Sourdough Discard Pumpkin Bread

Pumpkin spice fans you will love this sourdough discard pumpkin bread. It is moist, delicious and is filled with all the spicy flavors of Fall. 

SOURDOUGH PUMPKIN BREAD RECIPE

Fall is officially days away, 3 to be more specific, but whose counting? Pumpkin bread is a staple at my house all Fall and Winter long. Typically I make pumpkin bread with cinnamon swirl or pumpkin bread with streusel topping. But this time I branched out and used a little of my husbands sourdough discard to make my first sourdough discard pumpkin bread.

Sourdough bread and discard are new to my baking repertoire.  Last year my husband started making bread, first baguettes every Saturday morning then sour dough. Of course he had to start with a sour dough starter, which is not as easy as it seems. We went though several that died and then tried Apollonia Poilânes’ and finally succeeded.  Consequently he is making a lot of bread and there is lots of discard.

Have you ever made sourdough starter? Do you have a family recipe that you use?

The problem with sour dough discard, is that you can only make so many crackers which until a few weeks ago is all that I was making.  As I said, sour dough baking is new to me. So I went down a rabbit hole searching for sweet treats to make and not only did I land on this recipe, and this recipe, I found a chocolate cake(delicious), waffles, pancakes and so much more. I’ll share a few of those later, today it is all about the pumpkin bread.

This sourdough discard pumpkin bread is moist, delicious and is filled with all the spicy flavors of Fall. It is quick bread but it also has a bit of a yeasty, tangy flavor making it the perfect breakfast bread. Toast a few slices, add some butter and enjoy with a cup of coffee or tea.

Baking tips for making sourdough discard pumpkin bread recipe:

• Be sure to use pumpkin puree, not pumpkin pie filling. They are not the same thing. The pumpkin pie filling contains water, sugar and spices. The puree is just that, puree.
• Make sure to use the correct size baking pan, not just for this recipe but for all of them. Otherwise the bread may overflow in your oven and make a mess.You can make mini-loaves, just be sure not to over fill the pan. Traditionally you only want to fill the pan 2/3 of the way.
• Prepare your pan with parchment paper, it help when taking the bread out of the pan.
• Do not over mix the batter, it will make the bread tough.
• You can add chocolate chips or nuts to the batter for added flavor.
• Substitute pumpkin pie spice for the cinnamon, nutmeg, cloves and ginger if you don’t have them.

How to Store Pumpkin Bread

Store the bread tightly wrapped in plastic at room temperature. Or wrap the bread in plastic, place in storage bag and freeze for up to a month.

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THAT’S ALL FOR NOW

I hope that you enjoyed the sourdough pumpkin bread recipe. Do you make your own sourdough? Have you made anything with the discard?

Have a great day friends, thank you for spending part of it with me.

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Sourdough Discard Pumpkin Bread

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Pumpkin spice fans you will love this sourdough discard pumpkin quick bread. It is moist, delicious and is filled with all the spicy flavors of Fall. 

• Total Time: 1 hour 15 minutes
• Yield: 1 loaf 1x

Ingredients

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Pumpkin Bread

1 2/3 cup all purpose flour

1 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon ground cloves

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon cardamon

3 large eggs, room temperature

2/3 cup vegetable oil

1/2 cup sugar

1/2 cup of brown sugar

1 cup unfed sourdough started at room temperature

1 teaspoon vanilla extract

1 cup canned pumpkin puree, NOT pie filling

Topping

1/3 cup  toasted walnuts, chopped

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Instructions

Preheat the oven to 350. Line a 9 x 5″ baking pan with parchment paper, then spray with cooking spray. Set aside.

2. Combine the dry ingredients, flour, baking powder, baking soda, salt and spices in large bowl and mix well. Set aside.

In a separate bowl add the eggs and whisk, then add the oil, brown sugar,  granulated sugar, sourdough starter and vanilla. Stir until combined. Add the pumpkin puree and mix well.

Add the dry ingredients to the wet, and stir until just combined. Do not over mix the batter.

Pour the batter into the prepared pan, smooth the top and scatter the toasted walnuts on the top.

Bake the bread for 55-65 minutes or until a toothpick or wood skewer comes out clean. If the bread is browning too fast lightly cover with foil after45 minutes.

Cool the bread in the pan for 20 minutes, then remove from the pan and cool completely.

Notes

Inspired by  King Arthur Flour and Savoring Italy

Substitute 3 teaspoons pumpkin spice for the cinnamon, cloves, ginger and nutmeg if you prefer.

• Author: Elizabeth
• Prep Time: 10 minutes
• Cook Time: 1 hour 5 minutes
• Category: Bread
• Cuisine: American