Sourdough Discard Pumpkin Spice Bread

This super easy sourdough discard pumpkin spice bread can be prepared in just minutes! You need one bowl to mix it and a loaf pan to bake it. Simple ... and absolutely delicious!

Course Breakfast, Snack

Cuisine American

Keyword Sourdough Discard, Sourdough Recipes

Prep Time 10

Cook Time 1

Total Time 1 10

Servings Slices

Calories 437kcal

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

Loaf Tin Size - 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).

Pumpkin Puree - I have used homemade pumpkin puree but canned puree is fine too. Just remember to buy puree not pumpkin pie filling.

Pumpkin Spice - if you don't have pumpkin spice, just add an extra teaspoon of cinnamon with a pinch of nutmeg or you can make your own pumpkin spice using the recipe in this sourdough pumpkin waffles post.

Nutrition