Sourdough Discard Pumpkin Bread
If you love the warm flavors of fall, this sourdough discard pumpkin bread is the perfect treat! Naturally fermented for depth of flavor and better digestibility, this spiced pumpkin bread is incredibly moist, packed with cozy spices, and slightly tangy from the sourdough starter. Whether you use active sourdough starter or discard, this easy recipe will become your go-to autumn bake.
Try my Old Fashioned Pumpkin Coffee Cake or my Fresh Milled Pumpkin Bread recipe next!
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Why You’ll Love This Sourdough Pumpkin Bread
- Moist & Flavorful – The combination of pumpkin puree and sourdough makes this bread extra soft.
- Naturally Fermented – Sourdough starter enhances the taste and texture.
- Perfect for Sourdough Discard – A great way to use up extra starter.
- Customizable – Add nuts, chocolate chips, or a cinnamon sugar topping!
What is Sourdough Pumpkin Bread?
Sourdough pumpkin bread is a naturally fermented twist on classic pumpkin bread. Instead of using commercial yeast or only baking soda, we incorporate sourdough starter to enhance flavor, improve texture, and make it easier to digest.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 1 15oz can pumpkin puree
- ½ cup sourdough discard
- 1 cup brown sugar
- ¼ cup white sugar
- 2 large eggs
- ½ cup melted butter
- 1 teaspoon vanilla extract
How to make Sourdough Discard Pumpkin Bread
1. Mix the Wet Ingredients
In a large bowl, whisk together the pumpkin puree, melted butter, brown sugar, maple syrup, eggs, vanilla extract, and sourdough starter. Make sure the butter has cooled before mixing in. If it is too hot, it could harm the fermentation process.
2. Combine Dry Ingredients
In a separate bowl, mix the flour, baking soda, salt, cinnamon, and pumpkin spice.
3. Mix & Ferment (Optional)
Gradually stir the dry ingredients into the wet ingredients until just combined. If fermenting the dough, cover and ferment for 4-6 hours at room temperature or overnight in the fridge.
4. Bake the Bread
Preheat the oven to 350°F (177°C). Pour the batter into a greased 9×5-inch loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool & Enjoy
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve!
Tips for the Best Sourdough Pumpkin Bread
- Use Pure Pumpkin Puree – Avoid pumpkin pie filling, which has added sugars and spices.
- Don’t Overmix the Batter – Stir until just combined to keep the bread soft.
- Let it Ferment for Extra Flavor – A longer ferment time deepens the taste and makes it easier to digest.
- Experiment with Mix-Ins – Try walnuts, pecans, chocolate chips, or a streusel topping.
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Frequently Asked Questions
Can I Use Sourdough Discard Instead of Active Starter?
Yes! If using sourdough discard, mix and bake just as you would with an active starter. It will still ferment.
How Do I Store Sourdough Pumpkin Bread?
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to 1 week.
- Freezer: Wrap slices individually and freeze for up to 3 months.
Sourdough Discard Pumpkin Bread
Sourdough Pumpkin Bread
This sourdough discard pumpkin bread is the perfect fall treat. Whether you use active sourdough starter or discard, this easy recipe will become your go-to autumn bake.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 1 can pumpkin puree 15oz
- ½ cup sourdough discard
- 1 cup brown sugar
- ¼ cup sugar
- 2 large eggs
- ½ cup melted butter
- 1 teaspoon vanilla extract
Instructions
1. Mix the Wet Ingredients
- In a large bowl, whisk together the pumpkin puree, melted butter, brown sugar, white sugar, eggs, vanilla extract, and sourdough discard. Make sure the butter has cooled before mixing in.
2. Combine Dry Ingredients
- In a separate bowl, mix the flour, baking soda, salt, cinnamon, and pumpkin spice.
3. Mix & Ferment (Optional)
- Gradually stir the dry ingredients into the wet ingredients until just combined. If fermenting, cover and ferment for 4-6 hours at room temperature or overnight in the fridge.
4. Bake the Bread
- Preheat the oven to 350°F (177°C). Pour the batter into a greased 9×5-inch loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool & Enjoy
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve!
Notes
- Use pure pumpkin puree – Avoid pumpkin pie filling, which has added sugars and spices.
- Don’t over mix the batter – Stir until just combined to keep the bread soft.
- Let it ferment for extra flavor – A longer rise time deepens the taste.
- Experiment with mix-ins – Try walnuts, pecans, chocolate chips, or a streusel topping.
