One of my fall favorites is this healthy sourdough pumpkin bread recipe! I am a strong believer that you can not have fall without pumpkin bread. I mean you can, it just not as exciting haha.
This year I decided to try something new and a little bit healthier when it came to my annual pumpkin bread baking. I wanted something spicy with a hint of sweet, but also something easier on the gut health and digestion. Oftentimes quick breads, like pumpkin bread, can turn into a dessert. However, while I love dessert, sometimes I don’t always love my bread tasting like a dessert.
Therefore, I put my thinking cap on and created a pumpkin bread composed of sourdough discard and sweetened with maple syrup and molasses giving the pumpkin bread a light and “fally” sweetness with some added richness from the molasses. It is the perfect snacking bread. Something that you can snack on without the guilt of feeling like you just ate a slice of cake for breakfast.
Not only does this sourdough pumpkin bread recipe perfume your kitchen with the decadent scent of cinnamon, cloves, and nutmeg, but it is also a bit healthier! By adding sourdough discard to your pumpkin bread, it adds an element of fermentation making the bread easier to digest. The light sweetness from the molasses and maple syrup give it a perfect fall twist. This sweet and spicy quick break is a great recipe to add to your fall repertoire!
So, let’s dive into how to make this healthy sourdough discard pumpkin bread!!
Ingredients:
Wet Ingredients
- 1/3 cup Butter
- 1 cup Pumpkin Pureé
- 2 Eggs
- 1/2 cup Maple Syrup
- 2 Tbsp. Blackstrap Mollasses
- 1/4 cup Whole Milk
- 1/4 cup Sourdough Discard
- 2 tsp. Vanilla Extract
Dry Ingredients:
- 2 tsp. Pumpkin Pie Spice
- 2 tsp. Cinnamon
- 1 1/2 tsp. Clove
- 1 tsp. Nutmeg
- 1/2 tsp. Cardamom
- 1/2 tsp. Salt
- 1 3/4 cup Flour
- 1 cup chopped Walnuts
Instructions:
- Place a small pan over medium heat and add in your butter. Continue to stir your butter until it is browned. Once the butter is browned remove the butter from the heat. You do not want to overcook the butter as it can easily burn.
- Combine butter, pumpkin, maple syrup, molasses, whole milk, sourdough discard, vanilla, and eggs together and stir in a bowl until combined.
- Add in dry ingredients and fold until combined. Do not over-mix.
- Fold in 3/4 cup of chopped walnuts.
- Pour into a loaf pan lined with parchment paper.
- Top with remaining 1/4 cup of walnuts
- Bake at 350°F for 40-55 minutes.
- Take bread out of the loaf pan and allow it to rest for 15-20 minutes before cutting into it.
And there you have it! A quick and easy, healthy sourdough pumpkin bread that is not too sweet and has just the right amount of spice.
