The Best Sourdough Pumpkin Bread Recipe for Fall

There’s nothing quite like the cozy aroma of pumpkin, cinnamon, and nutmeg filling the kitchen, and this sourdough pumpkin bread is the perfect way to celebrate pumpkin season. Made with sourdough discard, this recipe is moist, tender, and full of warm fall spices. It’s a quick bread that requires no mixer, making it easy to whip up whenever the craving strikes. Whether you enjoy it fresh from the oven or let it sit overnight for an even softer texture, sourdough pumpkin bread is a must-bake treat for autumn.

Why You’ll Love This Sourdough Pumpkin Bread

Sourdough pumpkin bread isn’t just delicious—it’s practical, too. This recipe makes the most of your sourdough discard, which might otherwise go to waste. The natural tang from the discard pairs beautifully with the sweetness of pumpkin and spice. Here’s why you’ll keep coming back to this recipe:

• Quick and easy: Mix, bake, and enjoy in under 90 minutes.
• Perfect use for sourdough discard: Adds depth of flavor without the wait for fermentation.
• Gets better the next day: The texture softens, making it even more moist and flavorful.
• Family favorite: Warm spices make this a comforting loaf everyone will love.

Ingredients for Sourdough Pumpkin Bread

Each ingredient in sourdough pumpkin bread brings something special to the loaf, balancing flavor, texture, and aroma.

• All-Purpose Flour: Provides structure and a tender crumb.
• Baking Powder & Baking Soda: Ensure a light rise and fluffy texture.
• Salt: Balances sweetness and enhances flavor.
• Pumpkin Pie Spice: A classic blend that infuses fall warmth.
• Cinnamon & Nutmeg: Add aromatic depth and coziness.
• Sourdough Discard: Adds subtle tang and helps with moisture.
• Pumpkin Puree: The star ingredient, giving natural sweetness and a rich, moist crumb.
• Eggs: Bind ingredients and add richness.
• Vegetable Oil: Keeps the loaf tender and moist.
• Brown Sugar & Granulated Sugar: Create sweetness with caramel notes.
• Vanilla Extract: Adds smooth, sweet aroma.
• Milk: Softens texture and balances the crumb.

Ingredient Swaps and Variations

Don’t worry if you’re missing something—sourdough pumpkin bread is flexible. Here are some easy swaps:

• Flour: Substitute half with whole wheat flour for a nutty taste.
• Sugar: Use coconut sugar for a natural, less refined sweetness.
• Oil: Swap for melted butter or coconut oil for different flavor profiles.
• Eggs: Replace with flax eggs or chia eggs for a vegan-friendly loaf.
• Milk: Use almond, soy, or oat milk if dairy-free.
• Pumpkin Pie Spice: Make your own with cinnamon, nutmeg, ginger, allspice, and cloves.

How to Make Sourdough Pumpkin Bread Step by Step

Follow these simple steps for a perfect loaf every time:

1. Prepare the pan and oven: Grease a 9×5-inch loaf pan, line with parchment, and preheat oven to 350°F (175°C).
2. Mix the dry ingredients: Whisk flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg in a large bowl.
3. Mix the wet ingredients: In another bowl, whisk together pumpkin puree, oil, both sugars, eggs, vanilla, milk, and sourdough discard.
4. Combine wet and dry: Make a well in the dry mixture, pour in the wet, and gently fold until just combined. Avoid overmixing to keep the bread tender.
5. Fill the pan: Spoon batter into the prepared loaf pan.
6. Bake: Place in oven for 60–70 minutes. A toothpick inserted in the center should come out clean with moist crumbs (not wet batter).
7. Cool and rest: Let cool in the pan for 10 minutes before transferring to a rack. For best flavor and texture, wrap and rest overnight before slicing.

Tips for Perfect Sourdough Pumpkin Bread

• Measure flour correctly: Spoon into the cup and level, or better yet, weigh with a kitchen scale.
• Don’t overmix: Mix only until the flour disappears to avoid tough texture.
• Test for doneness: Check at 60 minutes, but ovens vary—your bread may need longer.
• Enhance with mix-ins: Add chocolate chips, nuts, dried cranberries, or top with pepitas before baking for extra crunch.
• Storage: Wrap well and store at room temperature for up to a week. Freeze for up to 3 months.

Creative Pairings and Variations

Sourdough pumpkin bread is versatile enough to be served in many ways:

• Breakfast: Toast a slice and spread with cream cheese or butter.
• Snack: Pair with a pumpkin spice latte or hot apple cider.
• Dessert: Drizzle with maple glaze or serve with a scoop of vanilla ice cream.
• Healthy twist: Swap some flour with oats or add ground flaxseed.
• Seasonal topping: Sprinkle cinnamon sugar on top before baking for a crunchy crust.

Health Benefits of Sourdough Pumpkin Bread

This loaf isn’t just about indulgence—it brings nutritional perks too. Pumpkin is rich in Vitamin A, fiber, and antioxidants, while sourdough discard adds natural fermentation benefits and a unique tang. By adjusting ingredients (such as reducing sugar or using whole grains), you can make this bread both wholesome and satisfying.

Conclusion

Sourdough pumpkin bread is more than just another fall quick bread—it’s the ultimate blend of cozy spices, rich pumpkin flavor, and the subtle tang of sourdough discard. Easy to make, endlessly versatile, and perfect for using up extra discard, this loaf is a seasonal classic that belongs on every baker’s table. Whether you’re baking for your family, gifting to friends, or simply enjoying a slice with coffee, this recipe brings warmth and comfort in every bite. Once you try it, you’ll want to make sourdough pumpkin bread all season long.

Frequently Asked Questions About Sourdough Pumpkin Bread

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