This moist sourdough pumpkin bread uses sourdough discard to create a tender, flavorful loaf loaded with warm fall spices. It’s a simple, one-bowl recipe that yields two loaves and stays wonderfully moist for days. Using discard adds depth and a subtle tang that improves after resting—an excellent way to use leftover starter.
A slice of perfectly spiced pumpkin bread is comforting on its own, and when you add sourdough discard the loaf gains a richer, more complex flavor and an especially tender crumb. This recipe is family-friendly and easy enough for weekday baking. It works great for breakfast, snacks, or dessert, and can be turned into muffins if you prefer smaller portions.
Below you’ll find the key ingredients, suggested mix-ins, a quick walkthrough to get you baking, storage tips, and a clear recipe card with ingredient amounts and step-by-step instructions.
Key Ingredients
Sourdough Discard: Use discard rather than a fed, active starter. It contributes a gentle tang and helps keep the crumb moist and tender. No feeding required—this recipe is a great use for discard.
Pumpkin Purée: Use 100% pumpkin purée, not pumpkin pie filling. Pure pumpkin provides natural moisture and color without added sugar or spices that would change the balance of the recipe.
Spices (Cinnamon, Nutmeg, Cloves, Ginger): This warm spice blend brings the classic pumpkin-bread flavor. Adjust amounts to taste, but these spices are what make the loaf feel like fall.
Avocado Oil: Chosen for its neutral flavor and ability to keep baked goods moist. Olive or vegetable oil can be substituted if needed.
Stir-in Options
Optional additions: fold in 1 cup chocolate chips or 1 cup chopped pecans. Both are delicious—chocolate adds sweetness while pecans add crunch and nuttiness. Use one or both depending on preference.
A Quick Walkthrough
This pumpkin bread comes together in one bowl. Start by bringing your sourdough discard, eggs, and milk to room temperature so they mix smoothly. Combine wet and dry ingredients, mix until just combined, then choose whether to bake immediately or allow the batter to sit for a few hours to develop a stronger sourdough flavor.
If you have time, cover the batter and let it rest at room temperature for up to four hours before adding baking soda and baking powder. This brief fermentation deepens the sourdough aroma and flavor. Divide the batter into two well-buttered 8-inch loaf pans and bake in a 350°F oven until the center reaches about 200°F or a toothpick comes out clean.
Using an instant-read thermometer helps avoid overbaking: below 200°F the center can be underdone, and above 205°F it can dry out. Insert the thermometer into the very center of the loaf for an accurate reading.
How To Store Leftover Sourdough Pumpkin Bread
This bread often tastes better the next day. Store cooled loaves in an airtight container in the refrigerator for up to one week. For longer storage, wrap cooled loaves tightly in plastic wrap and place in a sealed freezer bag; freeze up to two months. Thaw in the refrigerator or at room temperature before serving.
How to Serve Sourdough Pumpkin Bread
Serve thick slices with butter for a classic treat. It’s excellent for breakfast alongside eggs or as an afternoon snack with coffee. Leftovers are especially good for toast the next morning.
This recipe also adapts well into muffins—reduce baking time to about 18–20 minutes and check with a toothpick for doneness.
Recipe: Moist Sourdough Pumpkin Bread
Moist Sourdough Pumpkin Bread
Perfectly spiced, tender, and easy to make. Makes two 8-inch loaves. Best results if baked after a short rest for enhanced sourdough flavor.
Course: Breakfast, Dessert, Snack | Cuisine: American
Prep Time: 10 minutes | Cook Time: 50 minutes | Additional Time: 10 minutes | Total Time: 1 hour 10 minutes
Servings: 24 slices | Calories: 274 kcal per serving
Author: Juliea Huffaker
Ingredients
- 4 large eggs
- 1/2 cup milk
- 1 cup sourdough discard
- 1 cup avocado oil (olive or vegetable oil may be substituted)
- 16 ounces pumpkin purée (1 16-ounce can)
- 3 cups granulated sugar
- 3.5 cups unbleached all-purpose flour (or fresh-ground whole wheat flour)
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1.5 teaspoons salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- Optional: 1 cup chocolate chips or 1 cup chopped pecans
Instructions
- Bring sourdough discard, eggs, and milk to room temperature for best results.
- In a large bowl combine the pumpkin purée, sourdough discard, sugar, eggs, milk, and avocado oil. Mix until well blended.
- Add flour, spices, and salt and mix until combined. At this point, you can mix in the baking soda and baking powder, or let the batter rest for up to 4 hours covered at room temperature to develop a more pronounced sourdough flavor before adding the leaveners.
- Fold in optional mix-ins like chocolate chips or pecans if desired. Mix gently—do not overmix.
- Generously butter two 8-inch loaf pans and divide the batter evenly between them.
- Preheat oven to 350°F and position the rack in the center. Bake the loaves for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- For the most reliable result, use an instant-read thermometer: the ideal internal temperature is about 200°F. Avoid exceeding 205°F to prevent drying the loaf.
- Let the loaves cool for at least 10 minutes before slicing. The bread often tastes even better the next day.
Notes
- Mix baking soda into the dry ingredients first so it distributes evenly.
- Use pumpkin purée, not pumpkin pie filling—pie filling contains added sugar and spices that alter the recipe.
- Bring refrigerated ingredients to room temperature for smoother mixing and better texture.
- Do not overmix the batter to avoid developing tough gluten—mix just until combined.
- Grease pans well so loaves come out cleanly.
- If making muffins, bake at the same temperature for about 18–20 minutes and check for doneness with a toothpick.
Nutrition (per serving)
Calories: 274 kcal | Carbohydrates: 43 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 1 g | Sugar: 26 g | Fiber: 1 g | Sodium: 218 mg | Vitamin A: 2990 IU
