Sourdough Pumpkin Bread

4.89 from 36 votes

This Sourdough Pumpkin Bread is soft, moist, and full of warm spices, made with sourdough discard and nearly a full can of pumpkin puree. An easy pumpkin quick bread recipe that's perfect for a fall breakfast, snacks, or family gathering.

Prep Time20

Cook Time1 5

Total Time1 25

Course: Bread, Snack

Cuisine: American

Servings: slices

Author: Amy Coyne

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

Preheat oven to 350º Fahrenheit. Line a 9 by 5 bread loaf pan with parchment paper or grease with cooking spray. Set aside.
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

Chocolate Chip Sourdough Pumpkin Bread Version: To make this a chocolate chip pumpkin bread, add 120 grams semi-sweet chocolate chips (about 1 cup) to the batter right after mixing. The loaf with chocolate chips in it may take 5-10 minutes longer to bake.

Canned Pumpkin: This recipe calls for canned pumpkin. Homemade pumpkin puree is much more wet than canned pumpkin from the store. If you choose to use a homemade pumpkin, you will need to adjust the flour in this recipe by adding more until you have a thick batter.

Sourdough Discard: Choose discard not more than a few days old for little to no “sour” flavor. The longer the discard sits in the refrigerator, the more “sour” flavor can result in the pumpkin bread. I always use 100% hydration discard.

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