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Cozy Pumpkin Sourdough Discard Bread

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A moist, dense, and flavorful pumpkin bread made with sourdough discard, featuring warm fall spices like cinnamon, nutmeg, and ginger. This easy recipe captures the essence of autumn with a tender crumb and balanced sweetness.

Ingredients

Scale
  • 1 cup (240g) sourdough discard (unfed)
  • 1 cup (240g) 100% pure pumpkin puree
  • 2 large eggs (room temperature)
  • 1/2 cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cardamom (optional)
  • 3/4 cup (150g) dark brown sugar (packed)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, whisk together sourdough discard, pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth and fully combined.
  3. In a large bowl, sift together all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cardamom. Whisk to ensure even distribution.
  4. Pour the wet ingredients into the dry ingredients. Add the packed brown sugar. Gently fold everything together with a spatula until flour streaks disappear. Do not overmix.
  5. Scrape the thick, sticky batter into the prepared loaf pan and smooth the top.
  6. Bake for 55-65 minutes. If the top browns too quickly after 45 minutes, tent loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with moist crumbs.
  7. Let the bread cool in the pan for 10 minutes, then lift out using the parchment overhang and transfer to a cooling rack. Cool completely before slicing (about 1 hour).

Notes

Ensure sourdough discard is at room temperature before mixing. Do not overmix the batter to avoid a tough texture. Sifting dry ingredients prevents clumps of baking soda or spices. The bread stays moist for days due to the pumpkin and oil.

Nutrition

Keywords: pumpkin bread, sourdough discard, fall baking, pumpkin sourdough, easy bread recipe, gluten-free option, dairy-free

Find it online: https://lunafeast.com/cozy-pumpkin-sourdough-discard-bread-5-easy-steps/