This Sourdough Discard Pumpkin Bread might just be my favorite pumpkin bread of all time! It’s a lightly sweet, super moist pumpkin bread that leans more toward a healthy snack than full-on dessert, and I’m here for it.

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The Story Behind the Recipe

At the beginning of the year, I jumped on the sourdough bandwagon. Though, initially, it took over a month to get my starter going, once I finally got it there, it was full steam ahead. GIVE ME ALL THE SOURDOUGH!

But one of the bummers about sourdough is how easy it is to have extra starter left over, and the only options are to use it up in a recipe, or throw it away. No one wants to throw away good sourdough starter!

So once I perfected my sourdough loaf, I started exploring discard recipes. I’m a huge fan of these sourdough crackers, but this new sourdough discard pumpkin bread isn’t far behind!

Why You’ll Love this Sourdough Discard Pumpkin Bread

  • Perfect for freezing – This loaf is great for the freezer. Have a friend coming over? Whip this sourdough discard pumpkin loaf out of the freezer, slather slices with some butter, and serve it up with coffee or tea. They’ll love you forever.
  • It makes your kitchen smell amazing – Every time I tested this sourdough pumpkin loaf recipe, my kid would walk in the door and ask why the house smelled like Christmas again. Love it.
  • Super moist and delicious – I love how this pumpkin bread is extra moist with the most excellent crumb. The texture is absolutely perfect.

Sourdough Discard Pumpkin Bread Recipe Ingredients

The list of ingredients is a little longer than your standard pumpkin bread recipe, but I promise it comes together quickly and easily, and is SO worth it.

  • Vegetable oil – You can sub in canola oil, or if you prefer to avoid seed oils, swap in melted butter or another neutral oil.
  • Greek yogurt – A bit of full-fat Greek yogurt helps deepen the flavor and keeps this bread nice and moist.
  • Eggs – Two large eggs.
  • Pure maple syrup – I love to use a bit of maple syrup for an unrefined sugar option, fall flavor, and more moistness.
  • Dark brown sugar – The molasses in dark brown sugar helps deepen the flavors and adds just the right amount of sweetness.
  • Pumpkin puree – Use your favorite canned pumpkin puree or you can make homemade pumpkin puree from scratch.
  • Flour – I like to use a mix of all-purpose flour and white whole wheat flour to increase the nutrient level. You can use only all-purpose flour if you prefer.
  • Pure vanilla extract – For sweet, mellow flavor.
  • Baking powder & baking soda – The sourdough discard by itself isn’t quite enough of a leavener, so we add a touch of baking powder and baking soda to get it all the way there.
  • Pumpkin pie spice & cinnamon – I love the combo of pumpkin pie spice (make your own here!) plus an extra touch of cinnamon for the perfect fall flavors.
  • Salt – to help enhance the flavors
  • Turbinado sugar – I love topping this sourdough pumpkin bread with a mix of coarse sugar and cinnamon. That sweet, crunchy lid seals the deal!

How to Make Sourdough Discard Pumpkin Loaf

  1. Preheat your oven to 350°F and grease a standard-size loaf pan (9″x4″ is great).
  2. Mix together the wet ingredients and the sugar, then, in a separate bowl, mix together the dry ingredients.
  3. Pour the dry ingredients over the wet and stir just until incorporated.
  4. Pour the batter in your loaf pan and sprinkle with the cinnamon sugar mixture.
  5. Bake until a toothpick inserted into the center comes out clean.
  6. Cool, slice, and enjoy!

I hope you love this Sourdough Discard Pumpkin Bread as much as we do! It’s so moist and tender, with slight tang from the Greek yogurt and sourdough discard. It’s a unique pumpkin bread recipe that just happens to use up sourdough discard for a super delicious result. Win-win!

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Sourdough Discard Pumpkin Bread

Prep: 20 minutes
Cook: 55 minutes
Total: 1 hour 15 minutes
Author: Karen
Yield: 10 slices
Grab your sourdough discard! This lightly sweetened, warmly spiced, and over-the-top delicious pumpkin loaf is going to be your new fave.
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Ingredients

  • 3 tablespoons vegetable or canola oil (40 g)
  • 3 tablespoons plain Greek yogurt (40 g)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/3 cup pure maple syrup
  • 1/2 cup dark brown sugar
  • 1/2 cup sourdough starter discard (120 g)
  • 1 cup pumpkin puree (240 g)
  • 1 1/2 cups all-purpose flour (190 g)
  • 1/2 cup white whole wheat flour (60 g; or more all-purpose flour)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fine-grain sea salt

For the topping

  • 1 tablespoon turbinado sugar
  • 1/2 teaspoon ground cinnamon

Equipment

  • 1 Loaf pan 8"x4"

Instructions

  • Preheat your oven to 350°F (175°C). Grease and line an 8×4” loaf pan, or spray with non-stick spray.
  • In a large bowl, whisk together the oil, Greek yogurt, eggs, vanilla extract, sourdough starter, pumpkin, maple syrup, and brown sugar until smooth.
  • In a separate bowl, whisk the flours, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice
  • Gently fold the dry ingredients into the wet ingredients just until combined. Avoid overmixing to keep the bread tender.
  • Pour the batter into the loaf pan and use an offset spatula or butter knife to spread the batter evenly in the pan.
  • In a small bowl, mix together the turbinado sugar and cinnamon. Sprinkle the coarse sugar mix evenly over the top of the loaf.
  • Bake for 50-65 minutes, until the top springs back when poked and a toothpick or wooden skewer inserted into the center comes out clean. Another way to check for doneness is with an instant read thermometer. The internal temperature should be around 190°F (88°C).
  • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. 

Notes

Storage notes:
Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, let slices come to room temp or warm slightly before serving. Bread freezes well, just wrap it tightly and store for up to 2 months.

Nutrition Facts

Serving: 1slice, Calories: 202kcal, Carbohydrates: 43g, Protein: 5g, Fat: 1g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.4g, Trans Fat: 0.003g, Cholesterol: 33mg, Sodium: 371mg, Potassium: 139mg, Fiber: 2g, Sugar: 19g, Vitamin A: 3862IU, Vitamin C: 1mg, Calcium: 85mg, Iron: 2mg

FAQs

Can I make this pumpkin bread without sourdough starter?
Yes! If you don’t have any sourdough starter discard on hand, replace it with an equal amount of plain Greek yogurt or pumpkin purée. The flavor will be slightly less tangy, but still delicious.

What kind of sourdough starter works best?
This recipe uses unfed sourdough starter discard (straight from the fridge is fine). If your starter is very runny or very thick, just make sure it’s close to a pancake batter consistency for best results.

Can I use all whole wheat flour instead of part all-purpose?
You can, but keep in mind the bread will be denser. Using part white whole wheat or oat flour gives you extra nutrition without sacrificing that tender crumb.

How do I know when my pumpkin bread is done baking?
A toothpick inserted into the center should come out clean with just a few crumbs. Or, for the most accuracy, use an instant-read thermometer. Your bread should be around 190°F (88°C) inside.

Can I make this ahead and freeze it?
Absolutely! Once cooled, wrap the loaf tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight at room temperature before slicing.

Why is Greek yogurt in the recipe?
Greek yogurt adds moisture, richness, and a light tang while allowing us to cut back on oil. It also gives the bread a soft, tender crumb.

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