As the leaves turn golden and the air carries a hint of chill, there’s nothing quite like the comforting aroma of freshly baked bread filling your home. If you’re looking to embrace the spirit of the season, Sourdough Discard Pumpkin Bread is an excellent choice. This moist, spiced bread not only showcases the flavors of pumpkin and warm spices but also makes use of sourdough discard, minimizing waste and adding a unique tangy depth to the bread.
Why We Love This Sourdough Discard Pumpkin Bread Recipe
What’s not to love about Sourdough Discard Pumpkin Bread? It combines the best of both worlds—seasonal flavors and culinary resourcefulness. Using sourdough discard is an innovative way to reduce waste while enhancing your baking endeavors. Instead of tossing out that extra starter, you can create something truly special and satisfying.
The rich flavor profile comes from the blend of spices, akin to your favorite fall treats, while the pumpkin ensures the bread remains moist and tender. The mixed sugars bring a complexity that balances the sweetness without being overly sugary. Beyond flavor, the texture of this bread is light yet hearty, making it a fantastic choice for any occasion.
Ingredients for Sourdough Discard Pumpkin Bread
To craft this delightful loaf of Sourdough Discard Pumpkin Bread, you’ll need the following ingredients:
- 1 cup + 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar (packed)
- 1 cup pumpkin purée (room temperature)
- 1 egg (room temperature)
- 1/3 cup vegetable oil
- 200 grams (about 3/4 cup) sourdough discard (unfed, at room temperature)
- 1 cup powdered sugar
- 1-2 tablespoons unflavored non-dairy or regular dairy milk
- 1 teaspoon vanilla extract
How to Make Sourdough Discard Pumpkin Bread
Creating Sourdough Discard Pumpkin Bread is a simple and rewarding process. Start by preheating your oven to 350°F (175°C). This allows your oven to reach the perfect baking temperature as you prepare your ingredients.
Next, grease your 9×5-inch loaf pan and line it with parchment paper for easy removal after baking. This step will ensure that your bread comes out neatly without sticking to the pan.
In a medium-sized bowl, combine the dry ingredients. Whisk together the all-purpose flour, ground cinnamon, nutmeg, ginger, cloves, baking soda, and kosher salt. This blend not only adds flavor but also provides the necessary leavening agents for a well-risen loaf. Set this bowl aside for later.
In a separate, large mixing bowl, mix your sugars—both granulated and brown—along with the pumpkin purée, sourdough discard, vegetable oil, and the room-temperature egg. Use a whisk to combine everything until the mixture is smooth and coherent. The colors of the pumpkin will start to emerge along with the sugars, creating a tantalizing base for the bread.
Once your wet mixture is ready, gradually add the dry ingredients. Stir gently until the two mixtures are just combined. It’s okay if some small lumps remain; overmixing can lead to a dense loaf, so be gentle in this step.
Now, pour the batter into your prepared loaf pan, spreading it evenly with a spatula. Place your pan in the preheated oven and bake for 60 minutes. Halfway through the baking, if the top starts browning too quickly, tent it loosely with aluminum foil to prevent burning while allowing the loaf to finish cooking through.
To check if the bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. Once baked, let the bread cool in the pan for 10 minutes before transferring it to a cooling rack. Allow it to cool completely for about an hour if you can resist the temptation to slice into it right away!
To make the delightful glaze, whisk together powdered sugar, vanilla extract, and one tablespoon of milk. If the glaze is too thick, add more milk slowly until you reach your desired consistency. Drizzle this glaze over the cooled loaf to add a sweet finish, and then slice your creation to enjoy its deliciousness.
How to Serve Sourdough Discard Pumpkin Bread
Serving Sourdough Discard Pumpkin Bread is where this recipe really shines. This bread can be enjoyed in numerous ways. For breakfast, you might consider toasting a slice and spreading it with a little butter or your favorite nut butter for added flavor and richness. A sprinkle of cinnamon sugar on top can also elevate your morning toast!
In addition to breakfast, this pumpkin bread makes a fantastic snack throughout the day. Whether you have it with a cup of coffee, tea, or hot cocoa, it perfectly complements chilly afternoons. You can even dress it up for dessert by serving it with a scoop of vanilla ice cream or a dollop of whipped cream for a special treat.
If you’re hosting a gathering or get-together, consider slicing the pumpkin bread into thin pieces and serving it as part of a dessert platter alongside other seasonal treats. Its vibrant color, enticing aroma, and delightful taste will surely impress your guests.
Expert Tips: Sourdough Discard Pumpkin Bread
Baking the perfect loaf of Sourdough Discard Pumpkin Bread can be simple with a few expert tips.
- Ingredients at Room Temperature: Make sure your pumpkin purée, egg, and sourdough discard are at room temperature before starting. This helps with even mixing and results in a more uniform batter.
- Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Lumps are okay—overmixing can create a dense loaf.
- Oven Temperature: Keep an eye on your oven’s temperature. If your oven runs hot, check the bread a few minutes early. You want the perfect golden-brown finish and a moist inside.
- Add-ins Options: For a twist, consider adding in chopped nuts or chocolate chips. These additions can enhance the texture and flavor, making each bite exciting.
- Check for Clean Toothpick: Always test with a toothpick to ensure your bread is baked through. If it comes out with wet batter, it needs more time.
How to Store Sourdough Discard Pumpkin Bread
Creating Sourdough Discard Pumpkin Bread is great, but knowing how to store it ensures you can enjoy it later too!
After your bread has completely cooled, wrap it in plastic wrap or aluminum foil. This will help maintain moisture while preventing it from getting stale. You can keep it at room temperature for up to three days. If you want it to last longer, consider freezing it.
Wrap the loaf tightly in plastic wrap followed by aluminum foil, or use freezer-safe bags. It can be frozen for up to three months. When you’re ready to enjoy it, simply thaw it at room temperature or lightly toast slices for a warm treat.
Variations of Sourdough Discard Pumpkin Bread
One of the great things about baking is the creativity it allows. You can easily tailor Sourdough Discard Pumpkin Bread to suit your preferences or dietary needs.
Gluten-Free Option: For a gluten-free version, you can substitute the all-purpose flour with a reliable gluten-free blend. Just ensure the blend has xanthan gum to help with texture.
Vegan Alternative: To make the recipe vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water). Additionally, replace the dairy milk in the glaze with a non-dairy alternative.
Spice Variations: Feel free to adjust the spices in this recipe! If you love the flavor of cardamom, you can add a pinch for an interesting twist. Similarly, experimenting with different combinations of spices can keep the flavors fresh.
This recipe is highly versatile, so don’t hesitate to adapt it to fit your taste preferences.
FAQ
What is sourdough discard, and how do you use it in this pumpkin bread?
Sourdough discard is the excess sourdough starter you remove when feeding your starter. Instead of wasting it, you can use it in recipes like Sourdough Discard Pumpkin Bread, where it adds a unique flavor and texture to the bread.
How do you achieve the best texture when making Sourdough Discard Pumpkin Bread?
To achieve the best texture, ensure all ingredients are at room temperature and avoid overmixing the batter. Properly measuring your flour and ensuring your baking powder and soda are fresh will also contribute to a light and tender loaf.
Can I use canned pumpkin for this recipe?
Yes, using canned pumpkin purée is a convenient and effective option for this recipe. Just make sure it’s pure pumpkin and not a pumpkin pie filling, which contains added sugars and spices.
How can I make Sourdough Discard Pumpkin Bread healthier?
Joining the trend of healthy baking, you can substitute some of the all-purpose flour with whole wheat flour or add seeds such as chia or flaxseed to increase fiber content. Adjusting the sugar levels slightly can also make it healthier without sacrificing flavor.
What should I do if my bread is too dense?
If your pumpkin bread turns out dense, it could be because of overmixing, expired ingredients, or not enough leavening. Make sure to handle the batter gently and check your baking soda and powder for freshness before starting.
Embrace the warmth and welcome of Sourdough Discard Pumpkin Bread into your home, and enjoy every last crumb of this seasonal delight!
Sourdough Discard Pumpkin Bread
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Sifted if desired.
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar Packed.
- 1 cup pumpkin purée Room temperature.
- 1 large egg Room temperature.
- 1/3 cup vegetable oil
- 200 grams sourdough discard Unfed, at room temperature.
- 1 cup powdered sugar
- 1-2 tablespoons unflavored non-dairy or regular dairy milk To achieve desired glaze consistency.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and line it with parchment paper.
- In a medium bowl, whisk together the dry ingredients: all-purpose flour, ground cinnamon, nutmeg, ginger, cloves, baking soda, and kosher salt.
Mixing
- In a large mixing bowl, mix the granulated sugar, brown sugar, pumpkin purée, sourdough discard, vegetable oil, and the room-temperature egg until smooth.
- Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
Baking
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 60 minutes, tenting with aluminum foil if the top browns too quickly.
- Check for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Glazing
- Whisk together powdered sugar, vanilla extract, and one tablespoon of milk to make the glaze.
- Add more milk as needed to achieve desired consistency and drizzle over the cooled loaf.
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