Ingredients:

  • 1 cup (240g) sourdough discard (unfed)
  • 1 cup (245g) pumpkin puree
  • 1/2 cup (115g) melted unsalted butter
  • 3/4 cup (150g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tbsp (6g) pumpkin pie spice
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your 9x5 loaf pan and line the bottom with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk together the sourdough discard, pumpkin puree, melted butter, brown sugar, eggs, and vanilla until the mixture is smooth and the sugar has mostly dissolved.
  3. In a medium bowl, sift together the flour, pumpkin pie spice, baking soda, and salt.
  4. Gradually fold the dry ingredients into the wet base using a spatula. Stir only until no streaks of flour remain to avoid overmixing.
  5. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 55–65 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  6. Let the bread cool in the pan for 10 minutes before lifting it out via the parchment sling. Transfer to a wire rack to cool completely.