Cozy and Moist Sourdough Pumpkin Bread Recipe for Fall Baking

Last Updated on August 20, 2025 by Souhail

When the leaves start turning and there’s a crisp breeze in the air, I immediately start craving all things pumpkin. But this isn’t your average pumpkin bread, we’re giving it a sourdough twist! This sourdough pumpkin bread is warm, spiced, and ridiculously moist, making it one of my go-to bakes every autumn.

Whether you’ve got sourdough discard you’re looking to use or just want to try something a little different, this bread is perfect for cozy mornings or a quick snack with coffee. It’s got the rich earthiness of pumpkin, a gentle tang from the sourdough, and all the classic pumpkin spice flavors that make fall baking so irresistible. And bonus, no need to wait hours for rising. This one is a quick bread, so you get all the sourdough vibes without the wait.

This recipe fits beautifully into your autumn baking lineup, whether you’re prepping for a brunch, baking ahead for the week, or just want your kitchen to smell like fall. Trust me, it’s one of those loaves that disappears fast.

Why You’ll Fall in Love with This Sourdough Pumpkin Bread

There’s just something magical about the mix of sourdough and pumpkin spice. This sourdough pumpkin bread brings together the cozy warmth of fall with the depth and tang of a good sourdough, no kneading or long rise times required. It’s a no-fuss quick bread that delivers big on flavor and texture.

Here’s what makes it truly special:

• Perfectly moist and tender thanks to real pumpkin puree and just the right balance of oil and sugar.
• Sourdough discard friendly, so it’s a great way to avoid waste and still enjoy something delicious.
• That signature tang from the sourdough discard adds depth that complements the pumpkin spice beautifully.
• A one-bowl recipe, which means minimal cleanup (yay!).
• Customizable, add nuts, chocolate chips, or even swirl in cream cheese for a more indulgent loaf.

If you love pumpkin treats in general, this bread is a great addition to your baking rotation alongside classics like this homemade pumpkin bread or even these soft pumpkin cookies, both perfect for satisfying those seasonal cravings.

Make-Ahead Magic: What to Prep So You’re Not Scrambling

Let’s be real, no one wants to be measuring spices or digging around for eggs while the oven’s preheating. A little prep makes all the difference here, especially if you want to breeze through this recipe with your coffee still hot.

Here’s what you can do ahead of time:

• Feed your sourdough starter the night before if it needs refreshing, or just set aside your discard.
• Measure out the dry ingredients (flour, spices, baking soda, salt) into a bowl and cover.
• Mix the wet ingredients (pumpkin puree, oil, eggs, sugar) and store in the fridge.
• Chop and toast any add-ins, like walnuts or pecans, if you’re using them.
• Line your loaf pan with parchment paper and have it ready to go.

Doing just a few of these steps in advance makes this bake feel even more effortless, and gives you more time to enjoy the heavenly aroma once it hits the oven.

How to Make it

Sourdough Pumpkin Bread

Recipe by Souhail

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

10

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

235

kcal

A warm, cozy, and flavorful bread made with sourdough discard and pumpkin puree, this sourdough pumpkin bread is perfect for fall baking or anytime you’re craving something moist and spiced.

Ingredients

• 1 cup pumpkin puree

• 0.75 cup granulated sugar

• 0.5 cup neutral oil (like canola or vegetable)

• 2 large eggs

• 1 tsp vanilla extract

• 0.5 cup sourdough discard (unfed)

• 1.5 cups all-purpose flour

• 1 tsp baking soda

• 0.5 tsp salt

• 1 tsp ground cinnamon

• 0.5 tsp ground nutmeg

• 0.25 tsp ground ginger

• 0.25 tsp ground cloves

• Optional: 0.5 cup chopped nuts or chocolate chips

Directions

• Start by preheating your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper, leaving a bit of overhang so it’s easy to lift the bread out later.
• In a large bowl, whisk together the pumpkin puree, sugar, oil, eggs, vanilla, and sourdough discard until smooth and creamy. This part smells amazing already, thanks to the pumpkin and vanilla!
• In a separate bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Slowly add the dry ingredients into the wet mixture, stirring gently until just combined. Don’t overmix, this is key to keeping your bread soft and tender.
• Now’s the time to fold in any extras if you’re feeling fancy, chopped walnuts, pecans, or even a handful of chocolate chips are all great options.
• Pour the batter into your prepared loaf pan and smooth out the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it with foil for the last 10–15 minutes.
• Let it cool in the pan for about 15 minutes before transferring it to a wire rack. And seriously, try to let it cool before slicing, even if it’s tough. It’s worth the wait.

Notes

• If your sourdough discard is very tangy, balance it with a touch more sugar (1–2 tbsp).
• Use canned or homemade pumpkin puree, but avoid pumpkin pie filling, it’s pre-spiced and sweetened.
• To make it extra special, try a cinnamon sugar topping before baking.
• Don’t overmix once the flour is in, this keeps the crumb nice and soft.
• You can double the recipe and freeze one loaf for later!

Nutrition Facts

• Total number of serves: 10
• Calories: 235kcal
• Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 35mg
• Sodium: 210mg
• Carbohydrates: 32g
• Fiber: 1g
• Sugar: 17g
• Protein: 3g

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Baking It Just Right: Pro Tips for Sourdough Pumpkin Bread Success

Alright, friend, if this is your first go at sourdough pumpkin bread (or your fiftieth), here are some pro tips to make sure your loaf turns out bakery-level delicious every time. Trust me, I’ve had my share of pumpkin bread mishaps before perfecting this one!

• Don’t overmix the batter once you add the flour. Just a few gentle stirs until it’s combined will keep the crumb light and soft.
• Use room temperature eggs, they incorporate more easily and help the bread bake more evenly.
• Check your sourdough discard, older discard can be extra tangy. If that’s your jam, great. If not, use fresher discard or balance with a tiny extra spoon of sugar.
• Line your loaf pan with parchment for easy lifting and zero sticking.
• Tent the bread with foil if it’s browning too quickly on top, this keeps the crust golden, not burnt.
• Let it cool completely before slicing. I know it’s hard, but it helps the flavors settle and gives you clean slices.

Delicious Twists: Variations to Try

Feeling adventurous? This sourdough pumpkin bread is super flexible, and a few tweaks can totally transform it. Whether you want a healthier version or a dessert-worthy treat, I’ve got you covered:

• Banana-Pumpkin Bread – Swap 0.5 cup of the pumpkin puree for mashed banana. It adds sweetness and a denser texture. This is a cozy twist you’ll love, just like this banana pumpkin bread recipe.
• Pumpkin Muffins Version – Pour the batter into muffin tins and bake at 350°F for about 22–25 minutes. They’re perfect for grab-and-go snacks, check out these pumpkin muffins for inspiration.
• Pumpkin Cheesecake Swirl – Add a swirl of sweetened cream cheese (just mix cream cheese with a little sugar and vanilla) before baking for a rich, dessert-like loaf. It’s like turning your bread into these dreamy pumpkin cheesecake muffins.
• Nutty Crunch – Fold in chopped walnuts or pecans for extra texture. Toasting the nuts first brings out their flavor even more.
• Chocolate Chip Pumpkin Bread – Add 0.5 cup dark or semi-sweet chocolate chips to the batter. The slight bitterness of the chocolate pairs beautifully with the sweetness and spice.

How to Serve It: The Cozy Pumpkin Bread Experience

This sourdough pumpkin bread practically begs to be served warm, with the smell alone drawing everyone into the kitchen. I love slicing it thick and serving it with a generous slather of butter or even a swipe of cream cheese.

Here are a few of my favorite ways to enjoy it:

• Toasted with butter – A classic. Pop a slice in the toaster and let the butter melt into all those warm spices.
• With a drizzle of maple syrup – Especially dreamy on cool mornings with a hot cup of coffee or chai.
• Topped with whipped cream cheese and cinnamon – Adds a tangy twist and makes it feel like dessert.
• Alongside a savory breakfast – It’s a sweet contrast next to scrambled eggs or a veggie omelet.
• As an afternoon snack – Pair with a cozy tea or even a pumpkin spice latte for full fall vibes.

It’s also a lovely addition to a fall brunch spread, right next to some homemade pumpkin cookies or a cinnamon roll.

Keeping It Fresh: Storage & Reheating Tips

Want to keep that loaf tasting like it just came out of the oven? Totally doable.

• Room Temp: Wrap tightly in plastic wrap or foil and store in an airtight container for up to 3 days. Keep it in a cool, dry spot.
• Fridge: For longer freshness, refrigerate up to 5 days. Just make sure it’s well wrapped so it doesn’t dry out.
• Freezer: Wrap slices or the whole loaf in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight at room temp or warm individual slices in the toaster or microwave.

FAQs About Sourdough Pumpkin Bread Recipe

Final Slice: Give This Pumpkin Bread a Try!

This sourdough pumpkin bread is one of those recipes that feels like a hug in every bite, warm, comforting, and full of fall flavor. Whether you’re looking for a new way to use your sourdough discard or just want something cozy to bake this season, this loaf is the perfect pick.

Once you try it, I’d love to hear how it turned out, especially if you played around with variations or made it your own. There’s something so satisfying about baking from scratch, especially when the result is something as delicious as this.