Cozy Maple Pumpkin Sourdough Discard Bread
A moist, tender autumn bread that uses sourdough discard, pumpkin puree, and maple syrup for a cozy, flavorful loaf that is quick to make and perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 10 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 cup (240g) sourdough discard
- 2 cups (250g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup (240g) pumpkin puree
- 1/3 cup (80ml) maple syrup
- 1 large egg, room temperature
- 2 tbsp unsalted butter, melted
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until combined.
- In a large bowl, combine the sourdough discard, pumpkin puree, maple syrup, egg, and melted butter. Whisk until smooth.
- Pour the dry ingredients into the wet ingredients. Gently fold together with a spatula until just combined; do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tent with foil if browning too quickly.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Ensure ingredients are at room temperature for best emulsification. Do not overmix the batter to avoid a tough crumb. The bread is best served at room temperature and keeps well in an airtight container for up to 3 days. It can also be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12
- Sodium: 250
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
Keywords: sourdough discard, pumpkin bread, maple syrup, autumn recipe, quick bread, fall baking, cozy bread