Sourdough Discard Pumpkin Bread – Best Fall Bake

Fall is the perfect time to embrace cozy baking, and nothing embodies autumn quite like a loaf of Sourdough Discard Pumpkin Bread. This moist, warmly spiced bread is the ultimate way to use up your sourdough starter discard while celebrating seasonal flavors. With a rich pumpkin flavor and a light vanilla glaze, this recipe is an easy and irresistible snack, breakfast, or dessert you’ll want to make again and again.

Why This Sourdough Discard Pumpkin Bread Stands Out

This isn’t just another pumpkin bread recipe. Sourdough Discard Pumpkin Bread delivers a balance of flavor and texture that’s hard to beat. The sourdough discard adds subtle tang and depth, while the pumpkin purée keeps the loaf moist and tender. With no rise time and only 15 minutes of prep, it’s a convenient option for busy bakers.

The vanilla glaze adds a touch of sweetness without overpowering the natural pumpkin flavor. Whether you’re looking to reduce food waste or add to your sourdough discard recipe collection, this bread is a standout.

Ingredient Highlights for the Best Texture and Flavor

• All-purpose flour: Gives the bread a light, soft texture that pairs beautifully with the moisture from the pumpkin.
• Ground cinnamon: Provides the classic warm spice that defines pumpkin bread.
• Nutmeg: Enhances the earthy depth of the cinnamon.
• Ground ginger: Adds a hint of brightness and a gentle zing.
• Cloves: Infuses a strong, sweet aroma that deepens the fall flavor profile.
• Pumpkin purée: The star ingredient, bringing moisture, sweetness, and vibrant color.
• Sourdough discard: Adds subtle tanginess and helps reduce food waste—use unfed, room-temperature discard.

• Granulated sugar: Provides sweetness and helps with structure.
• Dark brown sugar: Adds richness and molasses depth for a well-rounded flavor.
• Vegetable oil: Keeps the bread moist for days without being greasy.
• Egg: Helps bind everything together and gives lift to the loaf.
• Powdered sugar (for glaze): The base for the light vanilla glaze.
• Non-dairy milk: Helps achieve the perfect glaze consistency—almond milk is a great neutral option.
• Vanilla extract: Enhances the glaze with subtle flavor and warmth.

Ingredient Swaps for Flexibility

If you’re missing an ingredient or need to adapt for dietary needs, here are some trusted swaps:

• Pumpkin pie spice: Replace individual spices with 1 tablespoon of pumpkin pie spice for convenience.
• Applesauce instead of oil: Use an equal amount of unsweetened applesauce for a lower-fat version.
• Add-ins: Mix in up to ¾ cup of chocolate chunks, raisins, or walnuts for extra texture and flavor.
• Skip the glaze: For a lighter version, simply omit the glaze—it’s delicious on its own.

Step-by-Step: How to Make Sourdough Discard Pumpkin Bread

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
2. Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt. This ensures even spice distribution and removes clumps.
3. Combine wet ingredients. In a large bowl, whisk together granulated sugar, dark brown sugar, pumpkin purée, sourdough discard, vegetable oil, and the egg. Whisk until smooth and cohesive.
4. Combine wet and dry. Gradually add the dry ingredients to the wet, stirring just until incorporated. Do not overmix.
5. Bake the loaf. Pour the batter into the prepared pan and smooth the top. Bake for 60 minutes, then tent loosely with foil and bake an additional 5–10 minutes until a toothpick comes out clean.
6. Cool completely. Let the bread cool in the pan for 10 minutes, then lift out using the parchment and cool completely on a wire rack.
7. Make the glaze. Whisk together powdered sugar, vanilla extract, and milk until smooth. Start with 1 tablespoon of milk and adjust for consistency.
8. Glaze and serve. Once the loaf is completely cool, drizzle glaze over the top. Slice and enjoy!

Pro Tips for Perfect Pumpkin Bread

• Room temperature ingredients mix more easily and evenly, especially the sourdough discard and pumpkin purée.
• Don’t overmix once you combine wet and dry ingredients. This keeps the loaf soft and tender.
• Let it cool completely before glazing—otherwise, the glaze will melt off.
• Use a thick glaze for best results; you can thin it out with milk if needed but avoid making it runny.
• Parchment paper makes for easy loaf removal and a cleaner finish.

Creative Pairings and Easy Variations

• Serve with: Warm it slightly and serve with a pat of butter or cream cheese for a cozy snack.
• Make it spicier: Add a pinch of cayenne or extra ginger for a warming kick.
• Turn it into muffins: Pour the batter into a muffin tin for quick, portable servings. Adjust bake time to about 20–25 minutes.
• Try a cream cheese glaze: Swap vanilla glaze with a tangy cream cheese icing for added richness.
• Gluten-free version: Substitute a gluten-free all-purpose flour blend (with xanthan gum) at a 1:1 ratio.

The Perfect Fall Baking Tradition

Whether you’re a sourdough enthusiast or just love fall baking, Sourdough Discard Pumpkin Bread is the recipe you’ll come back to every season. It’s easy to customize, freezer-friendly, and always crowd-pleasing. Plus, it’s a smart and delicious way to put that sourdough discard to good use.

Conclusion

Whether you’re trying to reduce kitchen waste or simply craving a cozy, seasonal bake, Sourdough Discard Pumpkin Bread checks every box. It’s soft, warmly spiced, and subtly tangy thanks to the sourdough discard — with or without the vanilla glaze. The ease of preparation and freezer-friendliness make it a go-to recipe for busy fall mornings or spontaneous baking sessions. Serve it warm with coffee, pack it in lunchboxes, or wrap it up as a thoughtful homemade gift. Once you try it, it’s guaranteed to become part of your fall baking tradition.

Frequently Asked Questions

More Relevant Recipes

• Pineapple Quick Bread: This moist and fruity loaf offers a tropical twist similar in texture to sourdough discard pumpkin bread. Sweet pineapple chunks add a burst of flavor, making it a delicious option for summer or spring baking.
• Cream Cheese Filled Banana Bread: Rich, creamy, and ultra-moist, this banana bread shares a similar sweet profile with sourdough discard pumpkin bread. The cream cheese center adds a decadent surprise in every slice.
• Moist & Easy Banana Bread: A classic loaf that focuses on simplicity and flavor. This banana bread offers the same quick-mix convenience and comforting warmth as sourdough discard pumpkin bread, perfect for breakfast or snacking.

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