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Best Easy Overnight Pumpkin Sourdough Discard Bread

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This overnight pumpkin sourdough discard bread is incredibly moist, tangy, and full of fall flavor. Mix the batter in ten minutes before bed, let it rest overnight, and bake it fresh in the morning for a zero-waste treat that gets better on day two.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 cup (240g) sourdough discard (straight from the fridge, unfed)
  • 2 cups (250g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • Optional: ½ cup toasted pecans or walnuts, ¾ cup chocolate chips, or ½ cup dried cranberries

Instructions

  1. Mix the Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and slightly thickened. Add the eggs one at a time, whisking well after each addition. Stir in the pumpkin puree, vanilla extract, and sourdough discard until smooth.
  2. Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
  3. Fold It Together: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined. A few streaks of flour are okay. If adding nuts or chocolate chips, fold them in at this stage.
  4. Prepare the Pan: Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the exposed sides with butter or non-stick spray.
  5. Transfer the Batter: Scrape the batter into the prepared pan and spread it evenly. Smooth the top with a spatula. Optionally, sprinkle extra sugar over the surface for a bakery-style domed top.
  6. Overnight Rest: Cover the pan loosely with plastic wrap or a clean kitchen towel. Let it sit at room temperature for 8 to 12 hours. The batter will puff up slightly and develop small bubbles.
  7. Bake It Fresh: In the morning, preheat the oven to 350°F (175°C). Remove the plastic wrap and place the pan on the middle rack. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and crackled.
  8. Cool Properly: Let the bread cool in the pan for 10 minutes. Then use the parchment sling to lift it out and transfer it to a wire rack. Cool completely before slicing, at least 1 hour.

Notes

Don’t skip the overnight rest—it develops flavor and hydrates the flour. Use older discard (5-7 days) for more tang. Check for doneness at 50 minutes; tent with foil if browning too quickly. Cool completely to avoid gummy texture. Store at room temperature for up to 4 days or freeze slices for up to 3 months.

Nutrition

Keywords: pumpkin bread, sourdough discard, overnight bread, fall baking, pumpkin sourdough, easy bread recipe, zero waste

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