Half Pint Mama

There’s something so satisfying about finding ways to use up sourdough discard. This fall favorite is a cozy and nourishing pumpkin bread. This recipe is naturally sweetened with pure maple syrup and pumpkin purée. It uses no seed oils, and is perfect for slow autumn mornings or a wholesome afternoon snack. This has a subtle spiced flavor paired with a little tang from the sourdough.

---

Step-by-Step Sourdough Discard Pumpkin Bread

Step 1: Prepare your ingredients and pan
Preheat your oven to 350°F (175°C). Lightly grease a standard 9×5″ loaf pan with coconut oil or line it with parchment paper for easy removal.

Step 2: Add the wet ingredients

• 1/2 cup sourdough discard (unfed)
• 2/3 cup of pumpkin purée
• 1 egg
• 1/3 cup melted coconut oil
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract

Stir until everything is smooth and well combined. The mixture should look creamy and slightly glossy.

Step 3: Mix the dry ingredients separately
In a medium bowl, whisk together:

• 1 cup all-purpose flour
• 2 teaspoon cinnamon 
• 1/2 teaspoon of pumpkin spice
• 1/2 teaspoon baking soda
• 1/4 teaspoons of nutmeg
• 1/4 teaspoon of salt

This step ensures even distribution of the leavening agent.

Step 4: Combine wet and dry ingredients
Gently add the dry ingredients into the wet. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix—you want the batter to stay tender.

Step 5: Pour and smooth
Transfer the batter to your prepared loaf pan and smooth the top with a spatula.

Step 6: Bake
Place in the preheated oven and bake for 50 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs. If the top is browning too quickly, tent it with foil in the last 10 minutes.

Step 7: Cool and enjoy
Let the pumpkin bread cool in the pan for 10–15 minutes before transferring it to a wire rack. Slice once cooled—or sneak a warm slice if you just can’t wait. I love adding a little butter to my slice while it’s still hot!

---

Quick-Reference Recipe

Sourdough Discard Pumpkin Bread (No Refined Sugar, No Seed Oils)

Ingredients:

• 1/2 cup sourdough discard (unfed)
• 2/3 cup of pumpkin purée
• 1 egg
• 1/3 cup melted coconut oil
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2 teaspoon cinnamon 
• 1/2 teaspoon of pumpkin spice
• 1/2 teaspoon baking soda
• 1/4 teaspoons of nutmeg
• 1/4 teaspoon of salt

Instructions:

1. Preheat oven to 350°F. Grease or line a loaf pan.
2. In a large bowl mix in discard, pumpkin purée, eggs, melted coconut oil, maple syrup, and vanilla.
3. In a separate bowl, mix flour, cinnamon, pumpkin spice, baking soda, nutmeg and salt.
4. Add dry to wet and stir gently until just combined.
5. Pour batter into pan, smooth top.
6. Bake for 50 min, until toothpick comes out clean.
7. Cool 10–15 minutes in pan, then transfer to wire rack.

Storage: Keeps 2–3 days at room temp, or up to 1 week in the fridge. Freezes beautifully in slices.