Go Back
Print

Easy Sourdough Discard Pumpkin Bread With Crumb Topping

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 slices
Calories 320
This delightful pumpkin bread is a perfect way to use sourdough discard, featuring a crumbly topping that adds texture and flavor.

Ingredients

Crumb Topping

  • ½ cup all-purpose flour
  • ½ tsp ground cinnamon
  • ⅓ cup granulated sugar
  • ¼ cup brown sugar
  • ⅛ tsp salt

Pumpkin Loaf

  • 2 cups all-purpose flour
  • 2 ½ tsp pumpkin pie spice
  • 1 tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 8 tbsp unsalted butter, melted
  • 1 ½ cup brown sugar
  • 1 large egg
  • ½ cup sourdough discard
  • 1 tsp vanilla extract
  • 1 can (15 oz) pumpkin puree (or 1 1/3 cups homemade puree)

Instructions 

  • Make the crumb topping by whisking together flour, cinnamon, sugars, and salt. Stir in melted butter until small crumbs form.
  • Preheat oven to 350°F and grease a 9”x5” loaf pan.
  • In a bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.
  • Melt butter, add brown sugar, then mix in egg, vanilla, sourdough discard, and pumpkin puree. Combine with dry ingredients.
  • Pour batter into the pan, sprinkle with crumb topping, and bake for 60 minutes.
  • Cool in the pan for 10-15 minutes before transferring to a wire rack.

Notes

For best results, use fresh pumpkin puree and allow the bread to cool completely before slicing.
Calories: 320kcal
Cost: $10.00
Course: Dessert
Cuisine: American
Keyword: Pumpkin