SOURDOUGH DISCARD PUMPKIN BREAD
SOURDOUGH DISCARD PUMPKIN BREAD
This cozy sourdough discard pumpkin bread is packed with pumpkin purée, warm pumpkin pie spice, cinnamon, and nutmeg. It’s an easy quick bread that makes two loaves—perfect for sharing, freezing, or enjoying with a hot cup of coffee on a crisp fall morning.
WATCH ME MAKE IT
WHY YOU’LL LOVE THIS RECIPE
Packed with pumpkin spice & warm fall spices
A delicious way to use sourdough discard
Perfect with your morning coffee
Ingredients
This recipe makes 2 loaves of pumpkin bread, so grab two loaf pans and letget baking!
¾ cup avocado oil
3 large eggs
2 tsp vanilla extract
1 cup cane sugar
1 cup packed brown sugar
2 cups pumpkin puree
1 cup sourdough discard
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tbsp pumpkin spice
2 tsp nutmeg
2 tbsp cinnamon
HOW TO MAKE SOURDOUGH DISCARD PUMPKIN BREAD
PREPARE YOUR LOAF PANS
Spray 2 loaf pans generously with cooking spray , or line with parchment paper. Set aside.
MIX THE WET INGREDIENTS
In a larger mixing bowl, combine the avocado oil, eggs, vanilla extract , cane sugar, brown sugar, and pumpkin puree. Mix until well combined.
ADD THE SOURDOUGH DISCARD
Fold the sourdough discard into the wet ingredients until fully incorporated.
ADD THE DRY INGREDIENTS
Add all the remaining dry ingredients to the wet mixture and gently mix until combined. DO NOT OVER MIX.
DIVIDE THE BATTER
Evenly divide the batter between your 2 prepared loaf pans.
BAKE
Bake at 325°F for 60-70 minutes, or until a toothpick inserted into the center comes out without wet batter. For the most accurate check the internal temperature it should be 190°F.
COOL & SERVE
Allow the loaves to cool before slicing & serving.
S&S Bakery Tip
Don’t rely on baking time alone! Every oven is different. For the best results check the center of your loaf with an instant-read thermometer. Your pumpkin bread is ready when the internal temp has reached 190°F and a toothpick comes out clean.
HOW TO STORE
Store cooled pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly and freeze up to 3 months. Thaw at room temperature before serving.
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