Pumpkin Bread With Sourdough Discard Recipe

Fall has arrived, and there's no better way to celebrate the season than with a slice of warm, homemade pumpkin sourdough bread. As a devoted baker, I love turning potentially wasted ingredients into something delightful. Today, I'm sharing an easy and delicious pumpkin bread recipe that uses sourdough discard. Not only is sourdough a fantastic ingredient, but it's also a great way to enjoy the health benefits of pumpkin!

Why Sourdough is a Baker’s Best Friend

Sourdough bread has become incredibly popular over the last few years. This popularity is well-deserved! Using a sourdough starter introduces a delightful tang and depth of flavor to your baked goods. Not only that, but the fermentation process makes flour easier to digest and helps your body absorb essential nutrients more effectively.

The wild yeast and bacteria in sourdough create a unique flavor profile that enhances every bite. When you incorporate sourdough discard—essentially the leftover starter—from your baking journey into recipes like this pumpkin bread, you practice zero-waste cooking and extend the life of your ingredients. Research shows that a single loaf can use up nearly 40% of your sourdough starter, making it a practical choice for bakers.

The Versatility of Pumpkin

Next, let's talk about one of my favorite fall ingredients: pumpkin! Not only is it tasty, but pumpkin is also a nutritional powerhouse. One cup of canned pumpkin contains about 80 calories, 3 grams of protein, and 7 grams of fiber, significantly contributing to your daily intake of vitamins A and C. Plus it can help save calories by replacing oil in traditional recipes like cake!

Pumpkin adds wonderful moisture to baked treats—especially important for quick breads like ours. Its natural sweetness allows you to reduce the amount of refined sugars needed without sacrificing taste. Imagine enjoying a spiced pumpkin bread that fuels your body instead of weighing it down!

Pumpkin Sourdough Discard Bread Recipe

Now, let's jump into the heart of the matter—my favorite pumpkin sourdough discard bread recipe! This quick and easy recipe brings together fragrant spices, tangy sourdough, and the rich goodness of pumpkin. Here’s what you’ll need and how to make it.

Ingredients

Dry Ingredients:

• 1 + 1/2 cups all-purpose flour

• 1 + 1/2 cups granulated sugar

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp cinnamon

• 1/2 tsp cloves

• 1/2 tsp ginger

• 1/4 tsp nutmeg

• 1/2 tsp salt

  
  

Wet Ingredients:

• 1/2 cup neutral oil

• 2 large eggs

• 1/4 cup milk or a non-dairy alternative

• 1 cup mashed pumpkin purée

• 1/2 cup unfed/discard sourdough starter

• 1 tsp vanilla

  
  

Instructions

1. Preheat your oven to 325°F (165°C). Lightly grease a 9 x 5" loaf pan with butter, oil, or nonstick spray.

   
   

2. In a large mixing bowl, whisk together all the dry ingredients until well combined.

   
   

3. In another bowl, mix the wet ingredients: the oil, eggs, milk, pumpkin purée, sourdough starter, and vanilla. Stir until fully combined.

   
   

4. Gradually blend the wet mixture into the dry ingredients, folding gently until just combined. Avoid overmixing!

   
   

5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

   
   

6. Bake for 1 hour and 20 minutes, checking every 10 minutes after the first hour. Your bread is ready when a tester inserted into the center comes out clean.

   
   

Tips for Success

This pumpkin sourdough discard bread is simple, but here are some tips to ensure it comes out perfectly every time:

• Consider substituting brown sugar for white sugar, or use a mix of sugars for a unique flavor. In my own kitchen, I’ve found a combination of half white sugar and half monk fruit works wonderfully while lowering calories.

  
  

• To make the recipe even lighter, try replacing half of the oil with unsweetened applesauce. This retains the bread's moisture while cutting calories significantly.

  
  

The Perfect Pairing

After your pumpkin sourdough discard bread is baked to perfection, enjoy it warm or toasted. A thin layer of butter, a drizzle of honey, or pairing it with a steaming cup of spiced tea will enhance your fall experience. My mom usually whips up some vanilla frosting and this makes it taste like one of those Nothin Bundt Cakes! A great alternative for those fall parties coming up soon.

This bread also makes lovely gifts for friends and family! Pack it in a decorative box with a little note, and you will bring smiles to any autumn gathering.

A Fall Baking Invitation

Baking allows us to express our creativity while nourishing bodies and homes. By incorporating sourdough discard into delightful recipes like this pumpkin bread, we not only reduce waste but also savor unique flavors. Plus, the combo of pumpkin and warm spices is hard to resist as temperatures drop.

As the season changes and the air becomes crisp, I hope you embrace the joys of fall baking and give this recipe a try. Your taste buds will be grateful! Happy baking!