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Sourdough Discard Pumpkin Bread Recipe
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Sourdough Discard Pumpkin Bread

Prep Time15 minutes
Cook Time1 hour 15 minutes
Servings: 1 loaf

Ingredients

Wet Ingredients

  • 1/2 cup salted butter, softened
  • 1/2 cup brown sugar packed
  • 1/2 cup white or cane sugar
  • 2 large eggs at room temperature
  • 1/3 cup sourdough discard
  • 1 cup organic pumpkin puree

Dry Ingredients

  • 1 3/4 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3 tsp pumpkin pie spice
  • 3/4 tsp sea salt
  • 1 1/2 tsp vanilla bean paste You can also use vanilla extract
  • 1-2 tbsp raw pumpkin seeds

Instructions

  • Preheat oven to 350 degrees F. Line 8.5 x 4.5 inch loaf pan with parchment paper, butter, then flour, respectively
  • Cream butter and sugars until one cohesive mixture
  • Add eggs, one at a time, until fully incorporated
  • Whip the mixture until light and airy
  • Add pumpkin puree, discard, and vanilla one at a time
  • Meanwhile, combine dry ingredients in a seperate bowl
  • Slowly add the dry ingredients while mixing slowly
  • Pour batter into an 8.5 x 4 inch loaf pan (see 1st step for how to prepare it)
  • You can either bake immediately or ferment the dough in the fridge for a day or two. Resting the dough is optional but will add more flavor and fermentation benefits!
  • Sprinkle the pumpkin seeds in one layer on top of the dough
  • Bake for 1 hour and 15 minutes or until a toothpick comes out clean
  • Let bread completely cool in the pan on a wire rack