The BEST Sourdough Pumpkin Bread

– 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 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 – 1/3 cup pepitas pumpkin seeds – 1 teaspoon honey – 1/2 teaspoon coconut oil or any mild flavored oil


White Scribbled Underline

Cook time: 1 hour

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1 loaf



prep Time

10  min


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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!

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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