Sourdough Discard Pumpkin Bread Recipe
Sourdough Discard Pumpkin Bread Recipe is a delicious and easy way to use up sourdough starter in subtly sweet and spicy pumpkin bread. Topped with sweet and salty pepitas, this just may be the most perfect fall bread idea!
Servings: 1 9x5-inch loaf
Calories: 2894kcal
Equipment
Ingredients
- PUMPKIN BREAD
- 1 2/3 cups all purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1/4 teaspoon salt
- 3 teaspoons pumpkin spice
- 3 large eggs room temperature
- 2/3 cup coconut oil (or your favorite mild flavored oil)
- 1 cup sugar
- 1 cup unfed sourdough starter room temperature
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree not pumpkin pie filling
- CANDIED PEPITA TOPPING
- 1/3 cup pepitas pumpkin seeds
- 1 teaspoon honey
- 1/2 teaspoon coconut oil or any mild flavored oil
Instructions
- Preheat the oven to 350°F. Line 9x5 loaf pan with parchment paper and spray with baking spray (or butter and flour the pan).
- Combine the dry ingredients in a large bowl. Whisk to combine the ingredients and set aside. In a separate large bowl, combine the eggs and whisk well. Add the oil, sugar, starter and vanilla. Stir until it is all combined. Add the pumpkin and mix until incorporated. Use a spatula to get all the ingredients from the side of the bowl and combine them.
- As soon as you prep batter, prep the candied pepitas (pumpkin seeds). There are two ways to make it: you could heat up the pumpkin seeds with the honey and oil in a small skillet until it is combined, OR if you have a microwave, microwave it for 10 seconds to melt the honey and help it combine easier.
- Transfer batter to prepared pan. Smooth the top and sprinkle the candied pepitas (pumpkin seeds) over the top (INSTRUCTIONS HOW TO CANDY THEM IS ABOVE).
- Bake for 55-65 minutes or until toothpick inserted into the center of the loaf comes out clean (every oven is different. We baked ours for about 65 minutes). If getting too brown, cover lightly with foil after 45 minutes. For the smaller pans bake for about 25-30 minutes.
- Cool for 20 minutes, then slide out of pan and transfer to a cool rack. Cool completely before slicing.
Notes
Store the bread, wrapped tightly in plastic at room temperature for several days. Freeze for longer storage.
Use only pure pumpkin, not pumpkin pie filling. I find canned pumpkin more consistent for baking and personally don't use fresh pumpkin. Fresh pumpkin could be too wet for the bread and you won't get the same results. All images and text ©Savoring Italy. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. DID YOU MAKE THIS RECIPE?
Tag @savoringitaly on Instagram and hashtag it #savoringitaly
Use only pure pumpkin, not pumpkin pie filling. I find canned pumpkin more consistent for baking and personally don't use fresh pumpkin. Fresh pumpkin could be too wet for the bread and you won't get the same results. All images and text ©Savoring Italy. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. DID YOU MAKE THIS RECIPE?
Tag @savoringitaly on Instagram and hashtag it #savoringitaly
Nutrition
Calories: 2894kcal | Carbohydrates: 391g | Protein: 25g | Fat: 150g | Saturated Fat: 123g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 2016mg | Potassium: 782mg | Fiber: 14g | Sugar: 215g | Vitamin A: 38145IU | Vitamin C: 12mg | Calcium: 317mg | Iron: 15mg