Name: Sourdough Pumpkin Breakfast Bake
Prep time: 15 min
Cook time: PT-491538H7M30S
Total time: PT-491538H7M30S
Cuisine: american
Ingredients: 1 cup sourdough discard (unfed, 100% hydration); 1 cup canned pumpkin puree (not pumpkin pie filling); 1/2 cup granulated sugar; 1/4 cup packed light brown sugar; 1/4 cup melted unsalted butter; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon pumpkin pie spice; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/4 cup chopped pecans or walnuts (optional, for topping)

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This Sourdough Pumpkin Breakfast Bake is a delightful way to greet a crisp fall morning, bringing together the comforting flavors of pumpkin with the unique tang of sourdough discard. It’s a perfect recipe for those who love the idea of using their sourdough discard in new and exciting ways, especially when a quick and satisfying breakfast is on the menu.

Sourdough Pumpkin Breakfast Bake: Easy Fall Recipe with Sourdough Discard 16

Imagine a warm, spiced bake emerging from your oven, filling your kitchen with the scent of autumn. This easy-to-make dish is designed for busy mornings or relaxed weekend brunches, offering a delicious and family-friendly option that’s both flavorful and practical.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This Sourdough Pumpkin Breakfast Bake is a true winner for many reasons. First, it’s an incredibly efficient way to use up your sourdough discard, preventing waste and adding a subtle depth of flavor to your breakfast. It’s perfect for home cooks who maintain a sourdough starter but are looking for creative, non-bread ways to incorporate the discard into their meals. This recipe is designed to be straightforward and forgiving, making it ideal for beginners in the kitchen or anyone new to baking with sourdough discard. You don’t need any advanced baking skills or special equipment, just a few common ingredients and a desire for a delicious meal. It’s a fantastic choice for a cozy fall morning when you want something warm and comforting without spending hours in the kitchen. It also works wonderfully for a weekend brunch with family or friends, as it can be prepared relatively quickly and serves a crowd.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start is the best way to ensure a smooth and stress-free baking experience. Most of these items are likely already in your pantry, especially if you enjoy fall baking or keep a sourdough starter.

INGREDIENTS:

1 cup sourdough discard (unfed, 100% hydration)
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup melted unsalted butter
2 large eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 cup chopped pecans or walnuts (optional, for topping)

For simple substitutions, you can easily swap the granulated sugar for an equal amount of brown sugar if you prefer a deeper molasses flavor, or vice versa. If you don’t have pumpkin pie spice, you can create your own blend using individual spices like cinnamon, nutmeg, ginger, and cloves. Feel free to use salted butter if that’s what you have on hand; just reduce the added salt in the recipe by a pinch. For a nut-free version, simply omit the pecans or walnuts, or substitute them with a sprinkle of rolled oats or a streusel topping.

Time Needed From Start To Finish

This breakfast bake is designed for efficiency, allowing you to enjoy a warm, homemade treat without a lengthy commitment.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes

This realistic timeline accounts for gathering ingredients, mixing, and baking, making it a perfect fit for busy mornings or a relaxed weekend breakfast.

How To Make It Step By Step With Visual Cues

Creating this Sourdough Pumpkin Breakfast Bake is a straightforward process. Follow these steps for a perfectly spiced and tender result.

Prepare Your Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish with butter or cooking spray. This prevents sticking and ensures easy removal of your bake.
Combine Wet Ingredients: In a large mixing bowl, whisk together the sourdough discard, pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until the mixture is smooth and well combined. Make sure there are no lumps of sugar remaining.
Add Spices and Salt: Stir in the pumpkin pie spice, ground cinnamon, ground nutmeg, and salt into the wet mixture. Mix until the spices are evenly distributed, filling your kitchen with a wonderful aroma.
Incorporate Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few small lumps are perfectly fine. Overmixing can lead to a tough texture.
Pour into Dish and Add Topping: Pour the batter evenly into your prepared 8×8 inch baking dish. If using, sprinkle the chopped pecans or walnuts over the top of the batter. This adds a lovely crunch and visual appeal.
Bake to Golden Perfection: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and the edges slightly set.
Cool and Serve: Once baked, remove the dish from the oven and let it cool on a wire rack for at least 10-15 minutes before serving. This allows the bake to set properly and makes for easier slicing.

Easy Variations And Serving Ideas That Fit Real Life

This Sourdough Pumpkin Breakfast Bake is wonderfully versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you can stir in 1/2 cup of chocolate chips or white chocolate chips into the batter before baking. The sweetness pairs beautifully with the pumpkin and sourdough tang. Another fun idea is to drizzle a simple cream cheese glaze over the top once it has cooled slightly. Just whisk together 2 ounces softened cream cheese, 1/4 cup powdered sugar, and 1-2 tablespoons of milk until smooth.

For serving, this bake is fantastic on its own, but you can elevate it with a dollop of whipped cream, a scoop of vanilla ice cream if serving as a dessert, or a sprinkle of powdered sugar. It’s perfect for a casual family breakfast, a cozy brunch spread, or even as a comforting afternoon snack with a cup of coffee or tea. If you’re hosting, cut it into smaller squares and arrange them on a platter for easy grab-and-go enjoyment.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls, but knowing what to watch out for can help you achieve perfect results every time.

Using Pumpkin Pie Filling Instead of Puree: This is a very common mistake. Pumpkin pie filling is pre-sweetened and spiced, which will throw off the flavor balance of this recipe. Always ensure you are using 100% pure canned pumpkin puree. The label will clearly state “pure pumpkin” or “pumpkin puree.”
Overmixing the Batter: Once you add the flour, mix only until the ingredients are just combined. Overmixing develops the gluten in the flour, leading to a tougher, chewier texture rather than a tender, moist bake. A few small lumps in the batter are perfectly acceptable.
Not Greasing the Baking Dish: Forgetting to grease your baking dish can result in the bake sticking, making it difficult to remove and serve neatly. A quick spray of cooking oil or a swipe of butter will prevent this.
Baking at the Wrong Temperature or for Too Long: An oven that’s too hot or baking for too long can dry out the breakfast bake. Always preheat your oven fully and check for doneness using the toothpick test. If the toothpick comes out with wet batter, it needs more time; if it comes out clean, it’s done.
Serving Too Soon: While tempting, allowing the bake to cool for 10-15 minutes after it comes out of the oven is crucial. This cooling period allows the internal structure to set, resulting in cleaner slices and a better overall texture.

How To Store It And Make It Ahead Without Ruining Texture

This Sourdough Pumpkin Breakfast Bake is wonderful fresh from the oven, but it also stores well, making it a great option for meal prep or enjoying leftovers.

To store, allow the bake to cool completely to room temperature. Then, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual slices to an airtight container. It will keep well at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to 5 days.

If you want to make it ahead, you can prepare the batter the night before and store it covered in the refrigerator. In the morning, simply pour it into your prepared baking dish and bake as directed, adding a few extra minutes to the baking time if the batter is very cold.

To reheat individual slices, you can warm them in the microwave for 30-60 seconds until heated through. For a whole bake or larger portions, cover loosely with foil and reheat in an oven preheated to 300°F (150°C) for about 10-15 minutes, or until warm. This gentle reheating method helps maintain its moist and tender texture.

Questions People Always Ask Before Making This Recipe

Can I

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.