As the leaves turn and the air gets crisp, I find myself craving the rich scents of fall baking wafting through my kitchen. Today, I’m thrilled to share my recipe for Easy Sourdough Discard Pumpkin Bread with Buttery Crumb Topping. This delightful loaf not only puts your sourdough starter to good use but also boasts a moist and tender texture that’s perfect for cozy afternoons. With no mixer required and just a handful of ingredients, it’s an effortless crowd-pleaser that will quickly become a seasonal favorite. Imagine slicing into a warm loaf topped with a crunchy, buttery crumb, creating the ultimate comfort food experience. Ready to dive into the enticing world of fall flavors? Let’s get baking!
Why Is This Pumpkin Bread So Irresistible?
Moist, Delicate Texture: Each bite features a delightful softness that’s incredibly satisfying, thanks to the secret ingredient—sourdough discard. This twist adds a unique flavor profile that will keep your taste buds dancing.
Effortless Preparation: This recipe requires no mixer—just a few bowls and your hands. Perfect for busy chefs or those new to baking!
Festive Flavors: Combining spices like cinnamon and pumpkin pie spice, this bread captures the essence of fall in every slice.
Versatile Delight: Enjoy it warm with butter or cream cheese, or serve as a sweet treat for guests. Feeling adventurous? You can also experiment by adding chocolate chips for a decadent touch or nuts for added crunch!
Crowd-Pleasing Treat: Whether for a family gathering or just to brighten your day, this loaf is sure to impress anyone who takes a bite. Don’t forget to check out our other favorite recipes like Sourdough Pumpkin Bread and Soft Pumpkin Cookies for more delicious possibilities!
Sourdough Discard Pumpkin Bread Ingredients
For the Bread
- All-purpose flour – Provides structure; substitute with whole wheat flour for a denser texture.
- Ground cinnamon – Adds warmth and spice; adjust to taste based on preference.
- Granulated sugar – Sweetens the bread; replace with coconut sugar for a lower glycemic option.
- Brown sugar – Offers moisture and caramel flavor; light or dark will work based on your sweetness preference.
- Salt – Enhances flavor; use kosher salt for a cleaner taste.
- Unsalted butter (melted and cooled) – Adds richness and moisture; can swap with coconut oil for a dairy-free option.
- Pumpkin pie spice – A blend for seasonal flavor; substitute with a mix of cinnamon, ginger, nutmeg, and cloves if needed.
- Baking powder – Acts as a leavening agent; ensure it’s fresh for best results.
- Baking soda – Helps with browning and lift; freshness is key.
- Sourdough discard – Introduces a tangy flavor that balances the sweetness; plain yogurt or buttermilk can be used as replacements.
- Vanilla extract – Enriches flavor; opt for pure vanilla for a more robust taste.
- Pumpkin puree (canned or homemade) – The main flavor component, providing moisture and sweetness; use freshly roasted pumpkin for a deeper flavor or store-bought for convenience.
For the Crumb Topping
- All-purpose flour – Creates a crunchy texture; can use whole wheat flour for added flavor.
- Ground cinnamon – Infuses warm spice into the topping; adjust according to taste.
- Granulated sugar – Sweetens the topping; feel free to mix with brown sugar for added depth.
- Brown sugar – Enhances moisture and sweetness; use light or dark sugar based on preference.
- Salt – Balances the sweetness and enhances flavors; a pinch goes a long way.
- Unsalted butter (melted) – Combines with the dry ingredients to create clumps; can substitute with coconut oil for a dairy-free crumb.
This Sourdough Discard Pumpkin Bread with Crumb Topping is bursting with flavor and sure to be a hit in your kitchen!
Step‑by‑Step Instructions for Sourdough Discard Pumpkin Bread With Crumb Topping
Step 1: Prepare Crumb Topping
In a medium bowl, combine all-purpose flour, ground cinnamon, granulated sugar, brown sugar, and a pinch of salt. Stir until well mixed, then drizzle in the melted butter. Use your fingers to mix until it forms small clumps and resembles wet sand. Set aside your crumb topping while you tackle the bread batter.
Step 2: Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 9”x5” Pullman loaf pan generously with butter to ensure easy release after baking. This step is crucial to ensure your delicious sourdough discard pumpkin bread with crumb topping comes out perfectly shaped and ready to slice once baked.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice until well combined. This blending ensures an even distribution of the leavening agents and spices, which is key for achieving a delightful rise and flavor profile in your sourdough discard pumpkin bread.
Step 4: Combine Wet Ingredients
In another bowl, mix melted butter with brown sugar until smooth. Add an egg, pure vanilla extract, sourdough discard, and pumpkin puree. Whisk thoroughly to combine until you achieve a smooth and creamy mixture. This rich blend enhances the moistness of your pumpkin bread, making each bite chewy and flavorful.
Step 5: Combine All Ingredients
Pour the wet mixture into the dry ingredients, taking care to gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few flour streaks are okay. This step is essential for maintaining the tender texture of your sourdough discard pumpkin bread with crumb topping.
Step 6: Pour & Top
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface. Evenly sprinkle your prepared crumb topping over the batter, ensuring it covers the entire surface. This will create a crunchy contrast to the soft, moist interior of your pumpkin bread.
Step 7: Bake
Place the loaf pan in the preheated oven and bake for approximately 60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. The top should be golden brown, signaling that your sourdough discard pumpkin bread is ready to come out.
Step 8: Cool
Once baked, remove the pan from the oven and allow the bread to cool in the pan for 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This resting period helps the flavors settle and ensures clean cuts when you’re ready to serve your delightful pumpkin bread.
What to Serve with Easy Sourdough Discard Pumpkin Bread with Buttery Crumb Topping
Savor the cozy flavors of fall with a meal that pairs beautifully with this delightful bread.
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Creamy Mashed Potatoes: Their rich, buttery texture enhances the bread’s crumb topping, creating a comforting meal perfect for chilly evenings.
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Spiced Apple Cider: A warm cup of spiced apple cider adds a festive note, balancing the pumpkin’s sweetness while enhancing the autumn atmosphere.
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Simple Green Salad: Fresh greens dressed in a light vinaigrette bring a refreshing contrast to the rich flavors of the pumpkin bread. Toss in walnuts for a delightful crunch!
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Maple Glazed Carrots: Sweet, roasted carrots drizzled with maple syrup echo the sweetness of the bread, bridging flavors beautifully. Their bright color also adds a lovely touch to your table.
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Cheesy Garlic Breadsticks: These savory bites create a wonderful juxtaposition of flavors, perfect for dunking into a warm bowl of soup beside your pumpkin bread.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream on the side invites a delightful temperature contrast against the warm bread, making for a delightful dessert experience.
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Pumpkin Spice Latte: This comforting beverage enhances the seasonal theme, offering rich flavors that pair perfectly with the warm, spiced notes of the pumpkin bread.
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Chocolate Hazelnut Spread: Serve with a dollop of this decadent spread for a sweet twist—adding an indulgent layer to your cozy bread experience!
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Roasted Butternut Squash Soup: A smooth, hearty soup not only complements the bread’s flavors but also delivers comforting warmth and richness to your meal.
Feel free to mix and match these pairings for a delightful dining experience that brings warmth and joy to your autumn table!
Sourdough Discard Pumpkin Bread Variations
Make this cozy pumpkin bread your own with these delightful twists and substitutes that enhance flavor and cater to your family’s tastes!
- Dairy-Free: Substitute melted butter with coconut oil for a plant-based option that still retains a rich flavor.
- Nutty Addition: Fold in ½ cup of chopped walnuts or pecans for that extra crunch and texture; they’ll pair perfectly with the spices!
- Chocolate Lovers: Add 1 cup of chocolate chips to the batter for a sweet, decadent surprise, creating a delightful contrast to the pumpkin.
- Whole Wheat Twist: Use whole wheat flour instead of all-purpose flour to add nuttiness and fiber, making the loaf heartier and more nutritious.
- Spicy Kick: Add a pinch of cayenne pepper or a dash of ground ginger for a little heat that beautifully complements the sweet pumpkin flavors.
- Flavorful Fruit: Incorporate ½ cup of raisins or dried cranberries for bursts of sweetness and chewiness throughout the loaf.
- Pumpkin Cream Cheese Filling: Create a filling by combining cream cheese with a bit of sugar and vanilla, and swirl it into the batter before baking.
- Mini Loaves: Divide the batter between mini loaf pans for perfect single-serving sizes that are great for sharing or gifting!
Don’t forget to pair your bread with butter, cream cheese, or a slice of hearty cheese for an extra indulgence, and check out our Pumpkin Cream Cheese recipe for an even more delightful treat!
Storage Tips for Sourdough Discard Pumpkin Bread
Room Temperature: Keep the bread wrapped in foil or in an airtight container at room temperature for up to 3 days. This helps maintain its moistness and flavor.
Freezer: For longer storage, slice the bread and wrap it tightly in plastic wrap, then place in a freezer-safe bag or container. It will last for up to 3 months.
Thawing: To enjoy frozen slices, simply let them thaw at room temperature or pop them in a toaster for a warm treat anytime!
Reheating: If you enjoy your slices warm, reheat them in a toaster or microwave. A quick 15-20 seconds in the microwave will refresh the moist, fluffy texture of your sourdough discard pumpkin bread with crumb topping.
Expert Tips for Sourdough Discard Pumpkin Bread
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Avoid Overmixing: Gently combine wet and dry ingredients; overmixing can lead to a dense loaf. Aim for a few visible streaks of flour for a tender crumb.
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Pan Size Matters: If using a smaller loaf pan, divide the batter to prevent overflow, ensuring your sourdough discard pumpkin bread with crumb topping bakes evenly.
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Check for Freshness: Ensure your baking powder and soda are fresh for best results. Expired leavening agents can affect the rise and texture.
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Customize Your Crumb: Feel free to double the crumb topping for a more decadent treat, or add spices like nutmeg for an extra flavor boost.
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Store Wisely: Keep wrapped at room temperature for up to three days, or slice and freeze for future enjoyment—perfect for unexpected guests!
Make Ahead Options
These Easy Sourdough Discard Pumpkin Bread with Crumb Topping are perfect for meal prep enthusiasts! You can prepare the crumb topping up to 3 days in advance by mixing the dry ingredients and storing them in an airtight container in the refrigerator. Additionally, the batter can be prepped 24 hours ahead of time; just combine the wet and dry ingredients and refrigerate it until you’re ready to bake. To maintain the quality, be sure to let the batter come to room temperature before baking. When ready to serve, simply pour the chilled batter into the greased loaf pan, sprinkle with the crumb topping, and bake as directed, achieving delicious results with minimal effort!
Sourdough Discard Pumpkin Bread with Crumb Topping Recipe FAQs
What kind of pumpkin puree should I use?
You can use either canned or homemade pumpkin puree for this recipe. Canned pumpkin is convenient and provides consistent results. If you decide to make your own, roast and blend fresh pumpkin until it’s smooth; this can add a richer, deeper flavor!
How do I know when my sourdough discard is fresh enough to use?
Fresh sourdough discard should have a pleasant, slightly tangy aroma and should not exhibit any signs of spoilage. If there’s a significant layer of dark liquid (often called “hooch”) on the surface or an off smell, it’s best to discard it and start fresh—you want that vibrant flavor in your pumpkin bread!
Can I freeze my sourdough discard pumpkin bread?
Absolutely! To freeze, slice your pumpkin bread and wrap each slice tightly in plastic wrap. Then place the wrapped slices in a freezer-safe bag or container. Your bread will keep well for up to 3 months. For a quick treat, just thaw at room temperature or pop it directly in the toaster for a refreshing slice.
What if my bread starts to sink in the middle while baking?
A sunken loaf can happen for a few reasons, usually related to overmixing or underbaking. To prevent this, mix the batter gently until just combined and always check for doneness with a toothpick. If it comes out moist but not wet, it’s time to take it out of the oven!
How should I store my sourdough discard pumpkin bread?
Keep your bread wrapped in foil or in an airtight container at room temperature for up to 3 days to maintain its moisture. If you find yourself with leftovers, slice the remaining bread, wrap it tightly, and freeze for up to 3 months. This way, you can enjoy delightful slices whenever the craving strikes!
Can I omit the sugars or substitute them due to dietary restrictions?
Yes, you can absolutely adjust the sugars! For a lower-sugar option, substitute granulated sugar with coconut sugar, which has a lower glycemic index. You can also reduce the total amount of sugar in the recipe. Just keep in mind, less sugar may result in a slightly less moist texture.
Sourdough Discard Pumpkin Bread With Crumb Topping Bliss
Ingredients
Equipment
Method
- In a medium bowl, combine all-purpose flour, ground cinnamon, granulated sugar, brown sugar, and a pinch of salt. Stir until well mixed, then drizzle in the melted butter. Use your fingers to mix until it forms small clumps and resembles wet sand. Set aside your crumb topping.
- Preheat your oven to 350°F (175°C). Grease a 9”x5” Pullman loaf pan generously with butter.
- In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice until well combined.
- In another bowl, mix melted butter with brown sugar until smooth. Add an egg, pure vanilla extract, sourdough discard, and pumpkin puree. Whisk thoroughly to combine.
- Pour the wet mixture into the dry ingredients, gently stir with a spatula until just combined.
- Transfer the batter into the prepared loaf pan and smooth the top with a spatula. Evenly sprinkle your prepared crumb topping over the batter.
- Place the loaf pan in the preheated oven and bake for approximately 60 minutes. Check for doneness with a toothpick.
- Remove the pan from the oven and allow the bread to cool in the pan for 10-15 minutes. Transfer it to a wire rack to cool completely before slicing.
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