This sourdough discard pumpkin bread is a moist, warmly spiced quick bread that turns leftover starter into the perfect fall loaf. It's topped with sweet and salty candied pepitas and mixed in about 10 minutes, with no rise needed.
If you have more discard to use up, try my Sourdough Pumpkin Coffee Cake or Sourdough Banana Bread next.
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Tossing a whole cup of discard every time I feed my starter pains me, so I'm always hunting for new ways to use it up. I was inspired to make this loaf after seeing King Arthur's version, and it quickly became one of my go-to fall bakes. If you're new to baking with discard, you don't need an active, bubbly starter. Unfed discard works perfectly here. Just let it come to room temperature first.
This is a quick bread, which means it rises with baking soda and baking powder instead of yeast. No proofing, no waiting. The discard isn't doing the heavy lifting. It adds a little extra lift and a mild sourdough tang, and that tang is what makes this loaf taste different from a regular pumpkin bread.
The first time I made it, it still felt like summer in my part of the world, but one slice had me ready for fall. It's moist with a tender crumb, bursting with warm spice, and crunchy on top from the pepitas. I love a slice with my morning coffee and a good book.
Ingredient Notes
- All-purpose flour
- Baking soda and baking powder: These do the rising, not the starter, so make sure they're fresh. Old leaveners won't give you a good rise.
- Salt
- Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, cloves and allspice. No blend on hand? Mix any combination of those spices.
- Large eggs: Room temperature eggs blend more evenly into the batter.
- Coconut oil: Keeps the bread moist. Any mild-flavored oil works too.
- Sugar
- Unfed sourdough starter: Use discard straight from your jar, at room temperature. Don't have a starter yet? Here's my easy sourdough starter recipe.
- Vanilla extract
- Canned pumpkin puree: Use pure pumpkin, not pumpkin pie filling. I've grabbed the filling by mistake before, and it already has sugar and spices in it, so the bread turns out too sweet. I prefer canned over fresh because it's more consistent, and fresh pumpkin can make the bread too wet.
- Candied pepita topping
- Pepitas (pumpkin seeds)
- Honey
- Coconut oil: Or any mild-flavored oil.
Step-by-step Instructions
- Preparation: Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, then spray it with baking spray. Alternatively, you could butter and flour the pan.
- Dry Ingredients: In a large bowl, combine the all-purpose flour, baking soda, baking powder, salt, and pumpkin spice. Whisk the ingredients together until they are well incorporated. Set this bowl aside.
- Wet Ingredients: In a separate large bowl, crack in the three large eggs. Whisk them well. To the same bowl, add the coconut oil, sugar, unfed sourdough starter, and vanilla extract. Stir the ingredients together until they are well combined.
- Combine: Add the canned pumpkin puree to the wet ingredients. Mix until the puree is fully incorporated. Make sure to use a spatula to scrape the sides of the bowl to ensure all ingredients are combined.
- Candied Pepitas: Next, prepare the candied pepitas. You can do this in one of two ways. Either heat the pepitas, honey, and coconut oil in a small skillet until well combined, or use a microwave to melt the honey and combine the ingredients easier. If using a microwave, heat the ingredients for 10 seconds.
- Batter: Transfer the batter to the prepared loaf pan. Smooth the top of the batter using the back of a spoon or a spatula. Sprinkle the candied pepitas over the top of the batter.
- Bake: Place the loaf pan in the preheated oven. Bake it for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top of the loaf starts to brown too quickly, cover it lightly with foil after about 45 minutes of baking. For smaller pans, the baking time should be reduced to about 25-30 minutes.
- Cool: Allow the loaf to cool in the pan for 20 minutes. After this time, remove the loaf from the pan and transfer it to a wire rack to cool completely. Ensure the loaf is completely cool before slicing.
- Storage: Store the cooled loaf at room temperature for several days. Wrap it tightly in plastic to keep it fresh. If you wish to store the loaf for a longer period, you can freeze it.
Recipe Tips
- Don't overmix: Stop stirring as soon as the flour disappears. Overmixing makes the loaf dense instead of tender.
- Watch the top: If the top browns too fast, tent it loosely with foil after about 45 minutes. The pepitas can go from golden to too dark quickly.
- Start checking early: Ovens vary, so start testing around 50 minutes. A clean toothpick and a center that springs back mean it's done.
- Make mini loaves: This batter fills 4 mini loaf pans. Bake them 25 to 30 minutes. They make lovely holiday gifts.
- Slice it cool: Warm pumpkin bread is gummy and crumbles. Waiting until it's completely cool gives you clean slices.
- Storage and freezing: Yes, you can leave pumpkin bread out. Wrap it tightly in plastic and keep it at room temperature for 3 to 4 days. To freeze, wrap it in plastic and then foil for up to 3 months, and thaw at room temperature.
Storing/Freezing
- Storing: Store the bread at room temperature for up to 3-4 days. Make sure to wrap it tightly in plastic wrap to prevent it from drying out.
- Freezing: To freeze the bread, cool it completely, then wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To defrost, let it sit at room temperature.
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.
Serving Suggestions
I love this with a cup of coffee for breakfast or an afternoon snack. If I'm on the road, I make that coffee with one of my favorite travel coffee makers. For a fall brunch spread, serve it alongside Baked Pumpkin Spice Donuts. Baking for someone who's vegan? Make my vegan pumpkin bread instead.
More recipes like this
- Sourdough Discard Apple Cake
- Sourdough Discard Challah Buns
- Blueberry Pie with Sourdough Crust
- Pumpkin Spice Donuts
Did you make this and love it? Please RATE THE RECIPE below:)
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Sourdough Discard Pumpkin Bread Recipe
Equipment
Ingredients
PUMPKIN BREAD
- 1 ⅔ cups all purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 3 teaspoons pumpkin spice
- 3 large eggs room temperature
- ⅔ cup coconut oil (or your favorite mild flavored 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
- ⅓ cup pepitas pumpkin seeds
- 1 teaspoon honey
- ½ 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.
- As soon as you prep batter, prep the candied pepitas (pumpkin seeds). There are two ways to make it: you could heat up the pumpkin seeds with the honey and oil in a small skillet until it is combined, OR if you have a microwave, microwave it for 10 seconds to melt the honey and help it combine easier.
- Transfer batter to prepared pan. Smooth the top and sprinkle the candied pepitas (pumpkin seeds) over the top (INSTRUCTIONS HOW TO CANDY THEM IS ABOVE).
- 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.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Pumpkin: Use pure canned pumpkin, not pumpkin pie filling. Fresh pumpkin can be too wet and won't give the same results.
- Storage: Wrap tightly in plastic and keep at room temperature for 3 to 4 days.
- Freezing: Wrap in plastic, then foil, and freeze up to 3 months. Thaw at room temperature.
Nutrition
FAQ'S
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.
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).
Yes! You could easily make this recipe into muffins! Simply prep your muffin pan with baking spray (or butter)and fill each tin ⅔ 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!
Yes, you can replace the all-purpose flour with a gluten-free baking flour mix.
Yes, but the moisture content in fresh pumpkin can vary, which might affect the results.
I haven’t tried this recipe yet I wanted to know if I can use fresh cooked Kabocha Squash instead of canned
I haven't made it with fresh squash puree', but I know it will be watery. Just be sure to strain it really well so you don't end up with a soggy bread.
Just made a loaf and have been waiting for it to cool. It is heavenly! Our grocery store didn’t have the salted pumpkin seeds so I used regular seeds and it was wonderful! I love how it’s not so super-sweet but is a perfect amount of sweetness. Great recipe!
How much is "a can" of pumpkin puree? I have homemade pumpkin puree and don't know what size cans it comes in. Thanks!
Hi Janet-The can size I use is 15 oz which is 425grams...hope that helps!
Great recipe. I swapped for sweet potato as we didn't have pumpkin and it came out delicious! Good idea on keeping it from getting too dark on the top
Hi Nathan-thanks for letting me know about the sweet potato swap...sounds fabulous!! Will try it like that next time! Happy Baking!
Great recipe, thank you! I've been looking for more ways to use my discard and this was perfect. I didn't have pumpkin on hand, but I substituted apple sauce and turned them into apple spice muffins. Turned out great!
Hi Valerie-Thanks so much for letting me know and how cool you subbed apple sauce! Sounds amazing!! Happy Baking! XX
Hello friends, I was looking for something to do with my extra Amish Cinnamon Loaf starters, and found these recipes. Amish Cinnamon Loaf involves a different process; you begin with a basic sourdough starter, then stir and feed it for 10 days and after feeding it on day 10 you remove 4-1 cup starters before you make the bread. You either give the starters to friends or put them in the freezer until you want to begin the process again. I had quite a few starters in the freezer, so I decided to make this bread with one, even though the process was different. And it worked!!! The pumpkin bread was wonderful! So I thought that I'd share this revelation with everyone.
Hi Maureen-How great to know you used your Amish starter and the bread turned out nicely! I have been wanting to make an Amish starter and pass along to friends. You have inspired me! Happy Baking! XX
This loaf is fantastic!!! It is nice and moist with wonderful flavour. Thank you for the recipe!
Hi Jenn-Thank you for letting me know. Really happy you enjoyed it! Happy Baking! XX
Hello,
This recipe looks wonderful and I’d love to bake it but we have massive flour shortages in the UK at the moment and I can only get my hands on self rising. Would it work to use that and adjust the baking powder?
Many thanks!
Hi Ellie-Same has been happening here! I just found some at a different market than where I typically go. I think it will work fine. Happy Baking! XX
Thanks so much for getting back to me. It worked great x
Nice to hear it worked with your adjustments!
Could I reduce the sugar in this recipe to 1/2 cup instead of 1 cup? or would this modify the end result?
I already used less sugar than is typically used for a pumpkin bread. The sourdough discard is well, sour, and the pumpkin is not that sweet, so I think it would have a very blah taste. It's up to you. You could reduce it more if that's more to your liking, maybe start with 1/4 cup less. It's easier to reduce sugar with a banana bread because the bananas have so much natural sweetness.
If I just fed my starter by accident. So how long do i wait to use it in this recipe? 6 hours enough? 12? Thanks.
Hi Monica-I usually use my starter discard at the end of the week. But you could use the fed starter and just replenish your starter. It's just a nice way to use up the discard, but the fed starter will also work! Happy Baking! XX
Kids loved it! Left off the seeds, sadly, some day my littles will appreciate a little crunch on top that isn’t chocolate chips. Didn’t want to use vegetable oil but realized too late I didn’t have enough avocado oil. It still turned out amazing and rose beautifully. We’ll be making again soon.
I think it's fantastic to make it with chocolate chips on top! That's what I'll do next! I know, the seeds can be a tough sell! Happy you all enjoyed it, Heather. Thank you for letting me know! xx Happy Baking!
The family voted it 10 stars out of 5! What's not to like? This bread is quick, versatile, forgiving, and the best-tasting ever! I'm new with sourdough and so had a vat of discard to use up (that's how I found this website and recipe). I love that the discard can be unfed! The first time I made it, I didn't have pepitas on hand, so I candied walnuts instead--oh so good! The second time, it was the sweet/salty pepitas--again, so good. Now, I'm alternating toppings on the mini loaves I give for gifts. Oh, and the third time I made it, I accidentally used corn starch instead of baking powder (no excuse other than the containers looked the same, smh)--and it STILL rose beautifully. Thank you for sharing the recipe.
Hi Donna...thank you!! That is so nice to hear that you added corn starch by mistake and it still rose. I'm betting it's the starter!! What a great idea to give as gifts...you just gave me an idea! I'm going to make one to bring to a holiday party tomorrow. Buon Natale to you and your family! XX
I’m in middle of preparing for this. May I ask, did you need to buy the seeds commercially? My sugar pie pumpkin had very tiny seeds inside shells, about the size you’d expect. My starter is fairly new, so have been waiting a couple days. Heavily seeded bread is just a Wonderful photo!
Hi Angelina-Yes, I did buy a package and they were salted (I wanted that salty-sweet combo). Excited you have a starter and you will try the bread! thank you-hope you enjoy the bread!! Happy Baking! xx
This bread is so yummy! Love those candied pepitas on top!
Thank you, Taylor! They really make the bread extra special! 🙂 Happy Baking!
This Sourdough Discard Pumpkin Bread is seriously making me hungry!
What a great idea! I regularly use sourdough starter for bread but it never occurred to me to use it in something like a sweet pumpkin bread. This sounds so good, I look forward to trying it!
Hi Kimberly-It's so much fun to use it in a quick bread (and just delicious!). Thank you!
I am loving the idea of making four mini loaves to give as gifts! This looks delicious!
This is amazing, I've never seen a flavored sourdough like this!
Thanks, Annie!
I could eat a whole loaf! This pumpkin bread is delicious!
Thank you, Anna! It is a problem, LOL!
Such a delicious recipe and perfect for fall! Looking forward to enjoying this all season long!
Thank you, Sara-happy you like it!!