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    Home » Sourdough Recipes » Sourdough Discard Ideas

    Sourdough Discard Pumpkin Spice Bread [perfect for fall]

    Published: Aug 29, 2023 · Modified: Sep 13, 2023 by The Pantry Mama This post may contain affiliate links.

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    SOURDOUGH DISCARD PUMPKIN SPICE LOAF - PINTEREST IMAGE

    If you love all things sourdough and fall baking, then you have to try this sourdough discard pumpkin spice bread! It has the most delicious flavor and texture and will fill your kitchen, and your mouth, with the taste of fall!

    Sourdough discard pumpkin spice bread sliced and laid on a sheet of parchment paper. You can see a jar of sourdough starter in the background.

    You'll need 100g of sourdough starter discard and 400g of pumpkin puree to make this delightful sourdough discard pumpkin spice bread. It's full of pumpkin flavor, with a little bit of tangy sourdough starter. A match made in heaven if you love all things pumpkin.

    I've created a collection of the best fall sourdough recipes here. You might also like to check out easy sourdough discard recipes like sourdough banana bread or even these sourdough pumpkin muffins or soft sourdough pumpkin spice cookies.

    A loaf of sourdough discard pumpkin spice bread that has been sliced open and laid on a wooden board.

    ​What Exactly is Sourdough Discard Pumpkin Spice Bread?

    This pumpkin spice bread is a type of "quick bread" or "sweet bread" similar to a banana bread or zucchini bread. It's more like a cake than a bread. Confusing, right?

    This particular recipe uses similar ingredients to a sourdough banana bread and gives you a tender loaf cake that can be sliced and eaten as is or toasted with homemade butter for a more "cafe" style bite. I highly recommend it lightly toasted with a scoop of vanilla ice cream on top (and did I mention a drizzle of maple syrup?). It's also delicious served with this spiced pumpkin cream cheese.

    However you eat it, you're sure to enjoy it, especially alongside a lovely hot cup of coffee.

    If you're wanting a more traditional bread that uses pumpkin purée, check out this sourdough pumpkin bread. It's perfect for your Thanksgiving table.

    A loaf of sourdough discard pumpkin spice bread sitting next to a gold butter knife.

    Why You'll Love This Recipe

    One Bowl Bake - I love recipes that create the least dishes possible and this one does not disappoint! You'll need one bowl to mix this sourdough pumpkin bread - no stand mixer or fancy equipment (although as always I highly recommend a good kitchen scale to weigh your ingredients). Less washing up is always a good thing! 

    No Wait Recipe - There's no waiting for bulk fermentation on this easy discard recipe. Just mix and bake and you'll be enjoying this tender loaf cake in no time (just like these other no wait sourdough recipes)!

    Taste of Fall - this sourdough recipe really does epitomise the flavors of fall, it's full of pumpkin flavor, pumpkin pie spice, brown sugar, cinnamon and loads of love! You'll be forgiven for trying to eat the entire loaf!!

    Whole loaf of sourdough discard quick bread laid on a sheet of parchment paper.

    How To Make Sourdough Discard Pumpkin Spice Bread

    I don't think this sourdough discard pumpkin spice bread could be any easier. You literally need one bowl to mix the batter and a loaf tin to bake it in. No Dutch Oven required!

    Display of ingredients used to make a sweet sourdough pumpkin bread.

    I have used my own pumpkin puree (mainly because it's very difficult to find canned pumpkin puree in my part of the world). Canned pumpkin puree is fine though, just remember not to use pumpkin pie filling.

    I have used sourdough discard for this recipe, but it's totally fine to use active sourdough starter. It won't make any difference to this recipe. The only thing to remember is not to use really old discard as it will give this sourdough pumpkin loaf an unpleasant sour flavor.

    I have used a 1 Litre loaf pan (the same one that I use to make this sourdough banana bread). It measures 20cm long x 7cm high x 12cm wide (this measure 8" long x 3" high x 5" wide).

    Let's make some sourdough discard pumpkin spice bread!

    1. Preheat oven to 180C/350F. Lightly butter a loaf pan and set aside.
    2. In a large bowl, lightly whisk the eggs together.
    3. Now add oil, vanilla extract and sourdough starter and whisk together until they form a light batter.
    4. Add pumpkin puree, egg, sourdough starter and vanilla together in a bowl. Use a fork to whip these wet ingredients together to form a light batter.
    5. Now add all the other dry ingredients on top and stir thoroughly to combine. You don't want to over mix the batter, but stir it just enough to ensure all of the dry ingredients are moistened.
    6. Pour mixture into the prepared loaf pan. The batter for this sourdough pumpkin discard bread is quite runny, but don't worry, it will bake up just fine.
    7. Bake at 180C/350F for around 1 hour. Baking time will depend on the size of your tin and your oven. I place the loaf pan on the middle oven rack in the oven for the best results.
    8. The sourdough pumpkin quick bread is cooked when a skewer is inserted into the center of the loaf and comes out clean. The top should be golden brown (it may crack a little bit but that's ok too).
    9. Allow to cool for 30 minutes before removing from the tin. It's normal for the sourdough discard pumpkin spice bread to sink a little in the middle as it sets and cools.
    10. After 30 minutes, carefully take the loaf out of the pan and sit it on a wire rack to cool before slicing.
    4 photos showing the process of making sourdough discard pumpkin spice bread.

    How To Store + Freeze

    This sourdough discard pumpkin bread recipe can be stored in an airtight container for up to 5 days. I actually think it tastes better after sitting at room temperature for 24 hours.

    It's also perfect to freeze. Wrap the cooled loaf in parchment paper and then aluminum foil. Freeze for up to 3 months.

    I always freeze this unsliced, although if you want to freeze slices, you could either package them in ziploc bags or place a sheet of parchment paper between each slice for easy removal.

    SOURDOUGH DISCARD PUMPKIN SPICE LOAF - PINTEREST IMAGE
    Sourdough discard pumpkin spice bread - recipe feature image

    Sourdough Discard Pumpkin Spice Bread

    This super easy sourdough discard pumpkin spice bread can be prepared in just minutes! You need one bowl to mix it and a loaf pan to bake it. Simple ... and absolutely delicious!
    4.58 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 10 minutes mins
    Course Breakfast, Snack
    Cuisine American
    Servings 8 Slices
    Calories 437 kcal

    Equipment

    • Loaf Tin or Pan (see notes for sizing)

    Ingredients
      

    Wet Ingredients

    • 3 Eggs
    • 400 g Pumpkin Puree (canned or homemade)
    • 150 g Sunflower Oil (or other light flavored vegetable oil)
    • 100 g Sourdough Starter (Discard or active starter)
    • 5 g Vanilla Extract (1 tsp)

    Dry Ingredients

    • 200 g All Purpose Flour
    • 110 g Brown Sugar
    • 150 g White Sugar
    • 5 g Baking Powder
    • 5 g Baking Soda
    • 2 g Salt (just a pinch)
    • 1 tsp Pumpkin Pie Spice (see notes for alternatives)
    • 1 tsp Cinnamon
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    Instructions
     

    • Preheat oven to 180C/350F.
    • In a large bowl, lightly whisk the eggs together.
    • Now add oil, vanilla extract and sourdough starter and whisk together until they form a light batter.
    • Add pumpkin puree, egg, sourdough starter and vanilla together in a bowl. Use a fork to whip these ingredients together to form a light batter.
    • Now add all the other dry ingredients on top and stir thoroughly to combine. You don't want to over mix the batter, but stir it just enough to ensure all of the dry ingredients are moistened.
    • Pour mixture into a buttered loaf tin.
    • Bake at 180C/350F for around 1 hour. Baking time will depend on the size of your tin and your oven.
    • The sourdough pumpkin quick bread is cooked when a skewer is inserted and comes out clean.
    • Allow to cool for 30 minutes before removing from the tin. It's normal for the sourdough discard pumpkin spice bread to sink a little in the middle as it sets and cools.
    • After 30 minutes, carefully take the loaf out of the pan and sit it on a wire rack to cool before slicing.

    Notes

    Loaf Tin Size - I have used a 1 Litre loaf pan (the same one that I use to make this sourdough banana bread). It measures 20cm long x 7cm high x 12cm wide (this measure 8" long x 3" high x 5" wide).
     
    Pumpkin Puree - I have used homemade pumpkin puree but canned puree is fine too. Just remember to buy puree not pumpkin pie filling.
     
    Pumpkin Spice - if you don't have pumpkin spice, just add an extra teaspoon of cinnamon with a pinch of nutmeg or you can make your own pumpkin spice using the recipe in this sourdough pumpkin waffles post.

    Nutrition

    Calories: 437kcalCarbohydrates: 58gProtein: 6gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 61mgSodium: 365mgPotassium: 175mgFiber: 2gSugar: 34gVitamin A: 7872IUVitamin C: 2mgCalcium: 79mgIron: 2mg
    Keyword Sourdough Discard, Sourdough Recipes
    Tried this recipe?Share your creation with us @ThePantryMama or tag #thepantrymama!
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    Reader Interactions

    Comments

    1. Julie

      August 30, 2023 at 9:12 pm

      Hi can I use flax seed as an egg substitute and avocado oil instead of sunflower oil?

      Reply
      • The Pantry Mama

        August 31, 2023 at 9:38 pm

        I haven't tried this recipe with flax seed as an egg substitute I'm sorry 🙂

        Reply
    2. Marina Martin

      August 31, 2023 at 9:01 am

      5 stars
      So good so moist!!!!!

      Reply
    3. Cyndi

      September 09, 2023 at 5:02 am

      Can vegetable oil be used in the place of sunflower oil?

      Reply
      • The Pantry Mama

        September 09, 2023 at 9:42 am

        Yes you can use vege oil instead of sunflower oil.

        Reply

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    Hi, I'm Kate! I’m the face behind The Pantry Mama and I want to help you bake delicious sourdough bread, no matter what your schedule. 
    When I’m not baking sourdough, I love to hang out with my three boys on our farm, tend to my jungle of indoor plants and drink good coffee.

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