This sourdough pumpkin bread is so moist and it's packed with delicious fall flavors! Pumpkin spice lovers unite!
This pumpkin bread is made with pumpkin puree, sourdough discard and a twist of orange juice for a brightened up version of the classic.

If you're like me, you don't want to waste any of your sourdough discard. I always keep a separate jar of it in my fridge to use in recipes like sourdough pumpkin cinnamon rolls, sourdough banana bread and sourdough banana nut muffins.
You'll love the flavor that your sourdough starter discard gives this pumpkin bread!
Because this is a quick bread recipe and we are using baking powder and baking soda as leavening agents, the sourdough discard is added for it's wonderful, tangy flavor!
Step by step instructions
This recipe couldn't be easier so let's jump right into the details!
- Preheat your oven to 350 degrees and lightly grease a 9" x 5" loaf pan with butter or oil.
- In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.
- Melt the butter in a bowl and add the sugar. Use a spatula to cream them together. Add the remaining wet ingredients and mix until well combined.
- Pour the wet ingredients into the dry ingredients bowl and stir until just combined. (Don't over mix!)
- Pour the batter into the loaf pan and bake on the center rack for 55-60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes before transferring the pumpkin bread to a wire rack.

Tips for success
When using baking soda and baking powder it's best to incorporated them into the dry ingredients before mixing everything together.
This will ensure that the leavening agents are not activated until mixed with the wet ingredients, right before they go into the oven.

Make sure that you use pumpkin puree. Some people make the mistake of using pumpkin pie filling which has extra ingredients.
The longer your sourdough discard has been in the fridge, "aging", the more flavor it will add to the bread!
Avoid over-mixing the batter when you combine the wet and dry ingredients so that the sourdough pumpkin bread will be nice and tender.
Don't have a kitchen scale to measure flour?
Use the scoop and level technique to measure your flour if you do not have a kitchen scale. To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.
Because flour is measured by weight in these recipes, if the flour is scooped straight out of the bag with the measuring cup, there will be more flour than is called for in the recipe.
When measuring ground spices like cinnamon, it's hard to weigh them with a scale because the measurement is so small. Use measuring spoons so that you don't add too much!
How to store and freeze leftovers
Store leftovers at room temperature for up to 4 days loosely covered.
Freeze sourdough pumpkin bread in slices, loaves or half loaves. After the bread has cooled completely, wrap tightly with plastic wrap and then with foil. Keep frozen up to 3 months.

How to make pumpkin pie spice
Substitute ground cinnamon for pumpkin pie spice if you don't have any, or make your own!
Make your own homemade pumpkin pie spice by combining:
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1.5 teaspoons ground allspice
- 1.5 teaspoons ground cloves
Mix in a small bowl and store in an air-tight container like this weck jar.

Other recipes you may like:
I hope you enjoy this recipe as much as we do! Let us know in the comment section below!

Sourdough Pumpkin Bread Recipe
EQUIPMENT
- 9" x 5" bread loaf pan
INGREDIENTS
Wet Ingredients
- 8 tablespoons (113 g) unsalted butter (room temperature)
- 1 ½ cups (300 g) light brown sugar
- 1 large egg
- ½ cup (125 g) sourdough starter (discard)
- ¼ cup (60 g) fresh orange juice (optional)
- 1 teaspoon (5 g) vanilla extract
- 1 (15oz.) can (425 g) pumpkin puree
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 2 ½ teaspoons pumpkin pie spice (see notes)
- 1 teaspoon (5 g) fine sea salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
INSTRUCTIONS
- Preheat your oven to 350°F (176°C) and lightly grease a 9" x 5" loaf pan with butter or oil.
- In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.
- Melt the butter in a bowl and add the sugar. Use a spatula to cream them together until smooth. Add the egg, vanilla extract, orange juice, sourdough discard and pumpkin and mix until well combined. Pour the wet ingredients into the dry ingredients bowl and stir until just combined. (Don't over mix!)
- Pour the batter into the loaf pan and bake on the center rack for 55-60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes before transferring the pumpkin bread to a wire rack.
NOTES
- Use the scoop and level technique to measure your flour if you do not have a kitchen scale. To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.
- Store leftovers loosely covered at room temperature for up to 4 days.
- Freeze leftovers wrapped tightly in plastic wrap and foil for up to 3 months.
- When measuring ground spices, it's hard to use a scale to weigh them because the measurement is so small. Use measuring spoons so that you don't add too much.
EllieOrigami says
My son loves pumpkin, so this is one of his favorite sourdough recipes. Last year, we made them in mini tins for neighbors. Next time we're going to add mini chocolate chips ;). Yummy! Thank you for this comforting treat.
Joanne says
Made the receipe but I used three small bread pans. We ate one and I froze the other two to give as Christmas gifts.
Jacqueline Weaver says
Absolutely love this recipe!! It has quickly become a family favorite. Thank you!
PATRICIA FARMER says
Could this recipe be used for chocolate pumpkin muffins? Just adjust baking time similar to the chocolate or banana muffins?
Amy says
Yes and it would be amazing! One of my favorite flavor combinations is pumpkin and chocolate 🙂
Sally says
This is awesome! Best recipe I've tried. Really is delicious.
Jackie Weaver says
Since the oj is optional, if I opt out of using it so I need to adjust any other ingredients?
Amy says
If you don't want to use oj, use water to thin it out if you think the batter is too thick.
Madisen says
Could you swirl in cream cheese or would it throw off the consistency?
Amy says
Hi Madisen, yes you can, but I would let the block of cream cheese come to room temperature and mix with an egg yolk and 1/4 cup of sugar until smooth. Then you can swirl it into the batter after it's in the pan.