Made with silky pumpkin purée, tangy sourdough starter, and warm fall spices, this super-moist sourdough discard pumpkin bread (loaf) can be made same-day, or chilled overnight for deeper flavor. The interior crumb will melt in your mouth!
Initially, I thought swapping the banana in my top-rated sourdough banana bread for pumpkin purée would be an easy, fool-proof variation. Not even close.
The disasters that came out of my kitchen were too soggy, not sweet enough, and oddly chewy?
Naturally, I spun into an analytical spiral, Googling things at 3 AM that could possibly “help” and long story short: it was too much pumpkin purée.
Why Most Pumpkin Breads Fail
Canned pumpkin purée contains a lot of moisture. So does sourdough starter (it’s part water).
When combined in a recipe that calls for 1 full can of pumpkin (standard), the batter becomes too runny. Runny batter without enough flour = sunken center. More flour is needed to fix the runny batter, but then you need a bigger pan to compensate!
I turned gray over this.
Eventually, after muffling my internal chatter with long walks and shower talks it clicked: scale back the pumpkin purée. I settled on using only 1/2 can, with enough leftover to make a second loaf (or my pumpkin sourdough scones). The texture is super moist, velvety-soft, and warmly spiced with cinnamon, ginger, nutmeg and cloves.
Good To Know
- I use this loaf pan.
- Baked loaves freeze beautifully.
- Batter can be mixed by hand, in a stand mixer, or with a hand-held mixer.
- Bake on the same day, or ferment overnight to deepen the flavor. Bake on the same day, or ferment overnight to deepen the flavor.
How To Make Sourdough Pumpkin Bread {Step-By-Step Recipe}
To Start: Whisk your wet ingredients together: eggs, sugars (light brown & granulated) and vanilla extract. Then add the pumpkin purée, oil, and sourdough starter.
Sift the dry ingredients, then gradually add to your wet ingredients. Pour the batter into a parchment-lined loaf pan.
If baking right away, do so for 60-70 minutes @ 350 F. A toothpick should come out clean when inserted (you know the drill). To ferment overnight, cover in plastic wrap and chill in the refrigerator. Bake from cold the next day.
Note: This loaf tastes completely different warm vs. room temperature. Personally, I prefer it at room temperature (e.g. cooled for a few hours). The flavor deepens as it sits!
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Same-Day Sourdough Discard Pumpkin Bread
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 loaf 1x
- Category: Sourdough Discard Recipes
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegetarian
Description
Made with silky pumpkin puree, tangy sourdough starter and warm fall spices, this super-moist sourdough pumpkin bread 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.
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
Bethany says
Loved this! I used coconut oil and added cardamom and some dark chocolate chips.
My husband said he would have preferred it without the chocolate chips so I probably should have just followed the recipe as written lol.
But it was delicious
Mary Ann Chanes says
I made dozens of small loaves of this pumpkin bread for Christmas presents this year and everyone is raving about how delicious and moist it is! One girl from work came to me to say she didn’t get her loaf…lol…and another texted me pictures of her 3 year old devouring the bread. Thanks Emilie!!
Tonita says
This is my bookmarked recipe & the ONLY recipe I will use. I add vanilla soaked raisins & toasted pumpkin seeds to the batter & a pumpkin seed struesel to the top… The bread is perfection every time & it makes lovely Christmas gifts. Today I’m doubling the recipe & trying the muffin route for half of the batch- stay tuned.
Sheryl says
Super easy and nice balance of flavor. I doubled the recipe so not to have any pumpkin left over. I also added a pumpkin seed streusel on top. The bread was perfect.
Veronica Tyren says
Hi! If I was to use pumpkin spice instead, would you recommend 2 tsp or 1 tsp pumpkin spice and 1 tsp of cinnamon?
Conni says
This recipe makes incredible muffins! The mini muffins cooked at 350F for 12 minutes. They are soft little pillows!
Deb says
Excellent! I used coconut sugar and used less. It was amazing and will definitely make again. I accidentally added more discard and compensated by adding less flour. Came out great! Thanks!!
Madison says
Used this recipe but plopped it in muffin tins and it was perfect!
Emilie Raffa says
Sounds great! Do you remember how long your baked the muffins for? Just curious for other bakers who’d like to make muffins too. Thanks!
Belinda says
This recipe is a keeper. My pumpkin bread turned out great.
Thank you.
Emilie Raffa says
Glad you enjoyed it! Thanks Belinda!
Jenna says
I accidentally doubled the spices and added an extra egg to this, along with swapping out most of the oil for applesauce and used coconut sugar instead of brown. And it was absolutely incredible!
Terry says
Hello! I am not a baker so I rely on a bread machine to do my kneading and baking (unless it’s just the dough cycle).
Can this be made to the end in a bread machine and at what setting? Or, can it just be mixed through the dough cycle and I can attempt to not ruin it past that point?
Thank you and please don’t judge! LOL
Irene says
Hi Terry.
This type of bread (quick bread) does not require any kneading. The ingredients just need to be mixed until combined. (Otherwise, you’ll have tough bread.)
Happy baking!
Irene
Jenn says
Can I swap greek yogurt for the oil? I do this in my banana bread recipe.
Jayne says
Hi, making this now and I don’t know if it’s a typo or I’m missing something— am I to use a full cup or 1/2 cup of pumpkin? The recipe is a little conflicting with the text from what I’m reading… anyway, excited to try this tomorrow after letting it sit!!
Carla says
It looks like the text says 1/2 can and then later in the recipe it says 1 cup. The grams measurement also included is about 1/2 can, so does not appear to be a typo
Stephanie Simovich says
Fantastic, delicious 😋 and gone! Someone doubled the recipe, brilliant.
Igo Guimarães says
This recipe looks superb just like the banana bread! But I would like some additional tips for those who can’t find the canned pumpkin purée like here in Brazil! Using the pumpkin itself, should I cook it in water or baked for reduce the water content? Thank you so much for this recipe! I’ll try in the weekend!
Stephanie says
I read a recipe for this very thing but I cannot find it again. This person roasted it first and then pureed it as that reduced the water content. Sorry this is not more helpful.
Wendy says
What a clever girl you are Emilie, just made your pumpkin loaf cake, not only does it smell amazing it’s a wining recipe for sure! Moist crumb, absolutely delicious! I am a newbie to sourdough bread, always looking for ways to use discard!
Cheers from OZ
Emilie Raffa says
Thank you Wendy! 🥰
Kelly says
Just wondering if you have the nutrition information for this, particularly the carbs, protein, fat? I have gestational diabetes but I’m *really* craving fall sweets like this! Either way, I can’t wait to try this, even if its not for a while.
Emilie Raffa says
Hi Kelly! I completely understand. Unfortunately, I do not include the nutritional info on my recipes (there’s no way for me to confirm the accuracy). However, you can always input the details in an online calculator for a baseline reference. 🥰
Denise says
I’m just wondering if this can be made with GF flour. Thanks.
Emilie Raffa says
Hi Denise! If you want this recipe to be 100% GF, then you would need a GF starter as well. If you don’t, I imagine an all purpose 1:1 GF flour would work (I like King Arthur brand) . I haven’t tested it specifically, but that’s where I’d start.
Niki Mallett says
This is amazing 🤩 it didn’t last the morning! You have been my goto for inspiration baking. Thank you! ☺️
Heidi says
Can I used coconut oil or olive oil? Can I use pumpkin pie spice instead of all the other spices?
Emilie Raffa says
Hi Heidi! You can definitely use coconut oil or olive oil in this recipe, and pumpkin pie spice. The flavor will change slightly (especially if using coconut oil) but the pumpkin bread will still taste delicious.
Katie says
I doubled the recipe and made 2. They were both delicious! Will definitely be making again.
Kevin Turchin says
Great recipe. I fermented mine overnight. I used olive oil, used slightly less sugar, and reduced the cook time to 45 minutes. Maybe because I am at 4000’ elevation that it took lees time to cook? Anyways, great recipe.
Felicia says
This bread is out of this world good!!!! Ours was gone so quickly!!! Thank you so much for sharing your craft with us!!
Emily K says
My family is OBSESSED with this recipe. I’ve made about 8 loaves of this in the past month and they all disappear in a day. Delicious!
Eve says
Used flax eggs to make vegan, used 1/3c avocado oil, reduced white sugar by 1/3c, added handful of chocolate chips came out pretty good, a bit spongy, was clean toothpick tested at 58 min.
Meg says
Excellent recipe. Thank you I added Ginger Snap crumble to the top of the Loaves and that makes it a little more special.
Holly says
AMAZING! I made this today and it is absolutely delicious. I did make a couple adjustments. I used coconut oil instead of veg oil and I used 100g of sourdough starter. Will definitely make again!
Emilie Raffa says
Sounds delicious! Thank you for sharing! 🥰
Jb says
I did the same thing. It’s in the over now. I’m excited to try it!!
Stephanie says
So delicious! I’m new to sourdough and this is the second recipe of yours I’ve tried, first was discard waffles. And I’m a fan! I followed this recipe exactly, using active starter, and we all LOVED it. Thank you for your fabulous recipe :)
Tracy says
I prefer my breakfast breads baked in 9 x 9 pan (instead of a loaf pan); my oven bakes a bit “hot” but that is my oven not your recipe. I baked at 320 degrees for the same time. It turned out perfect with the same number of slices (perhaps a few more). This easily serves 20 slices (but a loaf pan I never get more than 14 slices unless I cut them in half and then people just take two “halves”)! This is a perfect bread for an evening buffet (not too sweet). Next time I am going to add a bit of maple syrup and reduce sugar and add a tsp. of pure almond extract. I think it will be perfect.
Kelly says
I’ve made a few of your recipes for sourdough discard and have loved all of them so far! I can’t get enough sourdough right now, it’s so much fun. I’m curious, if I use fresh homemade pumpkin puree is the amount the same? Thank you!
Aisha Ahmed says
I made it today using my fresh garden pumpkin. It came out wonderful! I don’t ever use canned pumpkin, any recipe that calls for pumpkin I used fresh pumpkin that I cook until soft then mash it up.
Therese says
Thanks for this recipe – love it! Made this with a few variations – I used Poolish starter, halved the sugars, and made them in a 12-muffin tin at 165c (330f) with 10% steam in the Anova oven for about 15 mins.
Emilie Raffa says
Excellent! Thanks for sharing your tips Therese. I’m curious, how did you add the steam?
Therese says
Oh I use the Anova Precision Oven, which is a combi oven that you can set how many percent steam.
Emilie Raffa says
Ahhh… I just googled it. Very cool, especially for bread. Thank you!
Eliana says
I gotta try this!! I’m also a fan of my Anova oven!! It’s a must have in the kitchen, especially baking bread!
Nancy says
DELICIOUS !!! My no 1 discard recipe. A big hit for my friends and family who tasted it.
Abby says
The GOAT pumpkin bread recipe with the dreamiest consistency. It’s become a breakfast staple in our home and the perfect gift for the holidays.
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.
Nicole says
I just made this and did the same amount of brown sugar as listed but halved the white sugar and tasted lovely. I think you could probably reduce it even more without impact but hesitate to cut the brown sugar since that lends some moisture. I loved the recipe but I don’t love my bread very sweet either.
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
Stephanie says
Hi Bernice, can you share how you ended up baking in the 4 mini loaf pans? I’m interested in doing the same and have never baked in the minis. 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.
Caroline Walker says
Suggestions for baking as muffins?
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 🥰