Sourdough Discard Pumpkin Bread

This sourdough discard pumpkin bread uses a full 15 oz can of pumpkin puree, so you won’t be left with a random spoonful of pumpkin sitting in the fridge. It bakes up incredibly moist and tender, with plenty of real pumpkin flavor, warm fall spices and just a subtle tang from the sourdough discard. Best of all, it’s a simple one-bowl recipe with no fermentation required! Mix it, pour it into the pan and bake.

Ingredients

• Eggs
• Pumpkin Purée – You can use canned or homemade pumpkin puree. I’ve tested this recipe with both. If making your own, roast the pumpkin without oil and puree it once cooled so it stays thick and closer in consistency to canned pumpkin. Avoid boiling or steaming, as this can add too much water. If using canned pumpkin, make sure you use pure pumpkin puree, not pumpkin pie filling. I always use Libby’s.
• Vegetable Oil – Any neutral flavored oil works here. Sunflower oil is a good substitute.
• Sourdough Discard – Active sourdough starter works just as well, so use whichever you have available. For a sweet loaf like this, I recommend relatively fresh discard because very old, acidic discard can overpower the pumpkin and spices with an unpleasant sour flavour.
• Vanilla Extract
• All-Purpose Flour – This gives the loaf the softest texture. Whole wheat flour can be used, but it will produce a slightly denser loaf and may require a small adjustment to the flour depending on the brand.
• Light Brown Sugar and White Sugar
• Baking Powder and Baking Soda
• Salt, Pumpkin Pie Spice and Cinnamon – It’s up to you whether you use homemade or store-bought pumpkin pie spice. I like to use pumpkin pie spice with a mix of cinnamon, ginger, nutmeg, cloves and allspice. There is a recipe for homemade pumpkin pie spice on this sourdough pumpkin waffles recipe.

How To Make Sourdough Discard Pumpkin Bread

This sourdough discard pumpkin bread is so easy to make! It really is as simple as whisking everything together and pouring the batter into the loaf pan.

For the best results, you’ll need to whisk together the eggs, pumpkin, oil, sourdough starter and vanilla extract in a large mixing bowl. Make sure it’s fairly smooth and well combined. Then whisk in the light brown sugar and granulated sugar.

On top of this, add the rest of the dry ingredients – all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. Use a spatula to bring it all together into a batter, being careful not to over mix. The batter should be loose and easily spoonable rather than thick like muffin batter. Don’t be tempted to add more flour. That moisture is what gives the finished loaf its soft, tender crumb.

Pour the batter into a greased 1.25 lbs loaf pan and bake at 180ºC (350ºF) for around one hour. 

The loaf is ready when it is well risen and deeply golden, the centre feels set when gently pressed, and a skewer or toothpick inserted into the thickest part comes out clean or with a few moist crumbs, but no wet batter.

Pumpkin Bread Variations

I love this sourdough discard pumpkin bread just as it is, spread liberally with cultured butter or spiced pumpkin cream cheese, but of course there are always a few good flavor variations to try! These are a few of my favorites!

• Chocolate Chip Pumpkin Bread – Add 150 grams of semi-sweet chocolate chips.
• Chocolate Pecan – Add 100 grams of semi-sweet chocolate chips and 50 grams of chopped pecans, sprinkling an additional 50 grams of chopped pecans over the top before baking.
• Pumpkin Streusel Bread – Sprinkle on a generous amount of this sourdough streusel topping before baking. Thank me later!
• Pumpkin Seeds – Sprinkle a generous amount of pumpkin seeds over the top of the loaf before baking.

How To Store + Freeze

Room Temperature – This sourdough discard pumpkin bread recipe can be stored in an airtight container for up to 5 days. 

Refrigerator – You can store the baked loaf in the refrigerator for up to a week. Let it come to room temperature before serving or lightly toast in a sandwich press for a cafe-style indulgence.

Freezer – It’s also perfect to freeze. Wrap the completely cooled loaf in parchment paper and then aluminum foil before placing it inside a freezer-safe resealable bag. Freeze for up to 3 months. I always freeze this unsliced, although if you want to freeze slices, you could either package them in small snack bags or place a sheet of parchment paper between each slice for easy removal.

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.

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