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Best Pumpkin Sourdough Discard Bread (Easy & Soft)

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This forgiving and flexible pumpkin sourdough discard bread uses unfed starter for a soft, tender crumb with a subtle tang that perfectly balances the sweetness of pumpkin and warm spices. It’s a crowd-pleasing fall favorite that makes your house smell amazing.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • 1 cup (240g) sourdough discard (unfed, straight from the fridge)
  • ½ cup (100g) packed brown sugar (light or dark)
  • ¼ cup (50g) granulated sugar
  • ⅓ cup (80ml) vegetable oil (or other neutral oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup (90g) chocolate chips (optional)
  • ½ cup (60g) chopped pecans or walnuts (optional)
  • ⅓ cup (40g) dried cranberries (optional)

Instructions

  1. Preheat your 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 two long sides. Lightly grease any exposed sides with butter or oil spray.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed. Set aside.
  3. In a large bowl, whisk together the pumpkin puree, sourdough discard, brown sugar, granulated sugar, vegetable oil, room-temperature eggs, and vanilla extract until smooth and uniform.
  4. Pour the dry ingredients into the wet mixture. Use a spatula to fold together gently until just combined—do not overmix. A few lumps are fine.
  5. If using any add-ins (chocolate chips, nuts, dried cranberries), gently fold them in now.
  6. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter a few times to release air bubbles.
  7. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil around the 40-minute mark.
  8. Cool in the pan for 10 minutes, then lift the bread out using the parchment overhang and transfer to a cooling rack. Cool completely (about 1 hour) before slicing.

Notes

Do not overmix the batter. Check pumpkin puree consistency—if watery, drain it. Room temperature ingredients matter. Let bread cool completely before slicing to avoid a crumbly mess. Bread tastes even better on day two.

Nutrition

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

Find it online: https://coracooks.com/best-pumpkin-sourdough-discard-bread-easy-and-soft/