Sourdough Pumpkin Bread
This sourdough pumpkin bread is the perfect way to use your sourdough discard while embracing all the cozy flavors of fall! Lightly sweetened, full of warm spices, and with just a hint of sourdough tang, this easy quick bread is great for breakfast, an afternoon snack, or even a simple dessert.
There’s something about the combination of pumpkin and sourdough that just works. The sourdough discard adds a subtle depth of flavor, while the pumpkin and spice blend keep things soft, tender, and oh-so-comforting. Plus, this is a no-fuss recipe that doesn’t require any fermentation time—just mix, bake, and enjoy!
What you’ll love about this recipe
✔ A perfect balance of flavors – The natural sweetness of pumpkin and warm spices pairs beautifully with the subtle tang from the sourdough discard.
✔ Quick and easy – No fermentation time required! Just mix the batter, bake, and enjoy.
✔ Great for meal prep – Stays moist for days and freezes well, making it a great make-ahead breakfast or snack.
✔ Uses up sourdough discard – A simple way to make the most of your starter without any waste!
If you love this sourdough pumpkin bread, you’ll definitely want to try my sourdough banana bread, which is just as tender and flavorful. My sourdough zucchini bread is another great option, especially when summer gardens are overflowing with zucchini.
How to make sourdough pumpkin bread
This pumpkin bread comes together in just a few simple steps! For full details, scroll to the recipe card below, but here’s an overview:
Step 1: Mix the wet ingredients
In a large bowl, whisk together the pumpkin purée, brown sugar, sourdough discard, applesauce, eggs, and vanilla extract until smooth.
Step 2: Combine the dry ingredients
In a separate bowl, whisk together the flour, pumpkin spice, salt, baking powder, and baking soda.
Step 3: Fold everything together
Gently mix the dry ingredients into the wet ingredients. Be careful not to overmix—this keeps the bread soft and tender. If using chopped walnuts, fold them in at this stage.
Step 4: Bake
Pour the batter into a greased 9×5 loaf pan. Sprinkle extra walnuts on top if desired. Bake at 350°F for 45 minutes, then tent with foil and bake for another 15-25 minutes, or until a toothpick inserted in the center comes out clean (or an internal thermometer reads 190°F).
Step 5: Cool and enjoy
Let the bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.
How to Store Sourdough Pumpkin Bread
✔ At room temperature – Store covered for up to 2 days.
✔ In the fridge – Keep in an airtight container for up to 5 days.
✔ Freezing – This bread freezes beautifully! Wrap slices individually and freeze for up to 3 months for an easy grab-and-go treat.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Pumpkin Bread
Ingredients
Method
- Preheat the oven to 350 F.
- Spray a 9×5 loaf pan with baking spray.
- In a large mixing bowl, whisk together the pumpkin puree, brown sugar, sourdough starter, applesauce, eggs, and vanilla extract.
- In a medium mixing bowl, whisk together the flour, pumpkin pie spice mix, salt, baking powder, baking soda.
- Gently fold the flour mixture and the chopped walnuts into the pumpkin mixture. Fold until just barely combined. Overmixing will cause tough bread.
- Pour the batter into the prepared pan and evenly spread out.
- Sprinkle some chopped walnuts on top, if desired.
- Bake for 45 minutes, and then tent the top with foil.
- Bake for an additional 15-25 minutes, or until a toothpick inserted in the center comes out clean. If you have an internal probe thermometer, the center needs to be 190 F to be done.
- Cool on a wire rack, in the pan, until cool.
- Carefully remove from the pan and enjoy!
