Incredibly moist and perfectly spiced, this easy Sourdough Pumpkin Bread Recipe comes together in no time and uses the whole can of pumpkin! Yes, really! Use your active starter or your sourdough discard to make this cozy recipe that is sure to become your new favorite fall treat!
Fall is all about cozy pumpkin treats, and I love creating new ones each year. One of my goals is to try to create a pumpkin recipe that uses the whole can of pumpkin so you aren't left wondering what the heck to do with the rest - I admit that not all of my pumpkin recipes abide by this rule, but I really do try! So just like my Sourdough Pumpkin Muffins, Pumpkin Spice Ice Cream, Pumpkin Banana Muffins, and Skillet Pumpkin Crisp, this Sourdough Discard Pumpkin Bread uses the whole can.
This is a quick bread like my Sourdough Discard Banana Bread and Sourdough Discard Apple Bread. A quick bread is very much like a muffin and comes together quickly and easily in a mixing bowl without any kneading or stretching and folding. These recipes rely on baking powder and baking soda for their rise, so you can use your sourdough starter at any stage in this recipe.
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Step-by-Step Instructions
Here are the easy steps to make this sourdough pumpkin bread. The spiced sugar layers are really fun but totally optional and sometimes I use cinnamon and other times I use pumpkin pie spice. Both are great!
It's worth mentioning that this has quite a long bake time due to the moisture from the pumpkin. Don't rush it. If you take it out before the center is done, your loaf will sink in the middle as it cools. This will take anywhere from a full hour to an hour and twenty minutes depending on your oven and the moisture content of your pumpkin puree (all brands vary a bit). Just keep an eye on it after an hour and test the center with a wooden skewer or toothpick.
Add dry ingredients to a large mixing bowl, stir, set aside.
Add wet ingredients to a separate bowl, stir well to combine.
Pour wet ingredients on top of dry ingredients.
Stir together until just mixed. Do not over mix.
Spread one third of the batter into the bottom of a greased and lined loaf pan. Top with ½ of cinnamon sugar.
Top with another third of batter.
Add the remaining cinnamon sugar.
Top with remaining batter and smooth to an even layer.
Bake in preheated oven. Once done, remove from oven and allow to cool for about 20 minutes before lifting out of pan and placing on wire rack to cool completely.
Equipment and Pan Options
This recipe was developed specifically for a 9x5x3 inch metal loaf pan. If you try it with a smaller loaf pan, it will overflow in your oven (ask me how I know this.) If you only have a smaller pan, just make sure you only fill it ¾ of the way to allow for rising. You can always bake the extra bit of batter into a couple of muffins. Also, if you use a glass or stoneware loaf pan, this will take much more time to bake.
You can also bake this into mini loaves or muffins. Mini loaves will take about 30 minutes and muffins will take about 20.
Storage
This pumpkin bread will keep at room temperature for 4-5 days if covered well. You can also store it in the refrigerator for a bit longer. To freeze, wrap tightly in plastic and/or foil and then place in a freezer bag for up to 3 months. Thaw in the refrigerator or at room temperature.
More sourdough discard recipes
Looking for other recipes like this? Try these:
- Sourdough Discard Waffles
- Sourdough Discard Blondies
- Sourdough Discard Peanut Butter Cookies
- Sourdough Discard Chocolate Muffins
Sourdough Pumpkin Bread Recipe (discard or active starter)
Incredibly moist and perfectly spiced, this Sourdough Pumpkin Bread recipe comes together in no time and uses the whole can of pumpkin!
- Total Time: 90 minutes
- Yield: 1 9x5 loaf (about 10 slices)
Ingredients
Wet ingredients:
1 can pumpkin puree (15 ounces or 425 grams)
1 cup white granulated sugar (200 grams)
½ cup brown sugar, light or dark (106.5 grams)
½ cup avocado oil, or other neutral oil (99 grams)
½ cup sourdough starter, active or discard (120 grams)
2 eggs
1 tablespoon vanilla extract
Dry Ingredients:
1 ½ cups all purpose flour (210 grams)
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoons pumpkin pie spice
1 teaspoon kosher salt
Spiced Sugar Layer
⅓ cup brown sugar (71 grams)
1 tablespoon cinnamon or pumpkin pie spice
Instructions
- Preheat oven to 350 degrees F and grease and line a 9x5x3 inch metal loaf pan so that the parchment overhangs the sides a bit. This will help remove the loaf after baking.
- In a large mixing bowl, add all dry ingredients and mix to combine. Set aside.
- In another mixing bowl, add all wet ingredients and whisk to combine.
- Add wet ingredients on top of dry ingredients and mix until just combined - do not overmix.
- If using the spiced sugar mixture, mix that up now in a small bowl and set aside.
- Add ⅓ of batter to the bottom of prepared loaf pan and top with ½ of spiced sugar mixture. Add another ⅓ of the batter and top with remaining spiced sugar mixture. Finally, add remaining batter and smooth to an even layer.
- Bake in lower third of preheated oven for one hour or up to one hour and 20 minutes. Check at one hour with a cake tester. If it is still wet give it another 15-20 minutes before checking again. Be patient - this is a very moist bread and therefore takes a longer time to bake.
- Once fully baked, remove from oven and allow to cool for 20 minutes before lifting from the pan and allowing to fully cool on a wire rack.
Notes
- This recipe was developed specifically for a 9x5x3 inch metal loaf pan. If you try it with a smaller loaf pan, it will overflow in your oven (ask me how I know this.) If you only have a smaller pan, just make sure you only fill it ¾ of the way to allow for rising. You can always bake the extra bit of batter into a couple of muffins. Also, if you use a glass or stoneware loaf pan, this will take much more time to bake. I did not test it this way so I can't tell you exactly how long.
- You can also bake this into mini loaves or muffins. Mini loaves will take about 30 minutes and muffins will take about 20.
- This pumpkin bread will keep at room temperature for 4-5 days if covered well. You can also store it in the refrigerator for a bit longer. To freeze, wrap tightly in plastic and/or foil and then place in a freezer bag for up to 3 months. Thaw in the refrigerator or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 80 minutes
- Category: fall baking, fall sourdough baking recipes, sourdough discard quick breads
- Method: sourdough, baking
- Cuisine: American
Tammy says
A bit too much sugar for me. Any suggestions for substitutions, applesauce etc
anita | wild thistle kitchen says
Hi Tammy. You could simply reduce the sugar. The pumpkin, eggs, and oil all add plenty of moisture. Let me know how it goes. 🙂