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Best Easy Homemade Pumpkin Sourdough Discard Bread

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This Homemade Pumpkin Sourdough Discard Bread is the perfect solution for using up sourdough discard and leftover pumpkin puree. It’s a quick, easy, and delicious quick bread with a tender crumb, chewy crust, and a subtle tang that pairs beautifully with the earthy sweetness of pumpkin.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (245g) pumpkin puree (100% pure pumpkin, not pie filling)
  • 1 cup (240g) sourdough discard (unfed, straight from the fridge)
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ¼ cup (57g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ¼ cup (60ml) milk, room temperature
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment paper, leaving overhang on the long sides.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a medium bowl, whisk together the pumpkin puree, sourdough discard, granulated sugar, brown sugar, melted butter, eggs, milk, and vanilla extract until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined. Do not overmix; a few lumps are fine.
  5. Scrape the batter into the prepared loaf pan and spread it evenly. Gently tap the pan on the counter to release air bubbles.
  6. Let the batter rest at room temperature for 20-30 minutes. You should see tiny bubbles forming on the surface.
  7. Bake for 50-60 minutes. At the 30-minute mark, check the top; if it’s browning too quickly, loosely tent with aluminum foil.
  8. Insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, it’s done. The internal temperature should be around 200°F (93°C).
  9. Let the bread cool in the pan for 10 minutes, then use the parchment overhang to lift it out and transfer to a wire rack. Cool completely before slicing (about 1-2 hours).

Notes

Don’t skip the 20-30 minute rest before baking; it helps the sourdough discard interact with the baking soda for a better rise. Use room temperature ingredients for best results. Measure flour correctly by spooning and leveling, or use a kitchen scale. If the batter is too thick, add a tablespoon of milk; if too thin, add a tablespoon of flour. Rotate the pan halfway through baking for even browning. The bread can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months.

Nutrition

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