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Easy One-Bowl Pumpkin Sourdough Discard Bread (Best Discard Recipe)

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This easy one-bowl pumpkin sourdough discard bread is tender, lightly spiced, and just sweet enough to feel like a treat without being cake. It’s the perfect way to use up sourdough discard and enjoy a moist, flavorful loaf that’s beginner-friendly and forgiving.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240g) sourdough discard
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/2 cup chocolate chips (optional)
  • 1/4 cup dried cranberries or raisins (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides for easy lifting. Set aside.
  2. Mix the wet ingredients. In a large mixing bowl, combine 1 cup pumpkin puree, 1/2 cup vegetable oil, 1/2 cup packed brown sugar, and 1/4 cup granulated sugar. Whisk until smooth and well combined. The mixture should look thick and glossy.
  3. Add the eggs and vanilla. Crack 2 large eggs into the bowl and add 1 teaspoon vanilla extract. Whisk vigorously until the eggs are fully incorporated and the batter is smooth. It might look slightly separated at first—keep whisking until it comes together.
  4. Add the sourdough discard. Stir in 1 cup sourdough discard. Whisk until the discard is fully blended into the wet mixture. The batter will look a little thinner now, which is exactly what you want. Don’t worry if there are a few small lumps.
  5. Add the dry ingredients. Sprinkle 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves directly over the wet mixture. Use a spatula or wooden spoon to fold everything together gently. Stir just until no streaks of flour remain. Overmixing will make the bread tough. A few small lumps are fine.
  6. Fold in any add-ins. If you’re using nuts, chocolate chips, or dried fruit, gently fold them in now. Reserve a handful to sprinkle on top if you want a prettier finish.
  7. Pour the batter into the prepared pan. Use the spatula to scrape every bit of batter into the pan. Smooth the top gently. Tap the pan on the counter a few times to release any air bubbles.
  8. Bake for 50-60 minutes. Start checking at 50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly around the 40-minute mark, tent the pan loosely with aluminum foil.
  9. Cool in the pan for 10 minutes. Place the pan on a cooling rack. Let it sit for 10 minutes before lifting the bread out using the parchment overhang. Transfer to the cooling rack to cool completely before slicing. This step is important—slicing too early will make the bread crumble.

Notes

Use room temperature ingredients for best results. Don’t overmix the batter. Measure flour correctly by spooning and leveling. Let the bread cool completely before slicing. For altitude above 3,000 feet, reduce baking soda to 3/4 teaspoon and increase oven temperature by 25°F. The bread can be made gluten-free, dairy-free, vegan, or less sweet with substitutions.

Nutrition

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

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