The Starter Jar's Best Sourdough Discard Pumpkin Bread: A Moist, Spiced Delight
Bake the best sourdough discard pumpkin bread with The Starter Jar's recipe. Moist, spiced, and easy to make, it's perfect for using up discard. — Published September 29, 2026 at 6:03 AM UTC.
Ingredients
- 200g The Starter Jar sourdough discard (fed or unfed)
- 200g canned pumpkin puree (not pie filling)
- 150g granulated sugar
- 100g light brown sugar, packed
- 120ml neutral oil (e.g., vegetable, canola, or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- 280g all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp salt
- Optional: 1 cup chocolate chips or chopped nuts
Instructions
Step 1
Preheat your oven to 350°F (175°C) and generously grease a 9x5 inch loaf pan. For easy removal, line the pan with parchment paper, leaving an overhang on the longer sides.
Step 2
In a large mixing bowl, whisk together The Starter Jar sourdough discard, pumpkin puree, granulated sugar, brown sugar, neutral oil, eggs, and vanilla extract until the mixture is well combined and smooth.
Step 3
In a separate medium bowl, combine the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and salt. Whisk these dry ingredients thoroughly to distribute them evenly.
Step 4
Gradually add the whisked dry ingredient mixture to the wet ingredients, mixing with a spatula until just combined. Avoid overmixing the batter to ensure a tender loaf.
Step 5
If you're incorporating chocolate chips or chopped nuts, gently fold them into the batter at this stage. This ensures they are evenly distributed throughout the loaf.
Step 6
Pour the prepared batter into the greased and lined loaf pan and spread it evenly with your spatula. Bake for 55-65 minutes, or until a wooden skewer inserted into the center of the bread comes out clean.
Step 7
Allow the pumpkin bread to cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely. Slicing too early can result in a crumbly loaf.
