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Perfect Pumpkin Sourdough Discard Bread (Easy, 1 Bowl)

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This easy, one-bowl pumpkin sourdough discard bread is the perfect fall baking solution. It uses up your sourdough discard without demanding a complicated, multi-day process, resulting in a moist, tender loaf with a subtle tang and cozy pumpkin spice flavor.

Ingredients

Scale
  • 1 cup (240g) sourdough discard, unfed and cold
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 2 cups (280g) all-purpose flour
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 1 large egg, room temperature
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 tablespoon coarse sugar (turbinado or demerara), optional for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the two long sides.
  2. Melt the butter in a small saucepan or microwave-safe bowl. Set aside to cool slightly.
  3. In a large mixing bowl, combine the sourdough discard, pumpkin puree, melted butter, brown sugar, and egg. Whisk until smooth and well combined.
  4. Add the all-purpose flour, pumpkin pie spice, salt, and baking soda directly to the bowl on top of the wet mixture. Do not stir yet.
  5. Use a wooden spoon or rubber spatula to fold the dry ingredients into the wet. Mix just until no streaks of flour remain. Do not overmix. The batter will be thick and slightly sticky.
  6. Scrape the batter into the prepared loaf pan and spread it evenly. If desired, sprinkle the top with coarse sugar.
  7. Bake for 50 to 60 minutes, until a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be deep golden brown and spring back when lightly pressed.
  8. Let the bread cool in the pan on a wire rack for 15 minutes.
  9. Using the parchment paper handles, lift the bread out of the pan and transfer it to the cooling rack. Let it cool completely before slicing.

Notes

Do not overmix the batter; overmixing will result in a tough, dense loaf. Check your baking soda for freshness by dropping a teaspoon into vinegar—it should fizz vigorously. Room temperature ingredients help the batter emulsify smoothly. Let the bread cool completely before slicing to avoid a gummy texture. For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use melted coconut oil instead of butter. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend and add 1 teaspoon xanthan gum if not included.

Nutrition

Keywords: pumpkin sourdough bread, sourdough discard recipe, pumpkin bread, fall baking, easy sourdough, one bowl bread, pumpkin spice

Find it online: https://lindabake.com/perfect-pumpkin-sourdough-discard-bread-easy-1-bowl/