Can I make this Sourdough Discard Pumpkin Bread without eggs?

Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or use a commercial egg replacer. This adjustment makes the bread suitable for egg-free diets while keeping the texture moist and cohesive.

How do I know when my sourdough discard is still good to use?

Sourdough discard should smell tangy but not rotten. If it smells off, has pink or orange streaks, or shows signs of mold, discard it immediately. For this recipe, use unfed discard at room temperature for the best texture and rise.

Can I freeze Sourdough Discard Pumpkin Bread?

Absolutely. Allow the bread to cool completely before wrapping it tightly in plastic wrap and placing it in a freezer-safe bag or container. It will keep well for up to 3 months. To enjoy, thaw at room temperature or warm individual slices in the microwave.

What if I don’t have all the spices listed?

No problem! Simply replace the cinnamon, nutmeg, ginger, and cloves with 1 tablespoon of pumpkin pie spice. It’s a convenient, all-in-one solution that preserves the warm autumnal flavor of this sourdough discard pumpkin bread

Sourdough Discard Pumpkin Bread – Best Fall Bake

Name: Sourdough Discard Pumpkin Bread
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 cup + 2 tablespoons all-purpose flour: provides structure and softness; 2 teaspoons ground cinnamon: adds warm spice; 1/2 teaspoon ground nutmeg: deepens the fall flavor; 1/2 teaspoon ground ginger: gives a zesty kick; 1/4 teaspoon ground cloves: intensifies the autumn aroma; 1 teaspoon baking soda: leavening agent; 1 teaspoon kosher salt: enhances all flavors; 1/2 cup granulated sugar: sweetens the bread; 1/2 cup dark brown sugar, packed: adds richness and moisture; 1 cup pumpkin purée (room temperature): adds moisture and flavor; 1 egg (room temperature): binds ingredients and adds richness; 1/3 cup vegetable oil: keeps the bread moist; 200g (about 3/4 cup) sourdough discard, unfed and at room temperature: adds tang and reduces waste; 1 cup powdered sugar: base for the glaze; 1-2 tablespoons unflavored non-dairy or dairy milk: thins the glaze; 1 teaspoon vanilla extract: flavoring for the glaze

Description

This Sourdough Discard Pumpkin Bread is the ultimate fall-inspired treat. It’s moist, spiced, and lightly sweet with a hint of sourdough tang. Topped with a vanilla glaze, this easy-to-make quick bread is perfect for breakfast, snack, or dessert—and a great way to use up your sourdough discard.

Ingredients

Scale

1 cup + 2 tablespoons all-purpose flour: provides structure and softness
2 teaspoons ground cinnamon: adds warm spice
1/2 teaspoon ground nutmeg: deepens the fall flavor
1/2 teaspoon ground ginger: gives a zesty kick
1/4 teaspoon ground cloves: intensifies the autumn aroma
1 teaspoon baking soda: leavening agent
1 teaspoon kosher salt: enhances all flavors
1/2 cup granulated sugar: sweetens the bread
1/2 cup dark brown sugar, packed: adds richness and moisture
1 cup pumpkin purée (room temperature): adds moisture and flavor
1 egg (room temperature): binds ingredients and adds richness
1/3 cup vegetable oil: keeps the bread moist
200g (about 3/4 cup) sourdough discard, unfed and at room temperature: adds tang and reduces waste
1 cup powdered sugar: base for the glaze
1-2 tablespoons unflavored non-dairy or dairy milk: thins the glaze
1 teaspoon vanilla extract: flavoring for the glaze

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt. Set aside.
In a large bowl, whisk together granulated sugar, dark brown sugar, pumpkin purée, sourdough discard, vegetable oil, and egg until smooth.
Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 60 minutes. Tent loosely with aluminum foil and bake for an additional 5–10 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer the loaf to a wire rack to cool completely.
To make the glaze, whisk together powdered sugar, vanilla extract, and milk until smooth. Adjust the thickness by adding more milk if necessary.
Once the bread is completely cool, drizzle glaze on top. Slice and serve.

Notes

Do not glaze the bread until it’s fully cooled or the glaze will melt off.
For a lighter glaze, use less sugar or more milk.
You can freeze the loaf (whole or sliced) for up to 3 months.
Use room temperature discard for best integration.
Omit the glaze for a lower-sugar version.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 270
Sugar: 28g
Sodium: 297mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0.04g
Carbohydrates: 50g
Fiber: 2g
Protein: 3g
Cholesterol: 14mg