Sourdough Pumpkin Bread
A spiced, moist sourdough pumpkin bread using starter or discard with real pumpkin puree and warm autumn spices. A quick-style loaf with a tender crumb.
By Maya Ellison · Reviewed by Maya Ellison · Updated August 29, 2026 · 2 min read
Sourdough pumpkin bread is a spiced, moist quick loaf built on real pumpkin puree and a scoop of starter or discard, with warm cinnamon and ginger running through it. The discard adds a quiet tang that keeps the sweetness from going flat, while baking soda gives the lift. It's the loaf that smells like autumn and disappears fastest on the counter.
Why this recipe works
Pumpkin bread is a quick bread, so the starter is flavor, not leavener. Pumpkin puree brings moisture and a soft, dense-ish crumb, and its earthiness pairs naturally with the starter's acidity. Baking soda reacts with that acid for a small extra lift and a tender bite.
| Ingredient | Weight |
|---|---|
| Pumpkin puree | 250 g |
| Starter/discard | 100 g |
| Flour blend | 250 g |
| Brown sugar | 150 g |
Keep the batter thick so the loaf bakes through without a gummy center.
Mixing and baking
Combine the wet ingredients fully before the flour goes in, so the acid meets the soda evenly. Fold the dry just until no streaks show — lumps are fine.
Bake at 350°F and start checking at 50 minutes with a skewer. The center should read about 200°F; a few moist crumbs are perfect.
Common mistakes
- Gummy middle: underbaked or too much liquid. Bake to temp and drain wet pumpkin.
- Tough crumb: overmixed batter. Fold gently, stop at combined.
- Flat flavor: old spices or pie filling. Use real puree and fresh spices.
- Sinks after baking: cut hot or too much sugar. Cool fully before slicing.
Before you bake
This is another happy home for unfed starter — the sourdough discard recipes page has more. To keep a jar ready, see the sourdough starter guide, and for the foundational loaf that started your discard, the sourdough bread recipe.
Ingredients
Weights in grams are the source of truth; cup measures are approximate.
- 250 g pumpkin puree (not pie filling)
- 100 g sourdough starter or discard, unfed is fine
- 200 g all-purpose flour
- 50 g whole wheat flour
- 150 g brown sugar, packed
- 80 g melted butter or oil
- 2 large eggs (about 100 g)
- 6 g baking soda
- 4 g fine sea salt
- 6 g ground cinnamon
- 3 g ground ginger
- 1 g ground nutmeg
- 5 g vanilla extract
Method
Heat the oven to 350°F (175°C) and grease a 9 x 5 in loaf pan, lining the base with parchment.
Whisk the pumpkin puree, starter or discard, melted butter, eggs, vanilla and brown sugar until smooth.
In a second bowl, whisk the flours, baking soda, salt, cinnamon, ginger and nutmeg. Fold the dry into the wet just until combined.
Scrape into the pan and smooth the top. Bake 50-60 minutes until a skewer comes out with a few moist crumbs and the center reads about 200°F.
Cool in the pan 15 minutes, then lift onto a rack and cool fully before slicing.
Frequently asked questions
Can I use discard instead of active starter?
Yes, and it's encouraged here — unfed starter adds tang and the baking soda handles the rise. Active starter works too, just a touch milder in flavor.
Why is my pumpkin bread gummy?
Underbaking is the usual cause with such a moist batter. Bake to 200°F center and measure the pumpkin by weight, not volume.
Can I use fresh pumpkin instead of canned?
Yes, but roast and drain it well and puree smooth. Fresh pumpkin is often wetter, so reduce other liquid slightly or the loaf won't set.
How long does it keep?
Airtight at room temperature 3 days, or frozen sliced for a month. The spice flavor deepens a day after baking.