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–+ servings
A loaf of sourdough pumpkin bread, sliced on a white platter
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Sourdough Pumpkin Bread

Soft, moist sourdough pumpkin bread made with brown butter, warm spices, and chocolate chips. A cozy fall recipe using sourdough discard.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast, Dessert
Servings: 1 loaf
Author: Karie

Equipment

  • 9x5 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 9x5-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

If you have pumpkin pie spice on hand, you can use 2 tsp of this in place of the spices listed here.
*Quick breads are baked through when their internal temperature is 190-210° F. For more tips on assessing whether your pumpkin bread is done, see my "pro tips" section above.