Sourdough Pumpkin Bread (Starter or Discard)

Ultra moist, perfectly sweetened, this sourdough pumpkin bread is incredibly delicious and can be made with sourdough starter or discard!

I love fall, the weather, the beautiful leaves and of course, the wonderful fall flavors that come along this time of year. I have been wanting to put a pumpkin bread recipe on the blog for a while now.

Finally, I have one ready to share and I must say, it was worth the wait. I didn’t know whether I would be doing a sourdough version or a standard recipe and just the other day, I thought, why not add in some of my starter? It worked amazingly well in my sourdough banana bread.

What I noticed, just like the banana bread, was the super soft crumb that it held and after a few adjustments to the flour, I finally got it right. Turns out the secret is to have just the right balance of flour and pumpkin. Otherwise, the sourdough starter can add in too much water, leaving a sunken mess of a loaf.

I realized this after my first go around so I upped the flour a tad and reduced the pumpkin slightly. This made the bread that much more soft and scrumptious while highlighting the warm spices, brown sugar, and pumpkin flavor that this bread is bursting with. The bread also lifted down the center nicely, no more sunken loaves.

This sourdough pumpkin bread is really simple to make so put the kitchen scale aside, and no need for a stand mixer. Just a large bowl, a wooden spoon, and a standard loaf dish will do. Oh and a sifter too, for a little extra lift. This bread is the perfect recipe to make ahead and honestly, I think it is even better the next day. 

Sourdough Pumpkin Bread Is…

• A delicious sweet bread with a moist crumb
• Able to be made with sourdough starter or sourdough discard
• A simple and easy quick bread recipe
• A great way to use up any sourdough discard you have
• One of our favorite sourdough bread recipes 
• A beautiful bread that is even more delicious the next morning 

Ingredients

Pumpkin Puree- I use canned pumpkin for this since it is readily available and much easier than roasting pumpkin to make puree however, feel free to use your homemade pumpkin puree for this.

Flour- I use all-purpose flour for my loaf style sweet breads like this. It works great and gives these sweet loaves a nice almost cake-like texture.

Oil- Avocado oil works well for baking these sorts of breads. It helps keep the bread moist. It is also much cheaper to use for baked goods and has a neutral taste that is perfect for baking. Any neutral-tasting oil will work fine if you don’t have avocado oil on hand.

Eggs- This recipe calls for large eggs but if you only have medium eggs, add an extra to ensure enough egg has been added to the batter.

Sugar- Use brown sugar, not white sugar. I use both dark brown sugar and light brown sugar with very similar results.

Baking Soda- Baking soda helps cut the sourdough tang so that the pumpkin flavor is the star.

Baking Powder- Helps give the bread lift when baking.

Salt- I like to add just a hint of sea salt to help balance out the sweetness. I like to use sea salt in my kitchen but Kosher salt and even regular table work fine too.

Tools

Loaf Dish or Loaf Pan (see baking notes)

Sifter

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Directions

Begin by combining the dry ingredients into a large mixing bowl. To do this sift together the flour, baking powder, salt, baking soda, and spices. Set them aside.

For the wet ingredients grab a smaller bowl then combine the pumpkin, vanilla, oil, eggs, and sugar. Then add the starter.

Pour the wet batter into the large mixing bowl with the flour and spice mixture. Use a large wooden spoon to mix until just combined and smooth. Spray or grease a loaf dish well. If using a loaf pan see baking notes.

Pour the batter into the loaf dish and smooth it out with the back of a spoon to ensure the batter is even. Bake at 350℉ for approximately 55 minutes until golden brown.

Note: If using a tin loaf pan, you might need to bake for a full 60-65 minutes. Insert a toothpick down the center of the loaf at 55 minutes to check. If the toothpick is clean the loaf is ready, if not leave it in for an additional 5-10 minutes.

Allow the pumpkin bread to cool on a wire rack before slicing.

Note: The longer the pumpkin bread sits, the more the flavors develop. It actually tastes better several hours after baking.

Baking Notes

• If using a tin loaf pan, you might need to bake for a full 60-65 minutes. Insert a toothpick down the center of the loaf at 55 minutes to check. If the toothpick is clean the loaf is ready, if not leave it in for an additional 5-10 minutes.
• You can use active starter or sourdough discard for this recipe
• Make sure you don’t use old discard or a starter that has not been fed for several days to avoid an overly sour tang
• You can allow the loaf to sit in the loaf dish overnight and bake straight in the morning
• Make sure to mix the wet and dry ingredients separately to avoid overmixing
• Bake until just done otherwise the bread will be begin to dry out

How To Store

Store bread in an airtight container or a large Ziplock bag. You can also opt to wrap the loaf in a clean tea towel which works well too. Store at room temperature but avoid direct sunlight or setting the bread near heat vents. This bread is moist so it can mold quickly if left in overly heated spots.

How To Freeze

For longer storage freezing is always best. Sourdough pumpkin bread freezes exceptionally well. I love to pre-slice the entire loaf and freeze a few pieces in small freezer bags. This way I can pop them out for snacks anytime we would like as they don’t take long to thaw. It is a very covenant way to keeps fresh snacks on hand. You can also freeze the entire loaf in a larger freezer bag.

To freeze in any size bag, make sure to allow the loaf to cool completely. Place the bread in the bag and push out any excess air. Then seal and label. Place in the freezer.

To thaw: simply remove the sourdough pumpkin bread from the freezer and allow it to come to room temperature. The time this takes will of course depend on the temperature in your kitchen and whether you are thawing a whole loaf or slices. The bread will keep for up to 3 months in the freezer.

FAQ

Can I use a loaf pan instead of a loaf dish for this? 

Yes, you can use a loaf pan. The glass works as an insulator when baking so your bread might take a couple of minutes longer to bake in metal than in glassware. Check it at 55 minutes by inserting a toothpick down the center and if it does not come out clean, leave the loaf in for an additional 5 minutes. 

Can I substitute vegetable oil for the avocado oil?

You can! Any neutral oil you like to bake with will work fine for this recipe. I tried extra virgin olive oil as well and that works too. But it does have a light taste to it. 

Can I use whole wheat flour for this?

I use unbleached all-purpose and have not tried it with whole wheat flour. However, if you would like to try it, I would suggest doing a blend of 1 cup of whole wheat and 1 cup of all-purpose if possible so that the loaf has a similar texture.

Does it matter if the sourdough starter is active or not?

No, since we are using a combination of baking soda and baking powder the starter does not have to be active this is why you can even use sourdough starter discard for this recipe. For best results, I would suggest not using a discard that is too old or a starter that has not been fed for several days. The tangy flavor from the sourdough might be overwhelming in this particular recipe.

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Sourdough Recipes To Try

• Best Pull-Apart Sourdough Monkey Bread Recipe
• Best Sourdough Cinnamon Swirl Bread Recipe
• Sourdough Banana Bread (Using Starter or Discard)