Dessert

Easy Pumpkin Sourdough Discard Bread Recipe

Name: Easy Pumpkin Sourdough Discard Bread Recipe
Prep time: 10 min
Cook time: PT-497146H58M4S
Total time: PT-497146H58M4S
Cuisine: American
Ingredients: 1 cup pumpkin puree (pure pumpkin, not pie filling); 1 cup sourdough discard (unfed, straight from fridge); 0.33 cup vegetable oil (can substitute melted coconut oil or butter); 2 large eggs (room temperature); 1 teaspoon vanilla extract; 0.75 cup granulated sugar (reduce to ½ cup for less sweetness); 0.25 cup brown sugar (packed, light or dark); 2 teaspoons pumpkin pie spice (store-bought or homemade); 1 teaspoon cinnamon; 0.5 teaspoon salt; 1 teaspoon baking soda (fresh); 1.5 cups all-purpose flour; 0.25 cup pepitas (raw pumpkin seeds); 1 tablespoon turbinado sugar

ByMaya bella September 17, 2026September 17, 2026

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Introduction

This Easy Pumpkin Sourdough Discard Bread blends the cozy flavors of pumpkin and spice with the tangy depth of sourdough discard. It bakes up moist and tender, making it a fantastic breakfast or snack during the fall season. Plus, it’s a simple one-bowl recipe you can whip up in under 10 minutes!

A round loaf of bread with a golden-brown crust, showing a mix of light and dark toasted spots on the top, giving it a crispy and textured look. The bread has a few visible cracks and cuts on its surface, with some green herb bits sprinkled over it, adding a fresh touch. The loaf sits on a white marbled surface with a few green leaves and light-colored seeds scattered nearby, enhancing the natural and rustic feel of the scene. Photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

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

Tips & Variations

For a richer flavor, substitute the vegetable oil with melted butter or coconut oil.
Reduce granulated sugar to ½ cup if you prefer a less sweet bread.
Add chopped nuts like walnuts or pecans for extra texture.
Use homemade pumpkin pie spice or adjust the spices to your taste.
Optional pepitas and turbinado sugar topping add a lovely crunch and sparkle.

Storage

Store the pumpkin sourdough bread wrapped tightly in plastic wrap or an airtight container at room temperature for up to 3 days. For longer storage, freeze the sliced bread in a freezer bag for up to 1 month. To reheat, thaw slices at room temperature and warm gently in a toaster or microwave.

How to Serve

The image shows a round loaf of bread with a thick, golden-brown crust that has dark, crispy patches on top. The surface has deep, rustic cracks revealing a soft, light yellow inside bubbling through. Small green herb leaves are scattered over the crust, adding color and texture. The bread is set on a dark surface with some fresh sage leaves and pumpkin seeds next to it. The background is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sourdough starter instead of discard?

Yes, but since starter is fed and more active, you might need to adjust flour and liquid amounts. Using discard keeps the recipe simple and helps reduce waste.