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Sourdough Discard Pumpkin Bread
Looking for a delicious way to use your sourdough discard pumpkin bread recipe? This moist, flavorful loaf transforms kitchen scraps into a seasonal masterpiece. Perfect for fall gatherings, this budget-friendly bread costs under $5 to make and delivers incredible health benefits from both fermented sourdough and nutrient-rich pumpkin.
Why You'll Love This Recipe
- Zero waste baking that transforms sourdough discard into a delicious treat while reducing food waste
- Rich in probiotics from fermented sourdough discard, supporting digestive health and gut microbiome
- Packed with vitamin A, fiber, and antioxidants from pumpkin puree for enhanced nutrition
- Budget-friendly recipe costing less than $5 to make an entire loaf serving 8-10 people
- Perfect for holiday gatherings, potluck dinners, and cozy autumn breakfast spreads
Why This Sourdough Discard Pumpkin Bread Recipe Works
This recipe brilliantly combines the tangy complexity of sourdough discard with autumn’s favorite flavor. The fermented starter adds depth while pumpkin provides natural sweetness and moisture.
The magic happens when sourdough’s acidity interacts with baking soda, creating perfect lift. Meanwhile, pumpkin puree keeps the bread incredibly moist for days. This combination delivers superior texture compared to traditional quick breads.
Health-wise, you’re getting probiotics from fermented flour plus beta-carotene, potassium, and fiber from pumpkin. It’s comfort food that actually nourishes your body, making it ideal for family breakfasts or afternoon snacks.
What You’ll Need for Sourdough Discard Pumpkin Bread
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| All-purpose flour | 1½ cups | Structure and texture base |
| Active sourdough discard | 1 cup | Tangy flavor and moisture |
| Canned pumpkin puree | 1 cup | Natural sweetness and moisture |
| Granulated sugar | ¾ cup | Sweetness and browning |
| Large eggs (room temperature) | 2 | Binding and richness |
| Baking soda | 1 tsp | Leavening agent |
| Ground cinnamon | 2 tsp | Warm spice flavor |
| Salt | ½ tsp | Flavor enhancement |
Tools
| Tool | Purpose |
|---|---|
| 9×5 inch loaf pan | Shaping and baking the bread |
| Large mixing bowls (2) | Separating wet and dry ingredients |
| Wire whisk | Combining dry ingredients evenly |
| Wooden spoon | Gentle mixing without overworking |
| Wire cooling rack | Proper cooling and air circulation |
How to Make Sourdough Discard Pumpkin Bread
| Step | Instructions |
|---|---|
| 1. Prep | Preheat oven to 350°F (175°C). Grease loaf pan or line with parchment paper for easy removal. |
| 2. Dry Mix | Whisk together flour, baking soda, salt, and cinnamon in large bowl until evenly distributed. |
| 3. Wet Mix | Combine sourdough discard, pumpkin puree, sugar, and room temperature eggs until completely smooth. |
| 4. Combine | Gradually fold dry ingredients into wet mixture, stirring just until combined. Don’t overmix. |
| 5. Bake Setup | Pour batter into prepared pan, smooth top, and optionally sprinkle extra cinnamon. |
| 6. Bake | Bake 60-70 minutes until toothpick inserted in center comes out clean or with few moist crumbs. |
| 7. Cool | Cool in pan 10 minutes, then transfer to wire rack for complete cooling before slicing. |
Chef's Helpful Tips
- Use room temperature eggs for better incorporation and smoother batter consistency
- Don’t overmix the batter – fold ingredients until just combined to avoid tough, dense bread
- Test doneness with toothpick in center; few moist crumbs are perfect, wet batter needs more time
- Cool completely before slicing to prevent crumbling and achieve clean, neat slices
- Store covered at room temperature up to 3 days or freeze wrapped for up to 3 months
Serving and Storage Tips for Sourdough Discard Pumpkin Bread
Serving Tips
Serve this bread slightly warmed with butter for breakfast or as an afternoon snack. It pairs beautifully with coffee, tea, or warm apple cider during fall gatherings.
For special occasions, try toasting slices and topping with cream cheese or a drizzle of honey. The bread also makes excellent French toast when it’s a day old.
Store wrapped tightly at room temperature for up to three days. For longer storage, slice and freeze individual portions wrapped in plastic wrap, then transfer to freezer bags for up to three months.
This recipe serves 8-10 people generously, making it perfect for family dinner gatherings or potluck contributions alongside other comfort foods.
Mistakes to Avoid while making Sourdough Discard Pumpkin Bread
The biggest mistake is overmixing the batter once you add dry ingredients. This develops gluten excessively, resulting in tough, dense bread instead of tender crumb.
Using cold eggs straight from the refrigerator creates lumpy batter that won’t incorporate smoothly. Always bring eggs to room temperature first, or place them in warm water for 10 minutes.
Don’t skip the cooling time in the pan. Removing bread too early causes it to fall apart. The 10-minute rest allows structure to set properly.
Avoid opening the oven door frequently during baking. This causes temperature fluctuations that can make the bread sink in the center or bake unevenly.
You Must Know
- Active sourdough discard works best – if yours has been refrigerated for weeks, feed it once before using
- Pure pumpkin puree, not pumpkin pie filling, ensures proper moisture balance and flavor control
- Bread continues cooking from residual heat after removal, so slightly underdone is better than overbaked
- Altitude above 3,000 feet requires reducing baking soda by ¼ teaspoon and increasing flour by 2 tablespoons
Suggestions for Sourdough Discard Pumpkin Bread
Transform this basic recipe by adding ½ cup chocolate chips, chopped walnuts, or dried cranberries for extra texture and flavor. These mix-ins complement the pumpkin beautifully.
For a spicier version, add ½ teaspoon each of nutmeg and ginger, plus ¼ teaspoon cloves. This creates a more complex autumn spice profile.
Make it healthier by substituting half the all-purpose flour with whole wheat flour, or replace ¼ cup sugar with maple syrup for natural sweetness.
For inspiration, check out this vegan variation or explore traditional pumpkin bread techniques.
Consider making mini loaves for gift-giving during holidays. Reduce baking time to 35-45 minutes and wrap individually for thoughtful homemade presents.
FAQs:
Yes, unfed discard works perfectly fine. The recipe doesn’t rely on active fermentation, so even week-old refrigerated discard will provide the desired tangy flavor and moisture.
Insert a toothpick into the center – it should come out clean or with just a few moist crumbs. The bread should also spring back lightly when touched and pull slightly from pan sides.
Absolutely! This recipe is naturally dairy-free. You can substitute eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) for a plant-based version.
Dense bread usually results from overmixing the batter or using too much liquid. Mix ingredients just until combined, and ensure you’re using pure pumpkin puree, not pie filling which contains extra moisture.
Properly stored at room temperature in an airtight container, the bread stays fresh for 3-4 days. For longer storage, slice and freeze portions for up to 3 months.
Conclusion
This sourdough discard pumpkin bread transforms kitchen scraps into a nutritious, delicious treat that’s perfect for any autumn occasion. With its moist texture, warm spices, and probiotic benefits, it’s comfort food that actually nourishes your family.
The recipe’s simplicity makes it accessible for bakers of all skill levels, while the budget-friendly ingredients ensure you can enjoy homemade goodness without breaking the bank. Whether you’re hosting a holiday gathering or simply want a cozy breakfast option, this bread delivers every time.
Try pairing it with other seasonal favorites like light desserts or hearty dinner options for complete meal planning.
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📖 Recipe Card
Sourdough Discard Pumpkin Bread
- Total Time: 1 hour 20 minutes
- Yield: 5 to make an entire loaf serving 1x
Description
A moist and flavorful pumpkin bread that makes perfect use of sourdough discard, combining warm cinnamon spices with the tangy depth of sourdough for a deliciously unique twist on classic pumpkin bread.
Ingredients
- 1½ cups all-purpose flour
- 1 cup active sourdough discard
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp salt
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease loaf pan or line with parchment paper for easy removal.
- Dry Mix: Whisk together flour, baking soda, salt, and cinnamon in large bowl until evenly distributed.
- Wet Mix: Combine sourdough discard, pumpkin puree, sugar, and room temperature eggs until completely smooth.
- Combine: Gradually fold dry ingredients into wet mixture, stirring just until combined. Don’t overmix.
- Bake Setup: Pour batter into prepared pan, smooth top, and optionally sprinkle extra cinnamon.
- Bake: Bake 60-70 minutes until toothpick inserted in center comes out clean or with few moist crumbs.
- Cool: Cool in pan 10 minutes, then transfer to wire rack for complete cooling before slicing.
Notes
- Use room temperature eggs for better incorporation and smoother batter consistency
- Don’t overmix the batter – fold ingredients until just combined to avoid tough, dense bread
- Cool completely before slicing to prevent crumbling and achieve clean, neat slices
- Store covered at room temperature up to 3 days or freeze wrapped for up to 3 months
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 185 calories
- Sugar: 16g
- Sodium: 280mg
- Fat: 1g
- Saturated Fat: 0.3g
- Unsaturated Fat: 0.7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 37mg
Keywords: sourdough discard pumpkin bread, pumpkin bread recipe, sourdough discard recipe, fall baking, homemade bread
