Best Sourdough Pumpkin Quick Bread Recipe
This Sourdough Pumpkin Quick Bread Recipe transforms your discarded sourdough starter into a moist, flavorful fall treat that’s surprisingly easy to make. If you’ve been looking for creative ways to use up that extra starter sitting in your fridge, this recipe is your answer. Combining the tangy depth of sourdough with warm pumpkin spices and real pumpkin puree, this quick bread delivers bakery-quality results without the need for kneading or lengthy fermentation. Whether you’re a sourdough enthusiast or love pumpkin baked goods, you’ll discover how this recipe brings together the best of both worlds in one delicious loaf.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Flour – I used all-purpose flour for this easy recipe.
Leaveners – Since this is a sourdough discard recipe, we need a little help to get the bread to rise. Double-check that your baking powder and baking soda is fresh and not expired, otherwise the bread will be dense.
Spices: Warm spices like pumpkin pie spice and cinnamon bring the perfect fall flavor to this sourdough quick bread! If you don’t have pumpkin pie spice, look below for my notes on how to make your own homemade version!
Salt – Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
Sugars – I used white sugar with brown sugar for a more caramel flavor, but you could use all white sugar instead.
Egg – One large egg for moisture.
Milk – Non-dairy options, like almond milk, can be used as a substitute.
Vanilla– I always suggest using vanilla extract over imitation for the best flavor.
Oil – Use a neutral oil like vegetable oil or avocado oil for the most moist bread.
Sourdough Starter Discard – Active or unfed sourdough starter can be used.
Pumpkin Puree – Make sure to use pumpkin puree and not pumpkin pie filling! I also suggest using store-bought pumpkin puree as homemade pumpkin purees tend to be more watery.
Chocolate Chips – I am a sucker for pumpkin and chocolate, so the more the better! But this ingredient can be omitted if you prefer a plain pumpkin loaf. Looking for a different addition? Why not try white chocolate chips, cinnamon chips, chopped pecans, or chopped walnuts?
Supplies
Large Mixing Bowls
Rubber Spatula
8.5 inch x 4.5 inch loaf pans
Parchment Paper
Wire Rack
How to Make Sourdough Pumpkin Chocolate Chip Quick Bread
Preheat the oven to 350 degrees F.
Prepare two 8.5 inch X 4.5 inch loaf pans by greasing and lining them with parchment paper for easy removal. Set aside.
In a large mixing bowl, add the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Whisk until thoroughly combined.
To make your own pumpkin pie spice, mix 18g (3 Tablespoons) of cinnamon, 4g (2 teaspoons) ginger, 4g (1 ½ teaspoons) nutmeg, 3g (1 teaspoon) cloves, 2g (1 teaspoon) allspice
In a separate bowl, add the sugars, eggs, milk, vanilla, oil, sourdough discard, and pumpkin puree. Whisk until smooth.
Pour the dry ingredients into the wet ingredients and mix with a rubber spatula until there are a few streaks of flour left. Lastly, fold the chocolate chips into the batter.
*You can absolutely omit the chocolate chips from this recipe or substitute them with chopped pecans, walnuts, white chocolate chips, or cinnamon chips!
Pour the quick bread batter into the prepared loaf pans. Finally, sprinkle extra chocolate chips on top to give a beautiful finished look.
Bake for 60-65 minutes, or until a toothpick put in the center comes out clean or with a few moist crumbs.
Place on a wire rack to cool for at least 2 hours before slicing.
How to Serve:
Enjoy your sourdough pumpkin quick bread warm or at room temperature, sliced thick and served plain to appreciate its natural flavors. For an indulgent treat, spread slices with softened cream cheese, butter, or a drizzle of honey. Toast leftover slices lightly to revive their texture and bring out the warm spices. This bread pairs beautifully with your morning coffee or afternoon tea, and makes an excellent breakfast alongside Greek yogurt and fresh fruit. For a dessert presentation, top with a dollop of whipped cream or a scoop of vanilla ice cream.
How to Store:
Store your sourdough pumpkin quick bread at room temperature for up to 3 days by wrapping it tightly in plastic wrap or aluminum foil, or placing it in an airtight container to maintain moisture. For longer storage, refrigerate the wrapped bread for up to one week just note that refrigeration may dry it out slightly, so consider toasting slices before serving. To freeze, wrap the cooled loaf (whole or sliced) in plastic wrap, then in aluminum foil or a freezer bag, and freeze for up to 3 months. Thaw frozen bread overnight at room temperature, or toast individual slices directly from frozen for a quick snack.
For More Guidance:
Why You’ll Love This Recipe:
This Sourdough Pumpkin Quick Bread Recipe checks all the boxes for the perfect fall baking project. It’s beginner-friendly, incredibly flavorful, and delivers bakery-quality results every single time.
Quick & Easy:
Unlike traditional sourdough recipes that require hours of proofing and careful timing, this quick bread comes together in minutes. Simply mix your wet and dry ingredients, fold in the sourdough discard, and pop it in the oven. There’s no kneading, no waiting for dough to rise, and no complicated techniques. From start to finish, you’ll have a freshly baked loaf in about an hour, making it perfect for busy mornings or last-minute entertaining.
So Moist:
The combination of pumpkin puree, sourdough starter, and oil creates an incredibly tender crumb that stays moist for days. Each slice is soft and cake-like, never dry or crumbly. The sourdough discard adds extra moisture and richness while contributing that signature tangy flavor that balances the sweetness perfectly. You’ll love how this bread practically melts in your mouth.
Fall Flavor:
Warm cinnamon, nutmeg, ginger, and cloves mingle with real pumpkin puree to create the ultimate autumn treat. The aromatic spices fill your kitchen with that cozy, seasonal scent we all crave when the weather turns cool. Every bite delivers classic pumpkin spice flavor with a delightful sourdough twist that sets this recipe apart from ordinary pumpkin bread.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes, you can use active sourdough starter in this recipe, though discard works best since it’s unfed and won’t affect the bread’s rise. If using active starter, your bread may have a slightly more pronounced tang and could rise a bit more. The texture and flavor will still be delicious either way. Just make sure to use the same amount (typically ½ to 1 cup) as called for in the recipe.
Can I make this recipe without pumpkin puree?
While pumpkin is a key ingredient in this Sourdough Pumpkin Quick Bread Recipe, you can substitute it with other fruit or vegetable purees like mashed banana, applesauce, or sweet potato puree. Keep in mind that substitutions will change the flavor profile significantly. If you’re out of pumpkin, sweet potato puree is the closest match in terms of texture and autumnal flavor.
Why is my pumpkin bread dense or gummy?
Dense or gummy quick bread usually results from overmixing the batter, using too much liquid, or underbaking. Mix your ingredients until just combined overmixing develops gluten and creates a tough texture. Make sure you’re using pumpkin puree (not pumpkin pie filling), and always check for doneness with a toothpick inserted in the center; it should come out with just a few moist crumbs. Allow the bread to cool completely in the pan before slicing, as cutting too early can make it seem gummy.
Happy baking!
Sourdough Pumpkin Quick Bread Recipe
Ingredients
Dry Ingredients
- All-Purpose Flour – 2 cups 240g: Provides structure to the bread. You can substitute with whole wheat flour for half the amount for a nuttier flavor and added fiber.
- Granulated Sugar – 1 cup 200g: Sweetens the bread and helps create a tender crumb. Can reduce to ¾ cup for less sweetness.
- Baking Soda – 1 teaspoon: The leavening agent that reacts with the acidic sourdough starter to create rise.
- Baking Powder – 1 teaspoon: Provides additional lift and ensures a light texture.
- Salt – ½ teaspoon: Enhances flavors and balances sweetness.
- Ground Cinnamon – 1½ teaspoons: The signature warm spice of fall baking.
- Ground Nutmeg – ½ teaspoon: Adds warm slightly sweet complexity.
- Ground Ginger – ½ teaspoon: Provides a subtle spicy kick.
- Ground Cloves – ¼ teaspoon: Adds depth and aromatic warmth optional but recommended.
Wet Ingredients
- Sourdough Starter Discard – 1 cup 227g: Can be fed or unfed. Adds tangy flavor and moisture. Should be at room temperature.
- Pumpkin Puree – 1 cup 245g: Use pure pumpkin puree, not pumpkin pie filling. Adds moisture, color, and flavor.
- Vegetable Oil – ½ cup 120ml: Keeps the bread moist. Can substitute with melted coconut oil or melted butter.
- Eggs – 2 large: Binds ingredients and adds richness. Should be at room temperature.
- Vanilla Extract – 1 teaspoon: Enhances overall flavor profile.
- Milk or Buttermilk – ¼ cup 60ml: Adds moisture and tenderness. Buttermilk adds extra tang.
Optional Add-ins
- Chocolate Chips – ½-1 cup: Semi-sweet or dark chocolate pairs beautifully with pumpkin.
- Chopped Pecans or Walnuts – ½-1 cup: Adds crunch and nutty flavor.
- Dried Cranberries – ½ cup: Provides tart sweetness.
- Pumpkin Seeds Pepitas – ¼ cup: Great for topping before baking.
- Brown Sugar Topping – 2 tablespoons: Sprinkle on top for a crunchy crust.
Instructions
- Preheat the oven to 350 degrees F.
- Prepare two 8.5 inch X 4.5 inch loaf pans by greasing and lining them with parchment paper for easy removal. Set aside.
- In a large mixing bowl, add the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Whisk until thoroughly combined.
- 180g (1 3/4c) flour, 4g (1 tsp) baking powder, 6g (1 tsp) baking soda, 2g (1 tsp) pumpkin pie spice, 2g (1 tsp) cinnamon, 5g (3/4 tsp) salt
- TIP: To make your own pumpkin pie spice, mix together 18g (3 Tablespoons) of cinnamon, 4g (2 teaspoons) ginger, 4g (1 ½ teaspoons) nutmeg, 3g (1 teaspoon) cloves, 2g (1 teaspoon) allspice
- In a separate bowl, add the sugars, eggs, milk, vanilla, oil, sourdough discard, and pumpkin puree. Whisk until smooth.
- 200g (1 c) sugar, 110g (1/2 c) light brown sugar, 1 egg + 1 egg yolk, 60g (1/4 c) milk, 4g (1 tsp) vanilla, 100g (1/2 c) oil, 120g (1/2 c) discard, 425g (15 oz) pumpkin puree
- Pour the dry ingredients into the wet ingredients and mix until there are a few streaks of flour left. Lastly, fold the chocolate chips into the batter.
- You can absolutely omit the chocolate chips from this recipe or substitute them with chopped pecans, walnuts, white chocolate chips, or cinnamon chips!
- 6, Divide the quick bread batter evenly into the prepared loaf pans. Finally, sprinkle extra chocolate chips on top to give a beautiful finished look.
- 7, Bake for 60-65 minutes, or until a toothpick put in the center comes out clean or with a few moist crumbs.
- 8, Place on a wire rack to cool for at least 2 hours before slicing.
