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Fluffy Pumpkin Sourdough Discard Bread: Easy Fall Recipe

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A tender, airy pumpkin bread made with sourdough discard that avoids the typical density of quick breads. This recipe balances the tang of fermentation with sweet pumpkin and warm spices for a comforting fall treat.

Ingredients

Scale
  • 1 cup (240g) active or inactive sourdough discard (room temperature)
  • 1 cup (240g) canned pure pumpkin puree (not pie filling)
  • 2 ½ cups (315g) all-purpose flour (or bread flour for a chewier crumb)
  • 1 teaspoon fine sea salt
  • ½ cup (100g) granulated sugar (white or light brown)
  • 1 large egg, room temperature
  • ¼ cup (60g) unsalted butter, melted and cooled slightly
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons coarse sugar or turbinado sugar (for topping)
  • 1 tablespoon butter, cold and cubed (for topping)
  • 2 tablespoons all-purpose flour (for topping)
  • ½ teaspoon cinnamon (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously. If making topping, mix topping ingredients in a small bowl and set aside.
  2. In a large mixing bowl, whisk together sourdough discard, pumpkin puree, melted butter, egg, and sugar until smooth.
  3. Sprinkle flour, salt, and spices over the wet mixture. Gently fold with a spatula until just combined; do not overmix. The dough will be thick and sticky.
  4. Cover the bowl and let rise in a warm spot (75-78°F) for 1.5 to 2 hours, until grown by 50-75%.
  5. Gently deflate the dough, turn it onto a floured surface, pat into a rectangle, roll tightly, and place seam-side down into the prepared pan. Sprinkle with crumb topping if using.
  6. Cover loosely and let rise again for 45-60 minutes until the dough peaks about 1 inch above the pan rim.
  7. Bake for 50-60 minutes. Tent with foil if the crust darkens too quickly. Bread is done when internal temperature reaches 200°F (93°C) or a skewer comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure pumpkin puree is drained if homemade to avoid gummy texture. Do not overmix the batter to maintain a fluffy crumb. If using inactive starter, consider adding 1 tsp instant yeast for better rise. Store at room temperature for 3 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin bread, sourdough discard, fall baking, quick bread, gluten-free option, vegan option, easy bread recipe

Find it online: https://zestynora.com/fluffy-pumpkin-sourdough-discard-bread-easy-fall-recipe/