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Easy Pumpkin Sourdough Discard Bread (Best 1-Hour Recipe)

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This easy pumpkin sourdough discard bread is proof that you don’t need a complicated recipe to make something genuinely good. It’s the kind of bread that fits into a busy day without fuss, uses up ingredients you already have, and delivers that cozy, spiced comfort we all crave when the weather turns cool.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120g) sourdough discard (unfed, straight from the fridge)
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ¼ cup (60g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice (or homemade: 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, ¼ tsp cloves)
  • 1 teaspoon vanilla extract (optional but recommended)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. If you don’t have parchment, grease the pan well with butter or non-stick spray.
  2. In a large bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice. Whisk until evenly distributed.
  3. In a medium bowl, combine the wet ingredients: 1 cup pumpkin puree, ½ cup sourdough discard, ½ cup granulated sugar, ¼ cup packed brown sugar, ¼ cup melted butter (slightly cooled), 2 room-temperature eggs, and 1 teaspoon vanilla extract. Whisk until smooth.
  4. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold together just until no streaks of flour remain. A few lumps are fine. Do not overmix (about 15-20 strokes).
  5. Pour the batter into the prepared loaf pan and spread evenly. The batter will be thick, like muffin batter.
  6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil for the last 10 minutes.
  7. Let the bread cool in the pan for 10 minutes. Then use the parchment overhang to lift it out and transfer to a cooling rack. Cool completely before slicing (at least 1 hour).

Notes

This bread actually tastes better the next day as the flavors meld. For variations, try adding ½ cup semi-sweet chocolate chips, toasted pecans, or walnuts. For a vegan version, use flax eggs and coconut oil. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. To make muffins, bake at 350°F for 18-22 minutes.

Nutrition

Keywords: pumpkin sourdough discard bread, easy pumpkin bread, sourdough discard recipe, fall bread, quick bread, pumpkin spice bread

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