Name: Blueberry Bread Buns (Soft and Fluffy)
Prep time: 30 min
Cook time: 20 min
Total time: 59 min
Ingredients: 165g bread flour (I used Japan High Gluten Flour); 50g frozen blueberry; 40g milk; 35g water; 1/4 tsp (1g) instant dry yeast; 1/4 tsp sugar; 165g bread flour (I used Japan High Gluten Flour); All the old dough; 20g sugar (Please add more if you prefer sweeter); 1/4 round tsp (1.5g) instant dry yeast; 1 tsp (5g) salt; 1 tsp vanilla extract or paste; 45g cold egg, whisked (from 1 egg); 65g milk, cold (reserve 10g and add all if too dry. I used 55g); 50g butter, room temperature; 50g dry blueberry (rinse with hot water and let them dry on a kitchen paper towel); 1 egg + 1 Tbsp water; 8” square pan

Easy Sourdough Discard Pumpkin Bread - Soft and Fluffy Bread

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I love finding ways to use up my sourdough discard instead of throwing it away. I usually store the discard in the freezer, and once I have enough, I turn it into delicious bread recipes like this one.

Why You’ll Love This Recipe

This pumpkin bread is easy to make and can be retarded in the fridge overnight, then shaped and baked the next day. The bread is incredibly fluffy, soft, and full of flavor, with a beautiful golden-yellow color. Perfect for fall, it makes a deliciously moist loaf that’s perfect for any time of day.

My Personal Notes

This Sourdough Discard Pumpkin Bread is a hybrid recipe that combines both sourdough discard and a small amount of instant yeast. The addition of instant yeast gives the bread a better rise, which is especially useful since the natural yeast in the discard might not be as active after being frozen. It also balances the tangy sourdough flavor, creating a more rounded taste that complements the natural sweetness of the pumpkin. I’ve found this method gives the bread a lovely texture and just the right amount of flavor balance.

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This recipe is adapted from my popular Pumpkin Bread Recipe. If you're looking for a 100% sourdough version, I also have a full Sourdough Pumpkin Bread recipe — [click here to check it out]!

If you're interested in creating your own sourdough starter, learning how to maintain it, or discovering effective ways to store sourdough discard, feel free to refer to the resources provided here.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

STEP-BY-STEP INSTRUCTIONS HOW TO MAKE PUMPKIN BREAD

INGREDIENTS:

220g bread flour

180g sourdough discard (Please read note)

125g mashed pumpkin (about 250g raw pumpkin)

15g brown sugar

1 tsp (5g) salt

1 tsp (3g) instant dried yeast

40g egg, whisked (Please read note)

40g butter, room temperature

Utensil:
450g Loaf pan with lid (20 X 10 X 10 cm) or (8" X 4" X 4")

1. Mashed Pumpkin/Pumpkin Puree

Wash, peel, and cut the pumpkin into small pieces. Steam for about 15 minutes until soft. Mash with a potato ricer, then drain any excess liquid if the pumpkin is too watery. Set aside to cool.

2. Kneading:

Put all ingredients (except butter) into a bowl of stand mixer. Slightly combine the mixture by hand with the hook attachment before turning on the machine so that the flour will not splash out. Knead for another 3 - 5 minutes or until the dough comes together. Add in butter and continue knead for 10 - 15 minutes or until the dough come together and achieve window pane stage. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.

3. 1st Proofing:

Form the dough into a round ball and let it rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel. I normally leave the dough in the stand mixer’s bowl and cover with lid. You may also transfer dough to the fridge to retard for several hours or overnight for about 8 – 12 hours. I find the dough retard in the fridge is softer and better shelf life.

4. Shaping:

Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. Please use a kitchen scale if you want to be exact. Form each portion to a ball. Rest for 10 minutes. Flatten with rolling pin into a dish. Fold right to centre and fold left to meet in the centre. Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. Place all dough in a lined loaf pan.

5. 2nd Proofing:

Let it rise at warm place (room temperature around 28C - 30C) for another 40 - 60 minutes or 1 cm below the rim of the pan.

6. Baking:

Preheat oven at around 190C - 200C (top & bottom heat) or around 180C - 190C (fan-forced) for 10 - 15 minutes. Brush the top with egg wash and sprinkle some pumpkin seeds on top (optional).
Bake in a preheated oven for about 30 minutes, or until golden brown. Remove bread from oven and pan, let it cool on rack completely before slicing.

Notes:

I store my sourdough discard in the freezer to prevent it from turning runny and lose its gluten. I transfer it from freezer to refrigerator one night before baking. This way the discard will not be runny and will still have a lot of gluten strength when I use it.
The extra egg/milk required very much depends on your flour, because each flour absorbs liquid and hydrates differently. You may not require to add. You may also add 1 teaspoon of milk at a time during kneading if the dough is too dry, when you see that the dough doesn't stick to the bottom at all. We want the dough to clear from the sides of the bowl with only a small part of the bottom sticking to the base of the mixer bowl. You should hear a slapping sound of the dough hitting the sides of the mixer bowl.

PRO TIPS FOR SUCCESSFUL BREAD BAKING

Gluten Development:

Essential for soft, airy bread, gluten is created when flour hydrates. To develop it, use techniques like autolyse or kneading. The windowpane test checks readiness—dough should stretch thin without tearing. From my experience, high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

Kneading:

Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).

Flour & Hydration:

Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.

Dough Temperature:

Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.

Proofing:

Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:

If it bounces back instantly, it’s under-proofed and needs more time.
If the indentation stays, it’s over-proofed.
If the indentation slowly bounces back, it’s ready to bake.
There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.

Wrinkle Top or Shrinking:

If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.

Baking & Oven Temperarate:

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

STORAGE

This Easy Sourdough Discard Pumpkin Bread stays fresh for up to 3 days at room temperature when stored in an airtight container. For longer storage, you can freeze individual slices in a freezer-safe bag for up to 3 months. Simply thaw slices at room temperature or toast them directly from the freezer for a quick snack or breakfast. Enjoy the soft, fluffy texture even after freezing!

FAQs

Q: Can I make this bread vegan?

A: Yes, simply replace the eggs with water and use olive oil instead of butter to make this bread vegan.

Q: Can I use canned pumpkin puree?

A: Absolutely! Canned pumpkin puree works perfectly in this recipe.

Q. Can I bake this bread if I don't have sourdough discard?

A. Yes, simply replace the 200g of discard with 100g of bread flour and 100g of water.

BAKE WITH PAWS

Easy Sourdough Discard Pumpkin Bread Recipe – Soft & Fluffy