Print

Cozy Pumpkin Sourdough Discard Bread

pumpkin sourdough discard bread - featured image
Print Recipe

A moist, flavorful autumn bread that uses sourdough discard and pumpkin puree for a tender crumb and complex flavor without the long wait of traditional sourdough.

Ingredients

Scale
  • 2 cups (450g) unfed sourdough discard
  • 2 cups (250g) all-purpose flour
  • 1 cup (240g) 100% pure pumpkin puree
  • 3 tablespoons (45ml) maple syrup
  • 2 tablespoons (30ml) vegetable oil or melted coconut oil
  • 1 large egg, room temperature
  • 1/2 cup (120ml) milk (dairy, almond, or oat)
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cardamom (optional)
  • 1 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper.
  2. In a large bowl, whisk together sourdough discard, maple syrup, oil, egg, and milk until smooth and slightly frothy.
  3. Stir in the pumpkin puree until fully incorporated.
  4. In a separate bowl, whisk together flour, cinnamon, nutmeg, ginger, cardamom, and salt.
  5. Gradually add dry ingredients to wet ingredients. Fold gently with a rubber spatula until just combined; do not overmix.
  6. Let the batter rest for 10 minutes.
  7. Pour batter into the prepared loaf pan and smooth the top. Optionally sprinkle with pumpkin seeds or coarse sugar.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure ingredients are at room temperature. Do not overmix the dough to avoid a dense texture. If the top browns too quickly, tent with foil. For gluten-free, use a 1:1 GF flour blend. For vegan, use a flax egg and plant-based milk/oil.

Nutrition

Keywords: pumpkin bread, sourdough discard, autumn recipe, quick bread, gluten-free option, vegan option, seasonal baking

Find it online: https://cravemila.com/cozy-pumpkin-sourdough-discard-bread-easy-autumn-recipe/