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Cozy Small-Batch Pumpkin Sourdough Discard Bread

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This small-batch pumpkin sourdough discard bread is a forgiving, cozy fall recipe that uses up sourdough discard and pumpkin puree. It’s quick enough for a weekday, requires no complicated techniques, and delivers a perfectly balanced flavor with a tender crumb.

Ingredients

Scale
  • 1 cup (240g) sourdough discard
  • 1 cup (240g) pumpkin puree
  • 1 large egg, room temperature
  • 1/4 cup (60ml) maple syrup
  • 2 tablespoons (28g) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 tablespoon pepitas (pumpkin seeds) for topping
  • 1 teaspoon turbinado sugar for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a large bowl, whisk together sourdough discard, pumpkin puree, egg, maple syrup, melted butter, and vanilla extract until smooth.
  4. Pour dry ingredients into wet ingredients. Fold with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  5. Scrape batter into prepared loaf pan and spread evenly. Tap pan gently on counter to release air bubbles.
  6. Sprinkle pepitas and turbinado sugar evenly over top; press in gently.
  7. Bake for 45-55 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil at 30 minutes.
  8. Cool in pan for 10 minutes, then lift out using parchment handles and transfer to a wire rack. Cool completely before slicing (about 1-2 hours).

Notes

Don’t overmix the batter; mix until just combined. Room temperature ingredients help with emulsification. Check baking powder freshness by testing in hot water. Rotate pan halfway through baking. Let bread cool completely before slicing to avoid gummy texture. Bread tastes even better on day two.

Nutrition

Keywords: pumpkin sourdough discard bread, small batch sourdough, pumpkin bread, sourdough discard recipe, fall baking, easy sourdough bread

Find it online: https://juliamadeit.com/cozy-small-batch-pumpkin-sourdough-discard-bread/