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Easy Pumpkin Sourdough Discard Bread Recipe (Perfect Fall Dessert)

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This easy pumpkin sourdough discard bread is the perfect fall dessert, using up sourdough discard to create a moist, tender loaf with a subtle tang that balances the sweetness of pumpkin and warm spices.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil (or melted coconut oil, canola, or avocado oil)
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed (light or dark)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sourdough discard (unfed, straight from the fridge)
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt (fine sea salt or table salt)
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
  • 1 teaspoon ground cinnamon
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup chopped pecans or walnuts (optional, toasted)
  • 1/4 cup dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease a 9×5 inch loaf pan with butter or non-stick spray, then line it with parchment paper, leaving some overhang on the long sides.
  2. In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, and brown sugar until smooth and well combined—about 30 seconds. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and the sourdough discard until everything comes together.
  3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon until evenly distributed—about 15-20 seconds.
  4. Gradually add the dry ingredients to the wet ingredients. Pour about half the dry mixture into the wet mixture and fold gently with a rubber spatula. Add the remaining dry mixture and fold just until no streaks of flour remain. A few small lumps are fine. If using optional add-ins, fold them in at this stage.
  5. Pour the batter into the prepared loaf pan. Use the spatula to spread it evenly into the corners. Tap the pan gently on the counter a few times to release any air bubbles.
  6. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, loosely tent the pan with aluminum foil for the last 15-20 minutes.
  7. Cool in the pan for 10 minutes. Then use the parchment paper overhang to lift the bread out of the pan and transfer it to a wire cooling rack. Let it cool completely before slicing—about 1-2 hours.

Notes

For best texture, use sourdough discard that has been in the fridge for a few days for more tang, or 1-2 days for milder flavor. Don’t overmix the batter. Let the bread cool completely before slicing to prevent crumbling. To test baking soda freshness, drop a teaspoon into vinegar—it should fizz vigorously. If using an 8×4 inch pan, increase baking time by 5-10 minutes. For muffins, bake at 350°F for 18-20 minutes.

Nutrition

Keywords: pumpkin bread, sourdough discard recipe, fall dessert, easy pumpkin bread, sourdough discard bread, pumpkin sourdough

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