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Cozy Maple Pumpkin Sourdough Discard Bread

cozy maple pumpkin sourdough discard bread - featured image
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A forgiving and foolproof fall bread that combines tangy sourdough discard with sweet maple syrup and pumpkin puree for an impossibly soft, moist loaf. Perfect for using up discard and filling your kitchen with warm autumn aromas.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (240g) sourdough discard, unfed and straight from the fridge
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • ½ cup (160ml) real maple syrup (Grade A dark amber preferred)
  • 2 large eggs, room temperature
  • ⅓ cup (75g) coconut oil or unsalted butter, melted and slightly cooled
  • ¼ cup (50g) packed brown sugar (light or dark)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract
  • ½ cup chopped pecans or chocolate chips (optional)

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.
  2. In a large bowl, whisk together sourdough discard, pumpkin puree, maple syrup, melted coconut oil or butter, eggs, vanilla extract, and brown sugar until smooth and glossy.
  3. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly distributed.
  4. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula using 12 to 15 strokes, until just combined (a few streaks of flour are fine).
  5. If using optional mix-ins (pecans or chocolate chips), fold them in with about 6 more strokes.
  6. Scrape batter into prepared loaf pan and spread evenly. Smooth the top gently.
  7. Bake on center rack for 50 to 60 minutes. At 30 minutes, check top; if browning too fast, tent loosely with aluminum foil. Bread is done when a toothpick inserted into center comes out clean or with a few moist crumbs.
  8. Cool in pan for 10 minutes, then lift out using parchment handles and transfer to a wire rack. Cool completely (at least 1 hour) before slicing.

Notes

For best results, use room temperature ingredients. Check baking soda freshness by dropping a pinch into vinegar—it should fizz vigorously. Do not overmix batter to avoid tough bread. The bread tastes even better on day two. Store wrapped tightly at room temperature for up to 4 days, or freeze individual slices for up to 3 months.

Nutrition

Keywords: sourdough discard, pumpkin bread, maple syrup, fall baking, easy bread recipe, sourdough discard recipe, pumpkin sourdough

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