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Best Sourdough Pumpkin Bread with Maple Butter

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This sourdough pumpkin bread is incredibly moist, tender, and perfectly spiced with a subtle tang from sourdough discard. Topped with a sweet and salty maple butter, it’s the ultimate fall treat that will impress everyone.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree
  • 1 cup (240g) sourdough discard
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 3/4 cup (150g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 cup (113g) unsalted butter, softened
  • 3 tablespoons pure maple syrup
  • Pinch of flaky sea salt (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the exposed sides with butter or cooking spray.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. Whisk for about 20 seconds to aerate and distribute everything evenly. Set aside.
  3. In a medium bowl, whisk together the pumpkin puree, sourdough discard, vegetable oil, eggs, brown sugar, granulated sugar, and vanilla extract. Whisk until smooth and well combined—about 30 seconds. The mixture should look like a thick, glossy orange batter.
  4. Pour the wet ingredients into the dry ingredients. Use a spatula to fold gently. Stir just until no streaks of flour remain—about 10 to 12 folds. A few lumps are fine; overmixing will make the bread tough. The batter will be thick and slightly sticky.
  5. Transfer the batter to the prepared loaf pan. Use the spatula to spread it evenly. Tap the pan gently on the counter a few times to release any air bubbles. For a bakery-style crack, run a butter knife down the center of the batter about 1/2 inch deep.
  6. Bake for 55 to 65 minutes. Start checking at 50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly pressed. If the top is browning too quickly, tent loosely with foil after 40 minutes.
  7. Cool in the pan for 15 minutes. Then lift the bread out using the parchment handles and transfer to a wire rack. Cool completely before slicing—about 1 to 2 hours.
  8. While the bread cools, make the maple butter. In a small bowl, beat the softened butter with a hand mixer until creamy—about 1 minute. Add the maple syrup and a pinch of flaky sea salt. Beat for another 30 seconds until light and fluffy. Scrape into a small serving dish and refrigerate until ready to use.

Notes

For best results, use room temperature ingredients. Spoon and level the flour for accuracy. Do not overmix the batter. The bread can be stored at room temperature for up to 4 days or frozen for up to 3 months. The maple butter keeps in the fridge for up to 2 weeks.

Nutrition

Keywords: sourdough pumpkin bread, pumpkin bread with sourdough discard, maple butter, fall baking, easy pumpkin bread, sourdough discard recipe

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