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Easy Pumpkin Sourdough Discard Bread: Best Fall Recipe

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This easy pumpkin sourdough discard bread is a moist, tender quick bread with a subtle tang from sourdough discard and warm fall spices. Perfect for using up sourdough discard and making your kitchen smell like October.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (245g) pumpkin puree
  • 1 cup (240g) sourdough discard
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving overhang on long sides. Grease exposed pan with butter or cooking spray.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a large bowl, whisk together pumpkin puree, sourdough discard, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  4. Add dry ingredients to wet ingredients in two additions, folding gently with a spatula after each addition. Mix just until no streaks of flour remain; do not overmix.
  5. If using mix-ins (chocolate chips, nuts, etc.), fold them in gently. Reserve a tablespoon to sprinkle on top if desired.
  6. Pour batter into prepared pan and spread evenly. Sprinkle reserved mix-ins on top if using.
  7. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate pan halfway through baking for even browning.
  8. Let bread cool in pan for 10 minutes, then lift out using parchment paper and transfer to a wire rack. Cool completely before slicing, about 1-2 hours.

Notes

Do not overmix the batter; a few lumps are fine. Use room temperature eggs and sourdough discard for best results. If using homemade pumpkin puree, drain excess moisture on paper towels. Let bread cool completely before slicing to avoid crumbling. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

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

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