Recipes and Cooking Bread Recipes Pumpkin Sourdough Discard Bread This pumpkin bread recipe is a delicious seasonal treat to use up your sourdough discard. By Lauren McAnelly Lauren McAnelly Website Lauren McAnelly is a food stylist and culinary expert with over 15 years of experience in cooking and baking. Her roles have included working in restaurants, bakeries, culinary schools, test kitchens, and photo studios, producing new and creative content for a multitude of platforms including print, video, and digital media. Lauren obtained her B.S. in communicative arts from Wisconsin Lutheran College. This degree blended science, marketing, communication, and arts classes. She then completed her Culinary Arts Degree in Savory, Pastry and Wine Education from Cook Street School of Culinary Arts. This program included intensive, hands-on instruction of traditional French and Italian cooking and baking. Learn about BHG's Editorial Process Published on November 22, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Servings: 16 Yield: 1 loaf Jump to Nutrition Facts This recipe calls for Sourdough Starter discard vs. active starter. This is because our Test Kitchen uses the starter primarily for flavor here and using baking soda and powder for the leavening action. Use starter discard plus chemical leaveners in recipes like quick breads, cakes, and cookies. Active starter better mimics the slow rise leavening action of yeast (in breads and rolls vs. quick acting leaveners like baking soda and powder. Ingredients 192 grams white whole wheat flour (1½ cups) 1 1/2 teaspoons kosher salt 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon cardamom 3/4 cup canned pumpkin 3/4 cup sourdough discard 3/4 cup maple syrup 1/3 cup canola, avocado, or olive oil 2 large eggs 2 teaspoons orange zest 1 teaspoon vanilla 1/4 cup raw pumpkin seeds (pepitas) 1 tablespoon turbinado or coarse sugar Directions Preheat oven to 350°F. Grease bottom and ½ inch up sides of a 9x5-inch loaf pan. Line pan with a 9-inch-wide strip of parchment paper, extending the parchment over the two long sides of pan (to lift the bread from the pan after baking). In a large bowl combine the first 7 ingredients (through cardamom). Make a well in the center of the flour mixture. In a medium bowl whisk together next 7 ingredients (through vanilla). Add the pumpkin mixture to the flour mixture. Stir until just moistened. Spoon into prepared pan. Top with pepitas and sugar. Bake 50 to 55 minutes until a toothpick comes out clean. Cool in pan 15 minutes. Remove and cool completely on a wire rack. Store at room temperature up to 2 days or store wrapped bread in the refrigerator up to 5 days. Rate it Print Nutrition Facts (per serving) 146 Calories 6g Fat 21g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 146.2 % Daily Value * Total Fat 6.2g 8% Saturated Fat 0.7g 4% Cholesterol 23.2mg 8% Sodium 266.6mg 12% Total Carbohydrate 21g 8% Dietary Fiber 2.1g 7% Total Sugars 10.6g Protein 2.9g Vitamin D 0.1mcg 1% Vitamin C 0.8mg 4% Calcium 55.6mg 4% Iron 0.9mg 5% Potassium 134.5mg 3% Fatty acids, total trans 0g Vitamin D 5.1IU Alanine 0.1g Arginine 0.2g Ash 1.2g Aspartic acid 0.2g Caffeine 0mg Carotene, alpha 550.7mcg Choline, total 22.3mg Copper, Cu 0.1mg Cystine 0g Energy 611.8kJ Fluoride, F 0.1mcg Folate, total 10.5mcg Glutamic acid 0.6g Glycine 0.1g Histidine 0.1g Isoleucine 0.1g Leucine 0.2g Lysine 0.1g Methionine 0.1g Magnesium, Mg 28.6mg Manganese, Mn 0.9mg Niacin 0.6mg Phosphorus, P 59.1mg Pantothenic acid 0.2mg Phenylalanine 0.1g Phytosterols 0.2mg Proline 0.2g Retinol 10mcg Selenium, Se 7.3mcg Serine 0.1g Starch 5.2g Theobromine 0mg Threonine 0.1g Vitamin E (alpha-tocopherol) 1mg Tryptophan 0g Tyrosine 0.1g Valine 0.2g Vitamin A, IU 1825.8IU Vitamin A, RAE 99.5mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg Vitamin K (phylloquinone) 5.3mcg Water 22g Zinc, Zn 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.