This moist and tender Sourdough Pumpkin Bread is the perfect way to use up your discard during fall when you’re craving treats with rich notes of spices and the earthy flavor of pumpkin.
Like most of us bakers, I usually can’t get enough of pumpkin in my bakes whenever fall season comes. Luckily it’s really easy to find great quality pumpkin in cans at the supermarket (you’ll want to use pumpkin puree not pumpkin filling for this one).
I absolutely adore pumpkin bread, so when I set out to create a version that incorporates sourdough discard, I had to get it right. This one hits every mark, with the perfect combination of spices that don't completely overpower the flavor of pumpkin, and a perfectly soft and moist crumb that is delicious on its own without the need for nuts or any other mix-ins.
I’ve baked this loaf in both a regular 9 by 5 loaf tin and in my small Pullman pan and the recipe worked great in both, but I generally prefer the high sides that my loaves get when using my Pullman pan.
This recipe uses a mix of fats, butter lends a rich flavor and mouthfeel to this cake, while oil tenderizes the crumb resulting in an incredibly light and tender texture. Like most of my sourdough discard recipes, you can use your discard straight from the refrigerator. This recipe is pretty straightforward so I’ll get right to it!
Now onto the recipe!
|100 grams||Sourdough Discard|
|160 grams||All-purpose Flour|
|225 grams||Pumpkin Canned Pumpkin Puree|
|56 grams||Unsalted Butter (Softened)|
|250 grams||Granulated Sugar|
|8 grams||Ground Cinnamon|
|2 grams||Freshly Grated Nutmeg|
|6 grams||Baking Soda|
|2 grams||Baking Powder|
|3 grams||Kosher Salt|
Preheat your oven to 350 F and line a 9.5 by 5.5-inch loaf tin with parchment paper. Set aside until you’re ready to bake.
In a medium-sized bowl, combine water and sourdough discard and stir until your discard has dissolved.
In a separate bowl, whisk together spices, flour, baking powder and baking soda. Set aside.
Using a mixer, cream together softened butter, oil and sugar until the mixture looks light and airy.
Add eggs to the butter mixture one at a time waiting until each egg is fully incorporated before adding the next. Once eggs have been incorporated, fold in the pumpkin puree.
Fold in half of the flour mixture to the butter mixture until just combined. Add the dissolved starter into the batter and mix gently until fully incorporated, finally add the rest of the flour mixture and gently fold until all of the flour is hydrated. Don’t overmix or your Pumpkin loaf turn out rubbery.
Carefully pour the mixture into your prepared pan. Place the pan in the preheated oven and bake for 1 hour to 1 hour and 15 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Remove your baked loaf from the pan, and place on a wire rack to cool completely before enjoying.