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Overhead picture of sourdough discard pumpkin bread cut into slices on crinkled parchment paper.

Sourdough Discard Pumpkin Bread

Audrey
Sourdough Pumpkin Bread is soft, warmly spiced, and perfect for fall. This one-bowl recipe uses sourdough discard and pantry staples for an easy, cozy treat.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert, Snack
Cuisine American
Servings 12 people
Calories 248 kcal

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.

Notes

Audrey’s Tip: For the best flavor, use pumpkin puree (not pumpkin pie filling) and avoid overmixing once you add the flour—this helps keep the bread soft and tender. It’s even better the next day once the flavors have had time to develop!
Disclaimer: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.

Nutrition

Calories: 248kcalCarbohydrates: 39gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 54mgSodium: 238mgPotassium: 46mgFiber: 1gSugar: 21gVitamin A: 236IUVitamin C: 0.1mgCalcium: 31mgIron: 1mg
Keyword pumpkin, sourdough discard
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