Sourdough Discard Pumpkin Bread with Streusel Topping
If you’ve been craving a sweet bread that’s tender, moist, and full of pumpkin flavor, this sourdough discard pumpkin bread recipe with a buttery streusel topping and maple glaze is the perfect bake for you.
Equipment
- small, and a large bowl for mixing
- measuring cups and spoons
- bread pan
- Parchment paper
Ingredients
For the Pumpkin Bread, wet ingredients:
- 1 1/4 cups Pumpkin purée
- 1/2 cup Sourdough starter discard
- 1/2 cup Granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup Neutral oil
- 2 Large eggs
- 1/4 cup Greek yogurt or sour cream
- 1 1/2 tsp Vanilla bean paste or extract
Dry Ingredients:
- 1 1/4 cup All-purpose flour
- 1 1/2 tsp Pumpkin pie spice
- 1 tsp Baking powder
- 1 tsp baking soda
- 1/2 tsp Salt
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar, packed
- 1/2 tsp cinnamon
- Pinch of salt
- 4 tbl unsalted cold butter, cubed
For the Maple Glaze:
- 1/2 cup powdered sugar
- 1 tbl pure maple syrup
- 2 tsp milk (to thin as needed)
- dash of cinnamon
Instructions
Prep Your Pan and Oven
- In a small bowl, whisk together flour, brown sugar, cinnamon, and a pinch of salt. Cut in the cold butter with a fork, bench scraper, or pastry cutter until coarse crumbs form. Chill while you prepare the batter.
Make the Streusel Topping
- In a small bowl, whisk together flour, brown sugar, cinnamon, and a pinch of salt. Cut in the cold butter with a fork, bench scraper, or pastry cutter until coarse crumbs form. Chill while you prepare the batter.
Mix the Wet Ingredients
- In a large mixing bowl (or the bowl of a stand mixer with the paddle attachment), whisk together the pumpkin purée, sourdough starter discard, both sugars, neutral oil, large eggs, yogurt, and vanilla extract until smooth.
Combine the Dry Ingredients
- In a separate bowl, whisk together all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. This keeps the dry ingredients evenly distributed before folding them into the wet mixture.
Bring the Batter Together
- Gently fold the dry ingredients into the wet ingredients until just combined. Don’t overmix—over-stirring can make the bread dense. Scrape down the sides and bottom of the bowl with a spatula to ensure everything is mixed.
Assemble and Bake
- Pour the batter into the prepared loaf pan. Smooth the top of the batter with a spatula, then sprinkle the chilled streusel evenly on top. Bake in the preheated oven for 55–65 minutes.Check doneness by inserting a cake tester or toothpick into the center of the loaf. If it comes out with just a few moist crumbs, it’s ready. If the top is browning too quickly, tent the loaf with aluminum foil during the last 15–20 minutes of baking.
Cool and Glaze
- Let the bread loaf cool in the pan for about 20 minutes, then transfer it to a wire rack. Whisk together the powdered sugar, maple syrup, cinnamon, and a splash of milk until smooth. Drizzle over the cooled bread before slicing into individual slices.