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Fluffy Pumpkin Sourdough Bread (Easy Discard Recipe)

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This soft, fluffy pumpkin sourdough bread is the perfect way to use up sourdough discard. It’s tender, subtly tangy, and filled with warm pumpkin spice—ideal for toasting with butter on cozy fall mornings.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • 1 cup (240g) sourdough discard (straight from the fridge)
  • 3 cups (360g) bread flour
  • 1/2 cup (120ml) warm water (90-100°F)
  • 3 tablespoons (42g) unsalted butter, melted
  • 1/4 cup (50g) packed brown sugar
  • 1 1/2 teaspoons (9g) fine sea salt
  • 2 teaspoons pumpkin pie spice

Instructions

  1. Mix the wet ingredients: In a large mixing bowl, combine the sourdough discard, pumpkin puree, warm water, and melted butter. Stir until smooth and orange-tinted.
  2. Add the dry ingredients: Add the bread flour, brown sugar, salt, and pumpkin pie spice. Stir with a wooden spoon or dough whisk until no dry patches remain. The dough will be shaggy and sticky.
  3. First rest (autolyse): Cover the bowl with plastic wrap or a damp towel and let rest for 30 minutes.
  4. Stretch and fold (optional but recommended): Wet your hands slightly. Grab one side of the dough, stretch it up, and fold it over the top. Rotate the bowl a quarter turn and repeat. Do this four times total. Cover again.
  5. Bulk fermentation: Let the dough rise at room temperature for 8-12 hours, until doubled in size and puffy with small bubbles on the surface.
  6. Shape the loaf: Turn the dough out onto a lightly floured surface. Gently pat into an 8-inch wide rectangle. Fold the short ends into the center like a letter, then roll up from the long side. Pinch the seam to seal. Place seam-side down in a greased 9×5-inch loaf pan.
  7. Second rise (proofing): Cover the pan loosely with plastic wrap and let rise for 2-3 hours, until the dough crests just above the rim of the pan.
  8. Preheat and score: About 20 minutes before baking, preheat the oven to 375°F (190°C). Just before baking, score a shallow line down the center of the loaf with a sharp knife or lame.
  9. Bake: Place the pan on the middle rack and bake for 45-55 minutes, until deep golden brown and the loaf sounds hollow when tapped. If browning too quickly after 30 minutes, tent loosely with foil.
  10. Cool completely: Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack. Wait at least 1 hour before slicing.

Notes

Pat the pumpkin puree with paper towels to remove excess moisture for a better crumb. Use a digital scale for consistent results. Let the bread cool completely before slicing to avoid a gummy texture. This bread tastes even better on the second day.

Nutrition

Keywords: pumpkin sourdough bread, sourdough discard recipe, fluffy pumpkin bread, fall bread, easy sourdough bread

Find it online: https://evabake.com/fluffy-pumpkin-sourdough-bread-easy-discard-recipe/