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
This bread will last in an airtight container on the countertop for 4-5 days or in the freezer for 2-3 months. To defrost, simply remove the frozen pumpkin bread from the freezer and leave it on the countertop overnight.
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!
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
Ingredients
- 2 cups – all-purpose flour
- 1 ½ cup – coconut sugar
- 2 teaspoons – baking powder
- ½ teaspoon – baking soda
- a pinch of salt
- ½ cup – sourdough discard or mature starter
- 7 tablespoons – butter (room temperature)
- 2 eggs
- 1 teaspoon – vanilla
- 1 ½ cup – pumpkin puree (or butternut squash puree)
- 2 teaspoons – pumpkin pie spice
- ½ cup – pumpkin seeds (for the optional pumpkin seed topping)
- ¼ cup – coconut sugar (for the optional pumpkin seed topping)
- ¼ cup – butter (melted) (for the optional pumpkin seed topping)
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.
Notes
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.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 255Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 203mgCarbohydrates: 39gFiber: 2gSugar: 23gProtein: 3g
Nutrient values are estimates only.
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