Sourdough Pumpkin Bread

This Sourdough Pumpkin Bread recipe combines sourdough discard with pumpkin puree and warm spices for a lightly sweetened quick bread that's perfect for fall.

Course Breakfast, Snack

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings slices

Calories 194kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

1 ¼ cups (150 grams) all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup (113 grams or 1 stick) unsalted butter melted
½ cup (100 grams) granulated sugar
¼ cup (50 grams) brown sugar
1 large (50 grams) egg
1 cup (240 grams) pumpkin puree
½ cup (100 grams) sourdough starter discard
1 teaspoon vanilla extract

Instructions

Preheat oven to 350℉. Line a standard 9"x5" loaf pan with parchment paper and lightly grease it with butter or oil.
In a small mixing bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and kosher salt. Set aside.
1 ¼ cups (150 grams) all-purpose flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt
In a large bowl, whisk together the melted butter and sugars until smooth and shiny. Add the egg and whisk vigorously until light and fluffy. Then, add the pumpkin puree, sourdough discard, and vanilla extract, and whisk until everything is well combined.
½ cup (113 grams or 1 stick) unsalted butter, ½ cup (100 grams) granulated sugar, ¼ cup (50 grams) brown sugar, 1 large (50 grams) egg, 1 cup (240 grams) pumpkin puree, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
Add the dry ingredients to the wet ingredients. Use a rubber spatula to gently fold the mixture together until just combined, being careful not to over-mix.
Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the bread to cool in the loaf pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving. Enjoy!

Notes

How to Make Muffins Instead: Divide the batter evenly into a 12-muffin baking pan. Bake at 400℉ for 15 minutes.
Storage: Store pumpkin bread in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.