Print

Cozy Maple Pumpkin Sourdough Discard Bread: Easy Fall Recipe

maple pumpkin sourdough discard bread - featured image
Print Recipe

This cozy maple pumpkin sourdough discard bread is a simple, forgiving fall recipe that uses sourdough discard for tang, pumpkin for tenderness, and maple for warmth. It’s subtly sweet, incredibly moist, and perfect for breakfast or a snack.

Ingredients

Scale
  • 1 cup (240g) sourdough discard, unfed and at room temperature
  • ¾ cup (170g) pumpkin puree (not pumpkin pie filling)
  • ⅓ cup (80ml) pure maple syrup
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¼ cup (57g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup chopped pecans or walnuts (optional)
  • ⅓ cup chocolate chips (optional)
  • ¼ cup dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the exposed ends.
  2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1½ teaspoons pumpkin pie spice, and 1 teaspoon cinnamon until evenly distributed. Set aside.
  3. In a large bowl, whisk together 1 cup sourdough discard, ¾ cup pumpkin puree, ⅓ cup maple syrup, ¼ cup melted butter, 1 egg, and 1 teaspoon vanilla extract until smooth. The mixture may look slightly curdled—that’s normal.
  4. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently until no streaks of flour remain. A few small lumps are okay. If adding nuts or chocolate chips, fold them in at this stage.
  5. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter a few times to release air bubbles.
  6. Bake for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done. If the top is browning too quickly (after about 35 minutes), tent loosely with foil.
  7. Let the bread cool in the pan for 10 minutes. Then lift it out using the parchment overhang and transfer to a wire rack. Cool completely before slicing—at least 1 hour.
  8. Once completely cool, slice and enjoy. Store leftovers wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.

Notes

Don’t overmix the batter—fold just until the flour disappears. Room temperature ingredients matter for even rising. If your discard is very liquid (100% hydration or higher), reduce the pumpkin puree by 2 tablespoons. Let the bread cool completely before slicing to avoid a gummy texture. Toasting slices brings out the maple flavor. The flavor improves after a day or two.

Nutrition

Keywords: sourdough discard, pumpkin bread, maple, fall recipe, easy bread, sourdough discard recipe, pumpkin sourdough, fall baking

Find it online: https://platebelle.com/cozy-maple-pumpkin-sourdough-discard-bread-easy-fall-recipe/