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–+ servings
Perfectly baked sourdough pumpkin bread loaf cooling on a wire rack after baking

Same-Day Sourdough Discard Pumpkin Bread

This optimized system for sourdough pumpkin bread is designed to eliminate structural failures by using a stand mixer to create a stable emulsion, resulting in a moist, tender crumb with a sophisticated tang.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Breakfast
Cuisine American
Servings 1 loaf
Calories 280 kcal

Equipment

  • Stand Mixer with Paddle Attachment
  • Flexible Spatula
  • 9x5-inch loaf pan
  • Parchment paper
  • Small mixing bowl

Ingredients
  

Wet Ingredients

  • 2 large eggs Must be at room temperature
  • 120 g light brown sugar
  • 170 g granulated sugar
  • 2 tsp pure vanilla extract
  • 225 g canned pumpkin puree Must be at room temperature
  • 100 g mild oil such as expeller pressed canola oil or vegetable oil
  • 75 g sourdough starter active starter or sourdough discard

Dry Ingredients

  • 215 g all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves

Instructions
 

Preparation and Mixing

  • Preheat your oven to 350 F. Line a 9x5-inch loaf pan with parchment paper; set aside.
  • In a stand mixer with a paddle attachment: beat the eggs, light brown sugar, granulated sugar and vanilla extract together until pale and slightly thickened (approximately 3 minutes). Stop and scrape the bowl halfway through.
  • Add the pumpkin purée, followed by the oil and sourdough starter. Mix well to combine.
  • In a separate small bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves to ensure complete distribution.
  • With the machine running gently, slowly add the dry ingredients to the wet ingredients and mix until just incorporated. Do not overmix.
  • Pour the batter into your prepared loaf pan. You can bake immediately or cover tightly and ferment overnight in the refrigerator.
  • Bake on the center rack for 60-70 minutes or until a toothpick inserted comes out clean.
  • Cool the loaf for 1-2 hours before slicing. The internal structure sets and moisture redistributes during this crucial period.

Notes

For the best flavor depth and tang, opt for the overnight ferment (8-12 hours in the refrigerator). Always cover tightly during the cold rest to prevent a skin from forming. If the loaf appears dense on day two, warming a slice for 10 seconds restores the silkiness of the oil-based crumb. This recipe yields one 9x5 inch loaf, serving 8 to 10 people.

Nutrition

Calories: 280kcalCarbohydrates: 42gProtein: 3gFat: 12g
Keyword pumpkin puree, texture longevity
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