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Easy Pumpkin Sourdough Discard Bread (Best 30-Min Recipe)

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This easy pumpkin sourdough discard bread transforms your neglected starter into a tender, flavorful loaf with a subtle tang. Ready in 30 minutes, it’s the perfect fall treat that turns kitchen waste into something you’ll actually look forward to eating.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (240g) sourdough discard (unfed, straight from the fridge)
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs (room temperature)
  • 3/4 cup (150g) brown sugar (packed, light or dark)
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract (pure)
  • 1 1/2 cups (190g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt (fine sea salt or table salt)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 cup (75g) chocolate chips (optional, semi-sweet or dark)
  • 1/2 cup (60g) chopped pecans or walnuts (optional, toasted)
  • 1/4 cup (35g) dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides. Lightly spray the exposed ends with cooking spray.
  2. In a large bowl, whisk together the pumpkin puree, sourdough discard, vegetable oil, eggs, brown sugar, granulated sugar, and vanilla extract until smooth and well combined.
  3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Pour the dry ingredients into the wet ingredients. Using a rubber spatula, fold gently until just combined. A few streaks of flour are okay. If adding chocolate chips, pecans, or dried cranberries, fold them in at this point.
  5. Pour the batter into the prepared loaf pan and spread evenly. Give the pan a gentle tap on the counter to release any air bubbles.
  6. Bake for 45-55 minutes, starting to check at 45 minutes by inserting a toothpick into the center. It’s done when the toothpick comes out clean or with just a few moist crumbs. The top should be golden brown and crackled.
  7. Let the bread cool in the pan on a wire rack for 10 minutes. Then, using the parchment overhang, lift it out and transfer to the wire rack to cool completely. Wait at least 30 minutes before slicing.

Notes

If the top is browning too quickly but the center isn’t done, tent the loaf loosely with aluminum foil for the last 10-15 minutes. Room temperature ingredients matter—let eggs and discard sit out for 30 minutes before starting. Use a kitchen scale for accuracy. Check baking soda freshness by dropping a spoonful into vinegar—if it fizzes vigorously, it’s good. Don’t overmix the batter to avoid a dense loaf.

Nutrition

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

Find it online: https://snappyspoon.com/easy-pumpkin-sourdough-discard-bread-best-30-min-recipe/