As the leaves turn vibrant shades of orange and gold, the scent of baking pumpkin bread wafts through my kitchen, instantly transporting me to a cozy autumn afternoon. This Easy Sourdough Discard Pumpkin Bread with Crumb Topping is not just a delightful treat—it’s an ingenious waste-free way to use that sourdough discard lingering in your fridge. With no mixer necessary, the process is simple enough to encourage even the busiest home chefs to dive into the joy of baking. Not only does this recipe promise a wonderfully moist loaf flavored with warm spices, but the buttery crumb topping adds a crunchy finish that will have everyone coming back for seconds. So, are you ready to fill your home with the comforting aroma of fall? Let’s get baking!
Why is this recipe a must-try?
Simplicity at its finest: This easy sourdough discard pumpkin bread requires no mixer—just your trusty bowls and a whisk. Rich, warm flavors shine through thanks to the blend of spices and pumpkin puree, making each bite a seasonal delight. Versatile enough for breakfast, snacks, or dessert, it pairs beautifully with coffee or tea. Waste-free baking is rewarding; not only do you utilize sourdough discard, but you create a standout loaf that family and friends will crave. Perfect for gatherings, the enticing aroma and delightful texture will have everyone asking for your secret.
Sourdough Discard Pumpkin Bread Ingredients
• Perfect for delicious fall baking!
For the Bread
- All-purpose flour – Provides structure and body to the bread; can substitute with freshly milled flour for a nuttier taste.
- Ground cinnamon – Adds warmth and spice; adjust quantity according to your flavor preference.
- Granulated sugar – Sweetens the bread; feel free to use 25% less for a lighter option.
- Brown sugar – Contributes moisture and depth of flavor.
- Salt – Enhances flavor and balances sweetness.
- Unsalted butter (melted) – Adds moisture and richness; vegan butter can be used for a dairy-free alternative.
- Pumpkin pie spice – A delightful blend of warm spices; create your own mix if desired.
- Baking powder & baking soda – Essential leavening agents for the rise; ensure these are fresh for best results.
- Sourdough discard – Infuses the bread with tanginess; any consistent discard from your starter will work perfectly.
- Egg – Binds everything together and enhances texture; replace with aquafaba for a vegan option.
- Vanilla extract – A splash adds to the flavor complexity.
- Pumpkin puree (canned or homemade) – Provides moisture and that beloved pumpkin flavor; using fresh pumpkin is also a great choice if available.
For the Crumb Topping
- All-purpose flour – Ensures the topping is crumbly; the same flour can be used to match the bread.
- Granulated sugar – Sweetens the crumb topping perfectly; adjust if desired.
- Brown sugar – Adds a rich, deep sweetness to the topping.
- Salt – Enhances the overall flavor of the crumb mixture.
- Unsalted butter (melted) – Binds the topping together while contributing to its buttery texture.
This Sourdough Discard Pumpkin Bread with Crumb Topping combines the essence of cozy fall flavors with the genius of zero-waste cooking. Happy baking!
Step‑by‑Step Instructions for Sourdough Discard Pumpkin Bread With Crumb Topping
Step 1: Prepare Crumb Topping
In a medium bowl, combine ½ cup of all-purpose flour, ¼ cup of granulated sugar, ¼ cup of brown sugar, and a pinch of salt. Pour in 4 tablespoons of melted unsalted butter, and mix until crumbly. Set this buttery crumb topping aside to allow the flavors to meld while you prepare the batter.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon of salt, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 2 teaspoons of pumpkin pie spice. This blend will ensure your Sourdough Discard Pumpkin Bread rises beautifully and is packed with that warm, spiced flavor. Set the dry mixture aside, ready to incorporate later.
Step 3: Combine Wet Ingredients
In another large bowl, mix ½ cup of melted unsalted butter with ½ cup of brown sugar until smooth and creamy. Add 1 large egg, 2 teaspoons of vanilla extract, 1 cup of sourdough discard, and 1 cup of pumpkin puree. Stir these ingredients together until everything is well combined and the mixture is glossy, inviting you to the next step.
Step 4: Blend Mixtures
Gently pour the wet mixture into the dry ingredients, taking care not to overmix. Stir until just combined; a few flour streaks are okay. This delicate approach helps keep your Sourdough Discard Pumpkin Bread tender and fluffy. Once combined, you’re ready to transfer the batter to your prepared pan.
Step 5: Bake
Pour the batter into a greased 9×5 inch Pullman loaf pan, smoothing the top with a spatula. Generously sprinkle the prepared crumb topping across the surface. Slide the pan into a preheated oven at 350°F and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen should smell heavenly by now!
Step 6: Cool
Once baked, carefully remove the loaf from the oven and let it sit in the pan for 10-15 minutes. This resting period allows the loaf to firm up for easy slicing. Afterward, gently transfer it to a wire rack to cool completely. Your Sourdough Discard Pumpkin Bread With Crumb Topping is nearly ready to enjoy!
How to Store and Freeze Sourdough Discard Pumpkin Bread
- Room Temperature: Keep your sourdough discard pumpkin bread in an airtight container at room temperature for up to 3 days, ensuring it remains moist and delicious.
- Fridge: If you prefer a longer shelf life, refrigerate the bread in an airtight container for up to 5 days, though it may be slightly drier.
- Freezer: For extended storage, slice the bread and freeze it in a tightly wrapped foil or freezer-safe bag for up to 3 months—perfect for enjoying whenever the craving strikes!
- Reheating: To revive frozen slices, simply thaw at room temperature or pop them in a toaster for a quick warm-up, bringing back that fresh-baked taste.
Expert Tips for Sourdough Discard Pumpkin Bread
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for easy mixing and incorporation, resulting in a smoother batter for your sourdough discard pumpkin bread.
- Avoid Overmixing: Stir gently and stop mixing when no flour streaks remain—overmixing can create a dense loaf instead of a tender texture.
- Use Fresh Leavening Agents: Baking powder and baking soda should be fresh to ensure the best rise; expired leavening agents can lead to a heavy bread.
- Perfecting the Crumb Topping: For a crunchy topping, consider broiling the crumb mixture for a minute post-bake, but watch closely to avoid burning!
- Baking Pan Choice: If using a smaller loaf pan, you can divide the batter; this ensures even baking and avoids spillage in a Pullman pan.
Sourdough Discard Pumpkin Bread Variations
Feel free to put your own spin on this delightful recipe and make it your own!
- Dairy-Free: Substitute unsalted butter with plant-based vegan butter for a delicious, creaminess without the dairy.
- Gluten-Free: Replace all-purpose flour with a gluten-free flour blend; ensure it includes a binding agent for proper texture.
- Sweet Swap: Use maple syrup or honey instead of granulated sugar for a natural sweetness that complements the pumpkin beautifully.
- Nutty Addition: Stir in ½ cup of chopped walnuts or pecans for added crunch and a lovely nutty flavor in every bite.
- Fruit Twist: Add 1 cup of fresh or dried cranberries or raisins to introduce a delightful tartness that pairs well with pumpkin.
- Spicy Kick: Sprinkle in ¼ teaspoon of cayenne pepper or red pepper flakes in the wet ingredients for a subtle spicy warmth!
- Flavorful Boost: Incorporate a teaspoon of freshly grated ginger for an extra zesty punch that brightens the bread’s flavor.
- Chocolate Delight: Add ½ cup of chocolate chips to the batter for a sweet surprise, turning this bread into a decadent treat.
If you’re looking for other pumpkin recipes, don’t forget to check out my Soft Pumpkin Cookies with Cinnamon Frosting and Pumpkin Banana Bread. Happy baking!
Make Ahead Options
These Sourdough Discard Pumpkin Bread With Crumb Topping are ideal for busy home cooks looking to save time! You can prepare the crumb topping up to 24 hours ahead; simply mix the ingredients, and refrigerate them in an airtight container. This not only keeps the topping fresh but also allows the flavors to meld beautifully. Additionally, the batter can be mixed up to 2 days in advance and stored in the refrigerator. When it’s time to bake, bring the batter to room temperature, pour it into the pan, sprinkle on your prepared crumb topping, and bake as directed. This method ensures that you enjoy a deliciously fresh loaf with minimal effort on busy mornings or gatherings!
What to Serve with Easy Sourdough Discard Pumpkin Bread with Crumb Topping
Warm slices of this sweet and spiced bread create an inviting centerpiece for your autumn table.
- Creamy Mashed Potatoes: The smooth, buttery potatoes balance the texture of the pumpkin bread beautifully, making for a comforting meal together.
- Apple Crisp: Combine baked pumpkin bread with a warm apple crisp for a delightful contrast of flavors and textures that scream fall.
- Spiced Chai Latte: Sip on this flavorful drink; the spices enhance the bread’s warmth, making it the ideal cozy pairing on a cool day.
- Candied Pecans: Crunchy and slightly sweet, these nuts add a lovely contrast and pair wonderfully with the moist pumpkin bread.
- Cheese Platter: A selection of creamy brie or sharp cheddar adds a gourmet touch and balances the sweetness of the bread exquisitely.
- Pumpkin Spice Latte: Embrace the season by pairing a warm drink with spiced notes to enhance your pumpkin bread experience.
- Caramel Drizzle: Drizzling warm caramel on each slice not only adds decadence but elevates your fall treat to a new level of indulgence.
- Cranberry Sauce: A tart and tangy addition, cranberry sauce provides a refreshing contrast, balancing the sweetness of the bread perfectly.
- Vanilla Ice Cream: Serve warm slices a la mode; the melting ice cream melds beautifully with the crumb topping, creating a luscious treat.
Sourdough Discard Pumpkin Bread with Crumb Topping Recipe FAQs
What kind of pumpkin should I use for this recipe?
You can use canned pumpkin puree or homemade pumpkin puree. If you opt for fresh pumpkin, simply roast it until soft, scoop out the flesh, and puree it until smooth. Either option will give your sourdough discard pumpkin bread a delightful flavor. I often use canned puree for convenience, especially during the busy fall season!
How should I store my Sourdough Discard Pumpkin Bread?
Store your bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to 5 days, but it may dry out slightly. I recommend placing a piece of parchment paper in the container to help maintain its moisture.
Can I freeze this pumpkin bread?
Absolutely! Here’s how you can freeze it: Slice your sourdough discard pumpkin bread and wrap each slice tightly in aluminum foil or store in a freezer bag. Make sure to press out as much air as possible. It can be frozen for up to 3 months. When you’re ready to indulge, just thaw it at room temperature or pop it straight into a toaster for a quick warm-up.
What do I do if my batter is too thick?
If you find that your batter is overly thick, try adding a tablespoon or two of milk or water until it reaches the desired consistency. It’s essential to ensure your wet ingredients, especially the sourdough discard and pumpkin puree, are adequately mixed in for a smooth batter. Just remember to mix gently to keep that tender texture!
Can I substitute the egg in this recipe?
Yes, if you’re looking for a vegan option, you can replace the egg with 1/4 cup of aquafaba (the liquid from canned chickpeas). Just whip it lightly before adding it to your wet ingredients. This will help maintain the structure and moisture of your sourdough discard pumpkin bread.
How long will the crumb topping stay crunchy?
The crumb topping will remain crunchy for a day or two if stored properly at room temperature. For an extra crunch, broil it for a minute after baking to achieve a beautifully crispy texture. However, if it starts to soften, simply reheat the slices in the oven for a quick fix!
Sourdough Discard Pumpkin Bread With Crumb Topping Delight
Ingredients
Equipment
Method
- In a medium bowl, combine ½ cup of all-purpose flour, ¼ cup of granulated sugar, ¼ cup of brown sugar, and a pinch of salt. Pour in 4 tablespoons of melted unsalted butter, and mix until crumbly. Set aside.
- In a large bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon of salt, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 2 teaspoons of pumpkin pie spice. Set aside.
- In another bowl, mix ½ cup of melted unsalted butter with ½ cup of brown sugar until smooth. Add 1 large egg, 2 teaspoons of vanilla extract, 1 cup of sourdough discard, and 1 cup of pumpkin puree. Stir until well combined.
- Gently pour the wet mixture into the dry ingredients, stirring until just combined with a few flour streaks remaining.
- Pour the batter into a greased 9x5 inch loaf pan, sprinkle the crumb topping on top, and bake at 350°F for about 60 minutes, or until a toothpick comes out clean.
- Let sit in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
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