This artisanal Sourdough Pumpkin Bread is the ultimate autumn baking project! Packed with rich pumpkin puree, warm aromatic spices, tangy sourdough starter discard, and sweet tart cranberries, it bakes into an extraordinarily moist, tender loaf with a golden crackly crust.
Whether you use active sourdough starter or unfed sourdough discard straight from the fridge, this quick bread recipe requires zero kneading, zero proofing time, and comes together in just 10 minutes of hands-on prep. Slice thick, toast lightly, and slather with salted honey butter!
Why You'll Love This Recipe
- Incredible sourdough depth: The slight tang of sourdough starter perfectly balances the sweet pumpkin and warm cinnamon spice
- Super moist & tender: Real canned pumpkin puree and melted butter create a melt-in-your-mouth crumb that stays fresh for days
- Great use for discard: Perfect way to use unfed sourdough discard without any waste
- No wait time: Quick bread method means no long proofing or kneading needed—just mix and bake!
If you love cozy fall baking like our Pumpkin Gooey Butter Cake or our Pumpkin Spice Dump Cake, this rustic sourdough pumpkin loaf is an absolute must-bake.
Key Ingredients & Smart Substitutions
Here are the wholesome ingredients you’ll need:
- Sourdough Starter Discard: 1/2 cup (120g) unfed sourdough discard (or active fed starter).
- Pumpkin Puree: 1 cup (245g) 100% pure canned pumpkin puree (not pumpkin pie filling).
- Flour: 2 cups (240g) unbleached all-purpose flour.
- Sugar: 3/4 cup brown sugar (packed) and 1/4 cup granulated sugar.
- Melted Butter / Oil: 1/2 cup unsalted butter, melted (or neutral avocado oil/coconut oil).
- Eggs: 2 large eggs at room temperature.
- Warm Autumn Spices: 1.5 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.
- Leavening & Salt: 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon fine sea salt.
- Mix-ins & Topping: 1/2 cup dried cranberries (or chocolate chips / chopped pecans) and 2 tablespoons raw pumpkin pepitas.
How to Make Sourdough Pumpkin Bread (Step-by-Step)
1. Whisk Wet Ingredients & Discard: Preheat your oven to 350°F (175°C). Line a 9×5-inch metal loaf pan with parchment paper. In a large mixing bowl, whisk together the sourdough starter discard, pumpkin puree, melted butter, brown sugar, granulated sugar, eggs, and pure vanilla extract until smooth and well combined.
2. Fold in Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Gently fold the dry mixture into the wet pumpkin mixture with a wooden spoon or spatula just until combined (do not overmix!). Gently fold in the dried cranberries.
3. Pour into Loaf Pan & Top: Pour the thick batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the surface with raw pumpkin pepitas and a few extra cranberries for a beautiful bakery-style finish.
4. Bake, Cool & Slice: Bake at 350°F (175°C) for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 15 minutes, then lift using parchment paper onto a wire rack to cool completely. Slice thick and serve with salted butter!
Chef's Baking Tips
- Discard temperature: Using room-temperature sourdough discard and eggs allows the melted butter to blend smoothly without seizing
- Tent with foil if browning too quickly: If the top of the loaf becomes deeply golden before the 50-minute mark, loosely tent a piece of aluminum foil over the top of the pan for the remainder of the bake
Variations & Add-in Ideas
- Chocolate Chip Sourdough Pumpkin Bread: Swap cranberries for 3/4 cup of semi-sweet or dark chocolate chips.
- Pecan / Walnut Crunch: Fold in 1/2 cup of toasted chopped pecans or walnuts for crunchy texture.
- Cream Cheese Swirl: Swirl 4 oz of sweetened cream cheese into the center of the batter before baking.
Storage & Freezing Instructions
To Store: Wrap cooled bread tightly in foil or plastic wrap. Store at room temperature for up to 4 days or in the refrigerator for up to 1 week (it gets even more moist on day 2!).
To Freeze: Wrap the entire loaf or individual slices in plastic wrap and heavy-duty aluminum foil. Freeze for up to 3 months. Thaw at room temperature and toast before serving.
Frequently Asked Questions
Can I use sourdough discard straight from the fridge?
Yes! Unfed discard directly from the refrigerator works great; just let it sit on the counter for 10 minutes to take the chill off.
Can I make muffins instead of a loaf?
Yes! Divide batter into a 12-cup lined muffin tin and bake at 350°F for 20 to 22 minutes.
More Cozy Autumn Recipes to Savor Next
- Pumpkin Gooey Butter Cake — Decadent St. Louis-style pumpkin dessert bars.
- Pumpkin Spice Dump Cake — 3-ingredient warm autumn dump cake.
- Chicken Wild Rice Casserole — Comforting baked wild rice dinner.
Sourdough Pumpkin Bread
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
Description
Sourdough pumpkin bread is a delightful fusion of tangy sourdough and sweet pumpkin, perfect for cozy autumn days. This moist and flavorful loaf fills your kitchen with an inviting aroma that’s sure to make everyone smile. Whether enjoyed fresh or toasted, it’s the ideal companion for your morning coffee or evening snack.
Ingredients
- 1/2 cup sourdough starter discard (unfed or active)
- 1 cup canned 100% pure pumpkin puree
- 2 cups unbleached all-purpose flour
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1.5 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup dried cranberries (or chocolate chips)
- 2 tablespoons raw pumpkin pepitas (for topping)
Instructions
- Whisk Wet Ingredients: Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper. Whisk together sourdough discard, pumpkin puree, melted butter, sugars, eggs, and vanilla in a bowl until smooth.
- Fold Dry Ingredients: Whisk flour, baking soda, baking powder, spices, and salt. Gently fold into wet pumpkin mixture just until combined. Fold in dried cranberries.
- Pour & Top: Pour batter into loaf pan, smoothing top. Sprinkle with raw pumpkin pepitas and extra cranberries.
- Bake & Cool: Bake at 350°F for 55 to 65 minutes until a toothpick inserted in center comes out clean. Cool completely on a wire rack, slice thick, and enjoy with salted butter!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 180
- Sugar: 12g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
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