Pumpkin bread is a classic fall treat, but when you add sourdough discard to the mix, you create a rich, flavorful twist on the traditional recipe. This Sourdough Discard Pumpkin Bread is moist, tender, and has just the right amount of spice to make it a perfect autumn snack. Plus, using sourdough discard helps reduce waste while giving your bread a subtle tangy depth of flavor. Whether you’re enjoying it with your morning coffee or serving it at a holiday gathering, this recipe is sure to impress.
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Why You’ll Love This Sourdough Discard Pumpkin Bread
This Sourdough Discard Pumpkin Bread is quick and easy to prepare, making it perfect for busy fall mornings or when you’re craving a homemade treat. The best part? You don’t need to throw away your sourdough discard anymore. Instead, turn it into a moist, flavorful loaf that everyone will love. The bread is a perfect combination of sweet pumpkin, warm spices, and the unique tanginess from the sourdough discard, making it a delightful addition to your seasonal baking repertoire.
Ingredients
- Sourdough discard: Adds a tangy depth of flavor to the bread, keeping it moist and tender.
- Pumpkin puree: Provides natural sweetness and moisture, while contributing to the bread’s soft texture.
- All-purpose flour: The base for the bread, giving it structure and a slightly dense crumb.
- Baking soda: Helps the bread rise and gives it a light texture.
- Ground cinnamon: Adds warmth and depth to the flavor, making it a perfect fall spice.
- Ground nutmeg: Enhances the flavor with a cozy, spicy kick.
- Ground ginger: Offers an additional layer of spice to complement the pumpkin.
- Salt: Balances the sweetness of the pumpkin and spices.
- Eggs: Provide structure and help bind the ingredients together.
- Vegetable oil: Keeps the bread moist and tender.
- Brown sugar: Adds sweetness and a subtle molasses flavor.
- Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.
- Optional vanilla glaze: Adds a sweet finish, making the bread even more indulgent.
Alternative Ingredient Suggestions
If you need to make adjustments for dietary preferences or what you have on hand, here are some substitutions:
• Use whole wheat flour instead of all-purpose flour for a heartier texture and added nutrition.
• Swap out the brown sugar for coconut sugar or maple syrup to reduce refined sugars.
• Replace vegetable oil with melted coconut oil for a slightly different flavor.
• If you don’t have sourdough discard, you can substitute with 1/4 cup of yogurt or buttermilk for some tanginess.
• For a dairy-free version, skip the vanilla glaze or make a coconut milk-based glaze.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the sourdough discard, pumpkin puree, eggs, oil, brown sugar, and vanilla extract.
- In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips & Tricks
• Be sure not to overmix the batter, as this can lead to a denser loaf. Stir just until the ingredients are incorporated.
• If your loaf is browning too quickly on top, cover it with aluminum foil for the last 10 minutes of baking.
• Allow the bread to cool completely before slicing to ensure the perfect texture.
• Store leftover bread in an airtight container at room temperature for up to 4 days. You can also freeze it for up to 3 months.
Pairing Ideas and Variations
This Sourdough Discard Pumpkin Bread pairs wonderfully with a cup of hot tea or coffee for a cozy afternoon snack. If you’re looking for a decadent treat, drizzle the bread with the optional vanilla glaze for an extra layer of sweetness. For a more indulgent option, serve it with a dollop of whipped cream cheese or a scoop of vanilla ice cream.
Seasonal Twist: Pumpkin Bread for Fall
There’s no better way to celebrate the flavors of fall than with a loaf of Sourdough Discard Pumpkin Bread. The combination of pumpkin and warm spices like cinnamon and nutmeg makes this bread a perfect addition to any fall-themed breakfast or dessert spread. It’s an easy way to bring the cozy, comforting flavors of autumn into your kitchen.
Conclusion
This Sourdough Discard Pumpkin Bread is an easy and delicious way to use your sourdough discard while creating a sweet, flavorful treat. Whether you bake it for a special occasion or as a cozy snack on a crisp fall day, this bread is sure to become a new seasonal favorite. Its tender texture, rich flavor, and fall spices make it the perfect addition to your baking routine.
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin puree instead of canned. Just make sure to cook and puree the pumpkin until smooth. Be sure to measure the pumpkin after it’s been pureed to get the correct amount for the recipe.
2. Can I freeze the sourdough discard pumpkin bread?
Absolutely! This Sourdough Discard Pumpkin Bread freezes well. Once it has cooled completely, wrap it tightly in plastic wrap or foil, and then place it in an airtight container or freezer bag. It will stay fresh in the freezer for up to 3 months. When ready to eat, let it thaw at room temperature.
3. Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using a 1:1 gluten-free flour blend. Look for one that contains xanthan gum or add a teaspoon to help with texture. Keep in mind that the texture may differ slightly from traditional flour-based pumpkin bread.
More Relevant Recipes
- Sweet Sourdough Pumpkin Bread With Cinnamon and Pecans
- Snickerdoodle Pumpkin Bread: The Perfect Fall Treat
- Pumpkin Bread with Maple Glaze: A Delicious Fall Treat
Sourdough Discard Pumpkin Bread
- Total Time: 75 minutes
- Yield: 1 loaf (9×5-inch) 1x
- Diet: Vegetarian
Description
This Sourdough Discard Pumpkin Bread is a flavorful twist on the traditional pumpkin bread. Made with sourdough discard, it adds a unique tang while still being moist and tender. Perfect for fall mornings or any time you want a cozy, spiced treat.
Ingredients
- 1 cup sourdough discard
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- Optional vanilla glaze (powdered sugar, milk, and vanilla extract)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the sourdough discard, pumpkin puree, eggs, oil, brown sugar, and vanilla extract.
- In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Don’t overmix the batter to avoid a dense loaf.
- If the bread is browning too quickly, cover it with aluminum foil towards the end of baking.
- The bread can be frozen for up to 3 months. Let it cool completely before wrapping and freezing.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
