Sourdough Discard Pumpkin Bread
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If you love all things sourdough and fall baking, then you have to try this sourdough discard pumpkin spice bread! It has the most delicious flavor and texture and will fill your kitchen, and your mouth, with the taste of fall!
You'll need 100g of sourdough starter discard and 400g of pumpkin puree to make this delightful sourdough discard pumpkin spice bread. It's full of pumpkin flavor, with a little bit of tangy sourdough starter. A match made in heaven if you love all things pumpkin.
I've created a collection of the best fall sourdough recipes here. You might also like to check out easy sourdough discard recipes like sourdough banana bread or even these sourdough pumpkin muffins, sourdough pumpkin scones or soft sourdough pumpkin spice cookies.
What Exactly is Sourdough Discard Pumpkin Spice Bread?
This pumpkin spice bread is a type of "quick bread" or "sweet bread" similar to a banana bread, gingerbread or zucchini bread. It's more like a cake than a bread. Confusing, right?
This particular recipe uses similar ingredients to a sourdough banana bread and gives you a tender loaf cake that can be sliced and eaten as is or toasted with homemade butter for a more "cafe" style bite. I highly recommend it lightly toasted with a scoop of vanilla ice cream on top (and did I mention a drizzle of maple syrup?). It's also delicious served with this spiced pumpkin cream cheese.
However you eat it, you're sure to enjoy the tangy flavor, especially alongside a lovely hot cup of coffee.
If you're wanting a more traditional bread that uses pumpkin purée, check out this sourdough pumpkin bread. It's perfect for your Thanksgiving table.
Why You'll Love This Recipe
One Bowl Bake - I love recipes that create the least dishes possible and this one does not disappoint! You'll need one bowl for mixing the batter for this sourdough pumpkin bread - no stand mixer or fancy equipment (although as always I highly recommend a good kitchen scale to weigh your ingredients). Less washing up is always a good thing!
No Wait Recipe - There's no waiting for bulk fermentation on this easy discard recipe. Just mix and bake and you'll be enjoying this tender loaf cake in no time (just like these other no wait sourdough recipes)!
Taste of Fall - this sourdough recipe really does epitomise the flavors of fall, it's full of pumpkin flavor, pumpkin pie spice, brown sugar, cinnamon and loads of love! You'll be forgiven for trying to eat the entire loaf!!
How To Make Sourdough Discard Pumpkin Bread
I don't think this sourdough discard pumpkin spice bread could be any easier. You literally need one bowl for mixing the batter and a loaf tin to bake it in. No Dutch Oven required!
I have used my own fresh pumpkin puree (mainly because it's very difficult to find canned pumpkin puree in my part of the world). Canned pumpkin puree is fine though, just remember not to use pumpkin pie filling.
I have used sourdough discard for this recipe, but it's totally fine to use active sourdough starter. It won't make any difference to this recipe. The only thing to remember is not to use really old discard as it will give this sourdough pumpkin loaf an unpleasant sour flavor, rather than a delicious tangy flavor.
I have used a 1 Litre loaf pan (the same one that I use to make this sourdough banana bread). It measures 20cm long x 7cm high x 12cm wide (this measure 8" long x 3" high x 5" wide).
Let's make some sourdough discard pumpkin spice bread!
- Preheat oven to 180C/350F. Lightly butter a loaf pan and set aside.
- In a large bowl, lightly whisk the eggs together.
- Now add the rest of the wet ingredients - oil, pumpkin puree, vanilla extract and sourdough starter and whisk together until they form a light batter.
- Now add all the dry ingredients on top of the wet ingredients and stir thoroughly to combine. You don't want to over mix the batter, but stir it just enough to ensure all of the dry ingredients are moistened.
- Pour mixture into the prepared loaf pan. The batter for this sourdough pumpkin discard bread is quite runny, but don't worry, it will bake up just fine.
- Bake at 180C/350F for around 1 hour. Baking time will depend on the size of your tin and your oven. I place the loaf pan on the middle oven rack in the oven for the best results.
- The sourdough pumpkin quick bread is cooked when a skewer is inserted into the center of the loaf and comes out clean. The top should be golden brown (it may crack a little bit but that's ok too).
- Allow to cool for 30 minutes before removing from the tin. It's normal for the sourdough discard pumpkin spice bread to sink a little in the middle as it sets and cools.
- After 30 minutes, carefully take the loaf out of the pan and sit it on a wire rack to cool before slicing.
How To Store + Freeze
This sourdough discard pumpkin bread recipe can be stored in an airtight container for up to 5 days. I actually think it tastes better after sitting at room temperature for 24 hours.
It's also perfect to freeze. Wrap the cooled loaf in parchment paper and then aluminum foil. Freeze for up to 3 months.
I always freeze this unsliced, although if you want to freeze slices, you could either package them in ziploc bags or place a sheet of parchment paper between each slice for easy removal.
Frequently Asked Questions
Yes you can definitely use whole wheat flour instead of all purpose flour in this sourdough discard pumpkin bread. The whole wheat flour will absorb a little more liquid than all purpose flour so I recommend using slightly less flour (try to mix the batter with 30g less flour and see what the texture is like). Remember it's easier to add in more flour than take it out!
Absolutely! I cannot get canned pumpkin puree so I always use fresh and this recipe was developed with fresh pumpkin puree. I recommend baking the fresh pumpkin in the oven (no oil or anything on it) and then pureeing it once it's cooled. This will give you a firmer puree that is closer to canned pumpkin puree. You don't want to liquefy your pumpkin!
This sourdough pumpkin discard bread is very moist, but if you want to make it even more moist avoid adding extra flour, as well as baking it for too long (try to stick to the times specified in the recipe). Once it's removed from the oven you can brush the top with melted butter or maple syrup to really seal in the moisture.
Sourdough Discard Pumpkin Spice Bread
Equipment
- Loaf Tin or Pan (see notes for sizing)
Ingredients
Wet Ingredients
- 3 Eggs
- 400 g Pumpkin Puree (canned or homemade)
- 150 g Sunflower Oil (or other light flavored vegetable oil)
- 100 g Sourdough Starter (Discard or active starter)
- 5 g Vanilla Extract (1 tsp)
Dry Ingredients
- 200 g All Purpose Flour
- 110 g Brown Sugar
- 150 g White Sugar
- 5 g Baking Powder
- 5 g Baking Soda
- 2 g Salt (just a pinch)
- 1 teaspoon Pumpkin Pie Spice (see notes for alternatives)
- 1 teaspoon Cinnamon
Instructions
- Preheat oven to 180C/350F.
- In a large bowl, lightly whisk the eggs together.
- Add pumpkin puree, egg, sunflower oil, sourdough starter and vanilla together in a bowl. Use a fork to whip these ingredients together to form a light batter.
- Now add all the other dry ingredients on top and stir thoroughly to combine. You don't want to over mix the batter, but stir it just enough to ensure all of the dry ingredients are moistened.
- Pour mixture into a buttered loaf tin.
- Bake at 180C/350F for around 1 hour. Baking time will depend on the size of your tin and your oven.
- The sourdough pumpkin quick bread is cooked when a skewer is inserted and comes out clean.
- Allow to cool for 30 minutes before removing from the tin. It's normal for the sourdough discard pumpkin spice bread to sink a little in the middle as it sets and cools.
- After 30 minutes, carefully take the loaf out of the pan and sit it on a wire rack to cool before slicing.
Notes
Nutrition
