Perfect Pumpkin Sourdough Discard Bread (Easy No-Waste Recipe)
This pumpkin sourdough discard bread turns leftover starter into a tender, moist quick bread with a subtle tang. It’s a no-waste recipe that comes together in 15 minutes and uses a full cup of discard.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Category: Quick Bread
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough discard (unfed, straight from the fridge)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup neutral oil (avocado or vegetable)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon (extra)
- 1/2 cup chocolate chips (optional)
- 1/2 cup chopped pecans or walnuts (optional)
- 1/4 cup pepitas (pumpkin seeds) (optional)
Instructions
- Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the exposed ends of the pan with cooking spray or butter.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and extra cinnamon. Whisk for about 20 seconds to aerate and distribute evenly. Set aside.
- In a large bowl, whisk together the sourdough discard, pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and well combined.
- Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until no streaks of flour remain. A few small lumps are fine—do not overmix.
- If using chocolate chips, nuts, or other add-ins, gently fold them in with about 5-6 strokes.
- Scrape the batter into the prepared loaf pan and spread evenly. If using pepitas, sprinkle on top and press in lightly.
- Bake for 50-60 minutes. At the 30-minute mark, check the top—if browning too quickly, tent loosely with aluminum foil.
- At 50 minutes, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done. Internal temperature should read 200-205°F (93-96°C).
- Let the bread cool in the pan for 15 minutes. Then lift out using the parchment sling and transfer to a wire cooling rack. Cool completely before slicing (about 1-2 hours).
Notes
Don’t overmix the batter—lumps are fine. Room temperature ingredients help create a tender crumb. Check baking soda freshness by dropping a pinch into vinegar; it should fizz vigorously. Let the bread cool completely before slicing to avoid gummy texture. The bread tastes even better the next day as flavors meld.
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 16
- Sodium: 280
- Fat: 11
- Saturated Fat: 2
- Carbohydrates: 34
- Fiber: 2
- Protein: 5
Keywords: pumpkin sourdough discard bread, sourdough discard recipe, pumpkin bread, no-waste recipe, quick bread, fall baking