Sourdough Discard Pumpkin Bread Recipe

mycrumbyworld — Thu, 23 Oct 2025 00:53:15 +0000

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.

The post Sourdough Discard Pumpkin Bread Recipe appeared first on My Crumby World.

🍂 Pumpkin Sourdough Discard Cookies

mycrumbyworld — Thu, 16 Oct 2025 14:54:26 +0000

Yields: ~24 cookies
Prep Time: 10 minutes
Chill Time: 30 minutes (optional, for fluffier cookies)
Bake Time: 12–14 minutes

📝 Ingredients

½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
½ cup pumpkin puree (not pumpkin pie filling)
½ cup sourdough discard (unfed)
1 tsp vanilla extract
1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp pumpkin pie spice (optional, for extra fall flavor)
¼ tsp salt
1 cup chocolate chips or white chocolate chips (optional mix-in)

👩‍🍳 Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream butter and sugars together until light and fluffy.
Mix in pumpkin puree, sourdough discard, and vanilla extract until smooth.
In a separate bowl, whisk together flour, baking powder, baking soda, spices, and salt.
Gradually add dry ingredients to wet ingredients, mixing until just combined. Stir in chocolate chips if using.
Scoop dough onto baking sheet (about 1 ½ tablespoons each). For fluffier cookies, chill for 30 minutes first.
Bake 12–14 minutes, or until edges are set and tops are slightly golden.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.

🌟 Tips

These cookies have a soft, cake-like texture thanks to the pumpkin.
Add a drizzle of white chocolate or a dusting of cinnamon sugar for extra fun with kids!
They store well in an airtight container for up to 4 days.

The post 🍂 Pumpkin Sourdough Discard Cookies appeared first on My Crumby World.

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