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Easy Pumpkin Sourdough Discard Bread: Best Quick Recipe

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This easy pumpkin sourdough discard bread is tender, flavorful, and just sweet enough. It uses up sourdough discard and pumpkin puree, comes together in one bowl, and produces a moist loaf that’s perfect for fall.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (240g) sourdough discard, unfed and cold
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) brown sugar, packed
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the exposed sides.
  2. In a large mixing bowl, whisk together the pumpkin puree, sourdough discard, eggs, oil, and vanilla until smooth and well combined.
  3. Add both sugars and whisk again, breaking up any lumps of brown sugar.
  4. In a separate medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  5. Pour the dry ingredients into the wet ingredients. Fold gently with a spatula until no streaks of flour remain. Do not overmix; a few small lumps are okay.
  6. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  8. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment paper handles and transfer to a cooling rack. Cool completely before slicing (at least 1 hour).

Notes

Blot watery pumpkin puree with a paper towel before measuring. Use discard at room temperature if possible for better mixing. Measure flour correctly by fluffing, spooning, and leveling. Check for doneness at 50 minutes. For best flavor, let the bread rest overnight before slicing.

Nutrition

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

Find it online: https://spoonluma.com/easy-pumpkin-sourdough-discard-bread-best-quick-recipe/