Pumpkin bread is one of my favorite fall treats, but I can never resist putting my own twist on a classic. This Sourdough Pumpkin Bread uses sourdough discard for a touch of tang that balances the sweetness and adds tenderness to the crumb. It’s super-soft, moist, and full of warm spices.
I brown the butter first to give it more depth of flavor and that nutty, toasty aroma that gives all the fall vibes. And if you’re like me and want chocolate in everything this time of year, a handful of mini chocolate chips is a perfect finishing touch.
You can use either canned pumpkin or homemade pumpkin puree for this recipe — both work just fine.
Why you’ll love this recipe
- Uses up sourdough discard — no waste!
- Rich flavor from brown butter & warm spices
- Moist, soft crumb from pumpkin puree + sourdough discard
- Optional chocolate chips for a little indulgence
- Comes together with just two bowls and a whisk, no mixer required
Recipe overview
⏱️ Prep: 10 mins • Bake: 55–60 mins • Total: ~1 hr 10 mins
🍴 Yield: 1 loaf (9–12 slices)
💪 Skill level: Beginner
How to make sourdough pumpkin bread
This is one of those quick and easy bakes that doesn’t require any special technique or equipment, just a whisk and some mixing bowls!
For full recipe instructions and ingredients, scroll down to the recipe card below. Here’s a quick step-by-step overview of how to make this recipe:
- Brown the butter: Melt the butter over medium heat and cook until it turns golden and smells nutty. Let it cool slightly.
- Mix the wet ingredients: Whisk together the brown butter, brown sugar, pumpkin puree, sourdough discard, eggs, and vanilla.
- Mix the dry ingredients: In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine: Gently fold the dry ingredients into the wet until just combined, being careful not to over-mix.
- Add the chocolate chips: Fold in mini chocolate chips, if using.
- Bake: Pour into a greased loaf pan and bake until golden and a toothpick inserted in the center comes out clean.
Pro tips for the best sourdough pumpkin bread
Use a sourdough discard that’s not too old. It should smell tangy and look fresh.
Brown that butter! This step is technically optional, but it deepens the flavor and makes the bread taste extra delicious.
Make your own pumpkin puree. I understand the convenience of using the canned stuff, but I’m such a proponent of making your own. It provides so much more flavor, color, and nutrients. I highly recommend giving it a try!
Avoid over-mixing. Fold the wet and dry ingredients together until everything is just combined for a soft, tender texture.
Check early. Every oven is different, so start checking for doneness around the 45-minute mark.
Know when it’s done. Pumpkin bread and other quick breads take a while to bake and can be a bit tricky to get right. My favorite way to test for doneness is to use a digital thermometer. Inserted in the center of the bread, the internal temperature should read between 190 – 210° F.
Other clues your bread is ready:
- The top is golden brown and the sides are starting to pull away from the pan
- The top springs back when touched and you no longer feel squishiness under the surface
- A toothpick or thin, sharp knife inserted in the center comes back clean
Variations & substitutions
As always, I encourage you to make this recipe your own! Feel free to alter it to suit your tastes. Here are just a few ideas to tweak sourdough pumpkin bread to your liking:
Try different add-ins. Fold in chopped toasted pecans, walnuts, or dried cranberries instead of chocolate chips.
Glaze it. A shiny chocolate glaze, salted ganache, or cream cheese icing turns this pumpkin quick bread into a full-on dessert.
Make it into muffins. Scoop the batter into a muffin tin and bake for about 18–22 minutes.
Substitute other squash purees. This recipe works beautifully with butternut, kabocha, or honeynut squash puree, too. I’ve made it with butternut and it was delicious!
If you’d like to make your own puree, check out my guide on how to make pumpkin puree or find tips for pureeing butternut squash in my recipe for Toffee-Glazed Butternut Cake.
Serving & storing
Keep your sourdough pumpkin bread covered at room temperature for up to 4 days.
It also freezes just fine. To freeze, tightly wrap individual slices and store them in a freezer bag for up to 3 months.
If you want to make it feel like a plated dessert, serve slices of pumpkin bread with a dollop of Crème Fraîche Whipped Cream and/or a drizzle of Salted Caramel Sauce or ganache.
More ways to use sourdough discard
If you love baking with sourdough discard, don’t miss these recipes:
- Brown Butter Sourdough Chocolate Chip Cookies
- Banana Chocolate Chip Sourdough Muffins
- Fudgy Sourdough Brownies
- Zucchini Chocolate Chip Sourdough Muffins
If you make this Sourdough Pumpkin Bread, please leave a star rating and comment below. I’d love to hear what you think or answer any questions. Thank you!
Sourdough Pumpkin Bread
Equipment
- 9×5 inch loaf pan
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 3 ounces (6 tablespoons) unsalted butter
- ¾ cup brown sugar
- 1 ¾ cups homemade pumpkin puree, or 1 15-oz can pumpkin puree
- ½ cup sourdough discard
- 2 eggs
- 1 teaspoon vanilla
- ½ cup miniature chocolate chips, optional
Instructions
- Prep. Preheat oven to 350° F. Butter the bottom and sides of a 9×5-inch loaf pan. For easy removal, line bottom with parchment paper, leaving a few inches hanging over two sides to use as handles after baking.
- Brown the butter. Melt 3 oz (6 tbsp) butter. Continue to cook for a few minutes, until it takes on a golden color and starts to smell toasty. Remove from heat and allow to cool for a few minutes.
- Combine dry ingredients. In a large bowl, whisk together 1 ½ cups flour, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt, 1 tsp cinnamon, and ½ tsp each nutmeg and ginger.
- Combine wet ingredients. In a separate bowl, whisk together brown butter and ¾ cup brown sugar until well combined. Add 1 ¾ cups (or 1 can) pumpkin puree, ½ cup sourdough discard, 2 eggs and 1 tsp vanilla. Whisk thoroughly.
- Mix batter. Combine wet and dry ingredients, folding gently with a spatula until just combined and no streaks of flour remain. Fold in chocolate chips, if using.
- Bake. Pour batter into prepared pan and bake until cooked through*, about 50-60 minutes. Allow pumpkin bread to cool to room temperature before slicing.
Notes
Did you try this recipe?
Be sure to leave a comment below!
