Sourdough Discard Pumpkin Bread

5 from 2 votes

Sourdough Discard Pumpkin Bread

Cozy sourdough discard pumpkin bread topped with crunchy streusel and maple glaze—moist, spiced, and perfect for fall breakfasts or gifts.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Breakfast

Cuisine: American

Servings: slices

Calories: 462kcal

Author: Joy Kincaid

Equipment

9x5-inch loaf pan
Parchment paper
Mixing bowls
Whisk and spatula
Measuring cups and spoons
Kitchen scale optional
Cooling rack
Instant-read thermometer optional

Ingredients

Streusel Topping

1/4 cup unsalted butter (56 g) melted
1/2 cup all-purpose flour (63 g)
1/4 cup light brown sugar (67 g) packed
2 tablespoons granulated sugar (25 g)
1 teaspoon cinnamon

Pumpkin Bread

1 1/2 cups pumpkin puree (340 g)
1/2 cup sourdough starter discard (100 g) 100% hydration
2 large eggs room temperature
1/2 cup avocado oil (109 g) or other neutral oil
2 teaspoons vanilla extract
1 2/3 cups all-purpose flour (170 g)
1 cup light brown sugar (200 g) packed
1/4 cup granulated sugar (50 g)
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 3/4 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt

Maple Glaze

1 tablespoon unsalted butter (14 g) melted
1 tablespoon light brown sugar (12 g) packed
1/2 cup powdered sugar (60 g)
2 tablespoons pure maple syrup (40 g)
pinch sea salt
1-2 teaspoons milk (5-10 g) optional, if glaze needs thinning

Instructions

Preheat oven to 350°F (177°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
Make the streusel: Stir together melted butter, flour, sugars, and cinnamon until crumbly. Set the bowl of streusel into the refrigerator to keep it firm while you make the bread.
Make the bread: In a large bowl, whisk pumpkin puree, sourdough discard, eggs, oil, and vanilla until smooth.
In another bowl, whisk flour, sugars, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt until evenly combined.
Add the dry mixture to the wet mixture. Gently fold with a spatula until just combined and no dry streaks remain. Do not overmix.
Spread batter evenly into the prepared loaf pan. Sprinkle chilled streusel evenly over the top.
Bake for 60–70 minutes, checking at the 40–45 minute mark and tenting with foil if the streusel is browning too quickly. The bread is done when a long toothpick or skewer inserted in the center comes out clean or with just a few moist crumbs. For accuracy, use an instant-read thermometer and look for an internal temperature of 200–205°F in the center.
Cool in the pan for 15 minutes, then lift out using the parchment and transfer to a wire rack to cool completely.
Make the glaze: Stir together melted butter, brown sugar, powdered sugar, maple syrup, and a pinch of salt until smooth. Adjust thickness with milk if needed.
Once fully cooled, drizzle with glaze, slice, and serve.

Notes

Storage:

Store the glazed bread at room temperature in an airtight container for up to 3 days.
Refrigerate up to 5 days for longer freshness (bring to room temp before serving).
Freeze unglazed slices or the whole loaf for up to 2 months.

Tips:

This bread can also be made without the streusel and glaze. It’s equally delicious topped with cream cheese frosting: Beat 4 oz cream cheese (softened) with 2 tablespoons butter until smooth, then mix in 1 cup (120 g) powdered sugar and ½ teaspoon vanilla until fluffy. Spread over the cooled loaf.
Be sure to use a 9×5-inch loaf pan. A smaller loaf pan will overflow.
Recipe has been tested with Libby’s canned pumpkin puree and Gold Medal all-purpose flour. Results may vary with homemade puree or different flour brands.
During testing, this bread baked best when tented with foil around the 40–45 minute mark to prevent the streusel from over-browning. Doneness is best checked with an instant-read thermometer.
Be sure to tent with foil around the 40–45 minute mark to prevent the streusel from over-browning.
Use an instant-read thermometer to check for doneness; the center should reach 200–205°F.
Fold the batter gently once the dry ingredients are added to avoid overmixing and keep the crumb light.
The written glaze amount gives a light drizzle. Feel free to double it if you prefer more topping.
Refrigerating the streusel before baking helps it hold its crumbly texture in the oven. Also, when mixing the crumble, using your hands to mix helps to get a variety of shapes and pieces of the crumble.
Sourdough discard in this recipe is 100% hydration, meaning equal parts flour and water by weight. If your discard is thicker or thinner, the texture may vary slightly, but the bread will still bake successfully.

Nutrition