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Cozy Maple Pumpkin Sourdough Discard Bread: Easy Fall Recipe

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This tender, velvety quick bread uses sourdough discard and pumpkin puree for a subtly tangy, perfectly moist loaf with warm maple and spice flavors. It’s a simple, one-bowl recipe that makes a cozy breakfast or snack.

Ingredients

Scale
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • ½ cup (160g) real maple syrup
  • 1 cup (240g) sourdough discard (unfed, at room temperature)
  • 2 large eggs (room temperature)
  • ⅓ cup (75g) coconut oil or unsalted butter, melted and slightly cooled
  • ½ cup (100g) packed brown sugar (light or dark)
  • 1 ½ cups (195g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment sling, leaving overhang on two long sides.
  2. In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
  3. In a large bowl, whisk together pumpkin puree, maple syrup, melted and cooled coconut oil or butter, brown sugar, eggs, vanilla extract, and sourdough discard until smooth and well combined.
  4. Pour dry ingredients into wet ingredients. Using a rubber spatula, gently fold until just combined and no streaks of flour remain. Do not over-mix; a few small lumps are fine.
  5. Pour batter into prepared loaf pan and smooth the top into an even layer.
  6. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If browning too quickly, tent loosely with foil for the last 15 minutes.
  7. Remove from oven and let cool in pan on a wire rack for 10 to 15 minutes. Then lift bread out using parchment sling and transfer to rack to cool completely (at least 1 hour) before slicing.

Notes

For best results, use room temperature ingredients. Do not over-mix the batter. Let bread cool completely before slicing to avoid crumbling. Bread stays fresh for up to 4 days at room temperature or can be frozen for up to 3 months. For a dairy-free version, use coconut oil. For a gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum.

Nutrition

Keywords: sourdough discard, pumpkin bread, maple, fall recipe, easy bread, one-bowl, pumpkin spice

Find it online: https://rowanrecipes.com/cozy-maple-pumpkin-sourdough-discard-bread-easy-fall-recipe/