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Best Sourdough Discard Pumpkin Bread (Easy Recipe)

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This moist, tender pumpkin bread uses sourdough discard for a subtle tang, making it the perfect fall treat. It’s easy to make in one bowl with simple pantry ingredients.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120g) sourdough discard, unfed and at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (90g) chocolate chips (optional)
  • ½ cup (60g) chopped pecans or walnuts (optional)
  • ¼ cup (35g) dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the exposed ends with butter or cooking spray.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisk for about 20 seconds to aerate and distribute spices evenly. Set aside.
  3. In a separate medium bowl, whisk the melted butter with both sugars until smooth. Add the eggs one at a time, whisking well after each addition until the mixture lightens and becomes glossy.
  4. Whisk in the pumpkin puree, sourdough discard, and vanilla extract until smooth and uniform. The mixture may look slightly separated—that’s normal.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until no streaks of flour remain. Do not overmix; a few lumps are fine.
  6. If using optional mix-ins (chocolate chips, nuts, or cranberries), gently fold them in. Reserve a handful to sprinkle on top before baking.
  7. Scrape the batter into the prepared loaf pan. Spread evenly to the corners and tap the pan gently on the counter to release air bubbles.
  8. Bake for 55-65 minutes. At the 45-minute mark, check the top; if browning too quickly, tent loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let the bread cool in the pan for 15 minutes. Then use the parchment handles to lift it out onto a wire rack. Cool completely before slicing (at least 1 hour).

Notes

Don’t overmix the batter—mix until flour just disappears. Use room temperature eggs and sourdough discard for best texture. Let the bread cool completely before slicing to avoid a gummy crumb. For a gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, substitute butter with melted coconut oil or plant-based butter.

Nutrition

Keywords: sourdough discard, pumpkin bread, fall baking, easy recipe, one bowl, sourdough pumpkin bread

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