Easy One-Bowl Pumpkin Sourdough Discard Bread (Best Recipe)
This easy one-bowl pumpkin sourdough discard bread is soft, slightly sweet, and has a signature sourdough tang without the long fermentation. Made in under 10 minutes of hands-on work, it’s the perfect way to use up sourdough discard and pumpkin puree for a cozy, spiced treat.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Category: Bread
- Cuisine: American
Ingredients
- 1 cup (240g) pumpkin puree
- 1 cup (240g) sourdough discard
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup (60g) chopped pecans or walnuts (optional)
- 1/2 cup (90g) chocolate chips (optional)
- 1/4 cup (40g) dried cranberries (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides, or grease the pan well.
- In a large mixing bowl, combine the pumpkin puree, sourdough discard, vegetable oil, eggs, brown sugar, granulated sugar, and vanilla extract. Stir until smooth and well combined.
- Sprinkle the flour, baking soda, baking powder, salt, and pumpkin pie spice over the wet mixture. Do not stir yet.
- Stir the dry ingredients into the wet using a gentle folding motion until just combined. Do not overmix; a few small lumps are fine.
- If using, gently fold in the chopped nuts, chocolate chips, or dried cranberries.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after 40 minutes.
- Cool in the pan for 10 minutes, then lift the bread out using the parchment paper handles and transfer to a wire rack to cool completely before slicing.
Notes
Don’t overmix the batter to avoid tough bread. Check that your baking soda is fresh for proper rise. Room temperature ingredients (eggs, sourdough discard) yield a better texture. Let the batter rest in the pan for 5 minutes before baking for a lighter crumb. For best results, let the bread cool completely before slicing to prevent crumbling.
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 16
- Sodium: 210
- Fat: 11
- Saturated Fat: 2
- Carbohydrates: 34
- Fiber: 2
- Protein: 4
Keywords: pumpkin bread, sourdough discard recipe, easy pumpkin bread, one bowl pumpkin bread, fall baking, sourdough discard bread, pumpkin sourdough