This Sourdough Discard Pumpkin Bread is soft and moist with warm pumpkin spice flavor and a lightly crunchy sugar topping - no feeding your starter or waiting for the dough to rise. It's an easy homemade quick bread that's perfect for breakfast, snacking, or enjoying with a cup of coffee.
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Quick Look: Sourdough Discard Pumpkin Bread Recipe
- What It Is: A homemade pumpkin quick bread with a soft, moist crumb, warm spices, and a lightly crunchy sugar topping.
- Why Make THIS Version? It puts leftover sourdough discard to good use without the extra time or work of traditional sourdough bread.
- Sourdough Discard: Use 100% hydration discard, straight from the fridge or brought to room temperature.
- No Need To: Feed your starter, knead the dough, or wait for it to rise.
- Secret to a Tender Crumb: Gently fold the wet and dry ingredients together just until combined, and let the loaf cool completely before slicing.
- Bake Time: About 55-65 minutes at 350°F in a 9×5-inch loaf pan.
I make No Knead Sourdough Bread or Smoked Sourdough Bread for my family nearly every week, which means there's always a jar of sourdough discard in my fridge. And when pumpkin season rolls around, turning that leftover starter into a loaf of pumpkin bread is one of my favorite things to do.
For me, a good pumpkin bread needs to be moist and tender without being gummy or heavy. I want plenty of pumpkin spice flavor, a soft crumb, and a slightly crunchy sugar topping that makes those first few bites especially good.
The best part about this recipe is how easy it is. Unlike traditional sourdough bread, you don't have to feed the starter, knead, or wait for the dough to rise. Just mix everything together, pour the batter into a loaf pan, and bake. I love a thick slice with butter or cream cheese, especially with a cup of coffee or an Iced Pumpkin Spice Latte.
Jump to:
- Quick Look: Sourdough Discard Pumpkin Bread Recipe
- Ingredients You'll Need
- How to Make Sourdough Discard Pumpkin Bread
- How Long Does Sourdough Discard Pumpkin Bread Take to Bake?
- How to Store and Freeze
- Sourdough Discard Pumpkin Bread FAQs
- More Sourdough Discard Recipes
- Printable Recipe
- Sourdough Discard Pumpkin Bread
- Comments
Ingredients You'll Need
Here are a few notes on the key ingredients, along with helpful substitutions. You'll find the complete ingredient list and measurements in the printable recipe card below.
- Sourdough discard: Use leftover sourdough starter made with equal amounts of flour and water by weight. It doesn't need to be fed first, and you can use it straight from the fridge. Active sourdough starter works, too.
- Pumpkin puree: I prefer canned pumpkin because it has a consistent texture and moisture level. Make sure you're using pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices. If using homemade puree, drain off any excess liquid first.
- Pumpkin pie spice: I use my homemade pumpkin pie spice for that warm fall flavor, but store-bought works just as well.
- Brown sugar and granulated sugar: Brown sugar adds moisture and a richer flavor, while granulated sugar helps keep the loaf a little lighter.
- Oil: I usually use avocado oil because it has a mild flavor and keeps the pumpkin bread soft and moist. Vegetable oil also works well. You can use a mild olive oil, but avoid one with a strong flavor.
- Demerara sugar: This is optional, but I love the crunchy topping it creates. Demerara sugar has large golden crystals that add a little caramel flavor and crunch. Turbinado sugar or another coarse sugar works, too.
Optional add-ins: Feel free to add walnuts, pecans, chocolate chips.
See the printable recipe card below for the full ingredient amounts and measurements.
How to Make Sourdough Discard Pumpkin Bread
The difference between a soft, moist pumpkin bread and one that's dense or gummy comes down to a few small details. The most important are not overmixing the batter, not baking the center all the way through, and not letting the loaf cool before slicing.
Start by preheating your oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper, leaving some overhang so you can easily lift out the bread.
In a large bowl, whisk the eggs, pumpkin puree, sourdough discard, brown sugar, granulated sugar, vegetable oil, and vanilla extract until combined.
Add the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt to the wet ingredients. Gently fold everything together with a rubber spatula. Stop as soon as the dry flour disappears. A few small lumps are perfectly fine, but too much mixing can leave you with a tougher loaf.
Pour the pumpkin mixture into your prepared pan and spread it evenly. I like to sprinkle demerara sugar over the top before baking.
From there, bake until the top is golden brown and the center is fully set. Let the loaf rest in the pan for 10-15 minutes before transferring it to a wire rack.
Tip: Don't rush the cooling time. Pumpkin bread holds a lot of moisture, and slicing it while it's still hot can make the center seem gummy, even when it's properly baked.
How Long Does Sourdough Discard Pumpkin Bread Take to Bake?
At 350°F, this pumpkin bread takes about 55-65 minutes to bake in a 9×5-inch loaf pan. The exact time will depend on your oven and the type of loaf pan you're using.
Start checking at 55 minutes, but don't rely on the clock alone. The top should be golden brown, and a toothpick inserted into the center should come out clean or with a few moist crumbs. If there's wet batter on the toothpick, give it a little more time.
For an additional check, insert an instant-read thermometer into the center of the loaf. You're looking for an internal temperature of approximately 200-205°F.
Let the bread cool completely on a wire rack before slicing so the crumb has time to set.
How to Store and Freeze
Room Temperature: Once completely cool, store the pumpkin bread in an airtight container or wrap it tightly. It will keep for about 3-4 days at room temperature.
Freezer: Wrap the cooled loaf tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. You can also slice it first and freeze individual slices so you can take out just what you need.
Thawing: Let the loaf or individual slices thaw at room temperature before serving.
Sourdough Discard Pumpkin Bread FAQs
Yes. Active sourdough starter works just as well, as long as it's equal parts flour and water. Baking powder and baking soda do the rising in this recipe, so you don't need to feed your starter or wait for the batter to ferment.
The most common reasons are underbaking, too much moisture, or slicing the bread before it's completely cool. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs. I also recommend checking for an internal temperature of 200-205°F. Let the loaf cool completely before slicing so the crumb has time to set.
Yes, but homemade pumpkin puree is often wetter than canned, which can make the bread too moist or gummy. I prefer canned pumpkin for its consistent texture. If you're using homemade puree, drain it in a fine-mesh strainer or squeeze out excess moisture with cheesecloth before adding it to the batter.
More Sourdough Discard Recipes
If you have more discard to use up, try one of these recipes next:
- Sourdough Discard Banana Bread
- Sourdough Discard Pancakes
- Sourdough Discard Cinnamon Buns
- Sourdough Discard Waffles
Looking for more? Browse all of my Sourdough Discard Recipes, including my Sourdough Discard Sandwich Bread, Sourdough Discard Bread, and Sourdough Discard Crackers.
This Sourdough Discard Pumpkin Bread is an easy way to use leftover starter and make a moist, delicious fall loaf. I hope you enjoy it as much as we do! If you try it, I'd love it if you left a star rating and a comment below to let me know how it turned out. Your feedback helps other readers, too. Thank you so much! 💗
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Printable Recipe
Sourdough Discard Pumpkin Bread
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 large eggs
- 1 cup pure pumpkin puree
- ½ cup sourdough discard
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon demerara, coarse, or turbinado sugar optional
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan well or line it with parchment paper, leaving some overhang on the sides for easy removal.
- In a large mixing bowl, whisk together the eggs, pumpkin puree, sourdough discard, brown sugar, granulated sugar, vegetable oil, and vanilla extract until well combined.
- Add the flour, baking powder, baking soda, pumpkin pie spice, and salt to the wet ingredients. Gently fold with a rubber spatula just until no dry flour remains. A few small lumps are fine. Don't overmix.
- Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the top with demerara, coarse, or turbinado sugar, if using.
- Bake for 55-65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. The internal temperature should be approximately 200-205°F.
- Let the pumpkin bread cool in the pan for 10-15 minutes, then use the parchment paper to lift it onto a wire rack. Cool completely before slicing.
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Notes
- Sourdough discard: Use leftover sourdough starter made with equal amounts of flour and water. It doesn't need to be fed first, and you can use it straight from the fridge. Active starter works, too.
- For a soft, tender crumb: Gently fold the dry ingredients into the wet ingredients just until combined. Overmixing can make the bread dense or tough.
- For a crunchy topping: Sprinkle coarse or turbinado sugar over the batter before baking. It adds a sweet, lightly crisp crust.
- Check for doneness: The center should reach approximately 200-205°F, and a toothpick should come out clean or with a few moist crumbs. Cool completely before slicing.
- Storage: Store in an airtight container at room temperature for 3-4 days, or freeze for up to 3 months.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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