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–+ servings
Prep: 20 minutes
Cook: 55 minutes
Total: 1 hour 15 minutes

Sourdough Discard Pumpkin Bread

Grab your sourdough discard! This lightly sweetened, warmly spiced, and over-the-top delicious pumpkin loaf is going to be your new fave.
Yield: 10 slices

Ingredients

  • 3 tablespoons vegetable or canola oil 40 g
  • 3 tablespoons plain Greek yogurt 40 g
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/3 cup pure maple syrup
  • 1/2 cup dark brown sugar
  • 1/2 cup sourdough starter discard 120 g
  • 1 cup pumpkin puree 240 g
  • 1 1/2 cups all-purpose flour 190 g
  • 1/2 cup white whole wheat flour 60 g; or more all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fine-grain sea salt

For the topping

  • 1 tablespoon turbinado sugar
  • 1/2 teaspoon ground cinnamon

Equipment

  • 1 Loaf pan 8"x4"

Instructions

  • Preheat your oven to 350°F (175°C). Grease and line an 8×4” loaf pan, or spray with non-stick spray.
  • In a large bowl, whisk together the oil, Greek yogurt, eggs, vanilla extract, sourdough starter, pumpkin, maple syrup, and brown sugar until smooth.
  • In a separate bowl, whisk the flours, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice
  • Gently fold the dry ingredients into the wet ingredients just until combined. Avoid overmixing to keep the bread tender.
  • Pour the batter into the loaf pan and use an offset spatula or butter knife to spread the batter evenly in the pan.
  • In a small bowl, mix together the turbinado sugar and cinnamon. Sprinkle the coarse sugar mix evenly over the top of the loaf.
  • Bake for 50-65 minutes, until the top springs back when poked and a toothpick or wooden skewer inserted into the center comes out clean. Another way to check for doneness is with an instant read thermometer. The internal temperature should be around 190°F (88°C).
  • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. 

Notes

Storage notes:
Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, let slices come to room temp or warm slightly before serving. Bread freezes well, just wrap it tightly and store for up to 2 months.

Nutrition Facts

Serving: 1slice, Calories: 202kcal, Carbohydrates: 43g, Protein: 5g, Fat: 1g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.4g, Trans Fat: 0.003g, Cholesterol: 33mg, Sodium: 371mg, Potassium: 139mg, Fiber: 2g, Sugar: 19g, Vitamin A: 3862IU, Vitamin C: 1mg, Calcium: 85mg, Iron: 2mg