Description
This tender, subtly sweet pumpkin sourdough discard loaf uses up your unfed starter and pairs perfectly with a pat of maple butter. The tangy sourdough backbone keeps everything balanced, making it the perfect fall bake.
Ingredients
- 2 ½ cups (315g) all-purpose flour
- 1 cup (240g) sourdough discard, unfed and at room temperature
- 1 cup (245g) 100% pure pumpkin puree
- ½ cup (100g) packed brown sugar
- ¼ cup (50g) granulated sugar
- ¼ cup (57g) unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup (113g) unsalted butter, softened to room temperature (for maple butter)
- 3 tablespoons pure maple syrup (for maple butter)
- Pinch of flaky sea salt (optional, for maple butter)
Instructions
- Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the exposed sides with butter or cooking spray.
- In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt.
- In a separate medium bowl, whisk together the sourdough discard, pumpkin puree, melted butter, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and glossy.
- Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined—no streaks of flour remain. A few small lumps are fine; do not overmix.
- Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
- Bake for 50 to 60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
- Cool the loaf in the pan on a cooling rack for 10 minutes. Then use the parchment sling to lift it out and transfer to the rack to cool completely before slicing.
- While the loaf cools, make the maple butter: In a small bowl, combine the softened butter, maple syrup, and a pinch of flaky sea salt (if using). Mash and stir with a fork until smooth. Transfer to a serving dish or roll into a log using plastic wrap and refrigerate until firm.
Notes
Don’t overmix the batter—stir until flour just disappears. Use room-temperature ingredients for best results. Let the loaf cool completely before slicing to avoid gummy texture. Toast slices for best texture. Store wrapped tightly at room temperature for up to 4 days, or freeze for up to 3 months. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, substitute butter with coconut oil or dairy-free butter.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice (without map
- Calories: 235
- Sugar: 15
- Sodium: 280
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 36
- Fiber: 2.5
- Protein: 4.5
Keywords: pumpkin sourdough discard loaf, sourdough discard recipe, pumpkin bread, fall baking, maple butter, sourdough discard bread, pumpkin sourdough