Sourdough Discard Pumpkin Spice Bread
One of my favorite ways to enjoy fall is by baking a loaf of Sourdough Discard Pumpkin Spice Bread. It brings together the rich flavors of pumpkin and warm spices, making it perfect for breakfast, snacks, or even dessert.
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Sourdough Discard Pumpkin Spice Bread
Ingredients You’ll Need
1 ½ cups all-purpose flour
½ cup whole wheat flour
1 tsp baking soda
½ tsp baking powder
1 tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ cup granulated sugar
½ cup brown sugar (packed)
1 cup pumpkin puree (canned or homemade)
1 cup sourdough starter discard (unfed)
½ cup vegetable oil (or melted coconut oil)
2 large eggs
1 tsp vanilla extract
½ cup chopped nuts (optional, walnuts or pecans work great)
½ cup chocolate chips (optional, for a sweet twist)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
In another bowl, mix the granulated sugar, brown sugar, pumpkin puree, sourdough starter, oil, eggs, and vanilla extract until smooth and well blended.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
If using, gently fold in the chopped nuts and/or chocolate chips for added texture and flavor.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil.
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Helpful Tips
To take the recipe to the next level, consider using freshly ground spices. Whole spices, like cinnamon sticks and nutmeg, can be ground right before adding them to your batter, providing a more robust and aromatic flavor that enhances the overall taste of your pumpkin bread. The difference is quite noticeable, and it can make your baking feel even more special.
When choosing your pumpkin puree, always opt for pure pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that can alter the flavor of your bread, making it overly sweet or spiced. Pure pumpkin puree allows you to control the sweetness and spice levels, ensuring your bread has the perfect balance of flavors.
Serving Suggestions
This Sourdough Discard Pumpkin Spice Bread is versatile and can be enjoyed in various ways:
For Breakfast: Toast a slice and enjoy it with butter or cream cheese for a delightful morning treat.
As a Snack: Perfect with your afternoon tea or coffee, this bread is a comforting snack any time of day.
For Dessert: Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent dessert.
Storing
If you find yourself with leftovers (which can be hard to resist), store your pumpkin bread in an airtight container at room temperature for up to 4 days. This keeps it fresh and delicious. For longer storage, you can refrigerate it for up to a week.
If you want to enjoy it even later, freeze individual slices! Simply wrap them tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag. They can be frozen for up to 3 months, making it easy to pull out a slice for a quick snack or breakfast whenever you need a taste of fall!
I hope you love baking this Sourdough Discard Pumpkin Spice Bread as much as I do! I can't wait to hear how your loaf turns out. Feel free to share your thoughts, tips, or any creative twists you add. Happy baking, and may your fall be filled with warmth, comfort, and delicious bread! 🍂🥧
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