This easy sourdough pumpkin bread recipe is a delicious way to use your sourdough starter this fall... Bake a crowd-pleasing treat that's moist and perfect for breakfast, snacks, or dessert!
Calling all pumpkin spice lovers! This easy sourdough pumpkin bread recipe is a great way to use sourdough discard (active sourdough starter works too!) and create a moist, flavorful loaf that's perfect for pumpkin season.
It's also much easier than making pumpkin pie and a delicious addition to your Thanksgiving table spread.
Why Use Sourdough Starter in Pumpkin Bread?
If you've been making sourdough bread... You probably have a bunch of sourdough discard in the fridge.... This is the perfect recipe to use it in!
Using sourdough starter in this recipe adds a delightful tangy flavor that pairs perfectly with the warm pumpkin spices. But that's not all! Sourdough starter also acts as a natural leavening agent, helping your bread rise without the need for commercial yeast.
This recipe is a great introduction to sourdough baking, even for beginners. You can find instructions for creating a classic fresh sourdough starter here.
Key Ingredients
- Pumpkin Puree
- Cinnamon, Nutmeg, Cloves & Ginger!
- Sourdough Starter Or sourdough discard
- Baking soda
- Sugar
How to make sourdough pumpkin bread:
- Preheat your oven to 350°F (175°C). If you have a Dutch oven, preheat that as well. Otherwise, grease a 9x13 inch loaf pan with butter or coconut oil and line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, spices, salt, and *baking soda. (*If you want to long ferment the batter, don't add the baking soda till after it ferments, then add baking soda and move on with the recipe.)
- In a separate large bowl, combine the wet ingredients: pumpkin puree, water, oil, eggs, and sourdough starter or discard. Use a whisk or a hand mixer to mix until well combined.
- Gently fold the dry ingredients into the wet ingredients with a rubber spatula, just until a loose batter forms. Be careful not to overmix! Overmixing can lead to a tough and dense bread. (If you are long fermenting the batter, let it sit on counter for 4 hours then stir in the baking soda.)
- Pour the batter into your prepared loaf pan.
Optional but delicious additions:
- For a richer flavor, substitute some of the granulated sugar with dark brown sugar (up to ½ cup).
- Fold in ½ cup of chocolate chips or chopped nuts for extra texture and flavor.
- Bake at 350 degrees F for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for a bit before transferring it to a wire rack to cool completely. Once cool, slice and enjoy! The bread can be stored at room temperature in an airtight container for up to 3 days, or in the fridge for up to a week. It also freezes well for up to 3 months! Wrap it tightly in plastic wrap before freezing.
Helpful tips for perfect pumpkin bread:
- Mixing: A common bread baking mistake is overmixing the batter. Once the dry ingredients are just incorporated with the wet ingredients, stop mixing.
- Loaf Pan Size: This recipe is written for a standard 9x13 inch loaf pan. If you only have a smaller loaf pan, you'll need to adjust the baking time accordingly. Keep an eye on the bread during the last 10 minutes of baking to avoid over-baking.
- Testing for Doneness: Insert a toothpick or a cake tester into the center of the loaf. If it comes out clean, the bread is done. If it has batter clinging to it, bake for a few more minutes and test again.
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How to Serve Sourdough Pumpkin Bread
- Fresh Slices: The classic way! Enjoy warm slices of your bread for breakfast or an afternoon snack. Spread with butter, cream cheese, or even a drizzle of maple syrup for an extra treat.
- Toast it Up: Toasting your pumpkin bread adds a delightful textural contrast – soft and fluffy inside with a slightly crispy exterior. Perfect for spreading with your favorite jam or nut butter.
- Pumpkin Spice Dreams: This bread makes incredible sourdough pumpkin french toast! Simply whisk together eggs, milk, a sprinkle of pumpkin pie spice, and a touch of vanilla extract. Soak your bread slices in the mixture, then cook them in a pan with butter until golden brown and delicious.
Recipe Notes:
- Homemade Pumpkin Puree: Canned pumpkin puree is convenient, but making your own work great too.
- Sourdough Starter: This recipe works well with both a tangy sourdough starter and leftover discard, so you have options.
- Whole Wheat Option: Looking for a bit more fiber and heartier texture? Substitute up to 1 cup of the all-purpose flour with whole wheat pastry flour!
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Recipe Card
Sourdough Pumpkin Bread - Easy Discard Recipe
This easy sourdough pumpkin bread recipe is made with wholesome ingredients and a touch of tangy sourdough starter (discard works too!) It's a moist and flavorful loaf perfect for busy mornings, or afternoon snacks.
Ingredients
- 15 ounces of pumpkin puree (or 1 15 ounce can)
- ¾ cup oil
- 1 cup sourdough starter or sourdough discard (both work great)
- 4 large eggs
- ⅔ cup water
- 3 ½ cups all purpose flour (you can also substitute whole wheat flour for 1 cup of the all purpose flour)
- 2 ½ cups white sugar
- 2 teaspoons baking soda
- 1 ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
Instructions
- Preheat your oven to 350 degrees F
- Thoroughly grease or butter two 9x13 loaf pans.
- In a large mixing bowl, add the flour, sugar, baking soda, salt, cinnamon, cloves, nutmeg, ginger and stir till well combined. (If you want to long ferment batter, do not add baking soda yet.)
- In a separate large mixing bowl add the pumpkin puree, water, oil, eggs and sourdough starter or discard. Wisk till well combined.
- Add the flour mixture into the pumpkin mixture and stir just till well blended. Do not over mix. (If you want to long ferment the batter let it sit on the counter at this point for 4 hours or overnight in the fridge, let stir in baking soda, and pour into pans.)
- Bake in a preheated oven at 350 degrees F for about 50 minutes or just till a toothpick inserted in the middle comes out clean.
- Enjoy warm or cold.
Notes
This bread is actually even better the day after it bakes! It makes great gifts too;)
- Mixing: Avoid overmixing the batter. Once the dry ingredients are just incorporated with the wet, stop mixing. Overmixing can lead to a tough and dense loaves of pumpkin bread.
- Loaf Pan Size: This recipe is written for two 9x13 inch loaf pans. If you only have one pan, it wont fit.
- It's important to keep an eye on the bread during the last 10 minutes to avoid over-baking. The toothpick test is a reliable way to check for doneness. Insert a toothpick into the center of the loaf. If it comes out clean, the bread is done. If it has batter clinging to it, bake for 2 to 3 more minutes and test again.
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 254Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 31mgSodium 267mgCarbohydrates 42gFiber 2gSugar 22gProtein 4g
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