Moist Sourdough Pumpkin Bread Recipe (Easy Fall Baking)
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Nothing says fall like the smell of sourdough pumpkin bread baking in your oven! This easy pumpkin bread recipe is perfect for using up your sourdough discard while creating something absolutely delicious.
With warm pumpkin pie spice and a moist, tender crumb, this fall baking favorite will become your go-to recipe when you want something cozy and comforting. Whether you’re new to sourdough baking or a seasoned pro, this pumpkin spice bread comes together in just over an hour and fills your home with amazing aromas.
Ingredient Notes & Tips
Pumpkin Puree: Use a 15-ounce can of plain pumpkin puree (not pumpkin pie filling) for the best results. Make sure it’s pure pumpkin with no added spices.
Sourdough Starter Discard: This recipe is perfect for using up unfed starter that you’d normally throw away. Your discard can be fresh or up to a week old from the fridge.
Pumpkin Pie Spice: You can buy pre-made pumpkin pie spice or make your own with cinnamon, nutmeg, ginger, and allspice.
Oil: You can use vegetable oil or even light olive oil for this recipe. The oil keeps the bread super moist.
Sugars: This recipe uses both white granulated sugar and packed light brown sugar for the perfect sweetness and texture.
Milk: Just 2 tablespoons help make the batter smooth and add extra moisture to the finished bread.
How to Make Sourdough Pumpkin Bread
Making this bread is super simple! Start by mixing all your dry ingredients in one bowl – flour, baking powder, salt, baking soda, and pumpkin pie spice.
In a large mixing bowl, whisk together your oil and egg until well combined. Next, mix in your sourdough discard, then add both the granulated sugar and brown sugar. Mix everything until it’s well combined.
Whisk in your pumpkin puree until smooth. Now comes the easy part – add half of your flour mixture and mix until just combined. Add the milk and mix well, then add the remaining flour mixture. Mix until everything comes together, but don’t overmix!
Pour the batter into your prepared 9×5 inch loaf pan and bake for 55-65 minutes at 350°F. You’ll know it’s done when a toothpick inserted in the center comes out clean. If the top starts browning too quickly (around 30 minutes), just cover it loosely with aluminum foil.
Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Delicious Variations
Nutty Version: Add some chopped pecans or walnuts to the batter for extra crunch and flavor.
Glazed Goodness: Top with a simple vanilla glaze or rich cream cheese glaze for extra sweetness.
Chocolate Chip Pumpkin Bread: Fold in ¾ cup mini chocolate chips before baking.
Spice It Up: Add an extra ½ teaspoon of cinnamon for more warmth.
Orange Twist: Add 1 tablespoon orange zest to the batter for a citrus note.
How to Store Your Pumpkin Bread
Keep your cooled bread in an airtight container at room temperature for up to 4 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. The bread actually tastes even better the next day as the flavors meld together!
If you want to keep it extra moist, place a slice of bread in the container with your pumpkin bread – this old baker’s trick works wonders.
Perfect Ways to Serve
This bread is amazing on its own, but here are some tasty serving ideas:
- Serve it warm with butter and honey like we did with our honey butter drop biscuits
- Toasted with cream cheese spread
- As French toast for a special weekend breakfast
- With a cup of coffee or spiced chai tea
- Use leftovers for Pumpkin Bread Pudding!
Related Recipes You’ll Love
If you enjoyed this easy pumpkin bread recipe, try these other fall favorites:
- Sourdough Donut Recipe – another great discard recipe
- Banana Pumpkin Muffins – perfect for breakfast on the go
- Sourdough Coffee Cake – for cinnamon lovers
- Apple Cider Donuts – another autumn treat
- Pumpkin Drop Cookies – bite-sized fall goodness
- Sourdough Pumpkin Muffins – A great Fall treat
Ready to Bake?
This easy pumpkin bread is about to become your new fall obsession! The combination of tangy sourdough and sweet pumpkin creates the perfect balance of flavors that everyone will love. Plus, it’s a great way to use up that sourdough discard!
Have you tried this recipe? We’d love to hear from you! Please leave a comment below and rate this recipe 5 stars if you loved it. Your feedback helps other bakers know what to expect and helps us create even better recipes for you!
Sourdough Pumpkin Bread
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- 2 tsp pumpkin pie spice
- ½ cup oil I used cooking olive oil, but you can use vegetable as well
- 1 egg
- ½ cup sourdough starter discard
- ¾ cup white granulated sugar
- ½ cup light brown sugar packed
- 15 oz pumpkin puree 15-ounce can
- 2 tbsp milk
Instructions
- Preheat the oven to 350 °F.
- Butter or oil a loaf pan (9×5 inches). Set aside.
- Whisk the flour, baking powder, salt, baking soda, and pumpkin pie spice. Set aside.
- In a large mixing bowl, whisk the oil and egg together.
- Add the sourdough discard. Mix well.
- Add the granulated sugar and brown sugar. Mix until all ingredients are combined.
- Whisk in the pumpkin puree. Mix well.
- Add half the flour mixture to the pumpkin mixture. Mix until the flour is incorporated.
- Add the milk, and mix well.
- Add the remaining of the flour mixture. Mix until the flour is incorporated, but don’t overmix.
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for 55-65 minutes.
- The pumpkin bread is baked when inserting a toothpick in the middle comes out clean.
- Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
Notes
o Variations
▪ Add some chopped nuts like pecans and walnuts
▪ Toast a slice and add honey butter
▪ Add a glaze: vanilla or cream cheese
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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