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Sourdough Pumpkin Quick Bread

Sourdough Pumpkin Quick Bread Recipe

This Sourdough Pumpkin Quick Bread recipe creates a moist, flavorful bread made with pumpkin, chocolate chips, and sourdough discard for the perfect fall treat!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

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.

Notes

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.