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Perfect Soft & Fluffy Pumpkin Sourdough Discard Bread

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A soft, squishy sandwich bread that uses up sourdough discard and pumpkin puree, with a subtle pumpkin flavor and tender crumb that stays fresh for days. Perfect for fall gatherings, toasting, or sandwiches.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (plain, unsweetened)
  • 1 cup (240g) sourdough discard (unfed, at room temperature)
  • 3 cups (360g) bread flour
  • 1 cup (120g) whole wheat flour
  • ½ cup (120ml) warm milk (about 110°F/43°C)
  • 4 tablespoons (56g) unsalted butter, softened
  • 2 tablespoons (42g) honey or maple syrup
  • 2 teaspoons (6g) active dry yeast
  • 1½ teaspoons (9g) fine sea salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • 1 large egg, at room temperature

Instructions

  1. Warm the milk and activate the yeast: In a small bowl, combine warm milk (about 110°F/43°C) with honey and active dry yeast. Let sit for 5-10 minutes until foamy.
  2. Mix the dry ingredients: In a large bowl or stand mixer bowl, whisk together bread flour, whole wheat flour, salt, pumpkin pie spice, and cinnamon.
  3. Combine the wet ingredients: In a separate bowl, whisk together pumpkin puree, sourdough discard, egg, and softened butter until smooth.
  4. Bring it all together: Pour the yeast mixture and pumpkin mixture into the dry ingredients. Mix until a shaggy dough forms. Switch to dough hook if using a stand mixer.
  5. Knead the dough: Knead on medium-low speed for 8-10 minutes (or by hand for 12 minutes) until soft, slightly sticky, and smooth. It should pass the windowpane test.
  6. First proofing (bulk fermentation): Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1½ to 2 hours until doubled in size.
  7. Shape the loaf: Turn dough onto a lightly floured surface. Press into an 8×10-inch rectangle. Roll tightly from the short end, pinch seam to seal. Place seam-side down in a parchment-lined 9×5-inch loaf pan.
  8. Second proofing: Cover loosely and let rise for 45 minutes to 1 hour until dough rises about 1 inch above the pan rim.
  9. Preheat and bake: About 20 minutes before second proofing is done, preheat oven to 350°F (175°C). Brush top with milk or melted butter. Bake for 35-40 minutes until golden brown and internal temperature reaches 190°F (88°C).
  10. Cool completely: Let bread cool in pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing.

Notes

Don’t skip the yeast; discard alone won’t provide enough lift. Pumpkin puree moisture varies; adjust with flour or milk if needed. Ensure all ingredients are at room temperature. Do not over-proof during second proofing. Bread tastes even better the next day.

Nutrition

Keywords: pumpkin sourdough bread, sourdough discard recipe, soft pumpkin bread, fall bread, sandwich bread, pumpkin sourdough

Find it online: https://hungermind.com/perfect-soft-and-fluffy-pumpkin-sourdough-discard-bread/