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–+ servings
One slice of sourdough discard pumpkin bread cut on a wooden board.

Sourdough Discard Pumpkin Bread With Streusel Topping

Cosy autumn mornings call for bakes that fill the kitchen with the scent of warm spices and pumpkin purée. This Sourdough Discard Pumpkin Bread is soft, warmly spiced and crowned with a buttery streusel that bakes into crisp, golden crumbly perfection. Whether you are using up sourdough starter discard or simply love pumpkin bakes, this sourdough pumpkin bread feels like a hug with every slice.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Breakfast, Dessert
Cuisine American, Sourdough
Servings 12 -14 slices
Calories 213 kcal

Equipment

Ingredients
 
 

For Streusel Topping:

  • 35 g plain flour a.k.a. all-purpose flour
  • 35 g granulated or caster sugar
  • a pinch of salt
  • 30 g butter cold, cubed
  • 1-2 tablespoon pumpkin seeds optional

For Sourdough Pumpkin Bread:

  • 125 g plain flour all-purpose flour
  • 1.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon pumpkin pie spice or mixed spice in the UK
  • 300 g pumpkin puree
  • 100 g light brown sugar
  • 50 g caster sugar or granulated sugar
  • 2 eggs large
  • 120 g sourdough discard 100% hydration
  • 90 g unsalted butter melted and cooled

Instructions
 

  • Preheat the oven to 180ºC (360ºF). Lightly oil a 2-lb loaf pan and line it with a piece of parchment paper (like a sling along the long edge, leaving the edges overhanging.

Prepare Streusel Topping:

  • In a medium bowl, mix the sugar, flour and a pinch of salt. Add the cubed butter and rub with your fingertips until the mixture resembles coarse breadcrumbs. If using pumpkin seeds, stir them in at the end. Place the streusel in the fridge whilst you prepare the sourdough pumpkin bread batter.

Make Sourdough Pumpkin Bread Batter:

  • In a large mixing bowl, combine the flour, baking powder, baking soda, salt and spices.
  • In a separate bowl, using a balloon whisk or an electric handheld mixer, whisk the eggs, brown and white sugar, pumpkin puree and sourdough discard.
  • Whisking continuously, drizzle in the butter until combined.
  • Add the flour mixture to the wet ingredients and fold gently until just combined.
  • Pour the batter into the loaf pan. Then scatter the streusel topping across the surface.
  • Bake for 60-65 minutes. Insert a cocktail stick into the centre of the bread to test if it's done - it should come out clean (internal temperature should reach 96℃ (205℉)).
  • Leave the pumpkin bread in the loaf pan for 10 minutes, then transfer it to a wire rack to cool completely.

Nutrition

Calories: 213kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 49mgSodium: 227mgPotassium: 99mgFiber: 1gSugar: 16gVitamin A: 4181IUVitamin C: 1mgCalcium: 54mgIron: 1mg
Keyword Sourdough Discard Pumpkin Bread, Sourdough Pumpkin Bread
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