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Cozy Small-Batch Pumpkin Sourdough Discard Bread (Easy Recipe)

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This cozy small-batch pumpkin sourdough discard bread is the perfect fall bake. It uses up your sourdough discard, satisfies that cozy baking urge, and gives you a loaf that feels special without overwhelming your kitchen or your schedule.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ cup (120g) sourdough discard
  • ½ cup (120g) pumpkin puree
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ¼ cup (60ml) vegetable oil
  • 1 large egg, room temperature
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line an 8×4 inch loaf pan with parchment paper, leaving enough overhang on the long sides to use as handles later. Lightly grease the exposed ends of the pan with butter or cooking spray.
  2. In a medium bowl, whisk together 1 cup (120g) all-purpose flour, 1½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon, ½ teaspoon baking soda, and ¼ teaspoon salt until evenly distributed, about 20 seconds.
  3. In a large bowl, whisk together ½ cup (120g) sourdough discard, ½ cup (120g) pumpkin puree, ½ cup (100g) granulated sugar, ¼ cup (50g) packed brown sugar, ¼ cup (60ml) vegetable oil, 1 large egg (room temperature), and 1 teaspoon vanilla extract until smooth and well combined.
  4. Pour the dry ingredients into the wet ingredients. Using a rubber spatula, fold gently until just combined. Stop as soon as you no longer see streaks of flour. A few small lumps are fine.
  5. Transfer the batter into the prepared loaf pan. Use the spatula to spread it evenly into the corners and smooth the top. Give the pan a gentle tap on the counter to release any air bubbles.
  6. Bake for 40-45 minutes. At the 30-minute mark, check the bread—if the top is browning too quickly, tent it loosely with aluminum foil.
  7. At 40 minutes, insert a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s done. If there’s wet batter, give it 3-5 more minutes and test again. The internal temperature should read 200-205°F (93-96°C).
  8. Let the bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment paper handles, lift the bread out of the pan and transfer it directly to the cooling rack. Let it cool completely before slicing, about 1-2 hours.

Notes

Don’t overmix the batter. Use room temperature ingredients. Check your oven temperature with an oven thermometer. Trust the toothpick test, not the clock. Let the bread cool completely before slicing. The bread actually gets better on day two as flavors meld.

Nutrition

Keywords: pumpkin bread, sourdough discard, small batch, fall baking, pumpkin spice, easy recipe

Find it online: https://junomeals.com/cozy-small-batch-pumpkin-sourdough-discard-bread-easy-recipe/