This Sourdough Pumpkin Bread recipe combines sourdough discard with pumpkin puree and warm spices for a lightly sweetened quick bread that's perfect for fall.
Last year, I shared a recipe for sourdough discard pumpkin muffins that I loved. So, this year, I decided to try converting that recipe into a sourdough pumpkin spice bread.
At first, my loaves kept collapsing, and I quickly discovered I was using too much pumpkin puree. After a few adjustments, I finally achieved a soft, moist sourdough discard pumpkin bread loaf that holds its shape beautifully.
This sourdough pumpkin quick bread is the quintessential fall baking recipe. Made with pumpkin puree and warm spices, it’s perfect for breakfast or a snack. Plus, it’s an easy way to use up excess sourdough discard, so nothing goes to waste.
Pair it with a warm cup of coffee or tea for a cozy fall morning. I hope you enjoy!
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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- Sourdough quick breads are a great way to use up extra sourdough starter discard, adding moisture and a hint of tangy flavor.
- Pumpkin Puree- Use homemade or canned pumpkin puree without added sweeteners or spices.
- Pumpkin Pie Spice- Use a store-bought blend or make your own pumpkin pie spice by combining individual spices.
- All-Purpose Flour- Weigh the flour accurately to ensure the bread has enough structure without being dry or dense.
- Granulated and Brown Sugar – I use a little less sugar in this recipe than many quick bread recipes, giving the bread a lightly sweetened flavor.
- Butter- I prefer melted butter over oil in my sourdough discard pumpkin bread for its rich flavor that complements the warm spices.
- Kosher Salt- Use fine kosher salt, kosher salt flakes, or table salt. Coarse kosher salt doesn't dissolve well in the batter before baking.
Tips for Success
- Weigh flour accurately. Use a scale or spoon it gently into a measuring cup and level it off.
- Use parchment paper. Line the loaf pan with parchment paper, leaving an overhang for easy removal after baking.
- Don't over-mix. Fold the dry and wet ingredients together until just combined to avoid dense, chewy bread.
- Add mix-ins. Try adding up to one cup of chocolate chips, walnuts, dried cranberries, pumpkin seeds, sunflower seeds, or any other mix-ins you enjoy.
How to Make Sourdough Pumpkin Bread
Here is how to make sourdough pumpkin bread with discard.
Step 1: Preparation. Preheat oven to 350℉. Line a standard 9"x5" loaf pan with parchment paper and lightly grease it with butter or oil.
Step 2: Mix dry ingredients. In a small mixing bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and kosher salt. Set aside.
Step 3: Whisk together wet ingredients. In a large bowl, whisk together the melted butter and sugars until smooth and shiny. Add the egg and whisk vigorously until light and fluffy. Then, add the pumpkin puree, sourdough discard, and vanilla extract, and whisk until everything is well combined.
Step 4: Fold batter together. Add the dry ingredients to the wet ingredients. Use a rubber spatula to gently fold the mixture together until just combined, being careful not to over-mix.
Step 5: Bake. Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Step 6: Cool and serve. Allow the bread to cool in the loaf pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving. Enjoy!
🎃 How to Make Muffins Instead: Divide the batter evenly into a 12-muffin baking pan. Bake at 400℉ for 15 minutes.
How to Store
Store sourdough discard pumpkin bread in an airtight container at room temperature for 3-4 days.
For longer storage, wrap the bread tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag. It will keep in the freezer for up to 3 months.
Thaw the sourdough pumpkin bread slices at room temperature or reheat in the oven before serving.
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No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
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].
More Sourdough Pumpkin Recipes
📖 Recipe
Sourdough Pumpkin Bread
Equipment
- Kitchen scale optional
Ingredients
- 1 ¼ cups (150 grams) all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (113 grams or 1 stick) unsalted butter melted
- ½ cup (100 grams) granulated sugar
- ¼ cup (50 grams) brown sugar
- 1 large (50 grams) egg
- 1 cup (240 grams) pumpkin puree
- ½ cup (100 grams) sourdough starter discard
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350℉. Line a standard 9"x5" loaf pan with parchment paper and lightly grease it with butter or oil.
- In a small mixing bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and kosher salt. Set aside.1 ¼ cups (150 grams) all-purpose flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt
- In a large bowl, whisk together the melted butter and sugars until smooth and shiny. Add the egg and whisk vigorously until light and fluffy. Then, add the pumpkin puree, sourdough discard, and vanilla extract, and whisk until everything is well combined.½ cup (113 grams or 1 stick) unsalted butter, ½ cup (100 grams) granulated sugar, ¼ cup (50 grams) brown sugar, 1 large (50 grams) egg, 1 cup (240 grams) pumpkin puree, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
- Add the dry ingredients to the wet ingredients. Use a rubber spatula to gently fold the mixture together until just combined, being careful not to over-mix.
- Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Allow the bread to cool in the loaf pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving. Enjoy!
Notes
- How to Make Muffins Instead: Divide the batter evenly into a 12-muffin baking pan. Bake at 400℉ for 15 minutes.
- Storage: Store pumpkin bread in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
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