Quick Sourdough Discard Pumpkin Bread with Streusel Topping

Last Updated on September 28, 2023 by Gabby Hatten

If you’re looking for a perfect fall treat, look no further than sourdough discard pumpkin bread. This easy quick bread recipe is a great way to use up your sourdough discard and get in the fall spirit. With a moist and tender crumb, this bread is packed with pumpkin flavor and warm spices, making it the perfect treat for a cozy autumn day.

To make this sourdough discard pumpkin bread recipe, you’ll need some basic ingredients like flour, pumpkin puree, and sugar, as well as some sourdough discard. The acidity of the sourdough discard adds a tender texture to the bread that you won’t get with other recipes. You can also add a streusel topping for some extra sweetness and crunch.

sourdough discard pumpkin bread

Preparation steps for this easy sourdough discard recipe are straightforward and simple, making it a great recipe for beginner bakers. Once baked, you can enjoy this bread warm out of the oven or store it for later. Either way, this sourdough discard pumpkin bread is sure to be a hit with your family and friends.

Key Takeaways

  • Sourdough discard pumpkin bread is an easy quick bread recipe that’s perfect for fall.
  • The acidity of the sourdough discard adds a tender texture to the bread.
  • You can add a streusel topping for extra sweetness and crunch.

Helpful Kitchen Utensils

Ingredients Overview

Making sourdough discard pumpkin bread requires a few key ingredients that work together to create a flavorful and moist loaf. Just make sure you’re using pumpkin purée and not pumpkin pie filling! Here’s an overview of the ingredients you’ll need to make this delicious bread.

Dry Ingredients Breakdown

The dry ingredients for this recipe include 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and pumpkin pie spice. The all-purpose flour provides structure and texture to the bread, while the baking powder and baking soda help it rise. Our homemade pumpkin pie spice adds a warm and comforting flavor to the bread.

When measuring your dry ingredients, be sure to use a kitchen scale for best results, however a measuring cup will do. 

Overall, the dry ingredients in this recipe work together to create a delicious and flavorful bread that’s perfect for fall.

Streusel Topping

If you want to add a little extra sweetness and crunch to your sourdough discard pumpkin bread, then a streusel topping is a great option. Making a streusel topping is easy, and it only requires a few ingredients that you probably already have in your pantry.

To make a streusel topping, you will need 1/3 cup of flour, 1/3 cup of sugar, and a pinch of cinnamon. You can also add one teaspoon of almond extract for extra flavor. Mix these ingredients together in a bowl, and then add 3 tablespoons of melted butter. Mix everything together until it forms a crumbly mixture.

Once you have your streusel topping ready, sprinkle it over the top of your sourdough discard pumpkin bread batter before baking. The streusel topping will add a delicious crunch to the top of your bread, and it will also add some extra sweetness.

If you want to get creative with your streusel topping, you can also add other ingredients like chopped nuts or dried fruit. Just make sure to adjust the measurements accordingly so that the streusel topping doesn’t overwhelm the flavor of the bread.

Overall, a streusel topping is a delicious addition to any sourdough discard pumpkin bread recipe. It’s easy to make, and it adds a little extra sweetness and crunch to the top of your bread.

Preparation Steps

Making sourdough discard pumpkin bread is a great way to use up your excess starter and enjoy a delicious fall treat. Here are the steps you need to follow to make a perfect loaf of pumpkin bread:

Mixing the Ingredients

  1. Take your discard out of the fridge and let it come to room temperature.
  2. In a separate bowl, mix one 15 oz can of pumpkin purée with 1/2 cup (125g) of sourdough starter discard.
  3. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon cinnamon, 1/2 teaspoon allspice, 1/2 teaspoon clove, 1/2 teaspoon nutmeg, 2 teaspoon of baking powder, and 1/2 teaspoon of baking soda.
  4. In a small bowl, melt butter and add sugar, vanilla extract, and almond extract. Mix well. Add to your pumpkin and discard bowl, combine well.
  5. Pour the wet ingredients into the flour mixture and mix until just combined. over mixing will lead to a tough texture

Sourdough notes: for this recipe, you can use active sourdough starter or discard- either one works! Haven’t started your sourdough journey? Click here to learn the basics!

Baking the Bread

  1. Preheat your oven to 350°F (180°C) and lightly grease a 9-inch loaf pan with butter or oil, or line with parchment paper.
  2. Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
  3. Bake for 60-90 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  4. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  5. Slice and serve the loaf of pumpkin bread once it has cooled to room temperature.

For the best results, use a separate large bowl to mix the wet and dry ingredients before combining them. Make sure your oven is preheated to the correct temperature before baking the bread. The bread should be golden brown and fully cooked before removing it from the oven. Enjoy your delicious sourdough discard pumpkin bread!

Enjoying and Storing

Congratulations! You have successfully baked a delicious loaf of sourdough discard pumpkin bread. Now it’s time to enjoy it.

The sourdough discard pumpkin bread is a perfect combination of tangy sourdough starter and sweet pumpkin. It is a great treat for pumpkin season and will be a hit at any gathering or event.

To enjoy your sourdough discard pumpkin bread, slice it up and serve it with a dollop of whipped cream or a drizzle of maple syrup. You can also toast it and spread some butter or cream cheese on top for a delicious breakfast or snack.

If you have any leftovers, you can store them in an airtight container at room temperature for up to three days. You can also freeze the bread for up to three months. Make sure to wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container.

Here are some tips for storing your sourdough discard pumpkin bread:

  • Store it in an airtight container to prevent it from drying out.
  • Do not store it in the refrigerator as it will dry out faster.
  • If you freeze it, make sure to thaw it at room temperature before serving.
  • To refresh stale bread, sprinkle it with a little bit of water and then reheat it in the oven for a few minutes.

Now that you know how to enjoy and store your sourdough discard pumpkin bread, go ahead and bake another loaf. Happy baking!

Sourdough Discard Pumpkin Bread w/ Streusel

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 2 cups flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon cinnamon
  • ½ teaspoon all spice
  • ½ teaspoon nutmeg
  • ½ teaspoon clove
  • 8 tablespoons butter
  • 1 cup dark brown sugar
  • ½ cup sugar
  • 1 egg
  • 15 oz pumpkin puree
  • ¼ cup yogurt
  • ½ cup sourdough discard
  • 1 teaspoon vanilla extract
  • 1 almond extract

Streusel

  • 1/3 cup flour
  • 1/4 cup sugar
  • cinnamon to taste optional
  • 3 tbsp butter

Instructions

  • Take your discard out of the fridge and let it come to room temperature.
  • In a separate bowl, mix pumpkin purée with sourdough discard and yogurt.
  • In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon cinnamon, 1/2 teaspoon allspice, 1/2 teaspoon clove, 1/2 teaspoon nutmeg, 2 teaspoon of baking powder, and 1/2 teaspoon of baking soda.
  • In a small bowl, melt butter and add sugar, vanilla extract, and almond extract. Mix well. Add to your pumpkin and discard bowl, combine well.
  • Pour the wet ingredients into the flour mixture and mix until just combined. over mixing will lead to a tough texture
  • Preheat your oven to 350°F (180°C) and lightly grease a 9-inch loaf pan with butter or line with parchment paper.
  • Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
  • Sprinkle streusel along the top, lightly pressing down.
  • Bake for 60-90 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  • Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • Slice and serve the loaf of pumpkin bread once it has cooled to room temperature.

Author Profile

Gabby Hatten
Gabby Hatten
Hello there, I'm Gabby! I am a mother of three, married to my wonderful husband Marco, and I have a deep passion for simple living, vintage homes, and cooking everything from scratch! Although I grew up in Las Vegas, my husband's military service brought us to the east coast, where we have now made coastal North Carolina our home. While I didn't grow up on a farm, I have always been fascinated by that lifestyle and have dedicated my adult life to learning and embracing those skills, which I am excited to share with all of you!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. 5 stars
    The flavor is wonderful! The recipe is easy to make and not too intensive. My 9 inch loaf pan wasn’t big enough, it did overflow the pan. I purchased a larger pan and it turned out great. Very moist and the streusel adds an extra bonus.