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50 Best Sourdough Discard Pumpkin Bread Recipes for Fall

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This sourdough discard pumpkin bread is a love letter to a beloved bakery, featuring a tender, velvety crumb with a subtle tang that perfectly balances the sweetness of pumpkin and spices. It’s the ultimate fall treat that uses up your sourdough discard and delivers incredible flavor with simple ingredients.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (245g) pumpkin purée
  • 1 cup (240g) sourdough discard, unfed and straight from the fridge
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk
  • 2 tablespoons pepitas (pumpkin seeds) for topping (optional)
  • 1 tablespoon turbinado sugar for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the long sides. Lightly grease the exposed ends of the pan with butter or cooking spray.
  2. In a medium bowl, whisk together the dry ingredients: 1 ¾ cups (220g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Whisk until evenly distributed.
  3. In a large bowl, combine the melted butter and sugars: ½ cup (113g) melted unsalted butter, 1 cup (200g) granulated sugar, and ½ cup (100g) packed brown sugar. Whisk until smooth and well combined.
  4. Add the eggs one at a time, whisking well after each addition. The batter should look glossy and smooth.
  5. Stir in the pumpkin purée, sourdough discard, vanilla, and milk: 1 cup (245g) pumpkin purée, 1 cup (240g) sourdough discard, 1 teaspoon vanilla extract, and ¼ cup (60ml) milk. Whisk until smooth. Let this mixture sit for 5 minutes before adding the dry ingredients.
  6. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently until just combined. A few lumps are fine—do not overmix.
  7. Pour the batter into the prepared loaf pan. Spread evenly with the spatula. Tap the pan gently on the counter a few times to release air bubbles. If using, sprinkle pepitas and turbinado sugar evenly over the top.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly touched. For accuracy, the internal temperature should reach 200°F (93°C).
  9. Let the bread cool in the pan for 15 minutes. Then use the parchment paper sling to lift it out and transfer to a wire rack to cool completely. Let cool for at least 1 hour before slicing.

Notes

Let the wet ingredients sit for 5 minutes before adding dry ingredients to deepen flavor. Use an oven thermometer to ensure accurate temperature. For best texture, let the bread cool completely before slicing. The bread gets better on day two as flavors meld.

Nutrition

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

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