My Sourdough Pumpkin Bread is cozy, flavorful, and the perfect way to use up a bit of discard during the fall baking season. It’s warmly spiced, incredibly soft, and comes together with simple ingredients you probably already have in your pantry.
This loaf is moist from the pumpkin puree, gently sweetened with brown sugar, and bakes up beautifully in a standard loaf pan. It’s a lovely weekday breakfast or afternoon snack—especially warm with a slather of salted butter.
This recipe was, of course, made for fall, especially September through Thanksgiving, but it’s just as welcome any time you’ve got a can of pumpkin open. Bring it to pumpkin carving parties, serve it at weekend brunch, or wrap it up for a thoughtful fall gift.
It also makes a lovely breakfast treat for Halloween or Thanksgiving guests—simple, nostalgic, and just sweet enough without being dessert-like.
If you enjoy this Sourdough Pumpkin Bread, you should try my Sourdough Pumpkin Cream Cheese Swirl Muffins and my Pumpkin Banana Bread with Cinnamon Streusel—both cozy, soft, and perfect for chilly mornings.
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Ingredients
- all-purpose flour
- baking soda
- baking powder
- pumpkin pie spice
- salt
- unsalted butter, melted (plus extra cold butter for the center strip, if desired)
- brown sugar
- granulated sugar
- eggs
- vanilla extract
- pumpkin purée
- sourdough discard
- milk or buttermilk
See recipe card for quantities.
Two-Step Overview
Disclaimer: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Make the batter: Mix together wet and dry ingredients. Pour into a parchment lined loaf pan.
Step 2: Bake: Bake at 350°F for 50–60 minutes, until a toothpick comes out clean.
For a cleaner line in the center of your loaf after baking, place small strips of cold butter in a line down the center of the batter just before baking.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Substitutions
- Sourdough discard: Can be replaced with ½ cup of Greek yogurt or ½ cup buttermilk if needed.
- Pumpkin pie spice: Use a blend of cinnamon, nutmeg, ginger, and cloves if you’re out.
- Neutral oil: Feel free to substitute melted butter or coconut oil.
- Milk: Either dairy or non-dairy milk works great here.
Variations
Looking to switch it up? Here are a few ideas:
- Add chocolate chips: Stir in 100g of mini chocolate chips for a sweet twist.
- Top with cinnamon sugar: For a slightly crisp, sparkly crust.
- Make it into muffins: Fill muffin tins nearly to the top and bake at 425°F for 5 minutes, then 350°F for 15 more.
- Add chopped walnuts or pecans: About ½ cup adds crunch and depth.
- Toast it: One way I love to enjoy this bread is to butter both sides and toast it on a skillet like you would grilled cheese or French toast. So good!!
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Whisk
- Rubber spatula
- Parchment paper
- Kitchen scale
- Cooling rack
- Toothpick or cake tester
Storage
Once completely cooled, store your loaf in an airtight container at room temperature for 2–3 days.
It also freezes beautifully—wrap tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Let thaw in the refrigerator before moving to room temperature or warm slices in the microwave for a just-baked feel.
Audrey's Tip
For a cleaner line in the center of your loaf after baking, place small strips of cold butter in a line down the center of the batter just before baking.
Related
Looking for other fall recipes like this? Try these:
Sourdough Discard Pumpkin Bread
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Whisk
- Rubber spatula
- Parchment Paper
- Kitchen Scale
- Cooling rack
- Toothpick or cake tester
Ingredients
- 210 g all-purpose flour 1 ¾ cups
- 5 g baking soda 1 teaspoon
- 2 g baking powder ½ teaspoon
- 4 g pumpkin pie spice 2 teaspoons
- 3 g salt ½ teaspoon
- 113 g unsalted butter melted (½ cup)
- 200 g brown sugar packed (1 cup)
- 50 g granulated sugar ¼ cup
- 2 large eggs
- 5 g vanilla extract 1 teaspoon
- 240 g pumpkin puree 1 cup
- 100 g sourdough discard about ⅓ cup
- 60 ml milk or buttermilk ¼ cup
Instructions
- Prep the Pan: Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, spices, and salt.
- Make the Batter: In a large bowl, whisk together melted butter, brown sugar, granulated sugar, eggs, vanilla, and pumpkin puree until smooth. Stir in the sourdough discard and milk.
- Combine: Add dry ingredients to wet and gently fold until just combined. Stir in chocolate chips or nuts, if using.
- Bake: Pour batter into the prepared loaf pan and smooth the top. Add a strip of butter down the center for a clean center line. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Karen Ratliff says
Wonderful sourdough pumpkin bread , thank you so much for sharing! It will definitely be one of our favorite fall treats 🙂
Audrey says
I'm so glad you liked the recipe! My family devours this every time, too 🙂