Sourdough Pumpkin Bread

Name: Sourdough Pumpkin Bread
Prep time: 10 min
Cook time: 70 min
Ingredients: 1/2 cup sourdough starter ( active or discard); 2 cups all purpose flour; 1/2 cup melted butter; 3/4 cup maple syrup; 1 cup pumpkin puree (fresh or canned); 2 eggs; 1/2 tsp salt; 1 tsp baking soda; 1/2 tsp baking powder; 1 tsp vanilla; 1/2 tbs pumpkin pie spice

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This easy sourdough pumpkin bread is a favorite come pumpkin season. Warm pumpkin flavor paired with slightly tangy sourdough and baked until golden. Perfect to grace the Thanksgiving table or for a yummy breakfast.

Table of Contents

side view of a loaf of sourdough pumpkin bread sliced on a wood cutting board on top of a green towel with a vase of flowers in the background

I absolutely love pumpkin bread and wanted to make a sourdough version, so I took my sourdough banana bread recipe, swapped out the banana for some canned pumpkin and pumpkin spice, and wah bam – the most delicious sourdough discard pumpkin bread.

The good news is that there is nothing complicated about this recipe. Start the dough the night before and finish baking the next day. Or skip the fermentation altogether. This is the perfect recipe for the first-time sourdough baker.

While this is one of those easy sourdough discard recipes, you can also use an active starter — it isn’t finicky. And since the bread is leavened with baking powder and baking soda, it actually doesn’t matter, which makes timing it out much easier.

This loaf of pumpkin bread has the yummiest pumpkin flavor with hints of cinnamon, clove, ginger, and nutmeg. It also has a marvelously moist crumb that just about melts in your mouth.

You will want to make this recipe over and over again. Perfect all year round, for breakfast (you should also try my sourdough blueberry scones or sourdough pumpkin pancakes) or dessert.

Recipe Highlights:

overhead photo of a loaf of sourdough pumpkin bread in a parchment lined loaf pan on a green towel with chamomile flowers spread out around the loaf

Easy: Nothing too complicated here. Only takes a few minutes and a handful ingredients.

Healthy: Long ferment for better digestion or make quick.

Refined sugar free: Sweetened with maple syrup or honey.

Sourdough discard: No need for active starter (although that will work too), just use sourdough discard instead of tossing it out.

FAQ

Does this recipe have to be fermented?

No. It can be made into a quick bread. Just mix it up and bake. That is because this recipe uses other types of leaveners to give rise to the bread.

Is this pumpkin sourdough bread recipe sour?

It has a little bit of that tangy flavor, but not much. The longer you let the dough rest and develop those flavors the more tang it will have. Since pumpkin pie spice has a stronger flavor, it does mask the tang quite a bit.

Why is my pumpkin bread tough?

Most likely it is due to over-baking the bread. Make sure to bake just until a toothpick is inserted and comes out clean.

Why is pumpkin bread good for you?

Pumpkin is a nutritious vegetable full of vitamin C, vitamin A (although it is not the most absorbable version), potassium, and even some iron. Since it is added to a sweet bread, it is not an unhealthy choice per se, but something to enjoy on occasion. (source)
This recipe is on the healthier side since it is (or can be) long-fermented, breaking down the phytic acid and making the nutrients in the grain more easily absorbed by the body. Also, it doesn’t have any refined sugar and is made with all real food ingredients.

How do you use discarded sourdough starter?

Don’t let that sourdough discard go to waste! It can be used in so many ways like cookies, crackers, pancakes, pizza crust, muffins, and some “quick” breads. Make sure to read the recipe to see if it asks for discard or active sourdough starter.

Ingredients

Sourdough starter – Active, discard, or unfed starter can be used.

All-purpose flour – Up to half of the flour in the recipe can be swapped for whole wheat flour if preferred. You should expect it to be a little more dense.

Butter – For a dairy free version, you could substitute the butter for melted coconut oil or avocado oil. I avoid using vegetable oil because it contains too many omega-6s and is highly processed — it’s not a healthy option.

Maple syrup – This adds the most delicious flavor, though I’ve also used honey with great results.

Pumpkin purée – Use canned pumpkin (not pumpkin pie filling) or make homemade pumpkin purée. To make your own pumpkin purée, bake a pumpkin until soft, scoop out the flesh, place in a food processor or blender, and blend until smooth.

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Baking soda and baking powder – This recipe doesn’t rely on the active yeasts in the starter to give it rise, making it a super easy sourdough recipe.

Vanilla extract – Homemade vanilla extract or store-bought.

Pumpkin spice – Adds that warm fall flavor you come to expect from this type of recipe. If you just love pumpkin spice, you could add up to 1 tablespoon of the blend. It will be like fall hitting you in the face and is quite “spicy”.

A full ingredient list with exact amounts can be found in the recipe card below.

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Tools you may need:

Stand mixer or hand mixer
Liquid measuring cups
Dry measuring cups and spoons
Loaf pan or muffin tin. You could also use two small loaf pans to make mini loaves – baking time will be shortened.
Silicone spatula
Parchment paper

slices of pumpkin sourdough bread topped with chamomile flowers on a wood cutting board

How To Make Sourdough Pumpkin Bread

adding sourdough starter to a bowl with butter, flour and maple syrup.

Step 1: In a large mixing bowl (I use my stand mixer bowl for best results), mix sourdough starter, maple syrup, flour, and melted butter that has been slightly cooled. If the butter is too hot, it could kill the starter.

flour, butter, sourdough starter and maple syrup mixed up in a white bowl.

Step 2: Cover with a clean tea towel or plastic wrap and allow the dough to rest for 8-24 hours. I usually let it ferment for 18-24 hours, but you can also skip this step altogether and make a quick bread.

pumpkin puree, eggs, and dry ingredients added into fermented dough in a white bowl.

Step 3: Preheat the oven to 350 degrees Fahrenheit and place parchment paper in a loaf pan. In a small bowl, mix baking powder, baking soda, salt, and pumpkin spice. To the dough, add the remaining wet ingredients (pumpkin purée, eggs, vanilla) and sprinkle over the dry ingredients.

pumpkin bread batter on a paddle attachment on a stand mixer with the bowl in the background.

Step 4: With a paddle attachment, mix until everything is well combined. I like to start on low and work up to medium speed, scraping down the sides a few times.

sourdough pumpkin bread batter in a parchment lined loaf pan.

Step 5: Pour into the prepared loaf pan and bake for 75-85 minutes in the preheated oven. Test with a cake tester, toothpick, or knife in the center of the loaf. If it comes out clean, it’s ready.

*If the bread starts to get too dark, cover the loaf with parchment paper or aluminum foil until it is baked through.

overhead photo of a sliced loaf of sourdough pumpkin bread topped with chamomile flowers

Step 6: Allow to cool on a wire rack for at least 10 minutes or more. Slice with a sharp knife and enjoy!

side of pumpkin sourdough bread sliced up on a wood cutting board on a green napkin with a blue jar of flowers in the background

Make Them Into Sourdough Pumpkin Muffins:

Prepare the dough as stated above.

The next day, preheat the oven to 350.

Divide batter into a greased or lined muffin pan (I love using an ice cream scoop for perfectly even scoops of batter).

Bake for 18-22 minutes or until a toothpick comes out clean. Sprinkle with brown sugar and pumpkin spice before baking to make this more into a dessert.

Allow to cool on a wire rack and enjoy.

Storage:

Keep in an air-tight container for up to 4 days at room temperature or freeze for up to 3 months. Freeze the entire loaf or slice and place parchment paper between slices and freeze.

Optional Add-Ins

Chocolate chips or chunks
Chopped pecans or walnuts
Pumpkin seeds or sunflower seeds
Dried fruit, like raisins or cranberries