Full of pumpkin puree and warm fall spices, this Sourdough Pumpkin Bread is an easy, flavorful use for sourdough discard. No long fermenting—this quick bread is mixed by hand and baked right away.
Try similar recipes such as sourdough pumpkin pancakes, sourdough pumpkin cinnamon rolls, and sourdough pumpkin scones for more autumn baking ideas.
Baking with sourdough discard is one of my favorite ways to reduce waste and add subtle depth to quick breads. Like pumpkin muffins, pumpkin pancakes, and pumpkin waffles, this loaf is ideal for a cozy breakfast or afternoon snack with coffee or tea.
This pumpkin sourdough loaf is simple to prepare—no mixers required. Everything is mixed by hand and baked in about an hour.
What is Sourdough Discard?
Sourdough discard is the portion of your starter you remove when you feed it. When you refresh a starter you usually add equal parts flour and water to a portion of starter, which grows and doubles. The excess you remove is your discard and is perfect for quick breads, pancakes, muffins, and other baked goods.
If you’re new to sourdough, check resources on maintaining a healthy starter and on creating a starter from scratch. Discard works great in recipes ranging from classic sourdough bread to baked sourdough donuts, chocolate chip sourdough muffins, and savory sourdough crackers.
Pumpkin Sourdough Ingredients
You only need a few pantry staples for this loaf:
- All-purpose flour. You can substitute part with whole wheat if desired.
- Baking powder. Helps the quick bread rise.
- Salt. Balances the sweetness.
- Pumpkin spice. Use your favorite blend or homemade mix.
- Melted butter. Adds richness and keeps the crumb tender.
- Sugar. A mix of brown and granulated sugar gives depth and sweetness.
- Eggs. Bind the batter and provide structure.
- Sourdough discard. This recipe uses inactive/discarded starter kept in the fridge; active starter will also work.
Pumpkin Puree vs Pumpkin Pie Filling
Use canned or homemade pumpkin puree (just pure pumpkin). Pumpkin pie filling contains added spices and sweeteners and will over-season the bread, so stick with plain pumpkin puree for the best balance.
How to Make Pumpkin Sourdough Bread
1. Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper, leaving an overhang for easy removal.
2. In a small bowl, whisk together the flour, baking powder, salt, and pumpkin spice.
3. In a large bowl, combine the brown sugar, granulated sugar, and melted butter until smooth.
4. Add the sourdough discard, eggs, and vanilla to the butter-sugar mixture and mix until combined. Stir in the pumpkin puree.
5. Fold the dry ingredients into the wet ingredients until just combined—do not overmix; a few small lumps are okay.
6. Pour the batter into the prepared pan and bake 50–60 minutes, or until a toothpick in the center comes out clean. Let the loaf cool in the pan briefly, then lift it out using the parchment overhang and finish cooling on a wire rack before slicing.
Lynn’s Tip!
Parchment paper makes removing the loaf effortless. If you don’t have parchment, grease the pan well to prevent sticking.
Pumpkin Sourdough Variations
- Add nuts. Stir in 1 cup chopped walnuts or pecans for crunch and flavor.
- Add pumpkin seeds. Toasted pepitas add texture and boost pumpkin flavor.
- Make it chocolatey. Fold in 1 cup of chocolate chips for a sweeter, dessert-like loaf.
- Try different chips. White chocolate or cinnamon chips are tasty alternatives to regular chocolate chips.
How To Store Sourdough Pumpkin Bread
- Make the batter ahead. Refrigerating the batter for a few hours or overnight can develop a subtle sourdough tang.
- Store at room temperature. Keep the cooled loaf in an airtight container or resealable bag on the counter. Avoid refrigerating, which can dry the bread and encourage mold sooner.
- Freeze for longer storage. Wrap cooled loaf tightly in plastic and place in a freezer bag for up to 3 months. Thaw on the counter to serve.
Pumpkin Sourdough Bread FAQs
Yes. Active starter can be used and may give the loaf a bit more rise.
Absolutely. Homemade pumpkin puree works well in place of canned puree.
Tough bread usually results from overmixing. Mix just until the dry ingredients are incorporated and stop when a few small lumps remain.
If the center sinks, it likely wasn’t fully cooked. Avoid overfilling the pan and test doneness with a toothpick; some ovens may require up to 75 minutes.
No—discard adds a mild tang and depth but not an overt sour flavor. Chilling the batter before baking will increase the tang if desired.
More Pumpkin Recipes
- Pumpkin Soda Bread
- Pumpkin Oatmeal Muffins
- Sourdough Pumpkin Cookies
- Pumpkin Bread With Cake Mix
- Pumpkin Waffles with Pancake Mix
- Pancake Mix Pumpkin Waffles
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📖 Recipe
Sourdough Discard Pumpkin Bread
Ingredients
- 1 ½ cups All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 2 teaspoon Pumpkin Spice
- ½ cup Brown sugar
- ½ cup Granulated sugar
- ½ cup Butter Melted
- ¾ cup Sourdough Starter Inactive
- 2 Eggs
- 2 teaspoon Vanilla extract
- 1 cup Pumpkin Puree
Instructions
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Preheat the oven to 350 degrees F.
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Line a loaf pan with parchment paper, leaving an overhang, and set aside.
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Whisk the flour, baking powder, pumpkin spice, and salt together in a small bowl.
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In a large bowl, mix the brown sugar, granulated sugar, and melted butter until combined.
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Stir in the sourdough discard, eggs, and vanilla until incorporated.
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Add the pumpkin puree and mix until blended.
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Fold the dry ingredients into the wet just until combined; do not overmix.
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Pour batter into the prepared pan and bake 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack before slicing.
Notes
- You can use a mix of whole wheat and all-purpose flour.
- Active starter can be substituted for inactive discard.
- Optional add-ins: chopped pecans, walnuts, pumpkin seeds, or chocolate chips.
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Carbohydrates: 51g
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Protein: 5g
The nutrition information is an estimate and not guaranteed.
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