Sourdough Discard Pumpkin Bread

The pumpkin bread is on a cutting board and some slices are cut.

5 from 3 votes

Full of pumpkin puree and warm Fall spices, this Sourdough Pumpkin Bread is a great way to use some of your sourdough discard. No need to wait for the dough to ferment, this quick bread is mixed and then baked!

Prep Time5

Cook Time50

Course: Breakfast

Cuisine: American

Servings: Servings

Calories: 340kcal

Author: Lynn Polito

Equipment

Ingredients

1 ½ cups All Purpose Flour
1 teaspoon Baking Powder
½ teaspoon Salt
2 teaspoon Pumpkin Spice
½ cup Brown sugar
½ cup Granulated sugar
½ cup Butter Melted
¾ cup Sourdough Starter Inactive
2 Eggs
2 teaspoon Vanilla extract
1 cup Pumpkin Puree

Instructions

Preheat the oven to 350 degrees.
Line a loaf pan with parchment paper. Make sure the parchment paper overhands the sides of the loaf pan. Set the aside.
In a small bowl, mix together the flour, baking powder, pumpkin spice, and salt.
In a large bowl, add the brown sugar, sugar, and melted butter. Mix well until all the ingredients are combined.
Add the sourdough starter, eggs, and vanilla. Mix again.
Add the pumpkin puree and mix until all the ingredients are combined.
Pour the dry ingredients into the wet ingredients. Mix until just combined. Do not overmix at this point, it's ok if there are lumps left in the batter.
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick is inserted and comes out clean. Let the bread cool on a wire rack before serving.

Notes

A combination of whole wheat flour and all purpose flour can be used.
If you only have active starter, you can use that instead of inactive starter,
Add chopped pecans, chopped walnuts, or chocolate chips to the batter!

Nutrition