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Sourdough Discard Pumpkin Bread 🎃

Got a can of pumpkin and some discard lying around? Use it to bake this incredibly moist pumpkin bread! I’m a scratch baker so I often toss ingredients into a bowl without measuring, but here are my best estimates for a healthy and delicious pumpkin loaf.

Mix the wet ingredients:

2 eggs

1/2 cup applesauce

1 can pumpkin puree

Hefty pour of maple syrup (probably a 1/4 cup)

1/2-1 cup sourdough discard

Mix the dry ingredients:

1 3/4 cups flour (I use white all purpose, but any will work)

1 tsp baking soda

A bucket full of cinnamon. Just kidding. I do love cinnamon but about 2 tsp will do the trick.

1/2 - 1 tsp nutmeg (I go heavy on the nutmeg for personal preference)

1/4 tsp ginger

1/4 tsp cloves

pinch salt

Mix the wet and dry ingredients. Fold in the chips. Bake on 350 for about an hour.

We are always too eager to dive into this loaf and often slice it almost immediately, but I would recommend a proper cooling period before cutting.

Enjoy! 🎃

#fallbakingathome #pumpkinrecipes #pumpkin #pumpkinbread #sourdoughdiscardrecipe

2025/10/29 Edited to

Using sourdough discard in pumpkin bread is a fantastic way to reduce waste and add a unique depth of flavor to your baked goods. The discard contributes a subtle tanginess and tender crumb that balances the sweetness of pumpkin and maple syrup. If you're new to sourdough discard baking, this recipe is user-friendly and forgiving, allowing you to adjust spices such as cinnamon and nutmeg to your liking for a personalized loaf. For best results, be sure to measure your ingredients accurately when possible, especially the flour and sourdough discard, as this can affect the batter's consistency and the bread’s texture. Incorporating applesauce not only increases moisture but also enhances the health factor by reducing the need for additional fats. Baking at 350°F for about an hour ensures a golden crust while keeping the inside moist. Remember that letting the pumpkin bread cool completely before slicing is essential; this helps the flavors to settle and prevents the loaf from crumbling. Additionally, feel free to fold in mix-ins such as chocolate chips, nuts, or dried fruits for an extra layer of texture and taste. Storing the bread wrapped tightly or in an airtight container maintains freshness for several days and makes a wonderful treat for breakfast or snacks throughout the week. This sourdough discard pumpkin bread is truly a comforting, seasonal recipe that celebrates both sustainability and delicious fall flavors.

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