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Sourdough Discard Pumpkin Bread


  • Author: Jennie Graham
  • 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

Scale
  • 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

  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.

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