The ultimate cozy loaf, this sourdough pumpkin bread features warming fall spices and makes a deliciously moist quick bread with a tender crumb. This bread is packed with flavour and extra tang from the sourdough starter. No need for a mixer!
Why You'll Love Sourdough Pumpkin Bread
- It's a classic pumpkin bread with added sourdough starter or discard
- No need to cream butter and sugar - the wet ingredients are simply mixed together
- Oil instead of butter makes for a moist loaf with loads of flavour from the pumpkin puree and pumpkin pie spice (the best of both worlds!)
Looking for more sourdough quick breads? Try our sourdough zucchini bread and sourdough banana bread!
Ingredients
- Pumpkin puree: pictured is canned for ease of baking, but you can also use homemade pumpkin puree. We recommend sugar pie. Be sure to use puree and not canned pumpkin pie filling.
- Pumpkin pie spice: if you're not a fan, use cinnamon or a mix of spices you do like instead.
- Oil: any light-tasting oil can be used. We haven't tried this recipe with melted butter or melted coconut oil and if substituting those expect a denser texture.
- Sourdough discard: this can be discard or fresh starter. If using freshly fed starter, we recommend weighing it to get the correct amount.
- Flour: for the best results, use all-purpose white flour. Pastry flour makes the loaf too soft. If you'd like something more wholesome, use up to 50% whole wheat flour.
- Make it dairy-free: use non-dairy milk to replace the whole milk.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Step by Step Photos
Step 1: add the dry ingredients to a bowl and whisk to combine.
Step 2: add the wet ingredients to another bowl and whisk well.
Step 3: add the flour mixture to the pumpkin mixture.
Step 4: use a spatula or wooden spoon to mix until just combined. Don't over-mix.
Step 5: transfer the batter to a lined loaf tin.
Step 6: bake for about 50 minutes, until it passes a toothpick test.
Top Tips
- Secure with clips: small all-metal binder clips are handy for securing parchment paper and can go right in the oven, but never use any with plastic parts (see step 6, above).
- Add a topping: for the glaze pictured, Kelly sifted icing sugar, then added a splash of maple extract, and just enough milk to drizzle through a small squeeze bottle. This is great with maple cream cheese frosting and mascarpone cream, too, for something a little tangier.
- Cool fully before frosting: any glaze or frosting will melt or soak into the loaf if it's not fully cooled first.
- Use fresh spices: if you notice that your spices seem a little bland or underwhelming, they're probably old. This can be that they've been open for a long time or the shop stocked old spices, but either way, it'll help to get a new jar.
How to Store
Storage: keep in a sealed container in the fridge for up to five days, especially if added a frosting. While the loaf can be stored at room temperature for a day or two, it spoils quickly due to the added pumpkin, so we recommend chilling.
Freezing: transfer fully cooled pumpkin bread to an airtight container and freeze up to three months. Freeze without frosting or glaze for the best results. Thaw at room temperature. If you'd like to pre-slice the loaf before freezing, place squares of parchment paper between the slices for easy snacking.
More Sourdough Discard Recipes
If you make this Sourdough Pumpkin Bread recipe or any other sourdough recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Sourdough Pumpkin Bread
Equipment
- Measuring cups and spoons or digital kitchen scale
- Mixing bowls
- Whisk
- Rubber spatula or wooden spoon
- Loaf tin 9x5-inch (23x13-cm)
- Wire cooling rack
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon table salt
Wet Ingredients
- 1 ½ cups granulated sugar
- 1 cup pumpkin purée , canned or homemade, not pumpkin pie filling
- ½ cup sourdough discard
- â…“ cup vegetable oil
- ¼ cup whole milk
- 2 large eggs
Instructions
- Preheat the oven to 350°F (180ºC). Line a loaf tin with parchment paper, allowing some overhang on the sides for easy removal. Set aside.
- Whisk the flour, pumpkin pie spice, baking soda, baking powder, and salt in a medium mixing bowl until well combined. Set aside.1 ½ cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon table salt
- In a large mixing bowl combine the sugar, pumpkin purée, sourdough discard, vegetable oil, milk, and eggs. Whisk by hand until the mixture is smooth and well combined.1 ½ cups granulated sugar, 1 cup pumpkin purée , ½ cup sourdough discard, ⅓ cup vegetable oil , ¼ cup whole milk, 2 large eggs
- Add the dry ingredients to the pumpkin mixture. Using a spatula or wooden spoon, gently fold together until just combined. A few streaks of flour should remain, and the batter will appear slightly lumpy.
- Spoon the batter into the prepared loaf tin and smooth the top. Bake the loaf for 50 to 55 minutes, or until a toothpick inserted comes out clean. Transfer the tin to a wire rack for 10 minutes, then transfer the loaf directly onto the rack to cool completely before decorating or slicing.
Notes
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
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