Cozy Sourdough Pumpkin Bread

Ready in under 1 hour, this sourdough pumpkin bread is the perfect treat to accompany a steaming espresso. Sourdough starter, roasted pumpkin, and a few other simple ingredients are combined to make this delicious treat

There are endless ways to use the sourdough that you discard when building up a mature starter. You can make sourdough granola, apple muffins, or even dark chocolate chip oatmeal sourdough cookies.

I particularly like to use sourdough discard in baked goods because the discard adds a deeper flavour to the baked breads or muffins. And a bonus is that recipes using sourdough discard are usually ready quickly, because you do not need to allow the bread to rise overnight.

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Tips

Sometimes recipes using sourdough discard can call for quite a lot of discard and you may not have enough discard available to make these recipes. One tip is to store discard from a few days in a glass container in the fridge. Once you have enough, you can make these recipes. The longer the discard is in the fridge, the more delicious tanginess it will bring to the bread!

FAQ

Tools

Loaf Tin

Mixing Bowls

Mixing Spoons

Measuring Cups

Ingredients

All-Purpose Flour

Coconut Sugar

Baking Powder

Baking Soda

A Pinch of Salt

Sourdough Discard (or mature starter)

Butter (room temperature)

Eggs

Vanilla

Pumpkin Puree (or butternut squash puree)

Pumpkin Pie Spice

Toasted Pumpkin Seed Topping (optional)

Pumpkin Seeds

Coconut Sugar

Butter (melted)

For complete measurements, see the printable recipe card below.

Photo

Instructions

Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celsius. Use butter or coconut oil to grease your loaf tin.

Cream together the room temperature butter and coconut sugar using a fork. Add the eggs, sourdough discard or starter, vanilla, and pumpkin (or butternut squash) puree.

In a separate bowl, mix together the flour, baking powder and soda, salt, and pumpkin pie spice.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Add the batter to you loaf tin and bake for 45 minutes. You can check that it is done by dipping a toothpick or sharp knife into the centre – it should come out clean.

Optional Toasted Pumpkin Seed Topping

Combine the pumpkin seeds, coconut sugar, and butter until the seeds are completely coated.

Use a spoon to scoop the topping and spread it across the unbaked pumpkin bread.

Add the batter to you loaf tin and bake for 45 minutes.

This bread will taste best if eaten within 3 days after baking. You can store it in the fridge for up to a week or in the freezer for up to 3 months.

How to serve

• Straight out of the oven with butter (bonus points for enjoying it with a hot coffee!)
• If the sourdough pumpkin bread has been on the countertop for a few days, toast a slice in the oven for 6-7 minutes. Add peanut butter on top for an extra treat.
• Mix together cinnamon and sugar. Toast a slice of pumpkin bread and slather with butter. Then add the cinnamon and sugar mix to the top!

Other Simple Sourdough Discard Ideas

No-Wait Sourdough Discard Donuts (3 Variations)

The Simplest Einkorn Banana Bread

Crunchy Sourdough Discard Granola

Dark Chocolate Chip Sourdough Oatmeal Cookies

Naturally Sweetened Sourdough Apple Muffins

Healthy Sourdough Discard Banana Muffins

Simple Sourdough Pumpkin Muffins

If you make this recipe and enjoy it, please consider giving it 5 stars. Find me on Instagram @documentingsimpleliving and show me what you’ve made!