Sourdough Discard Pumpkin Bread Recipe
Ingredients
½ cup (approx. 110 g) sourdough discard (100% hydration)
1 cup (≈ 240 g) canned pumpkin puree (not pumpkin pie filling)
¼ cup melted butter or neutral oil
½ cup brown sugar (packed)
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pumpkin pie spice (or combination of cinnamon, nutmeg, ginger)
¼ teaspoon salt
Instructions
Preheat oven to 350 °F (≈ 175 °C). Grease and line a 9×5-inch loaf pan.
In a large bowl, whisk together the sourdough discard, pumpkin puree, melted butter/oil, brown sugar, eggs, and vanilla until smooth.
In a separate bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
Add the dry ingredients to the wet mixture. Stir until just combined — don’t over-mix.
Pour batter into prepared pan. Bake for about 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for ~10-15 minutes, then transfer to a wire rack to cool completely before slicing.
Why this works & what the discard brings
Using sourdough discard in this type of pumpkin bread adds depth of flavor, a subtle tang, and great moisture and texture — many recipes using discard specifically note “extra moist” results.
It’s also a wonderful way to reduce waste in the kitchen by putting your discard to good use.
