This easy sourdough pumpkin bread recipe uses pumpkin puree, sourdough discard, and a classic pumpkin spice blend. It’s a perfect quick bread for Fall. It’s soft, moist, perfectly sweet, topped with delicious cinnamon sugar, and oh-so-tasty.

WHY YOU’LL LOVE this Easy Sourdough Pumpkin Bread Recipe

Pumpkin Puree. The canned pumpkin puree used in this recipe makes this pumpkin bread so moist and delectable.

Pumpkin Spice Blend. This classic pumpkin spice blend- cinnamon, nutmeg, ginger, and cloves brings the flavor to this bread. It’s the perfect amount of spice that keeps you coming back for more.

Great Use For Sourdough Discard. This is the perfect recipe to use your leftover sourdough discard that you may have. No one wants to let it go to waste. Using sourdough should add some tanginess and depth to the flavor of your cookie, but they should not be sour. Sourdough Pumpkin Bread should be sweet.

INGREDIENTS

All-Purpose Flour- The base of this deliciously Easy Sourdough Pumpkin Bread.

Baking Soda and Baking Powder- Helps the bread rise and enhance its soft texture.

Pumpkin Spice Blend- cinnamon, nutmeg, ginger, and cloves bring the flavor to this bread.

Melted Butter– Gives a more pleasing texture and flavor.

Sugar- The sweetness of this pumpkin bread.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Vanilla Extract – This enhances the taste and aroma of the bread.

Pumpkin Puree- The key to this moist pumpkin bread.

Unfed sourdough starter or active starter- A fabulous way to use that excess discard from your sourdough.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

Preheat oven to 350 degrees—butter one 8 x 4-inch loaf pan and set aside.
Whisk the pumpkin, oil, eggs, sourdough discard, and cane sugar in a large bowl until silky. Add in the pumpkin spice blend- cinnamon, nutmeg, ginger, and cloves, and whisk to combine.
In a separate bowl, combine baking powder, baking soda, salt, and flour, and then add to the wet ingredients. Using a wooden spatula, mix until just combined. Pour the mixture into the prepared pan and smooth out the top.
In a small bowl, stir together the sugar and cinnamon. Sprinkle over the top of the loaf and bake for 60 minutes, or until a toothpick inserted into the loaf comes out clean.
Cool the loaf in the pan completely. While removing the loaf from the pan, some cinnamon sugar will likely fall off that didn’t stick to the loaf. That’s normal.
Slice and enjoy the loaf alone or top it with some butter or cream cheese.

SUBSTITUTIONS/VARIATIONS for Easy Sourdough Pumpkin Bread Recipe

Topping Is Optional. If you prefer a less sweet pumpkin bread, you can leave the cinnamon sugar topping off the bread. It will still be delicious.

TIPS/STORAGE for Easy Sourdough Pumpkin Bread Recipe

Can be stored for up to 5 days at room temperature in an airtight container or wrapped tightly.

If freezing for a while you might want to individually wrap portions in plastic wrap to keep them fresh.

WHAT IS SOURDOUGH DISCARD?

Sourdough discard is the portion of the starter removed and discarded before feeding the remaining starter. This portion must be removed to maintain the starter. As your starter starts, you can end up with a lot of discard, and that’s where sourdough discard recipes like this Easy Sourdough Pumpkin Bread Recipe come in handy!

Need more sourdough recipes? Try this Easy Sourdough Cinnamon Rolls. It’s seriously so good!