This sourdough discard whole wheat pumpkin bread recipe was adapted from Cookie and Kate’s Healthy Pumpkin Bread recipe. Cookie and Kate is one of my favorite food blogs because all of her recipes are foolproof (I make one probably about once per week) and she even offers variations for various dietary restrictions. I like this pumpkin bread because it is not super sweet. The loaf is light and not overwhelmingly sugary.
Substitution of Sourdough Discard for Whole Wheat Flour
This recipe uses all whole wheat flour, which is great because that is straightforward to swap for sourdough starter. To adapt this recipe to include sourdough discard, I removed the water/milk in the original recipe and decreased the flour to account for the addition of sourdough starter. My sourdough starter is 100% hydration, which means it is about 50% flour and 50% water by weight.
Ingredients and Equipment Notes
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Also, I would highly recommend using real maple syrup (not the artificial maple flavored syrup).
You’ll also need a 9×5 inch loaf pan, a whisk and a spatula. I really like these GIR brand spatulas lately because they don’t melt easily. They come in a variety of sizes and really hold up well. All of my other spatulas have melted on the stove eventually.
I used the pumpkin spice mix from Trader Joe’s but you could also make your own by mixing your own (approximately 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cloves).
I hope you enjoy this sourdough discard whole wheat pumpkin bread! If you are looking for other other recipes for your sourdough discard, check out these breadsticks!
Sourdough Discard Whole Wheat Pumpkin Bread
- 1/3 cup olive oil 43 g
- 1/2 cup maple syrup 150 g
- 2 eggs, lightly beaten
- 1 cup pumpkin purée about 280 g
- 1 tsp baking soda about 7 g
- 1 tsp vanilla extract about 4 g
- 1/2 tsp salt about 5 g
- 60 g sourdough starter discard mine is 100% hydration. It doesn't need to be fed recently.
- 170 g whole wheat flour I used a white whole wheat flour
- cinnamon for sprinking the top of the loaf
- 1.5 tsp pumpkin pie spice
- Preheat your oven to 325 °F. Grease a 9×5 inch loaf pan with butter or baking spray to prevent sticking.
- In a medium bowl, whisk the olive oil and maple syrup together until well combined.
- Then, whisk the eggs into the mixture. Add the pumpkin and whisk until well combined.
- Next, add the baking soda, salt, pumpkin pie spice, vanilla extract and sourdough discard. Whisk the mixture together until thoroughly combined.
- Then, gently fold in the whole wheat flour into the mixture with a spatula. Mix until just combined, but do not overmix. It will not be smooth.
- Transfer the mixture to the loaf pan. Sprinke cinnamon on the top of the loaf.
- Bake the loaf in the oven at 325 °F for about 55-65 minutes or until a toothpick inserted into the loaf comes out clean.
- Remove the loaf from the oven and allow to cool for 10-15 minutes in the loaf pan, then transfer to a wire rack. Be very gentle because the loaf is soft.