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Easy Pumpkin Spice Sourdough Discard Bread (Best Recipe)

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This easy pumpkin spice sourdough discard bread is a happy accident that became a fall staple. It combines the tangy complexity of fermented dough with warm, cozy pumpkin spice flavors for an incredibly moist and tender loaf.

Ingredients

  • All-purpose flour, 1 ¾ cups (220g)
  • Granulated sugar, ¾ cup (150g)
  • Baking soda, 1 teaspoon
  • Baking powder, ½ teaspoon
  • Salt, ½ teaspoon
  • Pumpkin pie spice, 2 teaspoons
  • Cinnamon, ½ teaspoon
  • Unsalted butter, ½ cup (1 stick, 113g), melted and slightly cooled
  • Pumpkin puree, 1 cup (245g)
  • Sourdough discard, 1 cup (240g), unfed and cold from the fridge
  • Large eggs, 2, at room temperature
  • Vanilla extract, 1 teaspoon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment paper, leaving an overhang on the two long sides.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly distributed.
  3. In a separate medium bowl, combine the melted and slightly cooled butter, pumpkin puree, sourdough discard, eggs, and vanilla extract. Whisk vigorously until completely smooth.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold them together until no streaks of flour remain. Do not overmix; a few small lumps are fine.
  5. Pour the batter into the prepared loaf pan and spread it into an even layer. Bake on the center rack for 50-60 minutes, until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
  6. Let the bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment paper sling, lift the loaf out of the pan and transfer it to the wire rack to cool completely before slicing.

Notes

Do not overmix the batter; overmixing will result in a dense, tough bread. Using cold discard straight from the fridge works perfectly. For best results, let the bread cool completely before slicing to prevent crumbling. The bread can be stored at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

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

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