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–+ servings

Easy Sourdough Discard Pumpkin Bread With Crumb Topping

This easy sourdough discard pumpkin bread is moist, warmly spiced, and topped with a buttery crumb topping. A cozy fall recipe that’s perfect for using up extra starter—no mixer required!

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Serving Size 1 loaf

Equipment

  • 9x5 pullman loaf pan (deep) or 2 smaller loaf pans but you’ll need to adjust the bake time

Ingredients

Crumb Topping

  • ½ cup all-purpose flour
  • ½ tsp ground cinnamon
  • ⅓ cup granulated sugar
  • ¼ cup brown sugar
  • ⅛ tsp salt
  • ¼ cup unsalted butter, melted and cooled

Sourdough Pumpkin Bread

  • 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 egg
  • ½ cup sourdough discard
  • 1 tsp vanilla extract
  • 1 can pumpkin puree (15 oz) or 1 1/3 cups  homemade puree

Instructions

Make Crumb Topping

  • In a medium bowl, whisk together flour, cinnamon, both sugars, and salt. Stir in melted butter until combined and small crumbs form.

Make the Pumpkin Loaf

  • Preheat oven to 350°F and lightly grease a 9”x5” pullman loaf pan with butter. I use a pullman because of the depth so that there’s no overflow.
  • In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.
  • Melt butter and add brown sugar stirring until smooth. Then add egg, vanilla, discard, and pumpkin puree. Mix well and pour the wet ingredients into the dry. Stir until combined but do not overmix. 
  • Pour the batter into the loaf pan and sprinkle on the crumb topping. 
  • Bake for 60 minutes or until a toothpick can be inserted and come out clean. 
  • Allow the loaf to cook for 10-15 minutes in the pan before transferring to a wire rack to finish cooling before slicing.

Notes

I used a pullman 9x5 loaf pan for this recipe. Please keep in mind that if you have a smaller loaf pan that you may want to use 2 so that the batter doesn't overflow when baking.