Pumpkin bread is one of my favorite fall treats, and I love giving classics a small twist. This Sourdough Pumpkin Bread uses sourdough discard for a subtle tang that balances the sweetness and keeps the crumb tender. The loaf is soft, moist, and filled with warm spices.
I brown the butter first to add depth — a nutty, toasty aroma that feels like autumn in every bite. If you enjoy chocolate during the season, a handful of mini chocolate chips folded into the batter is a delicious final touch.
Either canned pumpkin or homemade pumpkin puree works well in this recipe, so use whichever you prefer.
Why you’ll love this recipe
- Uses sourdough discard so there’s no waste
- Rich, layered flavor from brown butter and warm spices
- Moist, tender crumb from pumpkin puree and sourdough discard
- Optional chocolate chips for extra indulgence
- Easy to make with 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 a straightforward quick bread that needs no special equipment — just a whisk, a spatula, and two bowls.
Full ingredient amounts and detailed instructions are in the recipe card below. Here’s a concise step-by-step overview:
- Brown the butter: Melt the butter over medium heat and cook until golden with a nutty aroma. Let it cool a bit.
- Mix the wet ingredients: In a bowl, whisk together the brown butter, brown sugar, pumpkin puree, sourdough discard, eggs, and vanilla.
- Mix the dry ingredients: In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Combine: Fold the dry ingredients into the wet until just combined — avoid over-mixing.
- Add chocolate chips: Fold in mini chocolate chips if using.
- Bake: Pour the batter into a greased loaf pan and bake until the center is set and a toothpick comes out clean.
Pro tips for the best sourdough pumpkin bread
Use fresh discard. Your sourdough discard should still smell pleasantly tangy and appear fresh.
Don’t skip the brown butter. It isn’t mandatory, but it adds a deeper, more complex flavor that lifts the whole loaf.
Consider homemade pumpkin puree. Canned pumpkin is convenient, but homemade puree offers extra flavor and color.
Avoid over-mixing. Fold the batter until just combined for the most tender crumb.
Start checking early. Ovens vary, so begin checking for doneness around 45 minutes.
Know when it’s done. Quick breads are typically done when the center reaches about 190–210° F. Other signs: golden top, sides pulling away from the pan, top springs back when pressed, or a toothpick comes out clean.
Other clues your bread is ready:
- Top is golden brown and sides are pulling away from the pan
- Top springs back when touched and there’s no squishiness underneath
- A toothpick or thin knife inserted in the center comes out clean
Variations & substitutions
Make this recipe your own by trying different mix-ins, finishes, or forms:
Add-ins: Swap chocolate chips for toasted chopped pecans, walnuts, or dried cranberries.
Glaze or icing: Finish the loaf with a chocolate glaze, salted ganache, or cream cheese icing to turn it into a dessert loaf.
Muffins: Spoon the batter into a muffin tin and bake for about 18–22 minutes for portable treats.
Different squashes: The recipe works well with butternut, kabocha, or honeynut squash purees in place of pumpkin.
Serving & storing
Store the cooled loaf covered at room temperature for up to 4 days.
To freeze, wrap individual slices tightly and place them in a freezer bag for up to 3 months.
For a more decadent presentation, serve slices with a dollop of whipped cream or a drizzle of salted caramel or ganache.
More ways to use sourdough discard
If you enjoy baking with discard, try other quick bakes like brown butter sourdough chocolate chip cookies, banana chocolate chip sourdough muffins, fudgy sourdough brownies, or zucchini chocolate chip sourdough muffins.
If you make this sourdough pumpkin bread, please leave a rating and a comment. I’d love to hear your feedback or answer questions.
Sourdough Pumpkin Bread
Equipment
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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
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Prep. Preheat oven to 350° F. Butter a 9×5-inch loaf pan and line the bottom with parchment, leaving a couple of inches over two sides to lift the loaf out after baking.
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Brown the butter. Melt 3 oz (6 tbsp) butter in a small pan. Cook until golden and aromatic, then remove from heat and let cool slightly.
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Combine dry ingredients. In a large bowl whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt, 1 tsp cinnamon, and ½ tsp each ground nutmeg and ground ginger.
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Combine wet ingredients. In a separate bowl, whisk the cooled brown butter with ¾ cup brown sugar until smooth. Add 1 ¾ cups pumpkin puree (or one 15-oz can), ½ cup sourdough discard, 2 eggs, and 1 tsp vanilla. Whisk until combined.
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Mix batter. Fold the dry ingredients into the wet with a spatula just until no streaks of flour remain. Fold in ½ cup miniature chocolate chips if desired.
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Bake. Pour batter into the prepared pan and bake until cooked through, about 50–60 minutes. Allow the bread to cool to room temperature before slicing.
Notes
Quick breads are typically done when their internal temperature reaches 190–210° F. See the pro tips section for more on testing doneness.
Did you try this recipe?
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