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Easy No Knead Pumpkin Sourdough Discard Bread (Best Recipe)

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A soft, tangy sourdough bread with subtle pumpkin flavor that uses up leftover sourdough discard. No kneading required, beginner-friendly, and perfect for fall.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour
  • 1 cup (245g) pumpkin puree (100% pure pumpkin, not pie filling)
  • 1 cup (240g) sourdough discard (unfed, straight from fridge)
  • 1/2 cup (120ml) warm water (90-100°F)
  • 3 tablespoons (45ml) olive oil
  • 2 tablespoons (30ml) honey or maple syrup
  • 1 1/2 teaspoons (9g) salt
  • 1 teaspoon (3g) active dry yeast
  • 1 teaspoon pumpkin pie spice

Instructions

  1. Mix the dry ingredients. In a large bowl, whisk together the flour, salt, and pumpkin pie spice. Make a well in the center.
  2. Combine the wet ingredients. In a separate smaller bowl, whisk together the pumpkin puree, sourdough discard, warm water, olive oil, and honey until smooth.
  3. Add the yeast. Sprinkle the yeast over the wet mixture and stir gently. Let it sit for 2-3 minutes until the yeast starts to dissolve.
  4. Bring it together. Pour the wet ingredients into the well of dry ingredients. Stir with a wooden spoon until a shaggy, sticky dough forms (about 20-30 strokes).
  5. First rise. Cover the bowl with plastic wrap or a damp towel. Let it sit at room temperature for 8-12 hours, or overnight, until doubled in size and bubbly on top.
  6. Shape the dough. Generously flour your work surface. Turn the dough out and fold it over itself 3-4 times to create a rough log shape. Do not knead.
  7. Second rise. Place the shaped dough into a parchment-lined 9×5-inch loaf pan. Cover loosely with plastic wrap. Let it rise for 1-2 hours, until the dough has risen about an inch above the rim of the pan.
  8. Preheat and score. About 20 minutes before baking, preheat your oven to 375°F (190°C). Just before baking, score the top of the dough with a single slash down the center.
  9. Bake. Place the pan on the middle rack. Bake for 45-55 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean. Internal temperature should reach 200°F (93°C).
  10. Cool completely. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Wait at least 1 hour before slicing.

Notes

The dough should be sticky but hold its shape. If too wet, add 2 tablespoons flour; if too dry, add 1 tablespoon water. For best results, use a kitchen scale for accurate measurements. The bread improves in flavor on day two.

Nutrition

Keywords: pumpkin sourdough discard bread, no knead pumpkin bread, sourdough discard recipe, easy pumpkin bread, fall sourdough bread

Find it online: https://evabake.com/easy-no-knead-pumpkin-sourdough-discard-bread-best-recipe/