Same Day Sourdough Discard Pumpkin Quick Bread

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This same day sourdough discard pumpkin quick bread recipe uses tangy sourdough starter discard, warm spices, and pumpkin puree to create a tender, sweet bread that’s perfect for the fall season. 

Just like my sourdough banana bread and sourdough cinnamon sugar quick bread, I’ve been slowly working through family favorite recipes to turn them into sourdough recipes. As the temps begin to drop, it’s the time of year when all things pumpkin make their appearance. I knew pumpkin quick bread would be the next recipe to transform into a sourdough recipe. It turned out fantastic, better than the original recipe.

The pumpkin sourdough bread is light with a tender crumb and perfectly spiced. While you can make this easy sourdough pumpkin bread recipe anytime, it really shines once the leaves start to change colors and the temperatures dip. 

Why You’ll Love This Recipe

• Quick Recipe – Since we aren’t using an active starter, there’s no need for the bulk fermentation in this recipe. Simply add the sourdough starter to the batter with the other ingredients, pour the batter into the pan, and bake. A delicious sourdough pumpkin quick bread done in less than 2 hours.
• Texture – The sourdough starter discard makes the pumpkin bread texture light and tender that melts in your mouth.
• Flavors of Fall – Pumpkin, cinnamon, and brown sugar flavors all scream fall in our home. Enjoy a loaf of sourdough pumpkin bread on your Thanksgiving table or a slow Saturday morning.
• ​Reduce Waste – Finding creative ways to incorporate sourdough discard is a great way to reduce food waste instead of throwing it out when it comes to feeding and maintaining a sourdough starter. 

What Is Quick Bread?

Quick breads are breads made without yeast. Instead of using yeast to achieve a rise, quick breads rely on baking soda or baking powder for their lifting power. Quick breads can be sweet or savory and can come in many forms, like muffins, scones, soda bread, pancakes, and loaves.

Quick breads are great for beginners to bake because they are fairly simple to make. They don’t require kneading, waiting, or need specific climate scenarios in the same way yeasted breads do.

Same Day Sourdough Discard Pumpkin Quick Bread Ingredients

• Sourdough Starter –  No need to wait for the active sourdough starter to come to its peak in this easy sourdough discard pumpkin bread recipe. Recipes that use sourdough starter discard rely on other leavening agents, like baking soda or baking powder, for the bread rise. 
• Sugar- Granulated sugar sweetens the bread and creates a moist crumb. 
• Brown Sugar – The caramel notes in brown sugar complements the spices perfectly.
• Coconut Oil – I always use coconut oil instead of vegetable oil in my baked goods. Melt the coconut oil before measuring. While coconut oil has a coconut flavor, you can’t taste it in the final bake. 
• Pumpkin Puree – Use either homemade pumpkin puree or store bought
• Eggs – Allow the eggs to come to room temperature for easy mixing. 
• Flour – Quick breads rely on basic all-purpose flour, making it a great everyday bread to bake.
• Baking Soda – The bread uses baking soda as a leavening agent to achieve the bread rise.  
• Salt – Adds flavor to baked goods. 
• Pumpkin Pie Spice – A spice blend of cinnamon, cloves, ginger, allspice, and nutmeg that’s found in many pumpkin recipes like my sourdough pumpkin bagels, pumpkin scones, or maple bourbon pumpkin butter. 

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How to Make Same-Day Sourdough Discard Pumpkin Quick Bread 

Preheat the oven to 350 degrees.

Line a 9 X 5 bread loaf pan with parchment paper. 

Combine 200 g (1 cup) sugar, 100 g (1/2 cup) brown sugar, 100 g (1/2 cup) melted coconut oil, 2 eggs, 125 g (1/2 cup) sourdough discard, and 240 g (1 cup) pumpkin puree in a large mixing bowl. 

In a separate large bowl, add 188 g (1 1/2 cups) of flour, 1 tsp baking soda, 3/4 tsp baking soda, and 2 tsp pumpkin pie spice and blend with a fork or whisk. 

Pour the dry ingredients into the wet ingredients and mix until just combined.

Pour the pumpkin bread batter into the prepared loaf pan and place in the preheated oven. Bake for 60-70 minutes.

The bread is done when the top of the bread feels firm and springs back when lightly pressed. Another way to check is to insert a cake tester or sharp knife into the center of the loaf and it comes out clean. 

​Let the bread rest in the loaf pan for 10 minutes before removing the loaf from the pan and place on a wire rack to cool completely before slicing.

How To Store Sourdough Pumpkin Quick Bread

Place the leftover homemade sourdough pumpkin bread into an airtight container and store it at room temperature for up to 3 days. 

Freezing quick breads is a great way to get a head start on holiday baking. I like to double the recipe and freeze the extra loaf. It comes in handy with all of the holiday gatherings and special breakfasts. Allow the bread to cool completely and wrap it in plastic wrap, aluminum foil, or place it in a plastic freezer bag, squeezing out the extra air. Label with the name and date and place it into the freezer. Use with in 3 months for the best flavor. 

Tips For Success

• Don’t over mix the batter
• Use a kitchen scale for accurate measurements. 
• Don’t over fill your pans or you’ll end up with a mess in your oven. Fill the pan 3/4 of the way full. 
• Make sure you use pumpkin puree and not pumpkin pie filling as they’re not the same thing.
• Add your favorite mix-ins. Walnuts, pecans, pumpkin seeds, or chocolate chips are all great options.