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Easy Maple Pumpkin Sourdough Discard Bread Recipe

maple pumpkin sourdough discard bread - featured image
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This easy maple pumpkin sourdough discard bread is tender, flavorful, and just a little bit tangy. It uses up sourdough discard and pantry staples for a perfect fall bake that works for breakfast, snack, or dessert.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (240g) sourdough discard, unfed, straight from the fridge
  • 1 cup (245g) pumpkin puree (100% pure pumpkin)
  • ½ cup (160g) pure maple syrup
  • ⅓ cup (75g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ¼ cup (50g) brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • Optional: ½ cup chopped pecans or walnuts, or ⅓ cup chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Alternatively, grease and flour the pan.
  2. In a large bowl, whisk together melted butter, brown sugar, and maple syrup until smooth. Add pumpkin puree, eggs, and vanilla extract; whisk until combined and smooth.
  3. Add sourdough discard and whisk until fully incorporated. If the mixture looks curdled, let it sit for a few minutes.
  4. In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. If using nuts or chocolate chips, toss them in the flour mixture.
  5. Add dry ingredients to wet mixture. Fold gently with a rubber spatula just until no streaks of flour remain. Do not overmix.
  6. Pour batter into prepared loaf pan and spread evenly. Add optional toppings like pepitas or coarse sugar.
  7. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  8. Cool in pan for 10 minutes, then lift out using parchment sling and transfer to a cooling rack. Cool completely (at least 1 hour) before slicing.

Notes

For best flavor, let the bread rest overnight wrapped in plastic wrap. The sourdough tang becomes more pronounced on day two. If using active starter instead of discard, reduce baking soda to ¾ teaspoon. For high altitude (above 3,000 ft), reduce baking soda to ¾ teaspoon and increase oven temperature to 365°F. In humid climates, add an extra tablespoon of flour if batter seems runny.

Nutrition

Keywords: pumpkin bread, sourdough discard, maple, fall baking, quick bread, easy pumpkin bread

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