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Easy Pumpkin Sourdough Discard Bread (Best Homemade Recipe)

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This easy pumpkin sourdough discard bread is a soft, tender quick bread that uses up sourdough discard and pumpkin puree for a subtly tangy, warmly spiced fall treat. It comes together in one bowl with simple ingredients and no complicated techniques.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • 1 cup (240g) sourdough discard (unfed, straight from fridge)
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (or melted coconut oil/butter)
  • ¼ cup (60ml) milk (dairy or plant-based)
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Optional: ½ cup chocolate chips, ½ cup chopped pecans or walnuts, ¼ cup pepitas

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper, leaving overhang on long sides.
  2. In a large bowl, whisk together pumpkin puree, sourdough discard, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth.
  3. Add all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt on top of wet mixture. Stir gently with a rubber spatula until just combined (a few streaks of flour are okay).
  4. If using, gently fold in chocolate chips, nuts, or other add-ins with about 10 folds.
  5. Pour batter into prepared loaf pan and spread evenly. Sprinkle pepitas or coarse sugar on top if desired.
  6. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  7. Cool in pan for 15 minutes, then lift out using parchment and transfer to a wire rack. Cool completely before slicing (at least 1 hour).

Notes

Use room temperature ingredients for best texture. Do not overmix batter. Let bread cool completely before slicing to prevent crumbling. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. For vegan, replace eggs with flax eggs and use plant-based milk.

Nutrition

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

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