This sourdough discard pumpkin bread is a staple in our house every fall. You can make this recipe by hand with canned pumpkin purée and a few pantry staples. The warm spices enhance the earthy flavor of pumpkin. This loaf has a plush crumb, and the sourdough discard adds a subtle tang and moisture that keeps it tasting fresh for up to a week.
If you want an easy, flavorful pumpkin bread you'll want to save this recipe!
Pumpkin adds sweetness and moisture, transforming both the texture and flavor of baked goods. With high-quality canned pumpkin purée available year-round, it's really a shame that most people only use it in the fall. If you're wondering how to use the extra purée in your can, there's plenty of inspiration on my blog. Try my recipes for sourdough pumpkin cupcakes, sourdough pumpkin scones, and sourdough pumpkin cookies.
5-Star Review ★
Absolutely wonderful! Moist and flavorful. I added a maple cream cheese frosting. Thank you for sharing!
Annmarie
Ingredients and Substitutions
Ingredient notes:
All-purpose flour: Do not use another type of flour for this recipe
Baking powder and baking powder: Make sure your leaveners are fresh before making this recipe.
Spices: Feel free to substitute your favorite store-bought pumpkin spice mix if you prefer. You'll need about 2 teaspoons of pumpkin spice mix.
Sourdough discard: Use active sourdough starter or add 56 grams of water and 56 grams of flour to your batter if you don't have any discard.
Canned pumpkin: Use canned pumpkin purée. Don't use pumpkin pie filling since it contains added spices and sweeteners, and be careful with using homemade roasted pumpkin because its moisture level can vary and may change the texture of your bake.
See recipe card for full ingredient amounts.
Can I use homemade pumpkin puree instead of canned pumpkin?
The moisture content of homemade pumpkin purée can be a bit unpredictable compared to canned pumpkin purée. This can excess moisture into your batter which can lead to a gummy, dense, or uneven texture. For the most consistent results, it's best to use canned pumpkin purée (not pumpkin pie filling), since its moisture level is standardized and helps ensure the same reliable outcome every time you bake.
Step-by-step instructions
STEP 1: Whisk together dry ingredients and combine wet ingredients.
STEP 2: Fold dry ingredients into the wet ingredients.
STEP 3: Pour batter into a loaf pan lined with parchment paper.
STEP 4: Bake loaf at 350 for 60 to 65 minutes
No peeking!!!
Don't open the oven door while your pumpkin bread is baking. Opening the oven can lead to your loaf sinking and result in a gummy, dense interior.
Notes from Hannah's Test Kitchen
- For the best flavor, use individual spices, not a pre-made spice mix.
- Don't over mix your batter or your loaf may turn out dense and gummy. It helps to fold the flour in only a third at a time.
- Don't refrigerate your pumpkin bread, doing so can dry it out. Store leftover slices in an airtight container at room temperature for up to 5 days. If you want to keep it longer, let the loaf cool completely, wrap it tightly in plastic wrap, and freeze it for up to a month.
Did this recipe rise to the occasion?
★★★★★
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Sourdough Pumpkin Bread Recipe
Equipment
- Small Pullman Pan or 8 by 5 inch loaf pan
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Ingredients
- 150 grams all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoons ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- ½ teaspoon ground ginger
- 113 grams vegetable oil
- 100 grams brown sugar
- 100 grams granulated sugar
- 1 egg
- 113 grams sourdough discard
- 226 grams pumpkin puree canned
Click US Customary to view volume measurements
Instructions
- Prep: Preheat the oven to 350 F. Spray a loaf pan with baking spray and line with a large piece of parchment paper, with a little bit of overhang. Set aside.
- Mix the dry ingredients: Whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, cloves and ginger until fully combined and no lumps remain. Set aside150 grams all-purpose flour, ¼ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ¼ teaspoons ground nutmeg, ⅛ teaspoon ground allspice, ⅛ teaspoon ground cloves, ½ teaspoon ground ginger
- Mix the wet ingredients: Whisk together the vegetable oil, brown sugar and granulated sugar, until the mixture no longer looks grainy. Stir in the egg, sourdough discard and canned pumpkin until no traces of discard remain.113 grams vegetable oil, 100 grams brown sugar, 100 grams granulated sugar, 1 egg, 113 grams sourdough discard, 226 grams pumpkin puree
- Make the batter: Gently fold the dry ingredients into the wet ingredients a third at a time. Continue until all of the flour is incorporated. Don't over mix the batter or your pumpkin bread may turn out gummy.
- Bake the loaf: Pour the batter into the prepared loaf pan. Bake for 60 to 65 minutes or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 15 minutes before turning it out gently on a wire rack.
- Enjoy and store: Serve once it has cooled completely and the crumb has set, about 1 hour. Store any leftovers in an airtight container at room temperature for up to 5 days.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- When in doubt, use weight over volume measures
- Do not open the oven door prematurely or your pumpkin bread may sink and become dense and gummy.
- Use canned pumpkin puree, not pumpkin filling or roasted pumpkin.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Jackie Hill says
yes, I just made this pumpkin bread ...I added chocolate chips, coconut Flakes, and walnut pieces.
Hannah Dela Cruz says
those sound like great additions!
Alana M. says
I made this and it was so delicious! I also threw together a yummy crumble topping, and cooked in muffin tins and mini loaf Pans. Would 100% make again.
Thank you
Annmarie says
Absolutely wonderful! Moist and flavorful. I added a maple cream cheese frosting. Thank you for sharing!
Hannah Dela Cruz says
Thank you for your feedback Annmarie! Nothing beats pumpkin and cream cheese frosting. That addition sounds so good.
Leanne says
I loved this recipe and is a great way to use discard. However, I do not have a fancy weighing scale so my freshly ground nutmeg would not register any weight at all! In the end, I feel there was a bit too much. Any chance you can give equivalent teaspoon or tablespoon measures for the spices? Thanks, Hannah. Love all your recipes!
Make It Dough says
Oh no! I'll definitely try to include these moving forward. Glad you love the recipes!
Neva says
Is the starter used directly out of the fridge or does it need to warm first?
Make It Dough says
Straight from the fridge would work perfectly fine here!
Nikki says
This is a great recipe & has been a hit with my family. I ❤️ chocolate, so I’ve been adding chocolate chips. Making it again today. Thanks for sharing this one!
Make It Dough says
So happy you love it!
Nora says
Is it ok to use this recipe to make muffins?
Make It Dough says
It probably works for muffins but I'm not 100% sure as I haven't tried. You may need to shorten your baking time!