Same-Day Sourdough Discard Pumpkin Bread
This is a moist quick bread made using sourdough discard instead of active starter. It doesn’t rely on fermentation for rising, so you still use baking soda and baking powder.
- Prep Time: 15
- Cook Time: 55
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients:
- ¾ cup pumpkin puree
- ½ cup sourdough discard (unfed)
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Add-ins:
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
Instructions
- Preheat the oven – Preheat your oven to 175°C (350°F) and line a loaf pan with parchment paper or lightly grease it
- Mix the wet ingredients – In a large bowl, whisk together pumpkin puree, sourdough discard, sugars, oil, eggs, and vanilla extract until smooth
- Combine the dry ingredients – In a separate bowl, mix flour, baking soda, baking powder, salt, and spices evenly
- Prepare the batter – Gradually fold the dry ingredients into the wet mixture until just combined
- Add optional ingredients – Stir in nuts or chocolate chips if using
- Transfer to pan – Pour the batter into the prepared loaf pan and smooth the top
- Bake the bread – Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean
- Cool before serving – Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely