The Best Sourdough Pumpkin Bread – Easy Sourdough Discard

This sourdough pumpkin bread is an easy sourdough discard recipe that turns out a super moist and perfectly spiced loaf of pumpkin bread!

Pumpkin Sourdough Bread

It’s perfectly spiced pumpkin flavor is made even more delicious with the amazing flavor that sourdough imparts… And it tastes even better a day after it is baked! 

This is a super easy 1 bowl recipe that my whole family loves. (And I have some picky eaters!) Makes 2 loaves.

What is Sourdough Discard?

Sourdough discard is a term used in the context of sourdough bread baking, and it refers to the portion of a sourdough starter that is removed and discarded during the process of feeding or refreshing the starter.

A sourdough starter is a mixture of flour and water that captures wild yeast and beneficial bacteria from the environment, which are used to leaven bread naturally. To keep a sourdough starter active, it needs regular feedings, which typically involve adding fresh flour and water.

During each feeding, a portion of the existing starter is removed before adding more flour and water. This removed portion, often called “discard,” is not thrown away but can be used in various recipes to minimize waste and make good use of the active microorganisms in the starter.

Adding sourdough starter to other recipes boosts the moisture and makes your bakes more tasty!

For example… Pumpkin bread is good, BUT sourdough pumpkin bread is amazing!

Ingredients

• Eggs
• Milk
• Sourdough discard
• Avocado oil (or your favorite oil)
• Pumpkin puree
• Granulated sugar
• Unbleached all purpose flour
• Baking soda
• Baking powder
• Salt
• Cinnamon
• Nutmeg
• Ground cloves
• Ground ginger

Stir in Options

• *Optional 1 cup Chocolate Chips (My kids LOVE this recipe without chocolate chips but they REALLY love it with them!)
• *Optional 1 cup chopped pecans! (I’m a nut lover and love to add chopped pecans!)

How To Make Pumpkin Spice Sourdough Discard Recipe

This is a super easy one-bowl recipe!

If your sourdough starter is in the refrigerator, then take it out and let it come up to room temperature for the best results.

In a large bowl combine all the wet and dry ingredients (except the baking powder and baking soda, if fermenting.): 1 cup sourdough discard, sugar, salt, and 3.5 cups unbleached flour, spices, eggs, 1/2 cup milk and 1 cup avocado oil. Then, Mix well.

Sour: If you want this to be more sourdough, then this is the point that you let the mixture set on the counter covered with a towel for about 4 hours so that the grain is soured.

*Quick Bake Option: Alternatively, you can just add all ingredients to the large mixing bowl and blend with a hand blender till everything is well incorporated.

Then generously butter two 8-inch loaf pans, making sure to get all the inner corners really well.

Divide the batter evenly between the two loaf pans.

Preheat oven to 350 degrees F. and move the oven rack to the center position.

Then place filled loaf pans into the preheated oven and set the timer for 50 minutes.

Bake for about 50 minutes in the preheated oven. Pumpkin loaves are done when the toothpick inserted in the center comes out clean.

Let bread cool for at least 10 minutes, and Enjoy! (It’s even better the next day!)

How To Store Leftover Sourdough Pumpkin Bread

This bread is even better the day after it’s baked! If you are lucky enough to have leftovers, You can keep them fresh in an airtight container and store it in the refrigerator for up to one week!

To Freeze: Wrap completely cooled pumpkin bread in plastic wrap and then put it into a zip lock bag. Remove excess air and seal. Freeze up to 2 months!

Tips

Mix baking soda into dry ingredients before adding to the bowl to ensure it is evenly distributed throughout the bread!

Use pumpkin puree instead of pumpkin pie filling – the pie filling has sugar and spices that will throw this recipe off.

More Recipes

Buttery Soft Sourdough Dinner Rolls

Fluffy Sourdough Pancakes

The Best Homemade Sourdough Apple Fritter Doughnuts

Easy Sourdough Bread for Beginners

Why Sourdough Pumpkin Bread?

I’m just another gal obsessed with my bubbly sourdough starter that I use in this delicious recipe. I use it in my kitchen almost every day for things like sourdough bread, easy sourdough pancakes, English muffins, waffles, buttery soft sourdough dinner rolls, and Sourdough Apple Fritter Doughnuts… And so much more!

You can learn more about my homemade sourdough starter, and how to make it here!

How to Serve Sourdough Pumpkin Bread

I love to serve this sourdough pumpkin bread sliced thick with butter melting into each piece! But it’s also delicious (maybe even better) the next day for breakfast with eggs or a big glass of milk!

This delicious bread makes an excellent snack, dessert, or breakfast dish! It’s also a great way to use up that extra pumpkin puree!

Sourdough Pumpkin Bread Recipe Card

If you try this recipe and love it, I’d love if you give it 5 stars! Tag me on Instagram @farmhouse_harvest with your delicious creation!

Spiced Sourdough Pumpkin Bread

Perfectly spiced sourdough pumpkin bread is MOIST and delicious! This bread is even better the day after it's baked!

4.95 from 18 votes

Print Pin Rate

Course: Sourdough

Cuisine: Bread

Keyword: sourdough pumpkin bread spiced discard

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Additional Time: 10 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 2 loaves

Author: Juliea Huffaker

Cook ModePrevent your screen from going dark

Ingredients

• 4 eggs
• 1/2 cup milk
• 1 cup sourdough discard
• ONE cup avocado oil or your favorite oil
• 1 – 16 ounce can on pumpkin puree
• 3 cups of granulated sugar
• 3.5 cups of unbleached all-purpose flour
• 1/2 teaspoons baking soda
• 2 teaspoons baking powder
• 1.5 teaspoons salt
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves
• 1/2 teaspoon ground ginger

Instructions

• 1. If your sourdough starter is in the refrigerator, then take it out and let it come up to room temperature for best results.
• 2. In a large bowl combine the wet and dry ingredients, except the baking soda and baking powder: 1 cup sourdough discard, pumpkin, sugar, and 3.5 cups unbleached flour, spices, salt, eggs, 1/2 cup milk and 1 cup avocado oil. Then, Mix well.
• If you want this to be more sourdough, then this is the point that you let the mixture set on the counter covered with a towel for about 4 hours so that the grain is soured. Then, Add the baking powder and baking soda.
• *Alternatively, you can mix baking powder and soda into flour, then just add all ingredients to the large mixing bowl and blend with a hand blender till everything is well incorporated.
• 3. Generously butter two 8 inch loaf pans, making sure to get all the inner corners really well.
• 4. Divide batter evenly between the two loaf pans.
• 5. Preheat oven to 350 degrees F. and move the oven rack to the center position.
• 6. Place filled loaf pans into the preheated oven and set the timer for 50 minutes.
• 7. Bake for about 50 minutes in the preheated oven. Pumpkin loaves are done when the toothpick inserted in the center comes out clean.
• 8. Let bread cool for at least 10 minutes, and Enjoy! (It's even better the next day!)

Notes

Mix baking soda into dry ingredients before adding to the bowl to ensure it is evenly distributed throughout the bread!

Use pumpkin puree instead of pumpkin pie filling – the pie filling has sugar and spices that will throw this recipe off.