The smell of warm spices in your kitchen is pure comfort. On a cool morning, few things feel better than cutting into a warm loaf of sourdough pumpkin bread. It’s more than just a recipe—it’s a cozy moment that brings you closer to the season and the joy of baking at home.
Why You’ll Love Sourdough Pumpkin Bread
This recipe brings together the best of both worlds: the rich, earthy flavor of pumpkin and the gentle tang of sourdough. Here’s what makes it special:
- Minimal waste – It uses up sourdough discard you might otherwise throw away.
- Incredible texture – Soft, moist, and sturdy enough for slicing.
- Bold seasonal flavor – With real pumpkin and warm spices in every bite.
- Versatile – Enjoy it plain, or dress it up with toppings or mix-ins.
- Stays fresh – Even better on day two, and it freezes well.
If you’ve ever found quick breads too sweet or too dense, this loaf will change your mind. It strikes just the right note—delicately spiced, naturally moist, and not overly sugary.
Ingredients
Pumpkin purée – The main flavor in sourdough pumpkin bread. Use pure pumpkin purée, not pumpkin pie mix.
Sourdough starter – Adds a mild tang and makes the bread moist. You can use discard or active starter.
Eggs – Help bind the ingredients and give structure to the bread.
Neutral oil – Keeps the bread soft and moist without changing the flavor.
Brown sugar – Adds sweetness and a slight caramel note that pairs well with pumpkin.
Maple syrup – Gives natural sweetness and a warm, rich flavor.
Vanilla extract – Rounds out the flavors and enhances the spices.
All-purpose flour – The base of the batter. Don’t substitute with cake flour or bread flour.
Baking soda + Baking powder – Both are needed to help the bread rise.
Cinnamon, nutmeg, ginger, cloves – These spices give the sourdough pumpkin bread its classic fall taste.
How to Make Sourdough Pumpkin Bread
1. Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin purée, sourdough starter, eggs, oil, brown sugar, maple syrup, and vanilla extract. Stir until smooth and well combined.
3. Combine the Dry Ingredients
In a separate bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Make sure everything is evenly distributed to prevent clumps of spice.
4. Bring It All Together
Gradually add the dry mixture to the wet ingredients. Stir just until the flour disappears. Overmixing can lead to a dense or chewy texture, so a gentle hand here is key.
If you’re adding chocolate chips, nuts, or other mix-ins, fold them in at this stage.
5. Pour and Bake
Pour the batter into the prepared loaf pan. If you like, sprinkle the top with pumpkin seeds for a bit of crunch and visual appeal.
Bake for 55 to 65 minutes. The loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Let it cool in the pan for about 10 minutes before transferring it to a wire rack.
Expert Tips
You don’t need to be a seasoned baker to get this recipe right. A few smart strategies can help you achieve consistent results:
For Best Texture:
- Room-temperature eggs mix more easily and create a better structure.
- Don’t overmix—it toughens the gluten and leads to dense bread.
- Measure flour carefully, using the spoon-and-level method to avoid packing.
On Sourdough Starter:
- Discard is fine and adds subtle sourdough flavor.
- For more tang, use an active starter that’s been recently fed.
- Even a starter that’s been in the fridge for a few days will work.
Storage:
- Wrap the loaf in foil or keep it in an airtight container at room temperature for up to 4 days.
- To freeze, slice the loaf and wrap each piece individually in plastic wrap. Store in a freezer bag for up to 3 months.
Variations
This recipe is wonderfully adaptable. You can personalize it based on your mood, what’s in your pantry, or who you’re baking for.
Sweet and Spiced:
- Add a cinnamon-sugar swirl for extra sweetness and visual flair.
- Stir in mini chocolate chips for a dessert-like loaf.
- Glaze with vanilla icing once cooled for a festive touch.
Nutty and Hearty:
- Use pecans or walnuts to add richness and crunch.
- Swap some flour for whole wheat for added fiber and a nutty flavor.
Health-Conscious Options:
- Replace oil with unsweetened applesauce to reduce fat.
- Use coconut sugar instead of brown sugar for a lower glycemic option.
- Try a dairy-free version using plant-based milk and oil.
How to Serve Sourdough Pumpkin Bread
This isn’t just a loaf to snack on—though it’s perfect for that. It can play many roles at your table:
- Toasted with butter or nut butter for a cozy breakfast
- As a sweet addition to brunch, paired with fruit and coffee
- Warmed up with a dollop of Greek yogurt and honey for a wholesome dessert
- Packed in a lunchbox or wrapped as a thoughtful homemade gift
No matter how you serve it, this bread brings warmth to any occasion.
More Bread recipes you will love!
pumpkin bread with cream cheese
Frequently Asked Questions About Sourdough Pumpkin Bread
Can I use sourdough discard in this recipe?
Absolutely. This loaf is designed with discard in mind. It adds flavor without making the bread overly sour.
What’s the best type of pumpkin to use?
Go for 100% pumpkin purée. Avoid pumpkin pie mix, which includes sugar and spices you don’t need.
How do I know when it’s done baking?
Look for a nicely domed top and deep golden color. Insert a toothpick in the center—it should come out clean or with just a few crumbs.
Can I make this recipe gluten-free?
Yes. Use a gluten-free all-purpose flour blend. Just be aware the texture may be slightly different.
Does this bread freeze well?
It freezes beautifully. Slice the loaf and wrap individual pieces for easy reheating.
Can I double the recipe?
You can! Just use two loaf pans and rotate them halfway through baking for even results.
sourdough pumpkin bread
Equipment
- Loaf Pan
- Mixing Bowls
- Whisk
- Oven
Ingredients
Wet Ingredients
- 1 cup pumpkin purée not pumpkin pie filling
- 0.5 cup sourdough starter discard or active
- 2 large eggs room temperature
- 0.5 cup neutral oil like avocado or sunflower
- 0.75 cup brown sugar packed
- 0.25 cup maple syrup or honey
- 1 teaspoon vanilla extract
Dry Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground cloves optional
Optional Add-ins
- 0.5 cup chocolate chips
- 0.5 cup chopped walnuts or pecans
- pumpkin seeds for sprinkling on top
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, whisk together the pumpkin purée, sourdough starter, eggs, oil, brown sugar, maple syrup, and vanilla until smooth.
- In another bowl, mix the flour, baking soda, baking powder, salt, and spices until well combined.
- Gradually stir the dry ingredients into the wet mixture just until combined. Do not overmix.
- Fold in chocolate chips, nuts, or any desired mix-ins.
- Pour the batter into the prepared loaf pan. Sprinkle pumpkin seeds on top if using.
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.