Sourdough Pumpkin Quick Bread

Slices of sourdough discard pumpkin bread on a wooden cutting board with white and orange cloth napkins in the background.

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.

Course Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 1

Cool Time 1

Total Time 2 15

Servings slices

Calories 245kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.