This moist sourdough pumpkin bread is an easy sourdough discard recipe that yields a tender, perfectly spiced loaf. It’s simple to make and stays wonderfully moist—great for using up sourdough discard and for sharing two comforting loaves.
A slice of warmly spiced pumpkin bread is already irresistible, and adding sourdough discard brings depth and a subtle tang that lifts the flavor. This one-bowl recipe mixes quickly and produces a moist, tender crumb that often tastes even better the next day. It’s a reliable crowd-pleaser my family keeps asking for.
Sourdough discard contributes both flavor and texture, and this recipe is a practical, delicious way to use it. The loaf ships a classic fall spice profile, beautiful color from pumpkin purée, and a soft bite thanks to neutral-flavored oil like avocado oil.
Key Ingredients
Sourdough Discard: The discard adds subtle tang and helps create a moist, tender crumb. No need to feed it—this recipe puts that extra discard to good use.
Pumpkin Purée: Use 100% pumpkin purée, not pumpkin pie filling, which contains added sugar and spices that will change the recipe’s balance. Pure pumpkin gives moisture, body, and the classic pumpkin color.
Spice Blend (Cinnamon, Nutmeg, Cloves, Ginger): These warm spices give the loaf its cozy, autumnal flavor. Adjust slightly to taste, but the combination is what makes it unmistakably pumpkin bread.
Avocado Oil: A neutral oil like avocado oil keeps the loaf extra moist without adding flavor. Vegetable or light olive oil can be substituted if needed.
Stir-in Options
Optional mix-ins add texture and variety. Try 1 cup chocolate chips, 1 cup chopped pecans, or use both—chocolate for a sweet twist, pecans for crunch.
A Quick Walkthrough
Bring your sourdough discard to room temperature so it blends smoothly. Combine wet and dry ingredients in one bowl and mix until just combined. For a quicker method, add the leavening and bake. If you have time, letting the batter rest at room temperature for a few hours deepens the sourdough flavor and improves complexity.
Divide the batter between well-greased loaf pans and bake. Use a toothpick or, better yet, an instant-read thermometer inserted into the center—the ideal internal temperature for moist pumpkin bread is about 200°F. Below that the center may be underdone; above about 205°F risks dryness.
How To Store Leftovers
This bread often tastes best the next day. Store cooled loaves in an airtight container in the refrigerator for up to one week.
To freeze: wrap completely cooled loaves tightly in plastic wrap, place in a resealable freezer bag, remove excess air, and freeze for up to two months. Thaw in the refrigerator or at room temperature before slicing.
Reminder: use pumpkin purée rather than pumpkin pie filling to avoid unintended extra sweetness and spices.
How to Serve Sourdough Pumpkin Bread
Serve sliced thick, with butter melting into each piece, or enjoy it the next morning with eggs or a glass of milk. It makes a satisfying snack, dessert, or breakfast and is an excellent way to use leftover pumpkin purée and sourdough discard.
Please review the recipe card if you try it—I’d love to know what you think!
Moist Sourdough Pumpkin Bread
Ingredients
- 4 large eggs
- 1/2 cup milk
- 1 cup sourdough discard
- 1 cup avocado oil olive oil or vegetable oil work too
- 16 ounces pumpkin purée 1 (16 ounce) can
- 3 cups granulated sugar
- 3.5 cups 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
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1. If your sourdough discard is refrigerated, bring it to room temperature for best results.
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2. In a large bowl combine the wet ingredients and dry ingredients except the baking soda and baking powder: sourdough discard, pumpkin purée, sugar, flour, spices, salt, eggs, milk, and oil. Mix until just combined.
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3. If you prefer a stronger sourdough flavor, cover the bowl and let the batter rest on the counter for about 4 hours. After resting, add the baking powder and baking soda. If you’re short on time, stir the baking soda and powder into the dry ingredients before combining and bake immediately.
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4. Generously butter two 8-inch loaf pans, making sure to coat all corners.
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5. Divide the batter evenly between the prepared pans.
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6. Preheat the oven to 350°F and position the rack in the center.
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7. Bake for about 50 minutes. Check doneness with a toothpick or an instant-read thermometer; the ideal internal temperature is around 200°F. Avoid exceeding 205°F to prevent drying the loaf.
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8. Let the loaves cool for at least 10 minutes before slicing. They develop flavor as they rest and are often better the next day.
Notes
Use pumpkin purée rather than pumpkin pie filling; pie filling contains added sugar and spices that alter the recipe.
Bring key ingredients (discard, eggs, milk) to room temperature for smoother mixing and better texture.
Don’t overmix: Stir until ingredients are incorporated to avoid developing gluten and creating a dense loaf.
Sourdough flavor: Allowing the batter to ferment for a few hours enhances tang and complexity, though the quick method is perfectly good when time is limited.
Grease pans well: Generous buttering prevents sticking and helps the loaves release cleanly.
Let loaves cool for at least 10 minutes before slicing; waiting until the next day often yields the best texture and flavor.
Nutrition
