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Best Pumpkin Sourdough Discard Bread (Easy & Perfect)

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This pumpkin sourdough discard bread combines tangy sourdough flavor with cozy pumpkin spice for a soft, tender loaf that’s perfect for toast. It’s an easy recipe that uses up sourdough discard and creates a beautifully balanced bread.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour
  • 1 cup (240g) sourdough discard, unfed
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • 1/2 cup (120ml) warm water (around 100°F)
  • 1/4 cup (85g) honey or maple syrup
  • 3 tablespoons (45ml) olive oil or melted butter
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon fine sea salt
  • 1 teaspoon active dry yeast (or instant yeast)
  • Optional: 1/2 cup chopped pecans or walnuts, 1/2 cup dried cranberries, or 1/2 cup chocolate chips

Instructions

  1. In a large mixing bowl, whisk together the sourdough discard, pumpkin puree, warm water, honey (or maple syrup), and olive oil (or melted butter) until smooth.
  2. In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, and salt. If using active dry yeast, add it to the flour mixture and whisk to distribute.
  3. Pour the dry ingredients into the wet ingredients. Mix with a wooden spoon or silicone spatula until a shaggy dough forms. Do not overmix; a few lumps are fine.
  4. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 2-3 hours, or until doubled in size.
  5. Lightly flour a clean work surface. Turn the dough out and gently shape it into a rectangle. Fold the short ends toward the center, then roll it up tightly into a log shape. Place seam-side down in a parchment-lined 9×5 inch loaf pan. If adding mix-ins, gently knead them in during this step.
  6. Cover the loaf pan with plastic wrap or a towel. Let the dough rise for another 1-2 hours, or until it has risen about an inch above the rim of the pan.
  7. About 20 minutes before the second rise is done, preheat the oven to 375°F (190°C) with a rack in the center position.
  8. Bake the loaf for 40-45 minutes, or until the top is deep golden brown and the bread sounds hollow when tapped on the bottom. If the top browns too quickly, tent with aluminum foil after 30 minutes. Internal temperature should read 200°F (93°C).
  9. Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack. Cool completely before slicing.

Notes

Use room temperature ingredients for best rise. Don’t overmix the dough. Check discard activity—discard fed within the last week works best. Adjust hydration if needed: add a tablespoon of water if dough is too dry, or a tablespoon of flour if too wet. For a warm rising environment, preheat oven to 170°F, turn off, and let dough rise inside with door slightly open. Don’t skip the second rise for a light, airy crumb. Cool completely before slicing to avoid gummy texture.

Nutrition

Keywords: pumpkin sourdough discard bread, sourdough discard recipe, pumpkin bread, sourdough pumpkin bread, fall bread, easy sourdough bread

Find it online: https://flurpchef.com/best-pumpkin-sourdough-discard-bread-easy-and-perfect/