Go Back

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
20 minutes
Total Time 1 hour 30 minutes
Servings: 8
Course: bread, Dessert
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • small, and a large bowl for mixing
  • measuring cups and spoons
  • bread pan
  • Parchment paper

Method
 

Prep Your Pan and Oven
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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.