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Easy Pumpkin Sourdough Discard Loaf: Best 1-Bowl Recipe

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A soft, slightly tangy, perfectly spiced bread that tastes like fall in every single slice. This one-bowl recipe uses sourdough discard and pumpkin puree for a moist, tender loaf that’s easy to make and perfect for using up starter discard.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup sourdough discard (unfed, room temperature)
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/3 cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (pure vanilla)
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/4 cup dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.
  2. In a large bowl, whisk together the wet ingredients: pumpkin puree, sourdough discard, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined.
  3. In a separate small bowl, whisk together the dry ingredients: all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. Add the dry ingredients to the wet ingredients. Fold gently with a rubber spatula until no streaks of flour remain (about 10 to 12 folds). Do not overmix.
  5. If using add-ins (chocolate chips, nuts, or dried cranberries), gently fold them in at this point. Reserve a handful to sprinkle on top.
  6. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle reserved add-ins on top.
  7. Bake for 50 to 60 minutes. Start checking at the 50-minute mark. The loaf is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with aluminum foil after about 30 minutes.
  8. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For a crackly, shiny top, brush the loaf with melted butter right when it comes out of the oven. Let the loaf cool completely before slicing to prevent crumbling. If using gluten-free flour, use a 1:1 blend with xanthan gum. For a vegan version, replace eggs with flax eggs.

Nutrition

Keywords: pumpkin sourdough discard loaf, easy pumpkin bread, sourdough discard recipe, fall baking, one bowl pumpkin bread

Find it online: https://zoeplate.com/easy-pumpkin-sourdough-discard-loaf-best-1-bowl-recipe/