Sourdough Discard Pumpkin Bread

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This Sourdough Discard Pumpkin Bread is soft and moist with warm pumpkin spice flavor and a lightly crunchy sugar topping. Made with pumpkin puree, ½ cup of sourdough discard, and no rise time, it's an easy homemade quick bread perfect for breakfast or snacking.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 282kcal

Author: Jeri Walker

Ingredients

1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
2½ teaspoons pumpkin pie spice
½ teaspoon salt
2 large eggs
1 cup pure pumpkin puree
½ cup sourdough discard
¾ cup packed brown sugar
¼ cup granulated sugar
½ cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon demerara, coarse, or turbinado sugar optional

US Customary - Metric

Instructions

Preheat the oven to 350°F. Grease a 9×5-inch loaf pan well or line it with parchment paper, leaving some overhang on the sides for easy removal.
In a large mixing bowl, whisk together the eggs, pumpkin puree, sourdough discard, brown sugar, granulated sugar, vegetable oil, and vanilla extract until well combined.
Add the flour, baking powder, baking soda, pumpkin pie spice, and salt to the wet ingredients. Gently fold with a rubber spatula just until no dry flour remains. A few small lumps are fine. Don't overmix.
Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the top with demerara, coarse, or turbinado sugar, if using.
Bake for 55-65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. The internal temperature should be approximately 200-205°F.
Let the pumpkin bread cool in the pan for 10-15 minutes, then use the parchment paper to lift it onto a wire rack. Cool completely before slicing.

Notes

Sourdough discard: Use leftover sourdough starter made with equal amounts of flour and water. It doesn't need to be fed first, and you can use it straight from the fridge. Active starter works, too.
For a soft, tender crumb: Gently fold the dry ingredients into the wet ingredients just until combined. Overmixing can make the bread dense or tough.
For a crunchy topping: Sprinkle coarse or turbinado sugar over the batter before baking. It adds a sweet, lightly crisp crust.
Check for doneness: The center should reach approximately 200-205°F, and a toothpick should come out clean or with a few moist crumbs. Cool completely before slicing.
Storage: Store in an airtight container at room temperature for 3-4 days, or freeze for up to 3 months.

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