Sourdough Discard Pumpkin Bread
User Reviews
4.7
Sourdough Discard Pumpkin Bread
Description
The Sourdough Discard Pumpkin Bread uses a blend of pumpkin puree, brown and granulated sugars, and pumpkin pie spice balanced with the acidity and mild tang of sourdough starter discard. Incorporating vegetable oil and eggs results in a moist texture throughout the loaf. The added cinnamon sugar on top forms a subtle, sweet crust after baking at 325°F for 60-70 minutes. The bread is fully baked when a toothpick tests clean and internal temperature reaches 190°F. This method produces soft, flavorful bread with characteristic pumpkin warmth and subtle sourdough depth.
The bread serves well sliced for breakfast or an afternoon treat, complementing butter, cream cheese, or a hot beverage. The loaves can be prepared in advance and stored at room temperature in an airtight container, preserving freshness. They also freeze well; thawing fully in the container helps maintain moisture and texture. This recipe yields two loaves, each sliced into about 10 servings, making it convenient for sharing or meal prep.
Ingredients
For the bread:
- 3/4 cup vegetable oil or canola or coconut oil, 6 ounces
- 3 large egg
- 2 teaspoons vanilla extract 10 grams
- 1 cup granulated sugar 200 grams
- 1 cup brown sugar 210 grams, packed
- 2 cups pumpkin puree 500 grams, pure
- 1 cup sourdough starter 231 grams, discard
- 3 cups all-purpose flour 405 grams
- 1 teaspoon salt 5 grams
- 1 teaspoon baking soda 5 grams
- 1 teaspoon baking powder 4 grams
- 2 tablespoons pumpkin pie spice 16 grams
Cinnamon Sugar Mixture:
- 1/4 cup granulated sugar 50 grams
- 1 tablespoon cinnamon 8 grams
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Spray 2 8.5” x 4.5” loaf pans with cooking spray. Line with parchment paper if desired for easy removal of the bread.
- In a large mixing bowl, combine the oil, eggs, vanilla, sugar and pumpkin. Mix well. 3/4 cup vegetable oil, 3 large eggs, 2 teaspoons vanilla extract, 1 cup granulated sugar, 1 cup packed brown sugar, 2 cups pure pumpkin puree
- Fold in the starter. 1 cup sourdough starter discard
- Add the flour, salt, baking powder, baking soda and pumpkin pie spice. Mix just until combined.3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 tablespoons pumpkin pie spice
- Pour the batter evenly into the 2 pans.
- Mix the sugar and cinnamon in a small bowl. Sprinkle the cinnamon sugar over the batter. 1/4 cup granulated sugar, 1 tablespoon cinnamon
- Bake for 60-70 mins or until a toothpick inserted into the center of the loaf comes out clean. Internal temperature should be 190 degrees Fahrenheit.
- Cool until the bread loosens from the pan evenly and turn onto a serving dish or wire rack to cool completely.
Notes
- Store the bread in an airtight container at room temperature to maintain freshness.
- The bread freezes well; allow it to thaw fully in the container before opening to preserve moisture.
- Each loaf can be sliced into about 10 servings, ideal for sharing or meal prep.
- Calories per slice are estimates since ingredient brands vary; consult a nutritionist for precise data.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 187mg | 8% |
| Potassium | 120mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 3853IU | 77% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
