Sourdough Pumpkin Bread
This sourdough discard pumpkin bread is the perfect fall treat. Whether you use active sourdough starter or discard, this easy recipe will become your go-to autumn bake.
Servings: 1 Loaf
Calories: 304kcal
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 1 can pumpkin puree 15oz
- ½ cup sourdough discard
- 1 cup brown sugar
- ¼ cup sugar
- 2 large eggs
- ½ cup melted butter
- 1 teaspoon vanilla extract
Instructions
1. Mix the Wet Ingredients
- In a large bowl, whisk together the pumpkin puree, melted butter, brown sugar, white sugar, eggs, vanilla extract, and sourdough discard. Make sure the butter has cooled before mixing in.
2. Combine Dry Ingredients
- In a separate bowl, mix the flour, baking soda, salt, cinnamon, and pumpkin spice.
3. Mix & Ferment (Optional)
- Gradually stir the dry ingredients into the wet ingredients until just combined. If fermenting, cover and ferment for 4-6 hours at room temperature or overnight in the fridge.
4. Bake the Bread
- Preheat the oven to 350°F (177°C). Pour the batter into a greased 9x5-inch loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool & Enjoy
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve!
Notes
- Use pure pumpkin puree – Avoid pumpkin pie filling, which has added sugars and spices.
- Don’t over mix the batter – Stir until just combined to keep the bread soft.
- Let it ferment for extra flavor – A longer rise time deepens the taste.
- Experiment with mix-ins – Try walnuts, pecans, chocolate chips, or a streusel topping.
