This Sourdough Pumpkin Bread is a fall favorite packed with cinnamon, nutmeg, and an entire can of pumpkin flavor. Perfect for pumpkin season.
Quick breads make a great quick baking treat that can be enjoyed for breakfast, a snack, or dessert. Here are a few more quick bread recipes you should try: Sourdough Discard Chocolate Banana Bread, Easy One-Bowl Banana Bread, and Sourdough Discard Banana Bread.
My biggest pet peeve about many pumpkin recipes is figuring out what to do with the leftover pumpkin puree. Luckily that is no longer a problem with this pumpkin bread recipe. It uses the entire can of pumpkin puree.
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Why You Will Love This Recipe
- Unlike those pesky recipes that leave you with a partial can of leftover pumpkin puree this pumpkin bread uses an entire can of pumpkin puree.
- This loaf stays moist for days and makes a thoughtful and delicious gift.
- Clean-up is pretty easy as well. All you need are a couple of bowls, a whisk, a rubber spatula, and a loaf pan.
- Learn how to freeze both batter and baked loaves for convenient future use.
Need some more sourdough discard recipes try: Sourdough Discard Pita Bread, Sourdough Cheese Crackers, Sourdough Tortillas, Sourdough Discard Dutch Baby, Sourdough Fried Chicken, and Sourdough Oatmeal Pancakes.
Recipe Ingredients
All you need are a few simple ingredients to make this Sourdough Pumpkin Bread.
All-Purpose Flour: For accuracy, the best way to measure the flour is by using a digital kitchen scale.
Tip: If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.
Baking soda: Quick breads use chemical leaveners such as baking soda or baking powder to rise.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
Canned Pumpkin Puree: A pet peeve of mine is having partial cans of ingredients left over, which is why this pumpkin bread uses an entire can of pumpkin puree.
Make sure you are using pumpkin puree, not pumpkin pie filling. The pumpkin pie mix has additional spices added in. If you only have pumpkin pie mix then I would suggest not adding any additional spices.
You could also make your own homemade pumpkin puree.
Need some more pumpkin recipes? Try this Pumpkin Pork Stew, this Chocolate Chip Pumpkin Cheesecake, these Sourdough Discard Pumpkin Cookies, this Pumpkin Pecan Cobbler, or this Pumpkin Spice Simple Syrup.
Brown Sugar: Brown sugar contains more moisture and adds a deep caramel flavor. Feel free to substitute the same amount of regular white granulated sugar for the brown sugar although the bread may not be as moist. You can also reduce the amount of sugar if you prefer your banana bread less sweet.
Large eggs: Room-temperature eggs are easier to incorporate. Be sure to fully incorporate each egg before adding the next egg.
Sourdough discard (fed or unfed): Active starter or sourdough discard can be used for this recipe.
Pro Sourdough Tip: Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you have enough to make your chosen sourdough discard recipe.
See the recipe card for full information on ingredients and quantities.
Are you new to sourdough? I have plenty of information to help you on your sourdough journey.
- How to Create Your Own Micro Sourdough Starter
- Scrapings Method for Sourdough Starter
- How to Dehydrate Sourdough Starter
- Storing Sourdough Starter in the Refrigerator
- Storing Sourdough Starter on the Counter
- Best Containers for Storing Sourdough Starter and Discard
- How Long Does Sourdough Discard Last?
- What is the Difference Between Sourdough Starter and Sourdough Discard?
- Best Gifts for Sourdough Bakers
Substitutions and Variations
Flour: For a nuttier flavor swap up to half of the AP flour for whole wheat flour.
Spices: Often I will use just cinnamon and nutmeg but warm fragrant spices like cardamom, ginger, cloves, or allspice could work well too. You could also substitute two teaspoons of pumpkin pie spice mix.
If you love warm spices try these Sourdough Gingerbread Cookies.
Neutral oil: (canola oil, vegetable oil, etc.) You could also swap the oil for the same amount of unsalted melted butter.
Mini Loaves: Pour the batter into three mini loaf pans and bake for 45 minutes.
Muffins: Use this sourdough discard pumpkin bread recipe to make 24 banana muffins. Pour the batter into lined or greased muffin pans and bake for 5 minutes at 425°F (220°C) then reduce the oven temperature to 350°F (177°C) and bake for an additional 15 minutes or until a toothpick inserted into the center comes out clean. The total bake time is about 20-23 minutes.
Step by Step Directions
Step 1: Move the oven rack to the middle position and preheat the oven to 350°F (177°C). Grease a 9x5-inch loaf pan with butter or nonstick cooking spray.
Whisk the flour, cinnamon, nutmeg, baking soda, and salt together in a large mixing bowl. Set aside.
Step 2: Stir together the pumpkin, sourdough discard, brown sugar, oil, eggs, and vanilla in a second large bowl using a rubber spatula.
Tip: I always use a metal pan to bake banana bread. If you use a glass pan, reduce the oven temperature to 325°F (165°C).
Step 3: Slowly mix the dry ingredients into the wet ingredients until no flour clumps remain.
Step 4: Pour the pumpkin mixture into the prepared loaf pan.
Whisk the cinnamon and sugar together in a small bowl.
Sprinkle the cinnamon and sugar mixture across the top of the batter.
Tip: Do not overmix the batter. Doing so will create a tougher dense loaf of bread.
Step 5: Bake for 60 to 65 minutes. The pumpkin bread is done when a toothpick inserted into the center of the loaf comes out clean.
When fully baked the loaf will begin to pull away from the sides of the pan as well as crack across the top of the loaf.
There are several Ways to Tell When Quick Bread is Done which is why I have written a whole post describing each clue and method.
Tip: If the top of your sourdough pumpkin bread is browning too quickly, cover the top of the bread with a piece of foil for the last few minutes of baking to reduce the risk of the bread burning.
Step 6: Remove from the oven and allow the bread to cool in the pan for 15 minutes. Remove the bread from the pan and cool completely on a wire rack.
If you don't want to bake your pumpkin bread right away, check out this post on Freezing Banana Bread Batter.
Storage and Freezing Instructions
Do not refrigerate pumpkin bread. The refrigerator is a very dry environment. When baked goods like these Condensed Milk Brownies or this pumpkin bread are refrigerated they dry out quickly.
Sourdough Pumpkin Bread is best when stored at room temperature.
Wrapped in plastic wrap or an airtight container it will keep for 4-5 days. Any longer, especially when temperatures are warmer, it will start to have a fermented flavor.
To Freeze: Pumpkin bread freezes really well. Having a couple of frozen loaves or slices in your freezer means you always have a quick and easy breakfast or snack ready.
- Once the pumpkin bread has cooled, tightly wrap the whole loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil.
- Place the wrapped pumpkin bread in a large freezer zip-top bag or reusable container.
- Label with the date and contents and freeze for up to 6 months.
- To thaw, place the frozen pumpkin bread on the counter. It will thaw in about 30 minutes if it’s sliced or about two to four hours if it’s a full or partial loaf.
Recipe FAQs
Sourdough discard can be stored in the refrigerator for 7 to 10 days. The longer discard is stored in the refrigerator the more sour it will become.
Check the date on your baking soda to make sure it isn't expired and make sure you are adding the correct amount of baking soda. Adding too much will cause the bread to rise too high with too many internal air pockets which will cause it to collapse as it cools.
Don't over-mix the batter. Over-mixing incorporates too much air into the batter and can cause it to collapse.
Use the correct size pan and do not overfill it. If your pan is too full, there will not be enough support from the sides of the pan as the bread rises.
When banana bread and all loaves of quick bread bake they rise and the sugar caramelizes to form an outer crust, which darkens and crisps as the bread bakes. The bread can look fully baked even though it isn't. If you remove the bread from the oven too soon before the middle has had enough time to fully bake and set it will not have enough structure to support the crust.
Grease your pan well. I usually use a nonstick spray but you could also use shortening, softened butter, or oil.
Line the pan with parchment paper. Leave two of the sides long to create a sling which makes removing the loaf of banana bread from the pan a breeze.
Allow the bread to cool in the pan for at least ten minutes. As the bread cools, steam will condense along the edges and help the bread release more easily.
If the bread does stick, run a thin knife around the outer edges of the pan to loosen it.
Expert Tips
- For accuracy, the best way to measure the flour is by using a digital kitchen scale. If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup. Too much flour creates dense banana bread.
- Flour: For a nuttier flavor swap up to half of the AP flour for whole wheat flour.
- If the top of your sourdough pumpkin bread is browning too quickly, cover it with a piece of aluminum foil.
More Easy Recipes
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📖 Recipe
Sourdough Pumpkin Bread
Equipment
- 2 mixing bowls
- 9x5 loaf pan
Ingredients
Pumpkin Bread
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 15 oz can of pumpkin puree
- 1 cup sourdough discard fed or unfed
- ¾ cup brown sugar
- ½ cup neutral oil canola, vegetable, etc.
- 2 large eggs room-temperature
- 2 teaspoon vanilla extract
Cinnamon Sugar Topping
- 1 tablespoon white granulated sugar
- ¾ teaspoon cinnamon
Instructions
- Move the oven rack to the middle position and preheat the oven to 350°F (177°C). Grease a 9x5-inch loaf pan with butter or nonstick cooking spray.
- Whisk the 2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon baking soda, and 1 teaspoon kosher salt together in a large bowl. Set aside.
- In a second large bowl whisk together the 1 15 oz can of pumpkin puree, 1 cup sourdough discard, ¾ cup brown sugar, ½ cup neutral oil , 2 large eggs, and 2 teaspoon vanilla extract.
- Using a rubber spatula slowly mix the dry ingredients into the wet ingredients until no flour clumps remain. Do not over mix.
- Pour the batter into the prepared loaf pan. Whisk together the 1 tablespoon white granulated sugar and ¾ teaspoon cinnamon Sprinkle on top of the batter. Bake for 60 to 65 minutes. The pumpkin bread is done when a toothpick inserted into the center of the loaf comes out clean.
- Remove from the oven and allow the bread to cool in the pan for 15 minutes. Remove the bread from the pan and cool completely on a wire rack.
Erika says
If I were to do a long ferment, would I add all the ingredients and allow it to sit at room temp for 4 to 6 hours, and then refrigerate for 12 hours, then after that give it a few stir and pour it into the loaf pan bake as directed?
Erica Schramek says
Part of the answer depends on how comfortable you are with leaving eggs sit out at room-temperature for an extended period of time. If that is ok with you yes you can let it sit at room temp for 4 to 6 hours, and then refrigerate for 12 hours. I would suggest not adding the baking soda until right before you are ready to bake. Adding it at the beginning will activate the leaveners and prevent it from rising properly when you bake. I would sift the baking soda over the top of the batter after you remove it from the refrigerator (mine tends to have clumps that can be hard to stir in). Sifting it first will make it easier to stir in and minimize the possibility of overmixing the batter.
Kim Kurzhals says
I have made numerous pumpkin bread recipes but I always like to try new ones here and there. This one is by far my most favorite sourdough pumpkin bread. I love the flavor, it’s moist, and the cinnamon sugar just topped it off perfectly. Thank you!
Erica Schramek says
I am so happy you liked it!
Laura Russell says
Could this be made into muffins? If so, do I need to make any adjustments?
Erica Schramek says
Pour the batter into lined or greased muffin pans and bake for 5 minutes at 425°F (220°C) then reduce the oven temperature to 350°F (177°C) and bake for an additional 15 minutes or until a toothpick inserted into the center comes out clean. The total bake time is about 20-23 minutes.