Sourdough Pumpkin Bread

There’s is no greater feeling than baking pumpkin bread when the air turns crisp. This sourdough pumpkin bread is everything you want in a fall recipe. It’s soft, spiced just right, and loaded with real pumpkin flavor. It’s the kind of loaf you bake when you want your kitchen to smell amazing and your heart to feel a little warmer.

Whether you’ve got a sourdough starter you’re trying to keep up with or just love baking with seasonal ingredients, this recipe hits the sweet spot. It’s a moist, tender quick bread that comes together easily with simple ingredients. No fancy equipment, no long ferment, just pure pumpkin goodness with a little sourdough in the background.

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This one’s a favorite around here all through pumpkin season, and I love how it gets even better by the next day. Whether you’re serving it at your Thanksgiving table, packing it in lunchboxes, or sneaking slices straight from the cooling rack, this loaf never lasts long!

So grab your sourdough discard, a can of pumpkin purée (or your own homemade pumpkin puree if you’re feeling extra), and let’s bake something amazing!

Why You’ll Love This Sourdough Pumpkin Bread

• A great way to use up sourdough discard: The discard adds subtle flavor and moisture without taking over the pumpkin. 
• Perfect texture: Moist, tender, and fluffy thanks to the balance of oil and pumpkin purée.
• Simple ingredients: Everything you need is probably already in your pantry.
• No pumpkin pie spice: Just a cozy trio of cinnamon, ginger, and nutmeg for homemade warmth.
• Next day? Even better. The flavors deepen as it rests, making it the gift that keeps on giving.
• No mixer required: You can whip this up in one large bowl, though a stand mixer works too.
• Freezer-friendly: Slice and store for later (if it lasts that long).

Ingredients You’ll Need For Homemade Sourdough Pumpkin Bread

Let’s take a quick look at what you’ll need to bring this delicious recipe to life. Exact measurements are in the recipe card below, but here’s the rundown:

Wet Ingredients

• Neutral oil: Keeps the loaf soft and moist. You can use vegetable oil or melted butter if you prefer.
• Brown sugar + white sugar: The perfect sweet combo for depth and structure.
• Eggs: Help bind the loaf and give it lift.
• Sourdough discard: For best results, use discard that’s no more than a couple of days old so your loaf stays balanced and not too tangy.
• Vanilla extract: Always brings out the best in fall spices.
• Pumpkin purée: The star of the show! Just make sure you’re not using pumpkin pie filling.

Dry Ingredients

• All-purpose flour: Regular all purpose flour keeps it classic and soft.
• Cinnamon, ginger, nutmeg: A trio of warm spices that brings this loaf to life.
• Salt: Balances and enhances the flavors.
• Baking powder + baking soda: For that beautiful rise.

How to Make Sourdough Pumpkin Bread Step by Step

This sourdough pumpkin bread is simple to make and gives you bakery-level results right at home. Here’s how to do it from start to finish:

Step 1: Preheat and prep your pan

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan, then line it with a piece of parchment paper. This makes removing the loaf way easier (and keeps the bottom of the bread from sticking).

Step 2: Mix the wet ingredients

In a large mixing bowl, whisk together the eggs, brown sugar, white sugar, and vanilla extract until the mixture is smooth and slightly fluffy. Add in the pumpkin purée, neutral oil, and sourdough discard, and whisk again until everything is well combined and creamy. Using room temperature eggs and discard helps everything blend better for a more even bake.

Step 3: Whisk together the dry ingredients

In a medium bowl, stir together the all-purpose flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. This ensures all the warm spices are evenly distributed.

Step 4: Combine the wet and dry

Add the dry ingredients into the wet ingredients a little at a time, gently folding with a spatula or wooden spoon. Stir just until no streaks of flour remain. Don’t overmix or your bread might turn out dense.

Step 5: Pour and bake

Pour the batter into your prepared loaf pan, smoothing out the top of the batter. Place it on the center rack of your preheated oven and bake for 60 to 70 minutes, or until the top of the bread is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. 

If the loaf starts browning too quickly, you can loosely cover it with aluminum foil for the last 10 – 15 minutes of baking.

Step 6: Cool completely

Let the bread cool in the pan for about 30 minutes, then carefully lift it out using the parchment and transfer it to a wire rack. Cool completely before slicing. Trust me, the flavor and texture get even better as it sits.

Tips for Best Results For Sourdough Pumpkin Bread

• Room temperature ingredients are key: Cold eggs or discard can cause the batter to seize or bake unevenly. Let everything sit out for 15–20 minutes before mixing.
• Don’t overmix the batter: Once you add the dry ingredients, stir just until no flour remains. Overmixing can make the loaf dense.
• Use canned pumpkin purée, not pumpkin pie filling: They’re not the same! Pumpkin pie filling is already sweetened and spiced.
• Want to use your own homemade pumpkin puree? Go for it! Just make sure it’s thick, not watery. Too much moisture can weigh down the loaf. If it’s watery you will need to adjust the flour so that your batter is thick.
• Use a kitchen scale: For best results, especially with flour and discard, weighing ingredients gives you more consistent bakes.
• No sourdough discard? You can use active sourdough starter instead. There’s no need to adjust the recipe.

 How to Store Sourdough Pumpkin Bread

• Room temperature: Once cooled, store the loaf in an airtight container or wrap it tightly in plastic wrap. It’ll stay fresh on the counter for 2–3 days.
• Freezer: For longer storage, wrap individual slices or the entire loaf in plastic wrap and aluminum foil, then freeze. Let it thaw at room temp or warm in the microwave for a quick treat!
• Next day: This bread tastes even better the next day as the flavors settle and deepen. A perfect make-ahead option for the fall season or your Thanksgiving table.

Sourdough Pumpkin Bread FAQs

Can this pumpkin bread be long-fermented?

Yes! If you’re looking to get more of the fermentation benefits from your sourdough discard, you totally can. Just mix the batter as directed, cover it with plastic wrap, and pop it in the fridge for 24 hours. The texture will get even more tender, and the tangy flavor will deepen a bit. When you’re ready to bake, pull it out and bake it just like the recipe says, no changes needed!

Can I make this into muffins instead?

I haven’t tested this exact recipe as muffins, but I bet it would work! That said, I do have a recipe made just for that. If you’re craving muffins instead of a loaf, check out my recipe for sourdough pumpkin muffins. They’re soft, spiced, and bake up beautifully every time!

Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!