Introduction

This Sourdough Pumpkin Bread is a delightful blend of warm spices and moist pumpkin, perfect for cozy autumn mornings or as a sweet snack. Using sourdough discard adds a subtle tang that complements the pumpkin’s natural sweetness. It’s easy to make and filled with comforting flavors that everyone will love.

A loaf of pumpkin bread is placed on a white marble cutting board on a white marbled textured surface with two slices cut from the front. The bread is light brown with a soft texture inside and covered evenly on top and sides with green pumpkin seeds. Around the board, there are cinnamon sticks, a butter knife with a metal blade, some white mini pumpkins, and a white dish filled with pumpkin seeds. In the background, there are two stacked books next to a white mini pumpkin and a white dish with a brown powder and a spoon. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups cake flour (substitute all purpose flour)
2 1/2 teaspoons pumpkin spice
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter (melted)
1 cup light brown sugar
3/4 cup granulated sugar
1 large egg (room temperature)
1 teaspoon vanilla extract
2 cups pumpkin puree (about 1 15 ounce can)
1/2 cup sourdough discard
1/4 cup roasted pumpkin seeds (for topping)

Instructions

Step 1: Preheat the oven to 350°F and prepare your loaf pan. Cut a parchment paper sling slightly smaller than the width of the pan and ensure it fits flatly in the bottom. Lightly spray the bottom and sides of the pan with a vegetable oil-based spray. Place the parchment sling in the pan and smooth it out so it sticks to the spray.
Step 2: In a small bowl, whisk together the flour, baking powder, pumpkin spice, and salt. Set aside.
Step 3: In a large bowl, whisk together the melted butter, light brown sugar, and granulated sugar. Add the vanilla extract and egg, and whisk until the mixture is smooth.
Step 4: Add the sourdough discard and pumpkin puree to the wet ingredients, mixing until fully combined.
Step 5: Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the bread tender.
Step 6: Pour the batter into the prepared loaf pan and sprinkle the roasted pumpkin seeds evenly over the top if desired.
Step 7: Bake at 350°F for 45-55 minutes, or until a knife inserted near the center comes out clean.
Step 8: Remove the bread from the oven and let it cool in the pan for 15 minutes. Use the parchment sling to lift the pumpkin bread out of the pan, then cool completely on a wire rack before slicing.

Tips & Variations

Use all-purpose flour if cake flour is unavailable, but expect a slightly denser texture.
For extra moisture, fold in a handful of chopped nuts or chocolate chips before baking.
If you don’t have pumpkin spice, combine cinnamon, nutmeg, ginger, and cloves to substitute.
Make sure the egg is at room temperature to help the batter mix smoothly.

Storage

Store the pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week or freeze the sliced bread for up to 3 months. To reheat, warm slices in a toaster oven or microwave until just heated through.

How to Serve

A loaf of bread with a golden brown crust is covered fully with green pumpkin seeds on top. It sits on a white rustic wooden board, placed on crumpled printed paper pages on a dark wooden surface. Around the board, there are white mini pumpkins, cinnamon sticks, a silver knife, and a small white plate filled with green pumpkin seeds. In the upper left corner, a white scalloped plate holds a heap of brown powder with a silver spoon resting in it. A light beige cloth is partially visible at the lower left corner. The whole scene has a cozy, natural feel with warm tones and rustic elements. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree. Roast, peel, and puree the pumpkin before measuring 2 cups for the recipe. Keep in mind that fresh pumpkin has more moisture, so you may need to adjust the baking time slightly.

What is sourdough discard and can I omit it?

Sourdough discard is the portion of starter removed before feeding a sourdough culture, often used in recipes for flavor and moisture. You can omit it, but the bread will lose some of its tangy flavor and moist texture. If you don’t use discard, consider adding a tablespoon of yogurt or buttermilk to maintain moisture.