Easy Sourdough Pumpkin Bread
This recipe will have your whole house feeling like a cozy autumn afternoon as it baked. I love it for it’s classic pumpkin bread flavor: sweet, spiced, and perfectly moist, but with a way to use up my extra sourdough starter. We make this almost once a week when the weather turns cool. It makes two loaves: one for now and one for the freezer.

If you aren’t used to sourdough recipes, don’t worry. These loaves don’t taste sour at all. You can serve this to everyone, even picky kids, and no one will know 😉.
Table of Contents
Ingredients and Tools You’ll Need
All the usual ingredients plus the classic fall ones. Make sure you get pureed pumpkin and not pumpkin pie filling. You can still make this without a mixer. The mixer just makes it easier.
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This already makes 2 loaves, so you can freeze one for later. But if you have a bigger family or just want more, you can double or triple the recipe by making adjustments in the recipe card at the bottom of this post.
Equipment
- two 9×5-inch loaf pans
- Hand mixer
- Mixing Bowls
Ingredients
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 cups pureed pumpkin (one 15-ounce can)
- 4 eggs
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon allspice
- ¾ cup sourdough starter discard, unfed is fine
Instructions
This is an easy recipe! Don’t worry about it!
Step One: Prep
First things first – heat your oven to 350°F and grease two 9×5 loaf pans. I just rub them down with butter and a light dusting of flour. Simple. If you like to line yours with parchment paper, that works too.

Step Two: Make Batter
Grab a big bowl and dump in your pumpkin, sugar, and oil. Beat it all together with a hand mixer until it looks smooth and lovely.

Then crack in those eggs one at a time, giving each one a good mix before adding the next.

In another bowl, whisk together all your dry ingredients – the flour, spices, baking soda, baking powder, and salt.

When you add this to your pumpkin mixture, mix it on LOW until it comes together. Don’t go crazy here – we want tender bread, not tough bread.

Fold in the sourdough starter by hand.

Step Three: Bake And Cool
Split the batter between your two pans and smooth the tops. They go into the oven for about 50-60 minutes. Start checking at 50 minutes with a toothpick right in the center. When it comes out clean (or with just a few moist crumbs), you’re done.

Let them cool in the pans for 15 minutes, then turn them out onto a wire rack. Cover with a clean kitchen towel while they finish cooling – this keeps the tops from getting too crusty.
Serving & Storing
Serve this with coffee, tea, or some spiked apple cider. Spread some butter or cream cheese on it. You can even use leftover slices to make French toast.
This recipe is great for storing. We usually eat one loaf right away, then slice up the second and individually wrap the slices in plastic wrap to have later.
Place the cooled loaf in an airtight container at room temperature for up to 4 days.

To freeze, wrap each loaf tightly in plastic wrap, then in aluminum foil, or place in a freezer-safe bag. The pumpkin bread can be frozen for up to 3 months. Thaw it overnight in the refrigerator or at room temperature before serving.
Answering Your Questions
Absolutely! Fill muffin cups about ¾ full and bake for 18-22 minutes at the same temperature.
Yep! Active starter works just fine: you won’t taste any difference in the final loaf.
Usually this means it was underbaked, but it can also be that your baking powder is expired.
The toothpick test is your friend – it should come out with just a few moist crumbs, not wet batter. The top should also spring back when lightly touched.
More Sourdough Breakfast Loaves You’ll Love
We love making easy loaves out of sourdough starter.
- Sourdough blueberry quick bread has a lovely glaze on top.
- Sourdough lemon cake is bright and sweet and lovely for spring.
- This cranberry orange sourdough quick bread is perfect for the fall and winter.
- This classic sourdough cinnamon sugar bread is great any time of day with some coffee.
Printable Recipe
Sourdough Pumpkin Bread

Equipment
- 2 9×5 inch loaf pan
- Hand mixer
- Mixing Bowls
Ingredients
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 cups pureed pumpkin (one 15-ounce can)
- 4 eggs
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon allspice
- ¾ cup sourdough starter discard unfed is fine
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Instructions
- Prep. Preheat oven to 350°F with the rack in the center. Grease and flour two 9×5 inch loaf pans, or line them with parchment paper.
- Mix wet ingredients. In a large mixing bowl, beat the canned pumpkin, sugar, and oil until well combined, using an electric hand mixer on medium speed.
- Add eggs. Add eggs one at a time, beating until blended and scraping down the bowl as necessary.
- Mix dry ingredients. In a separate mixing bowl, combine the flour, spices, baking soda, baking powder, and salt.
- Add dry ingredients to batter. Gradually add the dry ingredients to the pumpkin-sugar mixture, mixing on low until just combined.
- Add starter. Stir in the sourdough starter by hand, making sure everything is well incorporated.
- Bake. Pour the batter evenly into the prepared loaf pans, smoothing the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool. Cool in the pans for about 15 minutes, then transfer to a wire rack to cool completely. Cover with a clean tea towel after removing from the pans.
Notes
Nutrition
Did You Make This?
I would love it if you would leave a review!Love,

I haven’t tried it yet but will need to do so. It sounds very good!
I’m writing as a suggestion for those who may not want all the sugar but still the sweetness. Evaporated cane sugar (it’s made of honey; called Honey Granules — white sugar substitute; or Sucanaut — brown sugar substitute) works perfectly. I’ve been told it will not raise your blood sugar either because of being from honey (the body recognizes it and will allow it into the cells to be converted to energy), and I know diabetics who profess support this claim. I no longer by processed sugar and have really enjoyed this alternative for baked goods. It’s a 1:1 substitute.
thank you julie! great tip!
This is absolutely the BEST pumpkin bread ever!!!
Thank you so much-perfection ❤️
I put a cream cheese frosting on it as well, which was amazing, but not necessary 🥰
hey Kim! thank you! I LOVE cream cheese frosting on pumpkin bread so good choice 🙂
This is a delicious, moist bread with good cinnamon spice flavor and not overly sweet. I just made half the recipe for one loaf, but will make two next time.
I really enjoy your blog and recipes! Thank you 😊
hi Michelle! thank you so much for letting me know. the pumpkin bread will freeze wonderfully. happy fall!