Same Day Sourdough Discard Pumpkin Quick Bread
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.
Save This For Later!
We’ll email this post to you so it doesn’t get lost in your open tabs!
By submitting this form, you consent to receive emails from Lockrem Homestead
Sourdough Discard
Sourdough discard is a by-product of your sourdough starter, so don’t throw it away! Instead, use it in delicious Sourdough Discard Recipes where it adds moisture and amazing sourdough flavor. I use 100% hydration sourdough discard in discard recipes.
Use older, more tangy discard in savory recipes like Easy Sourdough Discard Bread and younger, fresh discard in sweeter recipes like these Brown Butter Chocolate Chip Cookies.
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.
Homemade pumpkin sourdough bread is light with a tender crumb and perfectly spiced. While you can make this sourdough pumpkin bread easy recipe anytime, it really shines once the leaves start to change colors and the temperatures dip. Enjoy for breakfast, after-school snacks, or sharing at fall gatherings. It’s quick to mix and bake, and has the classic pumpkin bread flavor everyone loves.
Want a hearty loaf of pumpkin bread with a crispy crust? Try my naturally leavened artisan sourdough pumpkin bread recipe.
More Pumpkin Recipes
Why You’ll Love Pumpkin Quick Bread
- 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.
- Fall Flavors – Pumpkin, cinnamon, and brown sugar flavors all scream fall in our home. Enjoy a loaf of sourdough pumpkin bread from scratch 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.
Sourdough Pumpkin 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.
- Sugars – A combination of granulated sugar and brown sugar adds the best balance of caramel notes and sweetness to the bread to create a soft and moist crumb.
- Coconut Oil – A good alternative to avoid vegetable oils. Melt the coconut oil before measuring. While coconut oil has a coconut flavor, you can’t taste it in the final bake.
- Pumpkin Puree – Be sure to use pumpkin puree and not pumpkin pie filling, which come already sweetened and with spices.
- 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
Tools You’ll Need
- Large bowl
- Kitchen scale
- Parchment paper
- Dough whisk
- 9×5 loaf pan
How to Make Same-Day Sourdough Discard Pumpkin Quick Bread
Prep
Preheat the oven to 350°F/177°C.
Grease or line a 9 X 5 bread loaf pan with parchment paper.
Mix the Dough
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.
Bake
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, and a cake tester inserted into the center of the loaf 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
Room Temperature: Place the leftover homemade sourdough pumpkin bread into an airtight container and store it at room temperature for up to 3 days.
Freeze: 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.
To make Chocolate Chip Sourdough Pumpkin Bread, fold in 125 g, about 1 cup, of semi-sweet chocolate chips after you mix the batter. The sweet, melty pops of chocolate make this pumpkin bread extra special!
Helpful Tips for Sourdough Discard Pumpkin Quick Bread
- Don’t over mix the batter. Fold the dry ingredients with the wet ingredients until just combined.
- 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.
FAQs
What is the Secret to Making Pumpkin Bread Moist?
Baking is moist pumpkin bread is all about finding the right balance between the wet and dry ingredients. Pumpkin puree, with its high water content, must have adequate amount of flour for structure. Too much flour, and the bread can be stiff and dry. Too little results in a bread that, though soft, won’t hold its shape. Using a kitchen scale means accurate measuring for consistent results.
Also, avoid overbaking the bread. Since ovens vary, be sure to check the bread at the beginning of the baking time.
Can this pumpkin bread be long fermented?
Yes! If you want to get more of the fermentation benefits from the sourdough in this loaf, mix up the batter, cover, and refrigerate up to 24 hours before baking. When ready to bake, uncover and place it in the oven according to the recipe instructions.
Can I use homemade pumpkin puree?
Canned pumpkin is thicker than homemade pumpkin puree. If you want to use homemade puree, strain it through a piece of cheesecloth for a few hours to remove as much excess moisture as you can.
Do I need to melt the coconut oil before adding to this recipe?
Yes. I recommend letting the ingredients warm to room temperature so the melted coconut oil doesn’t solidify when you add it.
I’d love to hear from you! If you made this Same Day Sourdough Discard Pumpkin Quick Bread recipe and loved it, I would love it if you gave it 5 stars! Happy Baking!
Same Day Sourdough Discard Pumpkin Quick Bread
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Lockrem Homestead
Equipment
Ingredients
Wet Ingredients
- 200 g sugar 1 cup
- 100 g brown sugar ½ cup
- 100 g coconut oil ½ cup, melt before measuring
- 240 g pumpkin puree 1 cup
- 125 g sourdough discard ½ cup
- 2 large eggs
Dry Ingredients
- 188 g all-purpose flour 1½ cup
- 1 tsp baking soda
- ¾ tsp salt
- 2 tsp pumpkin pie spice
Instructions
Prep
- Preheat the oven to 350°F/177°C.
- Grease or line a 9 X 5 bread loaf pan with parchment paper.
Mix the Batter
- Combine sugar, brown sugar, melted coconut oil, sourdough discard, pumpkin puree, and eggs in a large mixing bowl. 200 g sugar, 100 g brown sugar, 100 g coconut oil, 240 g pumpkin puree, 125 g sourdough discard, 2 large eggs
- In a separate large bowl, add flour, baking soda, salt, and pumpkin pie spice, and blend with a fork or whisk.188 g all-purpose flour,1 tsp baking soda, ¾ tsp salt, and 2 tsp pumpkin pie spice
- Pour the dry ingredients into the wet ingredients and mix until just combined.
Bake
- 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, and a cake tester inserted into the center of the loaf 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.
Storage
- Room Temperature: Place leftover homemade sourdough pumpkin bread in an airtight container and store at room temperature for up to 3 days.
- Freeze: 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.
Notes
- Choose young discard no more than a few days old for little to no sour flavor. The longer the discard sits in the refrigerator, the more sour flavor the pumpkin bread will have. I always use 100% hydration discard.
- Chocolate Chip Sourdough Pumpkin Bread: To make chocolate chip sourdough pumpkin bread, fold 125 g, about 1 cup, of semi-sweet chocolate chips after you mix the batter. The sweet, melted pops of chocolate make this pumpkin bread extra special!
- Canned Pumpkin: This recipe calls for canned pumpkin, which is thicker than homemade pumpkin puree. If you want to use homemade puree, strain it through a piece of cheesecloth for a few hours to remove as much excess moisture as you can.
My children love sweet breads of all sorts, and this pumpkin bread is no exception! I hope your family enjoys it as much as mine do! As always, feel free to leave any questions or comments here!