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Cozy Maple Pumpkin Sourdough Discard Bread

Maple Pumpkin Sourdough Discard Bread - featured image
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This tender, moist quick bread uses sourdough discard to create a subtly tangy, perfectly spiced fall treat. It’s an easy, foolproof recipe that fills your home with the cozy aroma of maple and pumpkin.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) pure maple syrup
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup (250g) sourdough discard, unfed and at room temperature

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment with butter or non-stick spray.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  3. In a separate medium bowl, whisk together melted butter and brown sugar until smooth. Add eggs and whisk vigorously until smooth and slightly thickened, about 30 seconds.
  4. Whisk in maple syrup, pumpkin puree, and vanilla extract until combined. Add sourdough discard and whisk until fully incorporated.
  5. Pour wet ingredients into dry ingredients. Using a rubber spatula, gently fold together until just combined and no streaks of flour remain. Do not overmix.
  6. Pour batter into prepared loaf pan and spread evenly.
  7. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly after 35 minutes, tent loosely with foil.
  8. Cool in pan on a wire rack for 15 minutes. Using parchment handles, lift bread out and transfer to wire rack to cool completely before slicing.

Notes

Room temperature ingredients are important for a smooth batter. Do not overmix. Let bread cool completely before slicing to avoid a gummy texture. For a sweeter loaf, drizzle with a maple glaze (1/2 cup powdered sugar, 2 tbsp maple syrup, 1 tbsp milk).

Nutrition

Keywords: sourdough discard, pumpkin bread, maple, fall recipe, quick bread, sourdough discard recipe, pumpkin sourdough bread

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