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Easy Pumpkin Sourdough Discard Bread: No-Waste Recipe

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This easy pumpkin sourdough discard bread is a no-waste recipe that uses up sourdough discard and pumpkin puree. It’s quick, forgiving, and tastes like autumn in a slice.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree
  • 1 cup (240g) sourdough discard
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 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
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup (60g) chopped pecans or walnuts (optional)
  • 1/2 cup (85g) chocolate chips (optional)
  • 1/4 cup (30g) dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan or line it with parchment paper, leaving some overhang on the long sides.
  2. In a large bowl, whisk together the pumpkin puree, sourdough discard, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. If adding nuts, chocolate chips, or cranberries, toss them with a tablespoon of the flour mixture.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined. A few streaks of flour are okay.
  5. Scrape the batter into the prepared loaf pan and spread it evenly. Tap the pan on the counter a few times to release air bubbles. Optionally, sprinkle turbinado sugar on top.
  6. Bake for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s done. If the top browns too quickly, tent loosely with aluminum foil at the 40-minute mark.
  7. Let the bread cool in the pan for 10 minutes. Then lift it out using the parchment paper overhang and transfer to a cooling rack. Let it cool completely before slicing.

Notes

Don’t overmix the batter. Use room temperature ingredients if possible. Check baking soda freshness. Let bread cool completely before slicing. Toast slices for extra flavor. For vegan version, replace eggs with flax eggs. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.

Nutrition

Keywords: pumpkin sourdough discard bread, easy pumpkin bread, no-waste recipe, sourdough discard recipe, fall bread, pumpkin bread with sourdough discard

Find it online: https://forkmila.com/easy-pumpkin-sourdough-discard-bread-no-waste-recipe/