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Cozy Sourdough Discard Pumpkin Bread: Easy Fall Recipe

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This cozy sourdough discard pumpkin bread is a moist, flavorful fall bake that uses up sourdough discard. The tangy sourdough pairs perfectly with warm pumpkin spices for a unique and delicious treat.

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
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120g) sourdough discard (unfed, straight from fridge)
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (85g) chocolate chips (optional)
  • ½ cup (60g) chopped pecans or walnuts (optional)
  • ¼ cup (35g) dried cranberries (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 some overhang on the long sides.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly distributed.
  3. In a large bowl, whisk together the pumpkin puree, sourdough discard, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  4. Pour the dry ingredients into the wet ingredients. Using a rubber spatula, fold together gently until just combined (a few lumps are fine). Do not overmix.
  5. If using, gently fold in chocolate chips, nuts, or dried cranberries with 5-6 folds.
  6. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil for the last 15-20 minutes.
  8. Cool in the pan for 10 minutes, then use the parchment paper to lift the bread out and transfer to a cooling rack.
  9. Cool completely (about 1-2 hours) before slicing to avoid a gummy texture.

Notes

For best results, use room temperature ingredients. Measure flour by spooning into the cup and leveling off. If the top browns too quickly, tent with foil. The flavor improves after a day or two. Store wrapped at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

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

Find it online: https://lyrafeast.com/cozy-sourdough-discard-pumpkin-bread-easy-fall-recipe/