Sourdough Discard Pumpkin Bread
This sourdough discard pumpkin bread is the most moist, tender quick bread you'll bake this fall. It uses unfed sourdough starter for a soft crumb, oil for lasting freshness, and warm spices for cozy flavor—all with just 15 minutes of prep and no mixer required.
Equipment
- 9x5-inch loaf pan - metal pan recommended for even browning
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups
- Measuring spoons
- Digital kitchen scale - optional but recommended for accuracy
- Toothpick or skewer - for testing doneness
- Wire cooling rack
- Small bowl - for optional glaze
Ingredients
- 1 3/4 cups all-purpose flour - 220g
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree - 240g, not pumpkin pie filling
- 1/2 cup granulated sugar - 100g
- 1/2 cup packed brown sugar - 100g
- 1/2 cup vegetable oil - 120ml, or any neutral oil
- 2 large eggs - at room temperature
- 1/2 cup sourdough discard - 120g, unfed, straight from the fridge is fine
- 1 teaspoon pure vanilla extract
- 1 tablespoon granulated or turbinado sugar - optional, for sprinkling on top
For the Vanilla Glaze (Optional)
- 1 cup powdered sugar - 120g
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5 inch metal loaf pan thoroughly with butter, spray, or oil. For easy removal, line the bottom and long sides with a parchment strip, leaving overhang as handles.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed. Set aside.
- In a large bowl, whisk the granulated sugar, brown sugar, and oil together for about 30 seconds until combined. Add the eggs, pumpkin puree, sourdough discard, and vanilla. Whisk until smooth and uniform in color.
- Pour the dry ingredients into the wet mixture. Use a spatula to fold gently with slow strokes, scraping from the bottom, just until no dry flour streaks remain. Do not overmix—a few lumps are fine.
- Pour batter into the prepared pan and spread evenly. Optionally sprinkle 1 tablespoon of sugar over the top for a crunchy crust. Bake on the center rack for 55–65 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes, then use the parchment overhang to lift it out. Transfer to a wire rack and cool for at least 30 minutes before slicing to prevent a gummy crumb.
- For the optional glaze, sift powdered sugar into a small bowl. Add milk and vanilla, then whisk until smooth. Drizzle over the cooled loaf and let set for 10 minutes before serving.
Notes
- Flour measurement: Spoon flour into your measuring cup and level off with a knife. Scooping directly compresses the flour and can add up to 20% more than the recipe calls for.
- Room temperature eggs: Cold eggs don't emulsify as well with oil. Place them in warm water for 5 minutes to bring to room temperature quickly.
- Discard straight from the fridge: You don't need to bring sourdough discard to room temperature—it works perfectly cold in this recipe.
- Don't overmix: Fold just until the flour disappears. Overmixing develops gluten, leading to tough, dense bread instead of a tender crumb.
- Check doneness with a toothpick: Ovens vary, so trust the toothpick test over the timer. If the top browns too fast, tent loosely with foil for the last 10–15 minutes.
- Let it cool fully: Cutting in early leads to a gummy crumb. At least 30 minutes of cooling is non-negotiable for the best texture.
- Add-ins: Fold 3/4 cup chocolate chips or 1/2 cup chopped walnuts into the batter just before pouring into the pan for extra flavor and texture.
- Storage: Wrap tightly and store at room temperature for up to 5 days. Do not refrigerate—it dries out quick breads faster. Freeze for up to 3 months wrapped in plastic and foil.