Sourdough Discard Pumpkin Bread
This quick and easy sourdough pumpkin bread recipe is a perfect way to use up some of your discard! The addition of orange and cardamom really elevates the flavors of this fall recipe.
For the Bread
- 180 g (1 1/2 cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp cardamom (optional, but recommended)
- 1/2 tsp ground ginger
- 1/4 tsp ground clove
- 120 g (1/2 cup stirred down) sourdough discard (unfed starter)
- 112 g (1/2 cup, 120 ml) neutral oil (like canola, vegetable, or avocado)
- 2 large eggs, room temperature (*see note for vegan option)
- 2 tsp vanilla extract
- 2 tbsp orange zest (optional)
- 425 g (1- 15 oz can) pumpkin puree
- 200 g (about 2 cups) pecans, toasted and chopped (optional)
For the Glaze (optional)
- 120 g (1 cup) powdered sugar
- 1/4 tsp cardamom (optional)
- 1/4 tsp orange zest (optional)
- 2-4 tbsp (30-60 ml) orange juice
Note: This recipe is meant to use up some of your discard and will add a slight tangy flavor to your bread. If you want a more fermented flavor, read the recipe notes.
- Position the oven rack to the center position. Preheat the oven to 350 F (180 C).
- Prep a 9”x5” (23 x 13 cm) loaf pan with parchment paper or by spraying it with non-stick spray. See recipe note if you would rather make muffins.
- If using, place your pecans in a dry skillet over medium heat. Stir frequently for about 5 minutes until they smell fragrant and toasted. Roughly chop. Set aside to cool.
To Make the Bread
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, cardamom (if using), ginger, and clove.
- Mix the Wet Ingredients: In a separate bowl, lightly whisk together the oil, eggs, vanilla, sourdough discard, and orange zest (if using). Stir the pumpkin puree into the wet ingredients.
- Combine Wet & Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. This should only take about 30-45 seconds of mixing. The batter will be pretty thick and lumpy. Do not over-mix or the bread will become tough. If using fold the pecans into the batter, holding back about 1/4 cup to top the bread with.
- Pour the batter into the prepared loaf pan. Sprinkle the remaining pecans on top if using.
- Bake at 350 F (180 C) for 70-80 minutes, until golden brown and a toothpick inserted in the center comes out clean. If you have a thermometer, the internal temperature should read at least 190 F (88 C) to ensure it is fully baked through.
- Cool: Allow the baked bread to cool in the pan for 10 minutes to ensure it is fully solidified. Then transfer the loaf from the pan onto a cooling rack. Let it cool for at least 20 minutes before slicing. This will help the texture of the bread to solidify.
To Make the Glaze (optional)
- Whisk the ingredients together in a bowl until you have a consistency that can be drizzled. If it becomes too thin, you can add more powdered sugar to thicken it back up.
- Drizzle over the cooled loaf.
Store uneaten bread at room temperature loosely wrapped in foil or plastic wrap. This bread is very moist, so avoid using an airtight container as it will cause it to spoil faster. Best eaten within 72 hours.
To make a bread with a more fermented flavor, mix the batter together as instructed except leave out the baking powder. Cover the bowl with plastic wrap and let sit at room temperature for 2 hours. Stir the baking powder into the batter, then bake the loaf as instructed.