Sourdough Discard Pumpkin Bread Recipe

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When the crisp autumn air sets in, there’s nothing quite like the comforting aroma of freshly baked pumpkin bread wafting through your home. This time-honored treat gets an upgrade when you incorporate your sourdough discard. Not only does it contribute to reducing food waste, but it also imparts a unique flavor and texture to your pumpkin bread. Below we will walk you through the process of making delectable Sourdough Discard Pumpkin Bread, explain how sourdough discard enhances the recipe, and even teach you how to make a homemade pumpkin spice blend. Additionally, we will explore various methods to store and preserve your pumpkin bread for long term storage so you can enjoy the taste of pumpkin all year long!

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The Magic of Sourdough Discard

Sourdough discard is often seen as a byproduct of maintaining your sourdough starter. However, it’s a valuable ingredient that can elevate your baking endeavors. When incorporated into your pumpkin bread recipe, sourdough discard brings several advantages to the table:

Flavor Enrichment

The sourdough discard’s tangy, fermented notes add depth and complexity to the flavor profile of your pumpkin bread. It creates a harmonious balance with the natural sweetness of the pumpkin and the warmth of the spices.

Enhanced Moisture

Sourdough discard introduces extra moisture to the bread, resulting in a moist and tender crumb. This makes your pumpkin bread irresistible and keeps it fresh for longer.

Extended Shelf Life

The natural preservative properties of sourdough enhance the shelf life of your pumpkin bread, allowing you to savor it over several days without sacrificing quality.

sourdough discard pumpkin bread

Crafting Your Homemade Pumpkin Spice Blend

Before we dive into the Sourdough Discard Pumpkin Bread recipe, let’s create a custom pumpkin spice blend. This DIY blend allows you to tailor the flavors to your preference. Here’s what you’ll need:

Ingredients for Homemade Pumpkin Spice:

  • 3 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground nutmeg
  • 1.5 teaspoons ground allspice
  • 1.5 teaspoons ground cloves

Simply combine these spices in a small bowl and mix them thoroughly. You can store any excess in an airtight container for future use, adding it to your favorite fall recipes like pies, lattes, and of course, pumpkin bread.

sourdough discard pumpkin recipes

Sourdough Discard Pumpkin Bread Recipe

You Will Need:

pumpkin bread sourdough discard
  • Unsalted butter
  • Light brown sugar
  • Large egg
  • Sourdough starter (discard)
  • Vanilla extract
  • Pumpkin puree
  • All-purpose flour
  • Homemade pumpkin pie spice
  • Fine salt
  • Baking powder
  • Baking soda
pumpkin bread with sourdough discard

Sourdough Discard Pumpkin Bread

Add the tangy flavor of sourdough using your discard to create this delicious and moist pumpkin bread!
Prep Time10 minutes
Cook Time1 hour
Servings: 12 slices

Equipment

  • Bread Pan Full loaf or mini loaf's
  • Mixing Bowl & Spoon

Ingredients

  • 1/2 cup Unsalted Butter
  • 1 1/2 cups Light Brown Sugar
  • 1 Large Egg
  • 1/2 cup Sourdough Discard
  • 1 teas Vanilla Extract
  • 1 can Pumpkin Puree (15oz)
  • 2 cups All-Purpose Flour
  • 2 1/2 teas Pumpkin Pie Spice (see above for a homemade blend)
  • 1 teas Fine Salt
  • 2 teas Baking Powder
  • 1/2 teas Baking Soda

Instructions

  • Preheat your oven to 350°F (176°C) and lightly grease a 9" x 5" loaf pan with butter or oil. Additionally, you can use a mini loaf pan for personal size loaf's.
  • In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and the homemade pumpkin pie spice. Set aside.
  • Melt the butter in a bowl and add the sugar. Use a spatula or mixer to cream them together until smooth. Add the egg, vanilla extract, sourdough discard, and pumpkin puree, and mix until well combined.
  • Pour the wet ingredients into the dry ingredients bowl and stir until just combined. It's essential not to overmix the batter, as this can lead to a tougher texture in your bread.
  • Pour the batter into the loaf pan and bake on the center rack for 55-60 minutes or until a toothpick inserted in the center comes out clean. Mini loaf pans take about 35-40 minutes. Allow it to cool for 15 minutes before transferring the pumpkin bread to a wire rack.

Storing and Freezing Your Sourdough Pumpkin Bread

Now that you’ve baked a delightful batch of Sourdough Pumpkin Bread, you might find yourself with more loaves than you can consume immediately. Fear not; there are various methods to store and preserve your pumpkin bread for future enjoyment.

Vacuum Seal Bags

Vacuum sealing your pumpkin bread is an excellent way to maintain its freshness. Follow these steps:

  • Slice the pumpkin bread into individual servings or desired portions.
  • Place the slices in vacuum seal bags, leaving some space between them.
  • Use a vacuum sealer to remove the air and create an airtight seal.
  • Label the bags with the date and type of bread for easy identification.
  • You can also flash freeze the bread before sealing in order to prevent it from being smashed by the vacuum sealer.

Ziplock Bags

If you don’t have a vacuum sealer, Ziplock bags work well too:

  • Slice the pumpkin bread and place the slices in Ziplock bags.
  • Squeeze out excess air from the bags before sealing them.
  • Label the bags with the date and type of bread.
  • Consider double bagging if you plan to store for awhile in the freezer.

Plastic Wrap

You can also use plastic wrap to store whole loaves or individual slices:

  • Wrap the pumpkin bread tightly with plastic wrap, ensuring it’s well-sealed to prevent freezer burn.
  • For added protection, place the wrapped bread in a Ziplock bag or airtight container.
  • Label with the date and contents.

Thawing and Reheating

When you’re ready to enjoy your frozen pumpkin bread, follow these steps for optimal results:

  1. Remove the pumpkin bread from the freezer and let it thaw in the refrigerator overnight or at room temperature for a few hours. Thawing at a slower pace preserves the moisture and texture.
  2. Once thawed, you can serve it at room temperature for a delightful treat. Alternatively, warm it in a preheated oven at 350°F for a few minutes to recapture that fresh-from-the-oven goodness.

Conclusion

With this Sourdough Discard Pumpkin Bread recipe, homemade pumpkin spice blend, and storage tips, you’re equipped to make the most of the fall season. Embrace the rich flavors and comforting aroma of this delightful treat, and share the joy with friends and family. Whether you’re baking for yourself or gifting to others, the Sourdough Discard Pumpkin Bread experience is one you’ll treasure throughout the year.

Hey Beautiful! I’m Tara, garden enthusiasts, keeper of chickens, herbal homesteader and stay at home mom of 3 tiny humans and a sourdough starter named Ma. I love teaching others how to live a self-sufficient and sustainable life through homesteading, scratch cooking, and remembering to live barefoot, wild and free!

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