Pumpkin Sourdough Discard Bread
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There is something about baking with pumpkin when the days begin to cool. Add a little sourdough discard, warm spices, and brown sugar, and you have a loaf that feels right at home in the kitchen.
This pumpkin bread is moist and tender, with just the right amount of spice and a subtle tang from the sourdough discard. It is simple enough for an ordinary afternoon and special enough to share.
Ingredients
- 1 cup (240 grams) unfed sourdough discard
- 10 ounces (about 1¼ cups) canned 100% pure pumpkin purée
- ½ cup sour cream
- ½ cup Lakanto Classic Monkfruit Sweetener (paid link) with erythritol
- ½ cup packed dark brown sugar (paid link)
- â…“ cup melted coconut oil (paid link)
- 2 large eggs
- 1 teaspoon vanilla extract (paid link)
- 1¾ cups all-purpose flour (paid link)
- 1 tablespoon pumpkin pie spice (paid link)
- ½ teaspoon ground ginger (paid link)
- 1 teaspoon baking soda (paid link)
- ½ teaspoon baking powder (paid link)
- ½ teaspoon fine sea salt (paid link)
Instructions
1. Prepare the Pan
Heat the oven to 350°F. Generously butter a large non-stick loaf pan and set it aside.
2. Combine the Wet Ingredients
In a large glass mixing bowl, combine the sourdough discard, pumpkin purée, sour cream, Lakanto sweetener, dark brown sugar, melted coconut oil, eggs, and vanilla.
Use a dough whisk to mix until everything is smooth and well combined.
3. Add the Dry Ingredients
Add the flour, pumpkin pie spice, ground ginger, baking soda, baking powder, and salt.
Gently work the ingredients together with the dough whisk just until the flour disappears. There is no need to overmix the batter.
4. Fill the Loaf Pan
Use a rubber dough scraper to transfer the batter into the prepared loaf pan. Smooth the top.
5. Bake
Place the loaf in the oven and bake for 55–70 minutes, beginning to check at 55 minutes.
The bread is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top begins to brown too quickly while the center is still baking, loosely cover the loaf with aluminum foil for the remainder of the baking time.
6. Cool
Remove the bread from the oven and let it cool in the pan for about 15 minutes.
Carefully remove the loaf from the pan and place it on a cooling rack.
Let the bread cool completely before slicing. This gives the crumb time to set and makes for much nicer slices.
What I Used
- Digital kitchen scale (paid link) – Helpful for accurately measuring your sourdough discard and other ingredients.
- Large Mixing bowl (paid link)
- Dough whisk (paid link) – Helpful for combining the ingredients.
- Rubber Dough Scraper (paid link)Â
- Measuring Cups & Spoons (paid link)
- 9 x 5-inch loaf pans (paid link) – For baking the zucchini bread.
- Cooling rack (paid link) – Allows the loaves to cool properly after baking.
- Bamboo Cutting Board (paid link)
Some kitchen tools used in this recipe may be linked through Blooming Harbor’s Shop & Compare section.
A Little Note From My Kitchen
This is exactly the kind of recipe I love for using sourdough discard. Nothing complicated, nothing fussy—just a few simple ingredients coming together to make something that fills the kitchen with the smell of pumpkin and spice.
And sometimes, that’s all you need.
Storage
Once the bread has cooled completely, wrap or store it in a beeswax bag to help keep it fresh.
For the best texture, enjoy within 3 days at room temperature. You can also refrigerate the wrapped loaf for up to 5 days.
If refrigerated, let a slice come to room temperature before serving, or warm it gently for a few seconds.