A tender, plush crumb with a rich, earthy flavor you’ll love this easy Sourdough Pumpkin Bread recipe! An easy recipe that only takes a few steps, this is the perfect way to use up your discard when you’re craving a treat with rich notes of spices and earthy pumpkin flavor.
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Pumpkin Season
Pumpkin adds sweetness and moisture and completely transforms the texture and flavor of baked goods. With such good quality canned pumpkin puree available all year round, it really shouldn’t be relegated to fall. Whatever time of year you crave pumpkin, you’ll love this moist, tender, perfectly-spiced Sourdough Pumpkin Bread!
When I set out to create my version of pumpkin bread, I wanted it to have the perfect mix of spices that didn’t completely overpower the flavor of pumpkin. Of course, it also had to have a soft and moist crumb that’s delicious on its own without the need for nuts or any other mix-ins.
Why I love this recipe:
- The batter is all mixed by hand, no special equipment needed!
- It contains the perfect mix of spices that won’t overpower the earthy flavor of pumpkin.
- It has the most tender, light and plush crumb.
- Sourdough adds a tangy flavor and moisture that keeps the loaf tasting fresh for up to a week.
- Uses simple ingredients that you already have in your pantry!
Baking with Sourdough Discard
Sourdough discard adds a great tangy flavor to this pumpkin bread. Since you’re not using it as a leavener, your sourdough starter does not need to be activated or fed for it to work in this recipe and you can use it straight from the refrigerator. Older discard will have a tangier, more acidic flavor than freshly-fed sourdough starter. Both will work for this recipe, you’ll get a slightly different flavor but your bake will still be delicious!
Want more sourdough quick bread ideas? Try my Sourdough Zucchini Bread, Sourdough Banana Nut Bread and Sourdough Banana Bread!
What You'll Need
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 puree, not pumpkin pie filling since it has added ingredients or homemade roasted pumpkin, which may alter your bake's texture due to varying moisture levels. I use it in my recipes for Sourdough Pumpkin Cookies, Sourdough Pumpkin Muffins and Sourdough Pumpkin Bundt Cake.
See recipe card for full ingredient amounts.
Step-by-step instructions
STEP 1: Whisk together dry ingredients and combine wet ingredients.
STEP 2: Fold dry ingredients into the wet ingredients.
TIP: Check whether your baking powder and baking soda are still fresh by mixing a teaspoon with a drop of vinegar. If it fizzes, they're still good to go!
STEP 3: Pour batter into a loaf pan lined with parchment paper.
STEP 4: Bake loaf at 350 for 60 to 65 minutes
TIP: Don't open the oven door while your pumpkin bread is baking. Opening the oven before it's fully baked can lead to your loaf sinking and result in a gummy, dense interior.
Baker's Tips
- Weigh your ingredients to make sure your baking proportions are correct.
- 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.
Recipe FAQs
Homemade pumpkin puree has a different moisture content than canned pumpkin puree. This could add too much water into pumpkin bread and could affect the texture of your bake. It’s best to use canned pumpkin puree (not pumpkin pie filling).
Absolutely! Use the same proportion of freshly fed sourdough starter in the recipe. Your starter won’t add a strong tangy flavor to your bread, but will still work.
If you don’t have a starter, but still want to try out this recipe, just add 56 grams of all-purpose flour and 56 grams of water to your batter.
No. In fact, refrigerating your pumpkin bread will cause it to dry out. Store leftover slices in an airtight container at room temperature for up to 5 days. Or cool your loaf completely, wrap it tightly in plastic wrap and freeze it for up to a month. Let the loaf defrost at room temp before serving.
More sourdough quick bread recipes you may like
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Sourdough Pumpkin Bread Recipe
Equipment
- Small Pullman Pan or 8 by 5 inch loaf pan
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
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.
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.
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
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!