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

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 Instructions

Step 1: Prepare your ingredients and pan

Preheat your oven to 350°F (175°C). Lightly grease a standard 9x5" 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!

---

Storage Tips

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