Sourdough Pumpkin Bread

Moist, sweet, and packed with fall flavor, this sourdough pumpkin bread is a great use of sourdough discard. We make this recipe 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 😉.

A close-up of the sourdough pumpkin bread loaf on a cutting board, with several slices cut, displaying the bread's texture and color.

Sourdough Pumpkin Bread

Perfect for breakfast, a snack, or as a dessert, this sourdough pumpkin bread is moist, sweet, and easy to make. Makes 2 loaves.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Serving Size 20 loaves

Ingredients 

  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 cups pureed pumpkin 1 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 

  • 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.
    Two empty, greased loaf pans on a patterned cloth with a marble countertop in the background.
  • 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.
    A yellow mixing bowl with pumpkin batter and an electric hand mixer on a patterned cloth, with small white flowers in the background.
  • Add eggs. Add eggs one at a time, beating until blended and scraping down the bowl as necessary.
    The same yellow mixing bowl with pumpkin batter, now with four eggs added on top, ready to be mixed on a patterned cloth.
  • Mix dry ingredients. In a separate mixing bowl, combine the flour, spices, baking soda, baking powder, and salt.
    A yellow mixing bowl on a wooden cutting board with dry ingredients including flour and spices, ready for mixing.
  • Add dry ingredients to batter. Gradually add the dry ingredients to the pumpkin-sugar mixture, mixing on low until just combined.
    The yellow mixing bowl with dry ingredients now combined with the wet pumpkin mixture, on a wooden cutting board with sourdough starter to the side.
  • Add starter. Stir in the sourdough starter by hand, ensuring everything is well incorporated.
    "The batter being mixed in the yellow bowl, showing a swirling pattern as the dry and wet ingredients are combined.
  • 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.
    Two loaf pans filled with pumpkin bread batter, one fully baked in next image, on a patterned cloth
  • 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.
    "The freshly baked sourdough pumpkin bread in the loaf pan, with a crack down the center, on a striped kitchen towel.

Notes

Check the loaves after 50 minutes since oven temperatures can vary.
Calories: 235kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 224mg | Potassium: 76mg | Fiber: 1g | Sugar: 21g | Vitamin A: 3861IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

Embrace the essence of fall with this easy sourdough quick bread. It’s a perfect blend of seasonal pumpkin and the tangy twist of sourdough.

"The freshly baked sourdough pumpkin bread in the loaf pan, with a crack down the center, on a striped kitchen towel.

🥣 important tools and ingredients

It’s the usual fall suspects.

  • Pureed Pumpkin. Found in the baking aisle, pureed pumpkin is crucial for its moist texture and quintessential fall flavor.
  • Sourdough Starter. The sourdough starter is key for adding a unique tang and depth to the bread. Discard is absolutely fine, straight from the fridge.
  • Spices. Warm, sweet, delicious.
ingredients on plaid cloth on top of counter.

The tools you’ll need are basic, too. You’ll definitely want both loaf pans to make 2 loaves. But if you don’t have two, you can also make this in a cake pan. (You’ll need to adjust the bake time.)

  • Electric Hand Mixer. You could mix with a whisk, but a mixer makes it easier. This ensures a smooth and even consistency in the batter.
  • Two 9×5 inch Loaf Pans. These pans are the perfect size for this recipe. They allow the bread to bake evenly and achieve the desired shape and texture.
  • Mixing Bowls. Separate bowls for wet and dry ingredients are crucial for proper mixing.
  • Wire Rack. After baking, cool the bread on a wire rack to ensure even air circulation. This prevents the bottom from becoming soggy and maintains the bread’s texture.

AnyDesign Fall Kitchen Dish Towel 18 x 28 Inch Watercolor White Pumpkins Leaves Dishcloth Autumn Decorative Hand Drying Tea Towel for Thanksgiving Holiday Kitchen Cooking Baking Cleaning, 2PcsAnyDesign Fall Kitchen Dish Towel 18 x 28 Inch Watercolor White Pumpkins Leaves Dishcloth Autumn Decorative Hand Drying Tea Towel for Thanksgiving Holiday Kitchen Cooking Baking Cleaning, 2PcsHand Mixer Electric, 450W Kitchen Mixers with Scale Cup Storage Case, Turbo Boost/Self-Control Speed + 5 Speed + Eject Button + 5 Stainless Steel Accessories, For Easy Whipping Dough,Cream,CakeHand Mixer Electric, 450W Kitchen Mixers with Scale Cup Storage Case, Turbo Boost/Self-Control Speed + 5 Speed + Eject Button + 5 Stainless Steel Accessories, For Easy Whipping Dough,Cream,CakeMason Cash In The Meadow | (S36 All Purpose Bowl)Mason Cash In The Meadow | (S36 All Purpose Bowl)

 

Once your kitchen is stocked with these goodies you’ll be able to bake anything this fall.

✨ Tips for the best Sourdough quick bread

Here’s how to make sure your sourdough pumpkin bread is the best ever:

  • Room Temperature Ingredients. For best results, ensure your eggs are at room temperature before mixing. This helps them blend into the batter. It results in a smoother texture.
  • Sourdough Starter Consistency. This recipe works best with a starter that’s half water, half flour.
  • Spice Adjustments. Feel free to tweak the spice quantities to suit your taste. If you love cinnamon, add a little extra, or if cloves aren’t your favorite, reduce the amount.
  • Avoid Overmixing. Once you add the dry ingredients to the wet, mix until combined. Overmixing can lead to a denser bread.
  • Toothpick Test Accuracy. When testing for doneness, insert the toothpick in several different spots. Pumpkin bread can be moist in spots. Many tests ensure thorough baking.
  • Moisture Retention. Wrap the cooled bread in plastic wrap. Store it at room temperature to keep moisture. It’s actually best the next day.
  • Slicing Perfection. For clean slices, use a serrated bread knife and saw . Let the bread cool completely before slicing to prevent it from crumbling.

This is an easy recipe! Don’t worry about it!

🥫 Storage and make ahead instructions

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.

  • Room Temperature Storage: Wrap the completely cooled bread in plastic wrap or aluminum foil, or place it in an airtight container. It can be stored at room temperature for up to 4 days. This method keeps the bread moist and preserves its fresh flavor.
  • Freezing Instructions: 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. Freezing is a great option if you want to enjoy the bread at a later date or have made multiple batches.

Note: Always ensure the bread is completely cooled before wrapping and storing to prevent condensation.

Can I use homemade pumpkin puree instead of canned in pumpkin bread recipes?

Homemade pumpkin puree can be a delightful alternative to canned. Just ensure it’s well-strained. It should have a similar consistency to canned puree for best results.

What if I don’t have an electric mixer? Can I still make this recipe?

Yes, you can. While an electric mixer ensures a smooth blend of ingredients, you can use a whisk or a wooden spoon. Just be prepared to make a bit more effort to combine everything well.

Is there a gluten-free option for this bread?

Yes. You can substitute the all-purpose flour with a gluten-free flour blend.

❤️ More sourdough breakfast loaves you’ll love

We love making easy loaves out of sourdough starter.

This is a great recipe that you can enjoy all fall and winter. And I hope you do!

A close-up of the sourdough pumpkin bread loaf on a cutting board, with several slices cut, displaying the bread's texture and color.
Sourdough Pumpkin Bread
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