Sourdough Discard Pumpkin Bread

Picture a cozy kitchen filled with the warm, inviting aroma of spices as you bake a loaf of Sourdough Discard Pumpkin Bread.

This delightful treat is incredibly easy to make, offering a comforting blend of pumpkin and sourdough that transforms into a moist, flavorful loaf.

As the simple ingredients meld together in the oven, the anticipation of enjoying a slice grows.

Let’s bring this comforting dish to life.

Kitchen Tools Required

• 1 mixing bowl
• 1 loaf pan
• 1 whisk
• 1 measuring cup
• 1 measuring spoon set
• 1 rubber spatula
• 1 cooling rack

Ingredients

• 1 cup sourdough discard
• 1 cup pumpkin puree
• 2 large eggs
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Cook & Prep Time

To efficiently manage your time while preparing and cooking Sourdough Discard Pumpkin Bread, you can follow this timeline:

1. Reading and Preparation (5 minutes):
   • Read through the entire recipe and gather all the necessary ingredients and equipment.
2. Prep Work (15 minutes):
   • Preheat your oven to 350°F (175°C) and grease the loaf pan.
   • In the mixing bowl, whisk together the sourdough discard, pumpkin puree, eggs, vegetable oil, granulated sugar, and brown sugar until well combined.
   • In a separate bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   • Pour the batter into the prepared loaf pan, smoothing the top with a rubber spatula.
3. Baking (50 minutes):
   • Bake the bread in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
4. Cooling (10 minutes):
   • Allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.

Adjust as needed based on your pace and any additional garnishes you might want to add.

Recipe Instructions

Preheat your oven to 350°F (175°C) and grease the loaf pan.

In the mixing bowl, whisk together the sourdough discard, pumpkin puree, eggs, vegetable oil, granulated sugar, and brown sugar until well combined.

In a separate bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pour the batter into the prepared loaf pan, smoothing the top with a rubber spatula.

Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.

Serving Tips

• Whipped Cream: Add a dollop of whipped cream for a creamy and sweet contrast to the spiced bread.
• Vanilla Ice Cream: Serve with a scoop of vanilla ice cream for a delightful dessert experience.
• Cream Cheese Spread: Spread some cream cheese on top for a tangy and rich complement to the pumpkin flavors.
• Maple Syrup Drizzle: Drizzle with maple syrup for an extra layer of sweetness and a hint of maple flavor.
• Chai Tea or Coffee: Pair with a warm cup of chai tea or coffee for a cozy and comforting treat.

Storage

To store sourdough discard pumpkin bread, wrap it tightly in plastic wrap or aluminum foil.

Keep it at room temperature for up to three days or refrigerate for longer freshness.

Freezing

To freeze sourdough discard pumpkin bread, wrap it tightly in plastic wrap.

Then, wrap it in aluminum foil.

Store in an airtight container or freezer bag.

Thaw at room temperature before serving.

Reheating

To reheat sourdough discard pumpkin bread, wrap slices in foil and warm in a preheated oven at 350°F for 10 minutes.

Alternatively, you can microwave the slices briefly for 15-20 seconds.

Final Thoughts

Sourdough Discard Pumpkin Bread is a wonderful way to use up leftover sourdough discard while enjoying a delicious and moist dessert.

The combination of pumpkin and warm spices creates a comforting flavor perfect for the fall season.

This bread is easy to make, requiring minimal prep time and common pantry ingredients.

Be sure to allow the bread to cool completely on a cooling rack for the best texture and taste.

Enjoy it as a dessert or a sweet treat with your morning coffee.

Frequently Asked Questions

Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?

Yes, you can use fresh pumpkin. Peel, seed, and cube a small pumpkin. Roast at 400°F (200°C) until soft. Puree until smooth. Use one cup of this homemade puree as a substitute for canned pumpkin puree.

How Can I Make This Recipe Gluten-Free?

You can make this recipe gluten-free by substituting 1 3/4 cups all-purpose flour with a gluten-free all-purpose flour blend. Verify it includes xanthan gum for structure. Mix carefully to avoid overmixing and keeping the texture light.

What Can I Substitute for Eggs in This Recipe?

You can replace each egg with 1/4 cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Whisk thoroughly to guarantee even distribution and a smooth batter. These substitutes maintain moisture and binding.

How Does Altitude Affect Baking Time for This Bread?

At higher altitudes, reduce baking time by 5-8 minutes and increase oven temperature by 15-25°F. Ingredients evaporate faster, so use slightly less sugar and liquid. Monitor closely, adjusting until a toothpick comes out clean.

Can I Add Nuts or Chocolate Chips to the Batter?

You can add 1/2 cup of nuts or chocolate chips. Gently fold them into the batter after combining wet and dry ingredients. Guarantee even distribution to avoid sinking. Adjust baking time as needed, checking for doneness.

Sourdough Discard Pumpkin Bread

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 10 slices

Equipment

• 1 Mixing bowl
• 1 Loaf pan
• 1 Whisk
• 1 measuring cup
• 1 measuring spoon set
• 1 Rubber spatula
• 1 Cooling rack

Ingredients

  

1x2x3x

• 1 cup sourdough discard
• 1 cup pumpkin puree
• 2 large eggs
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Instructions

 

• Preheat your oven to 350°F (175°C) and grease the loaf pan.
• In the mixing bowl, whisk together the sourdough discard, pumpkin puree, eggs, vegetable oil, granulated sugar, and brown sugar until well combined.
• In a separate bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Pour the batter into the prepared loaf pan, smoothing the top with a rubber spatula.
• Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.

Notes

For best results, make sure your sourdough discard is at room temperature before mixing it with other ingredients, as this helps ensure a smoother batter. Additionally, do not overmix the batter to avoid a dense loaf; mix just until the ingredients are combined.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.