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Cozy Maple Pumpkin Sourdough Discard Bread: Easy Fall Recipe

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This cozy maple pumpkin sourdough discard bread is a quick and easy fall recipe that uses up sourdough discard, pumpkin puree, and maple syrup for a tender, moist loaf with a slight tang. Perfect for breakfast, brunch, or a comforting snack.

Ingredients

Scale
  • 2 cups (260g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 large eggs, at room temperature
  • ½ cup (160g) pure maple syrup
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • 1 cup (250g) sourdough discard (unfed, cold from fridge)
  • 1 teaspoon vanilla extract

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. Lightly spray with non-stick spray.
  2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until evenly distributed (about 20 seconds).
  3. In a separate medium bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Then whisk in maple syrup, pumpkin puree, sourdough discard, and vanilla extract until smooth and homogenous.
  4. Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour remain; about 10-15 folds). Do not overmix.
  5. Scrape batter into prepared loaf pan and spread evenly. Tap pan on counter a few times to release air bubbles.
  6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil for the last 15 minutes. Internal temperature should reach about 200°F (93°C).
  7. Cool in pan on a wire rack for 15 minutes. Then lift bread out using parchment overhang and transfer to rack to cool completely (at least 1 hour) before slicing.

Notes

For a more pronounced sourdough tang, let the batter rest in the pan for 20 minutes before baking. If you don’t have sourdough discard, substitute with 1 cup buttermilk or plain yogurt and reduce maple syrup by 2 tablespoons. For best texture, do not overmix the batter. Let the bread cool completely before slicing to avoid crumbling. Store tightly wrapped at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

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

Find it online: https://dahliadishes.com/cozy-maple-pumpkin-sourdough-discard-bread-easy-fall-recipe-2/