There is nothing quite like the smell of homemade pumpkin bread filling the kitchen on a cool autumn morning. This sourdough discard pumpkin bread combines creamy pumpkin puree, warm fall spices, brown sugar, and tangy sourdough discard to create a tender, flavorful loaf that is incredibly easy to make.
The finished bread has a beautifully moist crumb, a rich pumpkin flavor, and a subtle tang that balances the sweetness. A simple vanilla glaze adds an extra layer of sweetness and makes the loaf look especially inviting.
Table of Contents
Ingredients for Sourdough Discard Pumpkin Bread
Wet Ingredients
- 3/4 cup (175g) sourdough discard, at room temperature
- 1 cup (225g) pure pumpkin puree
- 1/3 cup (80ml) mild vegetable oil or olive oil
- 1 large egg, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups (150g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Optional Vanilla Glaze
For a simple finishing glaze, we can combine:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
Add the milk gradually until the glaze reaches a smooth, pourable consistency.
How to Make Sourdough Discard Pumpkin Bread
1. Prepare the Loaf Pan
We begin by preheating the oven to 350°F (175°C). Grease a standard 9 x 5-inch loaf pan and line it with parchment paper, leaving some parchment hanging over the sides.
The parchment makes it much easier to lift the finished loaf from the pan after baking.
2. Combine the Wet Ingredients
In a large mixing bowl, whisk together the sourdough discard, pumpkin puree, vegetable oil, egg, granulated sugar, brown sugar, and vanilla extract.
We want the mixture to become smooth and evenly combined. The brown sugar should be incorporated well so that there are no large pockets remaining in the batter.
Room-temperature ingredients generally combine more easily and help create a more consistent batter.
3. Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, cinnamon, nutmeg, and ginger.
Mixing the dry ingredients separately distributes the baking soda and spices throughout the flour. This helps prevent concentrated pockets of baking soda or spice in the finished bread.
4. Combine the Batter
Gradually add the dry ingredients to the wet mixture.
Using a spatula or wooden spoon, gently fold everything together until the flour has just disappeared.
Do not overmix the batter. A few tiny streaks of flour can be incorporated with a couple of gentle folds. Overmixing can make the pumpkin bread unnecessarily dense or chewy.
The finished batter should be thick but easily spoonable.
5. Fill the Pan
Transfer the batter to the prepared loaf pan and smooth the surface with a spatula.
For a particularly attractive loaf, we can gently run the spatula through the center of the batter to encourage an even rise as it bakes.
6. Bake
Place the loaf in the preheated oven and bake for approximately 50-60 minutes.
Because ovens vary, we should begin checking the loaf toward the end of the baking time. Insert a toothpick or cake tester into the center. It should come out clean or with a few moist crumbs attached.
If the top is becoming dark before the center is fully baked, loosely cover the loaf with aluminum foil for the remaining baking time.
7. Cool Completely
Allow the pumpkin bread to cool in the pan for about 10-15 minutes.
Then carefully lift it out using the parchment paper and transfer it to a wire rack.
We should allow the loaf to cool further before slicing. Cutting pumpkin bread while it is extremely hot can cause the delicate crumb to become compressed or appear gummy.
How to Make the Vanilla Glaze
While the loaf cools, we can prepare the glaze.
Whisk together the powdered sugar, vanilla extract, and a small amount of milk. Add the milk slowly until we reach the desired consistency.
For a thicker glaze, use less milk. For a thinner drizzle, add a little more.
Once the pumpkin bread has cooled, drizzle the glaze over the top and let it set for several minutes before slicing.
Easy Variations
This basic sourdough discard pumpkin bread recipe is easy to customize.
For extra texture, we can fold chopped pecans or walnuts into the batter. Chocolate chips are another delicious option and pair beautifully with pumpkin and cinnamon.
For even more fall flavor, add a small amount of ground cloves or pumpkin pie spice alongside the cinnamon, nutmeg, and ginger.
We can also skip the glaze and sprinkle the top with coarse sugar before baking for a lightly crisp, sweet crust.
For a richer breakfast loaf, serve slices warm with softened butter or cream cheese.
How to Store Pumpkin Bread
Once completely cooled, we can wrap the pumpkin bread tightly in plastic wrap or place it in an airtight container.
At room temperature, it is best enjoyed within several days. For longer storage, refrigerate the loaf in an airtight container.
The bread can also be frozen. We recommend wrapping individual slices or portions tightly before placing them in a freezer-safe bag or container. This makes it easy to take out only the amount we need.
Allow frozen slices to thaw at room temperature, or gently warm them before serving.
For more pumpkin flavors try Sourdough Discard Pumpkin Pie, or Sourdough Pumpkin Cinnamon Rolls.
Sourdough Discard Pumpkin Bread
Equipment
- 9 x 5-inch loaf pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber Spatula
- Measuring cups and spoons
- Kitchen scale (optional)
- Toothpick or cake tester
- Wire cooling rack
Ingredients
- 3/4 cup 175g sourdough discard, room temperature
- 1 cup 225g pure pumpkin puree
- 1/3 cup 80ml mild vegetable oil
- 1 large egg room temperature
- 1/2 cup 100g granulated sugar
- 1/2 cup 100g packed brown sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups 150g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Optional Vanilla Glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper.
- In a large bowl, whisk together the sourdough discard, pumpkin puree, vegetable oil, egg, granulated sugar, brown sugar, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients and gently fold until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the loaf from the oven and let it rest in the pan for 10-15 minutes.
- Transfer the bread to a wire rack and allow it to cool completely before slicing.
- For the optional glaze, whisk the powdered sugar, milk, and vanilla extract until smooth and drizzle over the cooled pumpkin bread. Slice and serve.
Notes
- Calories: 270 kcal
- Carbohydrates: 42g
- Protein: 4g
- Fat: 10g
- Saturated Fat: 1.5g
- Fiber: 2g
- Sugar: 23g
- Sodium: 350mg
- Cholesterol: 20mg
FAQs
Can We Use Olive Oil for pumpkin bread?
Yes. A mild olive oil can work well. If the olive oil has a very strong flavor, however, it may be noticeable in the finished bread. A neutral vegetable oil gives the most traditional flavor.
Does Sourdough Discard Need Fermentation?
No. This is a quick sourdough discard pumpkin bread rather than a naturally leavened sourdough loaf. The baking soda provides the primary leavening, so there is no overnight fermentation or proofing step.
Can We Use Fresh Sourdough Discard for bread?
Yes. Both recently collected discard and refrigerated discard can work in this recipe, provided the starter is healthy and suitable for baking.
Can We Freeze Sourdough Discard Pumpkin Bread?
Yes. Pumpkin bread freezes very well.
For the best results, allow the loaf to cool completely before freezing. We can freeze the whole loaf or divide it into individual slices.
If we plan to freeze the bread, it is often better to add the glaze after thawing. This keeps the glaze looking fresh and prevents it from becoming sticky during freezing and thawing.
For a cozy presentation, warm a slice slightly and add a small pat of butter. The warmth brings out the cinnamon, ginger, and pumpkin flavors while making the crumb wonderfully soft.
This easy sourdough discard pumpkin bread is also a practical way to turn leftover starter into something delicious. With simple pantry ingredients, warm spices, and pumpkin puree, we can make a beautiful homemade loaf that tastes perfect throughout the fall season.
