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Tender Sourdough Discard Pumpkin Bread

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This tender sourdough discard pumpkin bread uses up your unfed starter for a moist, tangy loaf with warm spices. It’s the perfect fall baking project that turns leftover discard into something beautiful.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted
  • 1 cup (200g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree
  • 1 cup (240g) sourdough discard, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (90g) chocolate chips (optional)
  • ¼ cup pepitas (optional)
  • 1 tablespoon turbinado sugar (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the parchment with butter or cooking spray.
  2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, and ½ teaspoon salt. Set aside.
  3. In a large bowl, whisk together ½ cup melted unsalted butter and 1 cup packed brown sugar plus ¼ cup granulated sugar until smooth. Add 2 room-temperature eggs, one at a time, whisking well after each addition.
  4. Pour in 1 cup pumpkin puree, 1 cup sourdough discard, and 2 teaspoons vanilla extract. Whisk until fully combined.
  5. Add the dry ingredients to the wet mixture in two additions. Use a rubber spatula to fold gently until just combined. If adding chocolate chips, fold them in now.
  6. Pour the batter into the prepared pan and spread evenly. If using pepitas or turbinado sugar, sprinkle on top.
  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 with foil after 35-40 minutes.
  8. Cool in the pan for 10 minutes, then lift out using parchment handles and transfer to a cooling rack. Cool completely before slicing.

Notes

Room temperature ingredients are important for a smooth batter. Don’t overmix to avoid a tough loaf. Let the bread cool completely before slicing to prevent a gummy texture. The bread keeps at room temperature for up to 4 days and freezes well for up to 3 months.

Nutrition

Keywords: sourdough discard, pumpkin bread, fall baking, easy pumpkin bread, sourdough pumpkin bread, tender pumpkin bread

Find it online: https://twinkletaste.com/tender-sourdough-discard-pumpkin-bread-easy-homemade-recipe/