Same Day Sourdough Discard Pumpkin Quick Bread
This same day sourdough discard pumpkin quick bread recipe uses tangy sourdough starter discard, warm spices, and pumpkin puree to create a tender, sweet bread that's perfect for the fall season. An easy pumpkin quick bread recipe that's perfect for a fall breakfast, snacks, or family gatherings.
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Equipment
Ingredients
Wet Ingredients
- 200 g sugar 1 cup
- 100 g brown sugar ½ cup
- 100 g coconut oil ½ cup, melt before measuring
- 240 g pumpkin puree 1 cup
- 125 g sourdough discard ½ cup
- 2 large eggs
Dry Ingredients
- 188 g all-purpose flour 1½ cup
- 1 tsp baking soda
- ¾ tsp salt
- 2 tsp pumpkin pie spice
Instructions
Prep
- Preheat the oven to 350°F/177°C.
- Grease or line a 9 X 5 bread loaf pan with parchment paper.
Mix the Batter
- Combine sugar, brown sugar, melted coconut oil, sourdough discard, pumpkin puree, and eggs in a large mixing bowl. 200 g sugar, 100 g brown sugar, 100 g coconut oil, 240 g pumpkin puree, 125 g sourdough discard, 2 large eggs
- In a separate large bowl, add flour, baking soda, salt, and pumpkin pie spice, and blend with a fork or whisk.188 g all-purpose flour,1 tsp baking soda, ¾ tsp salt, and 2 tsp pumpkin pie spice
- Pour the dry ingredients into the wet ingredients and mix until just combined.
Bake
- Pour the pumpkin bread batter into the prepared loaf pan and place in the preheated oven. Bake for 60-70 minutes.
- The bread is done when the top of the bread feels firm and springs back when lightly pressed, and a cake tester inserted into the center of the loaf comes out clean.
- Let the bread rest in the loaf pan for 10 minutes before removing the loaf from the pan and place on a wire rack to cool completely before slicing.
Storage
- Room Temperature: Place leftover homemade sourdough pumpkin bread in an airtight container and store at room temperature for up to 3 days.
- Freeze: Allow the bread to cool completely and wrap it in plastic wrap, aluminum foil, or place it in a plastic freezer bag, squeezing out the extra air. Label with the name and date and place it into the freezer. Use with in 3 months for the best flavor.
Notes
Nutrition information is automatically calculated, so it should only be used as an approximation.
- Choose young discard no more than a few days old for little to no sour flavor. The longer the discard sits in the refrigerator, the more sour flavor the pumpkin bread will have. I always use 100% hydration discard.
- Chocolate Chip Sourdough Pumpkin Bread: To make chocolate chip sourdough pumpkin bread, fold 125 g, about 1 cup, of semi-sweet chocolate chips after you mix the batter. The sweet, melted pops of chocolate make this pumpkin bread extra special!
- Canned Pumpkin: This recipe calls for canned pumpkin, which is thicker than homemade pumpkin puree. If you want to use homemade puree, strain it through a piece of cheesecloth for a few hours to remove as much excess moisture as you can.
Nutrition
Calories: 242.1kcalCarbohydrates: 38.7gProtein: 2.9gFat: 9.4gSaturated Fat: 7.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.9gTrans Fat: 0.003gCholesterol: 31mgSodium: 252.4mgPotassium: 83.1mgFiber: 1.1gSugar: 25.5gVitamin A: 3158.5IUVitamin C: 0.9mgCalcium: 21.7mgIron: 1.3mg
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