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5 from 7 votes

Sourdough Pumpkin Bread

An easy pumpkin bread made with your unfed sourdough discard!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Breakfast
Cuisine: bread
Servings: 12 servings (9x5 loaf)
Calories: 243kcal


  • 1 cup (120 g) all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 teaspoons baking soda
  • 3/4 teaspoons salt
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup (120 ml) vegetable oil
  • 2/3 cups (134 g) granulated sugar
  • 2/3 cups (142 g) light brown sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (227 g) pumpkin puree
  • 2 Tablespoons milk
  • 120 g (generous 1/2 cup) unfed sourdough discard 100% hydration


  • Prep pan and oven. Position a rack in the center of your oven and preheat the oven to 350°F. Lightly grease a 9 inch by 5 inch loaf pan. I like to line mine with parchment paper as well and grease lightly again.
  • Combine Dry Ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg.
  • Combine wet ingredients. In a second mixing bowl, whisk together the oil, sugars, eggs, vanilla, pumpkin, milk and sourdough discard.
  • Combine wet and dry ingredients. Make a well in the center of your dry ingredients and pour in the liquid ingredients. With a spatula, stir to combine until the last of the flour has been mixed in. Stop mixing at this point to avoid overmixing.
  • Bake the bread. Spoon the batter into the pan. Bake the bread for 60-70 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean. You should see moist crumbs, not raw batter. Mine was perfect at 60 minutes, so begin checking your bread at 60 minutes, but every oven is different so you may need additional time.
  • Cool the bread. Remove the bread from the oven, and cool it on a rack in the pan for 10 minutes. Remove from the pan and continue to cool. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving for best texture.


  • Storage: You can keep this bread, wrapped, and stored at room temperature for up to one week. 
  • Freezing: Let the bread thaw completely then I wrap it in several layers of plastic wrap, and then either a final layer of tin-foil or place in a sealable plastic bag. Freeze for 3 months. When ready to enjoy, I unwrap the bread and let it thaw at room temperature before slicing and serving.
  • Mix-ins. You can stir in chocolate chips, raisins, currants, or dried cranberries to the batter if you want. Add 1/2 (up to 2/3 cup) of your choice mix-ins.


Calories: 243kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 255mg | Potassium: 97mg | Fiber: 1g | Sugar: 24g | Vitamin A: 3228IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg