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Best Easy Maple Pumpkin Sourdough Discard Bread Recipe

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This cozy maple pumpkin sourdough discard bread is moist, tender, and perfectly balanced with tangy-sweet flavors. It uses up sourdough discard and comes together in under an hour, making it the ultimate fall comfort food.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) maple syrup (real maple syrup)
  • 1/3 cup (80ml) neutral oil (avocado, melted coconut, or vegetable oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) sourdough discard (unfed, straight from the fridge)
  • 1 3/4 cups (220g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice (optional)
  • 1/2 cup (60g) chopped pecans or walnuts (optional, toasted)
  • 1/3 cup (50g) golden raisins or dried cranberries (optional)
  • 1 tablespoon turbinado sugar (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the exposed ends with butter or cooking spray.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and allspice (if using) until evenly distributed. Set aside.
  3. In a large bowl, whisk together the pumpkin puree, maple syrup, oil, eggs, and vanilla extract until smooth and glossy.
  4. Add the sourdough discard and whisk until fully incorporated. The batter will look slightly thinner with a few small bubbles.
  5. Add the dry mixture to the wet mixture in two additions. Using a rubber spatula, fold gently—sweep around the edge of the bowl, then cut through the center—until just a few streaks of flour remain. The batter will be thick and slightly lumpy.
  6. If using nuts, dried fruit, or chocolate chips, fold them in with 5-6 folds. Do not overmix.
  7. Pour the batter into the prepared loaf pan and spread evenly with the spatula. It should reach about 2/3 to 3/4 of the way up the sides. If using turbinado sugar, sprinkle evenly over the top.
  8. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too fast (around 40 minutes), tent loosely with foil.
  9. Let the bread cool in the pan on a wire rack for 15 minutes.
  10. Use the parchment sling to lift the bread out of the pan and transfer to the wire rack. Cool completely—at least 1 hour—before slicing.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Let the bread cool completely before slicing to avoid a gummy texture. The bread freezes well for up to 3 months.

Nutrition

Keywords: pumpkin bread, sourdough discard, maple, fall baking, easy bread, pumpkin recipe, sourdough discard recipe

Find it online: https://sweetstirring.com/best-easy-maple-pumpkin-sourdough-discard-bread-recipe/