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slices of sourdough pumpkin bread with cinnamon sugar topping

Sourdough Pumpkin Bread (with Discard!)

Mandy Jackson
A classic pumpkin quick bread made using sourdough starter discard. It's loaded with fall spices, and is topped cinnamon sugar.
Makes 2 loaves.
5 from 11 votes
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Prep Time 20 minutes
Cook Time 1 hour
Cool Time 1 hour
Total Time 2 hours 20 minutes
Course Breakfast, Side Dish
Servings 10

Ingredients
  

  • 1 (15-ounce) can pumpkin puree
  • ½ cup vegetable oil (or ½ cup of butter, melted)
  • 3 large eggs
  • ½ cup sourdough starter discard
  • 1 ⅔ cup sugar
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ⅛ teaspoon cloves
  • 2 cups flour

For the Topping

  • 1 ½ tablespoons sugar
  • 1 ½ teaspoons cinnamon

Instructions
 

  • Preheat oven to 350 degrees. Grease two 8 x 4-inch loaf pans.
    In a large bowl, whisk together the pumpkin, oil, eggs, discard, and sugar until smooth. Add in the baking powder, soda, salt, cinnamon, nutmeg, ginger, and cloves and mix to combine. Stir in the flour just until combined. Divide between the two prepared pans and smooth out the tops.
    In a small bowl, stir together the sugar and cinnamon. Sprinkle over tops of the loaves. Bake for 50-60 minutes, until a toothpick inserted into a few places in the loaves comes out clean (be sure to test it a few times - uncooked dough pockets like to hide here!). Cool loaves in the pans completely on a metal rack. Lift the loaves out with a plastic spatula rather than inverting to keep as much cinnamon sugar on as possible.
    Can be stored for up to 5 days at room temperature in an airtight container or wrapped tightly.
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