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Easy One-Bowl Pumpkin Sourdough Discard Bread

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A tender, savory-sweet quick bread that uses up sourdough discard and pumpkin puree for a moist, flavorful loaf with a subtle tang. Perfect for breakfast, snacks, or alongside soup.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (240g) sourdough discard (unfed, cold)
  • 1/2 cup (120ml) milk (whole milk preferred, or 2% or unsweetened oat milk)
  • 1 large egg (room temperature)
  • 1/4 cup (4 tbsp / 55g) unsalted butter, melted and cooled slightly
  • 1/4 cup (50g) packed brown sugar (light or dark)
  • 1 tsp fine sea salt or table salt
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a large mixing bowl, whisk together pumpkin puree, sourdough discard, milk, egg, and melted butter until completely smooth and uniform.
  3. Add brown sugar, salt, baking soda, and cinnamon to the bowl. Whisk until well combined.
  4. Add all-purpose flour to the bowl. Fold gently with a rubber spatula or wooden spoon until just combined (a few lumps are okay; do not overmix). Batter will be thick and slightly sticky.
  5. Scrape batter into prepared loaf pan. Spread evenly into corners and smooth the top.
  6. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil for the last 15-20 minutes.
  7. Cool in pan on a wire rack for 10 minutes. Use parchment handles to lift bread out and transfer to wire rack to cool completely (at least 1 hour) before slicing.

Notes

Use cold, unfed sourdough discard straight from the fridge. Do not overmix the batter. Let bread cool completely before slicing to avoid a gummy texture. For a dairy-free version, use melted coconut oil or neutral vegetable oil and unsweetened oat milk or almond milk. For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend and check for doneness around 45 minutes. For a vegan version, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and dairy-free butter and milk alternatives.

Nutrition

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

Find it online: https://spoonmira.com/easy-one-bowl-pumpkin-sourdough-discard-bread/