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Easy Fluffy Pumpkin Sourdough Discard Bread Recipe

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This fluffy pumpkin sourdough discard bread is soft, tender, and has a gentle sourdough tang that plays beautifully against the sweet, earthy pumpkin. It’s the perfect way to use up sourdough discard without a complicated process.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • 1 cup (240g) sourdough discard (unfed, straight from fridge)
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • ¼ cup (60ml) milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. In a medium bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Whisk until evenly distributed.
  3. In a large bowl, cream the butter and sugars: Add ½ cup softened unsalted butter, ¾ cup granulated sugar, and ¼ cup packed light brown sugar. Beat with an electric mixer on medium speed for 3-4 minutes until light and fluffy. Scrape down the sides halfway through.
  4. Add the eggs one at a time: Beat in the first egg on medium speed until fully incorporated (about 30 seconds), then add the second egg and beat again until smooth and slightly glossy.
  5. Stir in the pumpkin puree, sourdough discard, milk, and vanilla: Add 1 cup pumpkin puree, 1 cup sourdough discard, ¼ cup milk, and 1 teaspoon vanilla extract. Mix on low speed until just combined. The batter will look loose and lumpy.
  6. Add the dry ingredients in two additions: Sprinkle half the flour mixture over the wet ingredients and fold gently with a rubber spatula until just a few streaks of flour remain. Add the remaining flour and fold until no dry spots are visible. A few small lumps are fine. The batter should be thick but scoopable.
  7. Pour the batter into the prepared loaf pan and spread evenly. Smooth the top gently. Optionally, sprinkle turbinado sugar or cinnamon sugar on top for a crunchy crust.
  8. Bake for 50-60 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly pressed. If browning too quickly (after about 30 minutes), tent loosely with aluminum foil.
  9. Cool in the pan for 10 minutes, then use the parchment overhang to lift the bread out and transfer to a wire rack to cool completely. Wait at least 1 hour before slicing for best texture.

Notes

For best results, use room temperature ingredients. Don’t skip creaming the butter and sugar for 3-4 minutes—it’s crucial for fluffiness. If your discard is very thick, add an extra tablespoon of milk; if very thin, reduce milk slightly. The bread tastes even better the next day as flavors meld. For a vegan version, use vegan butter, flax eggs (2 tbsp ground flaxseed + 6 tbsp water), and oat milk. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum and let batter rest 15 minutes before baking.

Nutrition

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

Find it online: https://zorbmeal.com/easy-fluffy-pumpkin-sourdough-discard-bread-recipe/