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Sourdough discard pumpkin pinterest

Sourdough Discard Pumpkin Bread

Transform your sourdough discard into a delicious fall-inspired treat with this pumpkin bread recipe. The natural fermentation in sourdough discard adds complexity to the traditional pumpkin bread profile, creating layers of flavor while reducing food waste. The tangy notes perfectly balance the sweetness of pumpkin and warm autumn spices.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 slices
Calories 220 kcal

Equipment

  • 9×5-inch loaf pan
  • Parchment Paper
  • Mixing Bowls
  • Wire Cooling Rack

Ingredients
  

  • 1 cup sourdough discard 100% hydration
  • 1 cup pumpkin puree fresh or canned
  • 1/2 cup vegetable oil or melted coconut oil
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 cup granulated sugar or ¾ cup coconut sugar for lower glycemic option
  • 1 1/2 cups all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup chopped walnuts or pecans optional
  • 1/2 cup dark chocolate chips optional

Instructions
 

  • Preheat your oven to 350°F (175°C) and position a rack in the middle. Grease a 9×5-inch loaf pan thoroughly and line with parchment paper, leaving an overhang on the sides for easy removal.
  • In a large bowl, whisk together your sourdough discard, pumpkin puree, and oil until smooth. Add eggs one at a time, incorporating fully after each addition. Mix in vanilla extract and sugar until the mixture looks slightly lighter in color.
  • In a separate medium bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined. Stop mixing as soon as no dry flour remains visible. If using nuts or chocolate chips, fold them in now with just 3-4 strokes.
  • Pour the batter into your prepared loaf pan and smooth the top with your spatula. For an Instagram-worthy finish, sprinkle a few additional nuts on top.
  • Bake for 55-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Tent with foil after 40 minutes if the top is browning too quickly.
  • Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack using the parchment sling. Let it cool completely (at least 30 minutes) before slicing.

Notes

The tangy notes from the sourdough discard actually intensify slightly on day 2, creating an even more complex flavor profile.
For a healthier version, reduce sugar to ¾ cup and add ¼ cup unsweetened applesauce, or substitute half the all-purpose flour with whole wheat flour to increase fiber content.
Store completely cooled bread at room temperature in an airtight container for up to 3 days. For longer storage, wrap individual slices and freeze for up to 3 months.

Nutrition

Calories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1.5gCholesterol: 35mgSodium: 210mgFiber: 1gSugar: 17gVitamin A: 35IUIron: 6mg
Keyword Sourdough, Pumpkin Bread, Fall Baking, Sourdough Discard, Zero Waste Baking
Tried this recipe?Let us know how it was!