan. Use your spatula to spread it evenly into the corners. The batter will be thick and will not self-level, so take a moment to smooth the top. If you want, sprinkle a little turbinado sugar or pumpkin seeds on top for texture.
  6. Bake for 50 to 60 minutes. Place the pan in the preheated oven and bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The top should be golden brown and spring back when lightly pressed. Start checking at the 50-minute mark.
  7. Cool in the pan for 15 minutes. Set the loaf pan on a wire rack and let it rest.
  8. Lift the bread out using the parchment sling. Transfer it directly to the wire rack to cool completely. Do not slice into it until it is fully cool.

Notes

Do not skip the parchment paper sling for clean release. Let discard come to room temperature for smoother blending. Measure flour correctly by spooning into measuring cup and leveling off. Bake a day ahead for best flavor. If oven runs hot, reduce temperature by 25°F. For humid kitchens, add 5-7 minutes baking time.

Nutrition

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

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