Sourdough Discard Pumpkin Bread
A moist, warmly spiced pumpkin loaf made with sourdough discard. Tender crumb with a subtle tang and a golden crust—perfect for using leftover starter.
Ingredients
Wet ingredients
- 240 g sourdough discard (stirred)
- 240 g pumpkin puree (not pie filling)
- 150 g granulated sugar
- 50 g brown sugar , packed
- 2 large eggs room temperature
- 80 ml neutral oil
- 1 tsp vanilla extract
Dry ingredients
- 220 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger optional
Optional
- ½ cup chopped walnuts or pecans
- 2 tbsp turbinado sugar for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan.
- In a large bowl, whisk sourdough discard, pumpkin, both sugars, eggs, oil, and vanilla until smooth.
- In another bowl, whisk flour, baking soda, baking powder, salt, and spices. Fold dry into wet until just combined. Stir in nuts if using.
- Pour batter into pan, sprinkle with coarse sugar if desired, and bake 55–65 minutes until a toothpick comes out with moist crumbs. Tent with foil if top browns too fast.
- Cool in pan 15 minutes, remove using parchment, and cool completely on a rack before slicing.
Notes
- You can use refrigerated discard; no need to revive unless it's very thin.
- For muffins, bake 18–22 minutes. For mini loaves, bake 30–35 minutes.
- Freeze slices wrapped tightly for up to 3 months.
Nutrition
Calories: 260kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 2gSodium: 210mgSugar: 20g
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