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Homemade Sourdough Pumpkin Bread is the perfect fall recipe when you want your kitchen to smell like cinnamon, nutmeg, and warm autumn spices. This moist, soft pumpkin bread is made with sourdough discard, giving it a tender texture and rich flavor that makes it stand out from traditional quick breads.
Packed with nearly a full can of pumpkin puree, this easy sourdough pumpkin bread is a go-to recipe for breakfast, after-school snacks, or sharing at fall gatherings. It’s quick to mix together, bakes up beautifully, and has that classic pumpkin bread flavor everyone loves.
If you love baking with pumpkin, check out my favorite pumpkin sourdough recipes roundup for even more cozy fall inspiration, and note that this recipe is for a pumpkin sourdough quick bread. Use my naturally leavened artisan sourdough pumpkin bread recipe if you’re looking for a hearty loaf with a crispy crust.
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Why You’ll Love Sourdough Pumpkin Bread
- So soft – This pumpkin spice sourdough bread bakes up incredibly soft and tender, perfect for slicing and enjoying with a little butter. If you love this texture, you’ll also want to try my Sourdough Pumpkin Muffins.
- Full of Flavor – With almost a whole can of pumpkin puree, this bread is bursting with pumpkin flavor and warm fall spices. For another cozy seasonal bake, check out my Maple Pecan Sourdough Muffins too.
- Sourdough Discard Recipe – The addition of sourdough discard not only reduces kitchen waste but also adds subtle tang and a fluffy, moist crumb. It’s the same ingredient I use in Sourdough Peach Bread, loaded with juicy peaches.
- Easy to Make: A quick mix—no stand mixer or hand mixer needed. The batter comes together easily by hand in one large mixing bowl, like my Sourdough Apple Quickbread.
Sourdough Discard Tip: I keep a jar in my fridge that I continually add sourdough discard to. Discard is a by-product of your sourdough starter and there is no reason to throw it away. Instead, use it in incredible sourdough discard recipes where it adds moisture and great flavor. Use older, more tangy discard in savory recipes like my Sourdough Discard Zucchini Bread, and young/fresh discard in sweeter recipes like my popular recipe for The Best Sourdough Banana Bread.
Important Ingredients
- Sourdough Discard – Use 100% hydration sourdough discard. Fresh, bubbly starter works too, but for more pronounced tang you can use refrigerated discard that’s up to 1–2 weeks old.
- Eggs – Two large eggs add richness and help the bread rise with a soft, tender crumb.
- Sugar – A blend of granulated sugar and brown sugar gives sweetness and moisture.
- All-Purpose Flour: Provides the perfect structure while keeping the bread soft.
- Canned Pumpkin –Use plain pumpkin puree (not pumpkin pie filling). This recipe uses almost a whole can for maximum pumpkin flavor. If you’d like to use homemade pumpkin puree instead, blot it well to remove excess moisture and be prepared to add extra flour until the batter reaches the right thickness.
- Milk – A little bit of milk helps with the consistency of the batter.
- Spices: In this recipe, I love using cinnamon, nutmeg, cloves, and ginger, which enhance the sweet pumpkin flavor.
See the recipe card for full information on ingredients and quantities
Substitutions
- Sourdough Discard: Don’t have discard ready? You can use bubbly, active sourdough starter instead with great results.
- Whole Wheat Flour – You can swap up to half of the all-purpose flour with whole wheat flour for a heartier loaf. The whole wheat adds a nutty flavor and extra nutrition without making the bread too dense. If you want to use 100% whole wheat, add an extra tablespoon or two of milk to keep the texture soft and tender. Or, if you love whole-grain bakes, try my Whole Wheat Sourdough Pumpkin Muffins for a similar flavor in muffin form.
- Coconut Oil: My secret ingredient for keeping this pumpkin bread extra soft and tender. It doesn’t taste like coconut, but it gives the loaf an amazing texture. You can swap in melted butter, vegetable oil or any other neutral oil if you prefer.
- Mix-ins: Stir in 1 cup of chopped nuts (walnuts or pecans are perfect), chocolate chips, or even cinnamon chips for an extra layer of fall flavor.
- Spices: Missing a few spices? Stick with cinnamon and nutmeg, or add a pinch of allspice or cloves to keep that classic pumpkin bread flavor.
How to Make Sourdough Pumpkin Bread
Mix The Batter
Step 1 Mix Wet Ingredients: Combine the sourdough discard, eggs, and sugar in a large bowl. Whisk together until completely combined. Add the canned pumpkin and combine. Add melted coconut oil and whisk quickly to combine, making sure the mixture is at room temperature so that the coconut oil doesn’t solidify too quickly. Whisk in the milk until completely incorporated. Set aside.
Step 2 Mix Dry Ingredients & Incorporate: In a separate small bowl, whisk together the flour, baking soda, spices, and salt until well combined. Add the dry ingredients to the wet mixture and gently fold with a spatula until just incorporated. Be careful not to overmix—the batter should be smooth but a few small streaks of flour are okay.
Mix-Ins (Optional) – This recipe works well with about 1 cup of add-ins. Chopped nuts (like walnuts or pecans), chocolate chips, or cinnamon chips all make delicious variations (Image 3). Gently fold them into the batter after combining the wet and dry ingredients.
Prepare and Fill the Pan
Step 3 Prepare and Fill Pan: Line a 9×5-inch loaf pan with parchment paper or lightly grease with cooking spray. Preheat the oven to 350°F (175°C). Pour the pumpkin sourdough batter into the prepared loaf pan, spreading evenly.
Long Fermentation Tip – For added fermentation benefits of sourdough, you can mix in 1 teaspoon double-acting baking powder with the batter, then cover and refrigerate overnight (up to 24 hours). Let the batter sit at room temperature for 30 minutes while the oven preheats, then bake as directed.
Bake Sourdough Pumpkin Bread
Step 4 Bake: Bake the sourdough pumpkin bread at 350°F (175°C) for 60–70 minutes. The bread is done when a toothpick or sharp knife inserted into the center comes out clean or with just a few moist crumbs. The loaf should be golden brown on top, slightly domed, and the edges may start to pull away from the sides of the pan. You’ll also notice that the top springs back lightly when pressed. If the top starts to brown too quickly, tent the loaf loosely with foil during the last 15 minutes of baking.
Step 5 Cool and Slice: Remove the loaf from the oven and let it cool in the pan for about 10–15 minutes. Then transfer to a wire rack to cool completely before slicing. Serve plain, spread with butter, or add a smear of cream cheese for a classic pairing. This sourdough pumpkin bread is also delicious warmed up for breakfast on a cool fall morning. Enjoy!
How to Store Leftovers
- Room Temperature: Store covered at room temperature for up to 24 hours.
- Freezer: For longer storage, slice the cooled bread and place pieces in a freezer-safe bag or container. Freeze for 2–3 months. When ready to enjoy, thaw slices at room temperature or warm briefly in the toaster or microwave.
Amy’s Recipe Tip
To make Chocolate Chip Sourdough Pumpkin Bread, fold in 120 g (about 1 cup) of semi-sweet chocolate chips right after mixing the batter. You may want to bake it for about 5–10 minutes longer than the plain version. This is hands-down my kids’ favorite way to eat pumpkin bread—the gooey chocolate chips with the soft pumpkin loaf never last long in our house!
Frequently Asked Questions
Yes! If you want to get more of the fermentation benefits from the sourdough in this loaf, mix up the batter and tuck it into the refrigerator for 24–48 hours before baking. Then just pop it in the oven according to the recipe instructions. It’s such an easy way to let the sourdough do a little extra work for you!
Yes. Be careful when mixing your ingredients—if some are cold and not at room temperature, the coconut oil can clump up. I like to add the coconut oil right after a room-temperature ingredient and whisk quickly so it blends in smoothly.
I haven’t tested that myself, but I think it would work. If you’re looking for muffins, you might love my Sourdough Pumpkin Muffins or my Whole Wheat Pumpkin Muffins—both are delicious!
Homemade pumpkin puree is usually much wetter than canned pumpkin. If you want to use homemade puree, blot it with paper towels to remove as much excess moisture as possible. You may also need to add extra flour to the batter until it thickens to the consistency of a typical quick bread batter.
Sourdough Pumpkin Recipes
If you tried this Sourdough Pumpkin Bread
or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Sourdough Pumpkin Bread
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Equipment
Ingredients
- 100 grams sourdough discard, room temperature, scant 1/2 cup
- 2 large eggs, 100 grams
- 100 grams granulated sugar, about 1/2 cup
- 150 grams brown sugar, about 2/3 cup, packed
- 340 grams canned pumpkin puree, about 1 1/2 cups
- 100 grams melted coconut oil (or any neutral-flavored oil), scant 1/2 cup
- 30 grams whole milk, 2 Tablespoons
- 190 grams all-purpose flour, about 1 1/3 cup
- 6 grams salt, about 1 teaspoon
- 5 grams baking soda, about 1 teaspoon
- 6 grams ground cinnamon, about 2 teaspoons
- 2 grams ground nutmeg, about 1/2 teaspoon
- 1 gram ground cloves, about 1/4 teaspoon
- 1 gram ground ginger, about 1/4 teaspoon
Instructions
- To a large bowl, whisk together the room temperature sourdough discard, eggs, granulated sugar and brown sugar until completely combined. Add the canned pumpkin and mix. Add melted coconut oil and whisk quickly to combine. If the batter is too cold, the coconut oil will form chunks instead of mixing together, so using room temperature ingredients works best. Whisk in the milk and mix until completely incorporated. Set aside.
- To a small bowl, add the flour, salt, baking soda, and spices. Whisk together until combined.
- Pour the dry ingredients into the center of the pumpkin mixture and whisk together until barely combined with just a few dry streaks. Pour into the prepared baking pan.
- Bake at 350ºF for 60-70 minutes until a sharp knife or toothpick is inserted into the center and comes out clean. Remove to a cooling rack and let cool completely before slicing and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I doubled the recipe and followed it exactly, but added chocolate chip chips to one loaf and chopped walnuts to the other. They were both delicious and I will be making this again. Thanks for a great recipe!
Thanks for the review!
This is the best pumpkin bread I’ve ever eaten. Everyone I have gifted it to loves it as well. I’m so glad I found your recipe 💖
Thanks for the review! I’m glad everyone loves this pumpkin bread.
I’ve gifted this loaf twice and it’s so so good. Especially with the chocolate chips. Easy and delicious!
Thanks for the review!
This was great! Even hubby, who’s a bit picky, said it was good. I used my homegrown pumpkin, replaced the milk with heavy cream, and added chopped pecans Thanks for the recipe.
Thanks for the review and substitution ideas!
Has anyone ever made this and subbed the whole milk for a non dairy alternative?
I haven’t in this specific recipe, but I often use that substitution in other quickbread recipes and think it would work really well here.
This is the BEST pumpkin bread I have ever made! Everyone loves it!
I add pecans to it, it’s always a favorite for fall.
Thanks for the review! I’m glad you love the recipe.
Loved this! What if I wanted to add something like cranberries? Would you cut the water down?
I’m glad you love the recipe. I haven’t tried adding cranberries. I know with chocolate chips, you don’t need to adjust the water content, but if using fresh cranberries rather than dried, then you might need to. Let me know if you try it!
It came out fantastic. I took out 70g of pumpkins and replaced with 70g of chopped cranberries. I didn’t want the dough to get too wet. It’s spot on
Yay! I’m so glad it was great. Thanks for the feedback!
I recommend this recipe, it is amazing and so delicious. I guarantee you won’t be able to have just one slice. I did the long fermentation and added walnuts, yummy. I baked in 3 tiny loaf pans vs 1 single 9×5 pan. Plus it makes your house smell so good.
Thanks for the review! I love this loaf too!
I love pumpkin, so I was excited to try a sourdough version. This one did not disappoint. I do have to say, I didn’t want it really sweet, so I left out the white sugar and substituted coconut sugar for the brown. I also added walnuts for a crunch. Next time I might sprinkle pumpkin seeds on top! It is so moist and delicious! Thank you, Amy.🎃
So glad you love the recipe! Thanks for your review.
Amy, you might want to check your measurements regarding grams vs cups. You have 200 g is about a half a cup but it’s actually almost one full cup. I’m coming up with discrepancy in the brown sugar as well. I’m not sure whether to follow the grams or the cups.
Thanks
Tomi
Did you click on the X2 box in the recipe card? If you did it only changes the first set of numbers (the grams) and not the cup measurements. I’m wondering if that’s what you did because I can’t find the 200 grams in the recipe you are referring to. I hope that can help clarify. I wish I could change the cup measurements as well, but it’s an issue of the functionality of the recipe card itself and it doesn’t work like that at this time. I’m sorry!