Sourdough Pumpkin Bread

This moist and tender Sourdough Pumpkin Bread is the perfect way to use up your discard during fall when you’re craving treats with rich notes of spices and the earthy flavor of pumpkin. 

Like most of us bakers, I usually can’t get enough of pumpkin in my bakes whenever fall season comes. Luckily it’s really easy to find great quality pumpkin in cans at the supermarket (you’ll want to use pumpkin puree not pumpkin filling for this one).

I absolutely adore pumpkin bread, so when I set out to create a version that incorporates sourdough discard, I had to get it right. This one hits every mark, with the perfect combination of spices that don’t completely overpower the flavor of pumpkin, and a perfectly soft and moist crumb that is delicious on its own without the need for nuts or any other mix-ins.

I’ve baked this loaf in both a regular 9 by 5 loaf tin and in my small Pullman pan and the recipe worked great in both, but I generally prefer the high sides that my loaves get when using my Pullman pan

This recipe uses a mix of fats, butter lends a rich flavor and mouthfeel to this cake, while oil tenderizes the crumb resulting in an incredibly light and tender texture. Like most of my sourdough discard recipes, you can use your discard straight from the refrigerator. This recipe is pretty straightforward so I’ll get right to it! 

Now onto the recipe! 


100 gramsSourdough Discard
160 grams All-purpose Flour
50 grams Water
2 largeEggs 
225 gramsPumpkin Canned Pumpkin Puree 
56 gramsUnsalted Butter (Softened)
56 gramsOil
250 gramsGranulated Sugar 
8 gramsGround Cinnamon
2 gramsFreshly Grated Nutmeg 
2 grams Allspice
2 gramsCloves
6 grams Baking Soda
2 gramsBaking Powder
3 gramsKosher Salt


Preheat your oven to 350 F and line a 9.5 by 5.5-inch loaf tin with parchment paper. Set aside until you’re ready to bake. 

In a medium-sized bowl, combine water and sourdough discard and stir until your discard has dissolved. 

In a separate bowl, whisk together spices, flour, baking powder and baking soda. Set aside. 

Using a mixer, cream together softened butter, oil and sugar until the mixture looks light and airy. 

Add eggs to the butter mixture one at a time waiting until each egg is fully incorporated before adding the next. Once eggs have been incorporated, fold in the pumpkin puree. 

Fold in half of the flour mixture to the butter mixture until just combined. Add the dissolved starter into the batter and mix gently until fully incorporated, finally add the rest of the flour mixture and gently fold until all of the flour is hydrated. Don’t overmix or your Pumpkin loaf turn out rubbery. 

Carefully pour the mixture into your prepared pan. Place the pan in the preheated oven and bake for 1 hour to 1 hour and 15 minutes or until a toothpick inserted into the center of the loaf comes out clean. 

Remove your baked loaf from the pan, and place on a wire rack to cool completely before enjoying.

8 Comments Add yours

  1. Nora says:

    Is it ok to use this recipe to make muffins?

    1. It probably works for muffins but I’m not 100% sure as I haven’t tried. You may need to shorten your baking time!

  2. 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!

    1. So happy you love it!

  3. Neva says:

    Is the starter used directly out of the fridge or does it need to warm first?

    1. Straight from the fridge would work perfectly fine here!

  4. 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!

    1. Oh no! I’ll definitely try to include these moving forward. Glad you love the recipes!

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