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Easy Pumpkin Sourdough Discard Bread: The Best Fall Recipe

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This Easy Pumpkin Sourdough Discard Bread is a quick, moist, and flavorful fall loaf that uses sourdough discard for a subtle tang, balancing the sweetness of pumpkin. It’s a simple, no-knead recipe perfect for using up discard and creating a delicious treat for any fall gathering.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 cup (120ml) vegetable oil (or other neutral oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) sourdough discard, unfed and at room temperature
  • 1 3/4 cups (220g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 cup (60g) chopped pecans or walnuts (optional)
  • 1/2 cup (90g) chocolate chips (optional)
  • 1/4 cup (30g) dried cranberries or raisins (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray exposed sides with non-stick spray.
  2. In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Whisk for about 20 seconds to aerate. Set aside.
  3. In another large bowl, combine the wet ingredients: whisk together pumpkin puree, granulated sugar, and brown sugar until smooth. Add vegetable oil, eggs (one at a time, whisking well after each), and vanilla extract. Whisk until fully combined and smooth.
  4. Add the sourdough discard to the wet ingredients and whisk gently until just combined. The batter will be slightly looser than typical quick bread batter.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently, using a cutting motion, until just a few streaks of flour remain. Do not overmix.
  6. If using add-ins (nuts, chocolate chips, dried fruit), fold them in gently until evenly distributed.
  7. Pour the batter into the prepared loaf pan. Spread evenly and tap the pan gently on the counter to release air bubbles.
  8. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and cracked.
  9. Cool in the pan on a wire rack for exactly 10 minutes. Then use the parchment paper handles to lift the bread out and transfer to the wire rack to cool completely.
  10. Let the bread cool completely before slicing (at least 30 minutes if you can’t wait). The flavor improves the next day.

Notes

Room temperature ingredients matter for proper emulsification. Don’t overmix the batter to avoid tough bread. Let the bread cool completely before slicing for clean slices. The flavor improves after a day or two. For a gluten-free version, use a 1:1 gluten-free baking blend. For a vegan version, replace eggs with flax eggs.

Nutrition

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

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