Made with silky pumpkin purée, tangy sourdough starter, cinnamon, nutmeg, and ginger this moist and tender sourdough pumpkin bread (loaf) can be made on the same-day, or chilled overnight to maximize flavor and digestibility.
Initially, I thought modifying my top-rated sourdough banana bread with pumpkin purée would create an instant, brand new discard recipe. Nope. Not even close. The sourdough pumpkin bread disasters that came out of my kitchen were too moist (damp), not sweet enough, and oddly chewy? I was crushed. I didn’t get it.
Naturally, I spun into an analytical spiral, googling things 3 AM that could possibly “help” (which didn’t) and long story short: it was the pumpkin purée.
The Backstory.
Pumpkin purée, the canned kind, contains a lot of moisture. So does sourdough starter (it contains water). When combined, using 1 full can of pumpkin purée which is standard in most pumpkin bread recipes, the batter becomes very runny. Runny batter + too little flour = sunken center. More flour is needed to compensate. But… more flour = more batter, which means you’ll need 2 loaf pans instead of one! Do you have 2 loaf pans?
I turned gray over this.
After muffling my internal chatter with long walks and shower talks, the ah-ha moment eventually became clear: scale back the pumpkin purée. So I did. My sourdough pumpkin bread recipe uses only 1/2 can of pumpkin purée instead of 1 full can, with enough leftover to make a second loaf (or pumpkin spice sourdough scones!). And guess what? The texture is perfect. It’s velvety-soft, pleasingly moist and spiked with the heady scent of cinnamon, ground ginger, nutmeg and cloves. The interior crumb will melt in your mouth.
Why This Recipe Works
- Just like my sourdough blueberry muffins and this crumble-topped sourdough apple cake, you can make this recipe now or ferment overnight to maximize flavor and digestibility.
- Baked loaves freeze beautifully.
- The texture becomes more moist on the second day, in a good way, which means you can make and bake this loaf in advance.
Ingredients You Will Need:
- Eggs
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Pumpkin purée
- Mild oil (canola oil, vegetable oil etc.)
- Sourdough starter
- All purpose flour
- Baking soda
- Baking powder
- Fine sea salt
- Cinnamon
- Nutmeg
- Ginger
- Ground cloves
How To Make Sourdough Pumpkin Bread: Step-By-Step Instructions
- Preheat your oven to 350 F. Line a 9×5-inch loaf pan with parchment paper; set aside.
- In a stand mixer with a paddle attachment: beat the eggs, light brown sugar, granulated sugar and vanilla extract together. Add the pumpkin purée, followed by the oil and sourdough starter. Mix well to combine.
- In a separate small bowl: sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves.
- With the machine running, slowly add the dry ingredients to the wet ingredients and mix gently until incorporated. Pour the batter into your prepared loaf pan. If baking right away, jump to the next step. Or, cover tightly in plastic wrap and chill in the refrigerator overnight. Bake from cold the next day.
- Bake on the center rack for 60-70 minutes or until a toothpick comes out clean when inserted.
- Cool for 1-2 hours before slicing.
Note: This loaf tastes completely different warm vs. at room temperature. Personally, I prefer it at room temperature (so, cooled for at least a few hours). It gets more moist as it sits, and the flavor improves.
Helpful Tips
- This recipe is baked in a standard 9×5-inch loaf pan. Alternatively, use smaller pans and shorten the bake time.
- I prefer using a stand mixer (there’s a lot of batter to mix!). But it can be done by hand in a large bowl or with a hand-held mixer instead.
- Choosing an overnight ferment allows for convenient “wake and bake” in the morning. To do so: put the loaf tin (with the cold pumpkin batter) directly in the hot oven and enjoy the pleasant aroma while it bakes.
Same-Day Sourdough Discard Pumpkin Bread
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 loaf
- Category: Sourdough Discard Recipes
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegetarian
Description
Made with silky pumpkin puree, tangy sourdough starter and fragrant fall spices, this moist and tender sourdough pumpkin bread (loaf) can be made on the same-day, or chilled overnight to maximize flavor and digestibility. Use leftover pumpkin purée to make my pumpkin sourdough scones.
Notes & Tips:
-
- This recipe is baked in a standard 9×5-inch loaf pan. Alternatively, use smaller pans and shorten the bake time.
-
- I prefer using a stand mixer (there’s a lot of batter to mix!). But it can be done by hand in a large bowl or with a hand-held mixer instead.
-
- Choosing an overnight ferment allows for convenient “wake and bake” in the morning. To do so: put the loaf tin (with the cold pumpkin batter) directly in the hot oven and enjoy the pleasant aroma while it bakes.
Ingredients
Wet Ingredients:
- 2 large eggs
- 120 g (1/2 cup) light brown sugar
- 170 g (3/4 cup) granulated sugar
- 2 tsp pure vanilla extract
- 225 g (1 cup) canned pumpkin puree
- 100 g (1/2 cup) mild oil, such as expeller pressed canola oil or vegetable oil
- 75 g (1/3 cup) sourdough starter (active starter or sourdough discard)
Dry Ingredients:
- 215 g (1 3/4 cups) all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
Instructions
- Preheat your oven to 350 F. Line a 9×5-inch loaf pan with parchment paper; set aside.
- In a stand mixer with a paddle attachment: beat the eggs, light brown sugar, granulated sugar and vanilla extract together. Add the pumpkin purée, followed by the oil and sourdough starter. Mix well to combine.
- In a separate small bowl: sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves.
- With the machine running, slowly add the dry ingredients to the wet ingredients and mix gently until incorporated. Pour the batter into your prepared loaf pan. At this point you can bake immediately (see next step). Or ferment overnight (see Overnight Option below).
- Bake on the center rack for 60-70 minutes or until a toothpick comes out clean when inserted.
- Cool for 1-2 hours before slicing. I prefer this cake at room temperature; the flavor and texture improves as it sits.
Overnight Option: Prepare the batter as indicated above; pour into your prepared loaf pan. Cover with a few layers of plastic wrap and chill overnight in the refrigerator. In the morning, discard the plastic wrap. Bake @ 350 (from cold) for 60-70+ minutes or until done.
Comments
Emily Vandersyde says
Came out perfect! I added a pinch of allspice, chocolate chips, and turbinado sugar on top to make it a dessert loaf. Delicious 😋
Nicole says
Active vs. Discard. How does it affect the texture of the bread?
Emilie Raffa says
It really depends on the the specific make up and hydration level of your sourdough starter. In general: an active starter is usually slightly thicker & stretchier than discard, which is thinner. So, with an active starter the batter will be a bit thicker making the final texture slightly more firm. But it’s so subtle. This recipe and flexible, so play around with what works for you.
Bettina Hudson says
If you choose to let the dough sit over night, will the baking powder not have lost its effect?
Should you maybe leave it off if you choose that version?
Betti says
I like the recipe. But please let me know how to reduce the sugar in a major way. I am from Europe and i do not like the sweetness level.
Joe says
This is 100% as good as your banana bread. Thanks for putting together such amazing recipes. You are my go to for anything sourdough related!
Emilie Raffa says
Ahhh thank you so much Joe! This comment brought a huge smile to my face!
Maria says
Can you double the recipe?
Geek says
I have- it multiplies very nicely!
Bernice says
I decided to put this in my 4 mini loaf pan . For gifts at thanksgiving. My ? Should these be baked for 45 minutes at 350 degrees . And test with toothpicks to adjust timing for extra minute intervals.? There in fridge now in parchment paper lined for overnight. Thanks
LUCY says
Hello,
I’m so excited to make this recipe! I absolutely love your sourdough banana bread, I make it all the time! Do you think I could add chopped pecans and chocolate chips to this recipe, and it turn out alright?
Thank you!
Emilie Raffa says
Absolutely. It will taste fantastic!
Angela says
Another fantastic recipe from TCC! I usually stock up on Trader Joe’s pumpkin bread mix every fall, but not anymore. This recipe has beautiful flavors— SUPER pumpkin-y and not overly sweet. The first day it had a delicious, crispy crust and we ate half the loaf! Can’t wait to make it again and again this season.
Emilie Raffa says
Yay! Thank you so much Angela! So glad you liked it 🥰
Ruth says
I’m still looking for the recipe shown using the Bundt pan for the pumpkin, walnut, etc cale
yo says
I just made this pumpkin bread with sourdough discard, 3/4 cup of brown sugar and coconut oil. And it was very moist and just the right amount of sweetness for me and my husband. It was delicious and I am going to make another one with chopped walnuts in it.
Bettina Hudson says
Tell me more: the only sugar in it was 3/4 of brown sugar? I am going to try that.
yo says
Yes, only brown sugar. I am going to decrease to 1/2 cup of brown sugar next time when I bake this again which is coming pretty soon.
THallinan says
Wow. Made this delicious recipe: I used 1/3 Cup of Avocado oil, 1/3 C of Maple Syrup, 1/3 C organic sugar and a tablespoon more flour. The best ever thank you.
Nicole Mallett says
Good morning, Emily!
Do you have suggestions for alternatives to seed oil? Could I sub a light olive oil or melted butter? We have removed all seed oil from our diet for health reasons (game changer for getting up and moving in the morning!!) I appreciate your input! I love love love your sourdough banana bread, so this is much anticipated… :-) Have a blessed day! Niki.
Emilie Raffa says
Hi Niki! Light olive oil or even regular olive oil is definitely the way to go for best results. Melted butter would work too, but the texture will be slightly different. I hear you on the seed oils! Ugh. Small steps = big changes! PS: I LOVE that you love the banana bread. I’m actually making some today because I have (no joke) 16 perfectly spotted bananas sitting on my counter waiting to be used up. 🥰
Pam says
Cannot wait to try this! Did you mean start baking in a cold oven? Thank you for a yummy fall recipe.
Emilie Raffa says
Hi Pam! You are very welcome. I bake in a preheated oven set to 350 F (see step #1 in the recipe card at the end of the post). Enjoy!
Candice says
I’m using a glass baking dish. Can I ferment in a bowl and pour into the dish when ready to bake?
Emilie Raffa says
Candice, what size if your glass baking dish? Is it loaf shaped? Or square/ rectangular. Just wanted to clarify. Thanks!
Candice says
It’s a 9×5 loaf. I ended up fermenting in the bowl and scooping into the loaf pan. Worked out great.
Emilie Raffa says
Got it. Ok Great! xx
Donna Kirby says
Can this be baked in a Bundt pan so that it resembles a pumpkin shape?
Emilie Raffa says
Hi Donna! Great idea. I’ve never tried it before, so I don’t have exact specifics to share. I’m sure it could be done. Just keep an eye on it as it bakes.
Helen Waters says
ToWOW! Made this with my grandson! So yummy! thanks for sharing!
Emilie Raffa says
You are very welcome! Glad you liked it! Great activity to do with kids 🥰
Nancy says
This recipe is amazing and so easy to make. I love the spice and texture. It is now my favorite sourdough discard recipe. . I will definitely be making this again.
Pat says
Made this yesterday with my daughter and we were both thrilled with the outcome. Thanks for sharing the recipe. We made the pumpkin bread with roasted squash that we pureed with a little bit of canola oil; we used discard from our first ever sourdough starter. The bread had a nice rise, and was delicious.
vic says
love it! unfortunately, I used double acting baking powder so it left a bitter after taste 😅. But I will use and adjust this recipe next time I decide to make another loaf.
Pierre says
This worked perfectly.
Maggie says
So good! I made this last night for my husband and me and it was so delicious that I’m making another batch to gift to family today. I did reduce the sugar to ~100 grams each and it was still sweet enough for us. Will definitely be making this again and again!
Chelsea says
I’m new to the sourdough starter game, so please forgive me for asking… What would be the difference in using active sourdough vs discard? do you have a preference in this recipe?
Lynda says
So the only real difference between sourdough discard and sourdough starter is activity. Sourdough starter is active, it has yeast activity and will act like yeast in bread. Discard will not.
Beth says
Easy to make, delicious, and filling. What more could you ask for?
Emilie Raffa says
Thanks for your feedback Beth! Appreciate it!
Margaret says
This bread is easy to make and so delicious!
I added some golden raisins and chopped pecans. Oh so good!
Emilie Raffa says
Sounds delicious! Thanks for sharing!
Sara says
Whoops, started this recipr and I’m out of pumpkin. Can I use apple? Fresh, canned in syrup, or even applesauce.
Emilie Raffa says
Oh no! I haven’t tested this recipe with anything else. In a pinch, I’d say applesauce? But only add less than what’s called for at first to make sure the texture isn’t too wet. You can always add more.
Bryan J Passmore says
I make this all the time and it just works perfectly. I usually halve the sugar but that’s just a personal preference. Thank you for this!
Ornina says
I only used 170 grams brown sugar (i forgot the granulated sugar) and i used coconut oil and i doubled the spices.
The loaf was mind blowing.
Amazing recipe. Everything i’ve tried from this website worked so far!
Teresa says
This recipe is delicious! I used discard and it turned out amazing. Will definitely be making again!
Mimi says
This was great but so sweet! I used the gram measurements- maybe cups would be better.
Tracie says
I have made this recipe with the overnight option several times now and everyone LOVES it! The spice balance is perfect, the texture and moisture level is exactly what you want. Thank you!
tabitha Starke says
Another delicious recipe.! I have made this 2x’s and used Swerve for part of the granulated sugar. The overnight option works well, and I do think if you can wait another 8-12 hours after baking you yield the best flavor results.
Jerilyn says
I have made this and it was delicious! Are you able to freeze it after its cooled from being baked?
Chloe says
So scrumptious!
I hope it wasn’t blasphemy, but last time I made a double batch, and folded a cup of chocolate chips into one of the loaves. Made a perfect treat to share with coworkers! (Nurses love chocolate. 😉)
Nicole Mallett says
Dude! Now adding in mini dark chocolate chip! Thanks for the inspiration!
(indeed, nurses LOVE chocolate 🍫) ;-)
Emilie Raffa says
Oooo… sounds yummy. I love pumpkin and chocolate together. 🥰
Jade says
INCREDIBLE! My mom always feels guilty throwing out her sourdough discard and we stumbled across this recipe and had to try it. It’s sooooo moist and tastes like fall in a loaf. We decided to use 4 mini loaf pans filled 3/4 of the way with batter so we could share with the neighbors and they turned out great. We cooked at the temperature the recipe called for and just baked them for 30 minutes. They turned out perfect!
Emilie Raffa says
Sounds perfect! I love mini loaves. And now you’ve just reminded me that I have a few holiday mini loaves (paper) that I’m going to use for gifts with this recipe. Thank you for sharing your tips!
Becky says
This is utter perfection!! The epitome of Fall!! I want to make a loaf for everyone I know!
April says
This bread came out fantastic. Reduced total sugar to 1 cup (1/2c brown and 1/2c white) and refrigerated batter overnight to bake in the morning. Used my whole wheat sourdough starter. Cut and sampled at room temp and it’s delicious.
David says
Great recipe, I was having issues with throwing away half of my new starter every day and the insides of my Halloween pumpkin so I whizzed them up and used fresh pumpkin in this recipe.
It is delicious, and moist, mine was in the oven for an hour (my son took it out when the timer went off) I would have checked it and given it an extra 10 minute. I will do this again. (My starter is rye flour based, I used bread making flour with this for the recipe)
Linda says
This recipe was really delicious! Can you use it to make a sheet for bars instead of a loaf?
Michael T says
Has to be the best Pumpkin bread recipe I’ve ever tasted. Easy to make and praised by all who tried it.
JoAnn says
Im so new to SD bread making. Can I use Avocado oil it’s healthier and pretty much flavorless thank you
Emilie Raffa says
Hi JoAnn! Welcome :) Yes, you can use avocado oil. It might make the loaf a bit darker in color.
Tiana says
Oh, how did that work with the Avocado oil? I was thinking of trying the same with my loaf. Thanks for asking!
Tina Beshears says
Can you tell me what avocado you’ve found that’s tasteless? I want to use it but every one I’ve tried tastes terrible. Thanks!
Heather D says
I’ve made this recipe twice already (both with and without nuts) – it is awesome and a great way to use that sourdough discard! I use coconut oil – it’s not overbearing and the loaf is perfectly moist, even after a few days. Also, I’m not sure if it matters too much, but I let sit in the fridge with the overnight option both times. The loaf has come out perfectly and is a fun festive fall treat (and gift if you’re in the mood for sharing it ;)).
Cambra says
I made this bread yesterday and it was amazing. Tweaked it a bit by using 1 cup of sourdough bc I saw it in another recipe and I can’t have eggs right now so I used 3/4 cup applesauce. I used avocado oil as well. It was amazing! So moist and WAY better than starbucks! Thanks for sharing!
Emilie Raffa says
Wow! Great tips. Thanks for sharing ;)
Christine says
Great recipe! My son and I had fun making this together as a part of our homeschool day. It brought him a LOT of joy. I would say the flavor is mild in the pumpkin spice department (I have another pumpkin bread recipe with a lot more spice). This recipe has a very nice flavor but if a baker likes strong pumpkin spice flavor, they may want to up the spice amounts. We made these in some fall shaped mini loaves and they turned out perfectly–no issue with them coming out of the pan after I sprayed with a coconut oil baking spray. Thanks for another great discard recipe. It’s so fun to experiment with your recipes after you’ve done all the hard work in perfecting them for us!
Mare says
This is the moistest and tastiest pumpkin bread I ever had I’m definitely make another one this weekend.
Annie says
What’s the calorie count on this? I made it but im tracking calories and can’t find that info on here.
Paige says
Great recipe! I added walnuts and glazed with chai icing- delicious!
Thank you as always for your emails and recipes Emilie.
Anne says
Can this recipe be made as muffins? How would it affect the baking time?
Eunhee says
Hi Emilie,
I just wanted to post that I’ve made this recipe 3 times already. I always have sourdough discard on hand and this worked perfectly for the season. I reduced the sugar amount and still tasted good. Thank you for another lovely recipe!
Erin Harrison says
Do you have any suggestions for using homemade pumpkin puree vs canned pumpkin puree? Thanks
Jan says
Can you clarify, when you say bake at 350 from cold. Does this mean place loaf pan with batter from fridge straight into cold oven then turn on heat to 350? Start timer?
Emilie Raffa says
Hi Jan! Preheat the oven to 350 F first. Once it comes to temperature, then place the loaf pan (with the cold batter) into the preheated oven.
Josie S. says
Thanks for clarifying. I was wondering the same! 😁