Easy Pumpkin Sourdough Discard Bread: A Quick Fall Favorite

By Ethan ParkerAug 24, 2026

This Easy Pumpkin Sourdough Discard Bread combines the warmth of pumpkin with the tang of sourdough for a delightful loaf that's perfect for fall. The tender, moist texture makes it an ideal breakfast treat or a cozy addition to holiday gatherings. With minimal effort, you can whip up this one-bowl recipe in under 10 minutes, leaving you with more time to enjoy autumn's flavors. Perfect for using up your sourdough discard, this bread is sure to become a seasonal staple.

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4 servings

Instructions

Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.

In a large mixing bowl, combine the pumpkin puree, sourdough discard, vegetable oil, eggs, and vanilla extract, whisking until smooth.

Add the granulated sugar, brown sugar, pumpkin pie spice, cinnamon, and salt, stirring until mostly dissolved.

Sprinkle the baking soda over the mixture and stir quickly to combine.

Gently fold in the flour until just combined, being careful not to overmix.

Pour the batter into the prepared loaf pan, tapping gently to release air bubbles.

If using, sprinkle pepitas and turbinado sugar on top.

Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let the bread cool in the pan for 10 minutes before transferring to a cooling rack.

Cool completely on the rack before slicing.

Easy Pumpkin Sourdough Discard Bread: A Quick Fall Favorite

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Vegetarian Quick Meals Baking

Easy Pumpkin Sourdough Discard Bread: A Quick Fall Favorite

Name: Easy Pumpkin Sourdough Discard Bread: A Quick Fall Favorite
Yield: 4 servings
Ingredients: 1 cup pumpkin puree (pure pumpkin, not pie filling); 1 cup sourdough discard (unfed, straight from fridge); 1.5 cups all-purpose flour; 0.75 cup granulated sugar (reduce to ½ cup for less sweetness); 0.25 cup brown sugar (packed, light or dark); 0.33 cup vegetable oil (can substitute melted coconut oil or butter); 2 large eggs (room temperature); 1 teaspoon vanilla extract; 2 teaspoons pumpkin pie spice (store-bought or homemade); 1 teaspoon cinnamon; 1 teaspoon baking soda (fresh); 0.5 teaspoon salt; 0.25 cup pepitas (optional topping, raw pumpkin seeds); 1 tablespoon turbinado sugar (optional topping)

By Ethan ParkerAug 24, 2026

0(0)

4 servings

Ingredients

Servings4

•1 cup pumpkin puree (pure pumpkin, not pie filling)
•1 cup sourdough discard (unfed, straight from fridge)
•1.5 cups all-purpose flour
•0.75 cup granulated sugar (reduce to ½ cup for less sweetness)
•0.25 cup brown sugar (packed, light or dark)
•0.33 cup vegetable oil (can substitute melted coconut oil or butter)
•2 large eggs (room temperature)
•1 teaspoon vanilla extract
•2 teaspoons pumpkin pie spice (store-bought or homemade)
•1 teaspoon cinnamon
•1 teaspoon baking soda (fresh)
•0.5 teaspoon salt
•0.25 cup pepitas (optional topping, raw pumpkin seeds)
•1 tablespoon turbinado sugar (optional topping)

Instructions

1
Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
2
In a large mixing bowl, combine the pumpkin puree, sourdough discard, vegetable oil, eggs, and vanilla extract, whisking until smooth.
3
Add the granulated sugar, brown sugar, pumpkin pie spice, cinnamon, and salt, stirring until mostly dissolved.
4
Sprinkle the baking soda over the mixture and stir quickly to combine.
5
Gently fold in the flour until just combined, being careful not to overmix.
6
Pour the batter into the prepared loaf pan, tapping gently to release air bubbles.
7
If using, sprinkle pepitas and turbinado sugar on top.
8
Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9
Let the bread cool in the pan for 10 minutes before transferring to a cooling rack.
10
Cool completely on the rack before slicing.