This Sourdough Pumpkin Quick Bread is a simple way to put that extra sourdough discard to good use this fall baking season. Made with pumpkin puree and plenty of warm spices, it's perfect alongside your morning coffee or as an afternoon snack.
One of my favorite things about recipe blogging is being able to look back at recipes I posted years ago. As a sourdough baker who's always learning and tweaking my recipes, I can often find little ways to make those older recipes even better. And that's exactly what I did recently with this sourdough pumpkin quick bread.
Pumpkin bread has always been one of my favorite fall baked goods. It's incredibly easy to make, wonderfully cozy, and packed with all those warm fall flavors I love. And because it's such a simple recipe, it's easy to make it your own with your favorite mix-ins. Add chocolate chips, dried cranberries, toasted pecans, or a combination of all three.
For this updated version, I made a few changes to the original recipe, including adding a little more flour, baking powder, eggs, and sugar. The result is a softer, fluffier, and more moist loaf while still keeping all the pumpkin puree and warm spices that make pumpkin bread so good.
It's perfect for breakfast or a fall brunch alongside a cup of coffee or tea. And since it's freezer-friendly, you can make a loaf ahead of time and have an easy grab-and-go snack whenever that pumpkin craving hits.
I hope you give this updated recipe a try and love it as much as I do!
Want a little extra tang? Try my sourdough pumpkin cream cheese bread instead!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- A great way to use up extra discard. You can also use active starter if that's what you have on hand. For the best results, bring your discard to room temperature so it blends easily into the batter.
- Pumpkin Puree- Use homemade or canned pumpkin puree without added sweeteners or spices.
- Pumpkin Pie Spice- A store-bought blend is great, or you can make your own pumpkin pie spice by combining individual spices.
- All-Purpose Flour- Provides enough structure for this quick bread while keeping the crumb soft and tender.
- Granulated & Brown Sugar – This recipe uses a combination of granulated and brown sugar. The brown sugar adds moisture and a deeper flavor, while the granulated sugar keeps the loaf from becoming too heavy.
- Butter- I prefer melted butter over oil in this recipe because it gives the pumpkin bread a richer flavor that pairs especially well with the warm spices.
- Kosher Salt- I use Diamond Crystal Kosher Salt, which weighs about 2.8 grams per teaspoon. If you're using Morton's kosher salt or table salt, reduce the amount by half because they contain more salt by volume.
Tips for Success
- Use parchment paper. Leave some overhang on the sides of the pan so you can easily lift the cooled loaf out for slicing.
- Don't overmix the batter. Once the flour goes in, fold just until the dry ingredients are incorporated. Overmixing can make the loaf dense or chewy instead of soft and tender.
- Customize it with mix-ins. You can fold up to 1 cup of chocolate chips, chopped pecans or walnuts, or dried cranberries into the batter for an easy variation.
- Tent with foil if needed. If the top is getting too dark before the center is finished baking, loosely cover the loaf with aluminum foil for the remaining baking time.
- Let it cool completely before slicing. I know it's tempting to cut into warm pumpkin bread, but allowing it to cool helps the crumb set and gives you cleaner slices.
How to Make Sourdough Pumpkin Quick Bread
Making this simple sourdough discard pumpkin bread is easy! Follow along with these step-by-step photos, then find the full recipe and measurements in the recipe card below.
Step 1: Combine dry ingredients. Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl.
Step 2: Mix the wet ingredients. In a large bowl, whisk together the melted butter and sugars. Add the eggs and whisk until smooth, then mix in the pumpkin puree, sourdough discard, and vanilla.
Step 3: Make the batter. Gently fold the dry ingredients into the wet ingredients until just combined.
Step 4: Bake. Pour the batter into the prepared loaf pan. Bake at 350°F for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely before slicing.
How to Store
Store sourdough discard pumpkin bread in an airtight container at room temperature for 2-3 days.
For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw before serving.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Pumpkin Quick Bread
Equipment
- Kitchen scale optional
Ingredients
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon Diamond Crystal Kosher Salt reduce to ½ teaspoon if using Morton's brand or table salt
- ½ cup (113 grams, 1 stick) unsalted butter melted
- ¾ cup (150 grams) brown sugar packed
- ¼ cup (50 grams) granulated sugar
- 2 large eggs room temperature
- 1 cup (240 grams) pumpkin puree room temperature
- ½ cup (100 grams) sourdough starter discard room temperature
- 1 teaspoon vanilla extract
- 1 cup mix-ins (such as chocolate chips, chopped nuts, pumpkin seeds, dried fruit) optional
Instructions
- Preheat the oven to 350°F. Line a standard 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment and any exposed sides of the pan.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and kosher salt. Set aside.2 cups (240 grams) all-purpose flour, 1 tablespoon pumpkin pie spice, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt
- In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and well combined. Add the eggs and whisk until the mixture is smooth and slightly fluffy. Whisk in the pumpkin puree, sourdough discard, and vanilla extract until fully combined.½ cup (113 grams, 1 stick) unsalted butter, ¼ cup (50 grams) granulated sugar, ¾ cup (150 grams) brown sugar, 2 large eggs, 1 cup (240 grams) pumpkin puree, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
- Add the dry ingredients to the bowl with the wet ingredients. Using a rubber spatula, gently fold everything together just until no dry streaks of flour remain. For optional mix-ins, gently fold in up to 1 cup of chocolate chips, chopped nuts, or dried fruit. Be careful not to overmix.1 cup mix-ins (such as chocolate chips, chopped nuts, pumpkin seeds, dried fruit)
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins to brown too quickly, loosely tent the loaf with aluminum foil for the remainder of the baking time.
- Let the pumpkin bread cool in the pan for 10 minutes. Use the parchment paper to lift the loaf from the pan and transfer it to a wire rack. Allow it to cool completely before slicing and serving.
Notes
- Storage: Store pumpkin bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
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