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
- 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