Sourdough Discard Pumpkin Bread Recipe | Easy Pumpkin Quick Bread

Sourdough Discard Pumpkin Bread recipe is a delicious and easy way to use up sourdough starter in subtly sweet and spicy pumpkin bread. Topped with sweet and salty pepitas, this just may be the most perfect fall bread idea!

Sourdough Discard Pumpkin Bread Recipe has all of the season’s warm spices and is just perfect for the cooler days of fall. This slightly tangy and spicy quick bread is perfect for this time of year where it’s all about pumpkin!

How long does it take to make Sourdough Pumpkin Quick Bread?

This easy quick bread recipe takes less than 15 minutes to put together. In no time, your whole house will be transformed to a relaxing dream with the scent of this gorgeous bread. I have another one baking in the oven right now while I write this post and it smells delightful! And it all starts with this fantastic sourdough starter recipe.

Can I make this pumpkin bread without a sourdough discard?

The answer is yes! You could use plain unsweetened yogurt containing active cultures in place of the sourdough starter to get a little tang and moisture. So don’t fret if you aren’t a sourdough baker: simply replace the starter discard with unsweetened yogurt (with active cultures).

I get excited looking at my starter!

Sourdough Discard Pumpkin Bread

If you’re a sourdough-bread baker, you know it could make you shed a tear if you have to toss a whole cup of that lovely starter whenever it’s time to replenish your starter.

Since it pains me to toss out the sourdough discard, I’ve been hunting for new recipes to use it up every week! If you have ripe bananas to use up, try our sourdough banana bread. Another great pumpkin idea is this cake! AND if you are looking for a super easy sourdough starter recipe, try this one out! I was inspired to make my sourdough pumpkin quick bread after I saw King Arthur’s Flour’s recipe. (link to their main site not recipe)

Can you make muffins with this pumpkin bread recipe?

Yes! You could easily make this recipe into muffins! Simply prep your muffin pan with baking spray (or butter)and fill each tin 2/3 full. Bake for 15-20 minutes or until golden brown, or your tester comes out clean. Kids love them and they also freeze really well!

How to use discarded sourdough starter to make a quick bread?

A sourdough baking question often asked is,  “How can I use that “discarded” starter instead of throwing it away?”

A great way to use up sourdough starter is in a quick bread!

A very short baking reminder: a quick bread is made with baking powder and/or baking soda instead of yeast. Since you aren’t using yeast and waiting for it to proof, it is quick!

For this particular recipe, we are using baking soda (and powder) that helps to raise the batter while baking in the oven. The sourdough discard helps to give it a little extra lift and also a lovely mild sourdough tang.

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Some baking tips for making this Sourdough Discard Pumpkin Bread Recipe:

• We used a 9×5 loaf pan, but you could use 4 mini loaf pans. They make super gifts during the holidays!
• This recipe calls for pumpkin pie spice which is a combination of cinnamon, nutmeg,  ginger, cloves and allspice . You could use any combo of these spices if you don’t have pumpkin spice mix and make it your own.
• Be sure to use pumpkin puree in this recipe and not pumpkin pie filling. I have sometimes grabbed the filling instead of puree by mistake, so check the label! If you by mistake use the filling, it will be too sweet as the filling has sugar and spices already in it! Pumpkin puree is just the cooked and pureed pumpkin (just what you need for this recipe!).

This sourdough pumpkin quick bread was just what I needed to get me into fall feelings (even though it’s still feeling like summer in my part of the world!). The sourdough gives it a slightly tangy flavor and it has the most incredible crumb. Moist and bursting with fall spice. Excuse me while I enjoy slice with my coffee and a good book…just paradise!

Looking for an amazing vegan pumpkin bread? This is the one!

If you’ve tried this Sourdough Discard Pumpkin Bread Recipe or any other recipe on Savoring Italy, please let me know your thoughts in the comments below.  It makes my day hearing from my readers and I do respond to every comment!

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5 from 8 votes

Sourdough Discard Pumpkin Bread Recipe

Sourdough Discard Pumpkin Bread Recipe is a delicious and easy way to use up sourdough starter in subtly sweet and spicy pumpkin bread. Topped with sweet and salty pepitas, this just may be the most perfect fall bread idea!

Prep Time10 mins

Cook Time1 hr 5 mins

Servings: 1 loaf

Author: Savoring Italy

Ingredients

• PUMPKIN BREAD
• 1 2/3 cups all purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon baking powder
• 1/4 teaspoon salt
• 3 teaspoons pumpkin spice
• 3 large eggs room temperature
• 2/3 cup vegetable oil
• 1 cup sugar
• 1 cup unfed sourdough starter room temperature
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree not pumpkin pie filling
• CANDIED PEPITA TOPPING
• 1/3 cup pepitas pumpkin seeds
• 1 teaspoon honey
• 1/2 teaspoon coconut oil or any mild flavored oil

Instructions

• Preheat the oven to 350°F. Line 9x5 loaf pan with parchment paper and spray with baking spray (or butter and flour the pan).
• Combine the dry ingredients in a large bowl. Whisk to combine the ingredients and set aside. In a separate large bowl, combine the eggs and whisk well. Add the oil, sugar, starter and vanilla. Stir until it is all combined. Add the pumpkin and mix until incorporated. Use a spatula to get all the ingredients from the side of the bowl and combine them.
• Transfer batter to prepared pan. Smooth the top and sprinkle the candied pepitas (pumpkin seeds) over the top (you could heat up the pumpkin seeds with the honey and oil in a skillet or microwaves for 10 seconds to melt the honey and help it combine easier). Bake for 55-65 minutes or until toothpick inserted into the center of the loaf comes out clean (every oven is different. We baked ours for about 65 minutes). If getting too brown, cover lightly with foil after 45 minutes. For the smaller pans bake for about 25-30 minutes.
• Cool for 20 minutes, then slide out of pan and transfer to a cool rack. Cool completely before slicing.

Notes

Store the bread, wrapped tightly in plastic at room temperature for several days. Freeze for longer storage.
Use only pure pumpkin, not pumpkin pie filling. I find canned pumpkin more consistent for baking and personally don't use fresh pumpkin. Fresh pumpkin could be too wet for the bread and you won't get the same results.

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