Favorite Sourdough Discard Pumpkin Bread

I’ve been working on this sourdough discard pumpkin recipe for over a year, and I’m so excited to finally share it with you, just in time for Fall baking. The smell alone while it’s in the oven is pure heaven, just like when I’m baking these Gluten-Free Pumpkin Cookies.

This sourdough discard pumpkin bread is super moist and slices like a dream! Better than any regular pumpkin bread I’ve ever made.

It’s filled with the warmth of cinnamon, cardamom, and ginger that pair so well with pumpkin. A little oat flour for toasty flavor, and the maple glaze on top is quintessential Fall. It’s bakery level amazing, and I can’t stop eating it.

Ingredients for Sourdough Discard Pumpkin Bread

• sourdough discard (unfed sourdough starter)
• all-purpose flour
• oat flour
• eggs
• pumpkin puree
• sugar
• sunflower or grapeseed oil
• vanilla extract and spices

The beauty of using sourdough discard is that the acidity adds a tenderness that you won’t get with other recipes! You won’t detect any tangy flavor either, as the pumpkin and spices shine through.

You’ll use nearly the whole can of pumpkin, which combined with the discard, makes it extra moist.

Why oil instead of butter? That’s to make sure this pumpkin bread is light and fluffy, as oil is known for giving cakes that lovely texture. Butter also tends to dry out, whereas oil keeps this bread moist for many days.

How to Make Sourdough Discard Pumpkin Bread

This recipe comes together quickly and with ease. No mixer needed, just your whisk!

1. Mix your dry ingredients together in a large bowl and set aside.
2. Whisk pumpkin puree, oil, and eggs together in another bowl. Then whisk in sourdough discard, vanilla, and molasses.
3. Stir dry ingredients into wet, just until no flour streaks remaining.
4. Put batter into a parchment lined loaf pan and bake for about 1 hour, until toothpick comes out clean.

Maple Glaze or Sugar Crunch Topping

The maple glaze that goes on the top of this pumpkin bread is sooooo good and has just 3 ingredients. It adds a rich, buttery flavor to each piece. Don’t skip it! Many pumpkin bread recipes use this type of icing, like The Bojon Gourmet’s gluten-free version, which was also the inspiration for the styling of the photos I took where the glaze is dripping off the bread.

In case you’re out of maple syrup, opt for adding 2 tablespoons raw cane sugar to the top of the bread before putting it in the oven. I tested it this way and loved the sweet, crispy crunch it gave to each piece.

How to Store Pumpkin Bread:

I was amazed at how long this bread lasts when stored properly. It stayed moist and tender for four days when stored in the refrigerator, wrapped in plastic wrap. The flavor got even better as the days passed!

You can either keep the loaf whole and wrap it, or slice the pieces individually and wrap them.

How Long Does Sourdough Discard Last in the Fridge?

You can keep sourdough discard in your refrigerator for 7-10 days. The longer it sits in your refrigerator, the more sour it will get. So for sweet recipes, like this pumpkin bread, I recommend using discard that is less than 5 days old.

If your discard accumulates a little liquid on the top, which is called hooch, simply meaning alcohol that is the byproduct of fermentation. You can simple pour the liquid off into garbage and use the discard.

More Sourdough Discard Recipes:

• Flaky 5 Ingredient Sourdough Discard Biscuits
• Easy Sourdough Discard Soda Bread
• Easy Zucchini Sourdough Discard Muffins

Moist Sourdough Discard Pumpkin Bread

This easy to make pumpkin bread is the best way to use up sourdough discard in Fall! No mixer required, just whisking the ingredients. It's extra moist thanks to almost a whole can of pumpkin puree. And the flavors of cinnamon, cardamom, and ginger are warm and cozy.

5 from 7 votes

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Prep Time :15 minutes

Cook Time :1 hour

Yield: 8 servings

Author: Amanda Paa

SCALE:

1x2x3x

Ingredients

• 180 grams all purpose flour
• 50 grams oat flour
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 3/4 teaspoon fine sea salt
• 330 grams pumpkin puree (1 1/2 cups)
• 1/2 cup sunflower or grapeseed oil (neutral tasting, not olive oil)
• 2 large eggs, room temperature
• 100 grams brown sugar (1/2 cup, packed)
• 100 grams cane sugar (1/2 cup)
• 150 grams sourdough discard
• 1 1/2 teaspoons pure vanilla extract
• 2 teaspoons molasses

Maple Glaze

• 3 tablespoons melted, cooled butter
• 1/2 cup powdered sugar
• 3 tablespoons pure maple syrup
• big pinch (1/8 teaspoon) fine sea salt

Equipment

8.5 x 4.5 inch loaf pan

Instructions

• Preheat oven to 350 degrees F. Line 8.5 x 4.5 inch loaf pan with parchment paper.
• Mix dry ingredients together in a large bowl and set aside. (All-purpose flour, oat flour, baking soda, baking powder, cinnamon, cardamom, ginger, and salt.)
• Whisk pumpkin puree, oil, eggs, sugar, and brown sugar together in another bowl until smooth. Then whisk in sourdough discard, vanilla, and molasses until smooth. Stir dry ingredients into wet, just until no flour streaks remaining.
• Put batter into an 8.5 x 4 inch loaf pan that is lined with parchment paper. parchment lined loaf pan and bake for about 1 hour (check loaf at 45 minutes to see how it is progressing), until toothpick comes out clean.
• Let bread completely cool in the pan on a wire rack.
• Whisk powdered sugar into butter until smooth, then whisk in maple syrup and salt. Let sit for 5 minutes to thicken slightly. Whisk again, then drizzle onto cooled bread.