This Sourdough Pumpkin Quick Bread recipe creates a moist, flavorful bread made with pumpkin, chocolate chips, and sourdough discard for the perfect fall treat!
The moment fall arrives, I am dreaming about pumpkin and chocolate. I mean, who can’t get enough pumpkin desserts this time of year? From my Sourdough Pumpkin Chocolate Chip Muffins to my Sourdough Pumpkin Cake, adding pumpkin puree makes everything so incredibly moist!
Then swirl in some semi-sweet chocolate chips – I’m a goner!
But what can take this classic fall morning treat or afternoon snack to the next level? Sourdough discard, of course!
Not only is this sourdough quick bread a great no-waste recipe, but the acidity from the sourdough discard gives this sourdough pumpkin bread a beautiful rise with a super soft crumb.
This recipe takes minutes to put together and better yet, it stays moist for days after baking!
The delicious fall flavors will have you baking this Sourdough Pumpkin Quick Bread all fall long.
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Why You’ll Love This Recipe
Quick & Easy
This easy pumpkin bread recipe comes together in no time. You only need one large bowl for the dry ingredients and one separate bowl for the wet ingredients. Plus, you can make it ahead of time and store it in an airtight container—perfect for enjoying the next day.
So Moist
Using a neutral oil like avocado oil keeps the bread wonderfully moist. Paired with pumpkin puree, it ensures the bread stays tender for days. The sourdough discard adds a unique texture, giving the bread a soft crumb without extra effort.
Fall Flavor
The warmth of pumpkin pie spice combined with real canned pumpkin makes this bread the ultimate fall treat. It’s packed with the delicious pumpkin flavor you love, and the perfect balance of spices adds just the right amount of coziness to every bite. No need to worry about overly watery bread—using pumpkin puree (not pumpkin pie filling) guarantees the best results!
Ingredients Needed
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Flour – I used all-purpose flour for this easy recipe.
Leaveners – Since this is a sourdough discard recipe, we need a little help to get the bread to rise. Double-check that your baking powder and baking soda is fresh and not expired, otherwise the bread will be dense.
Spices: Warm spices like pumpkin pie spice and cinnamon bring the perfect fall flavor to this sourdough quick bread! If you don’t have pumpkin pie spice, look below for my notes on how to make your own homemade version!
Salt – Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
Sugars – I used white sugar with brown sugar for a more caramel flavor, but you could use all white sugar instead.
Egg – One large egg for moisture.
Milk – Non-dairy options, like almond milk, can be used as a substitute.
Vanilla– I always suggest using vanilla extract over imitation for the best flavor.
Oil – Use a neutral oil like vegetable oil or avocado oil for the most moist bread.
Sourdough Starter Discard – Active or unfed sourdough starter can be used.
Pumpkin Puree – Make sure to use pumpkin puree and not pumpkin pie filling! I also suggest using store-bought pumpkin puree as homemade pumpkin purees tend to be more watery.
Chocolate Chips – I am a sucker for pumpkin and chocolate, so the more the better! But this ingredient can be omitted if you prefer a plain pumpkin loaf. Looking for a different addition? Why not try white chocolate chips, cinnamon chips, chopped pecans, or chopped walnuts?
Supplies
Rubber Spatula
Parchment Paper
Wire Rack
How to Make Sourdough Pumpkin Chocolate Chip Quick Bread
Preheat the oven to 350 degrees F.
Prepare two 8.5 inch X 4.5 inch loaf pans by greasing and lining them with parchment paper for easy removal. Set aside.
In a large mixing bowl, add the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Whisk until thoroughly combined.
To make your own pumpkin pie spice, mix 18g (3 Tablespoons) of cinnamon, 4g (2 teaspoons) ginger, 4g (1 ½ teaspoons) nutmeg, 3g (1 teaspoon) cloves, 2g (1 teaspoon) allspice
In a separate bowl, add the sugars, eggs, milk, vanilla, oil, sourdough discard, and pumpkin puree. Whisk until smooth.
Pour the dry ingredients into the wet ingredients and mix with a rubber spatula until there are a few streaks of flour left. Lastly, fold the chocolate chips into the batter.
*You can absolutely omit the chocolate chips from this recipe or substitute them with chopped pecans, walnuts, white chocolate chips, or cinnamon chips!
Pour the quick bread batter into the prepared loaf pans. Finally, sprinkle extra chocolate chips on top to give a beautiful finished look.
Bake for 60-65 minutes, or until a toothpick put in the center comes out clean or with a few moist crumbs.
Place on a wire rack to cool for at least 2 hours before slicing.
How to Serve
If you’ve got this moist pumpkin bread on hand, then slice it up and serve it warm or at room temperature. Indeed, it’s the kind of treat that’s perfect for breakfast or a cozy afternoon snack.
If you want to kick it up a notch, drizzle a little maple syrup on top for that extra fall vibe. Alternatively, you could also spread some cream cheese on it if you’re in the mood especially if you have some pumpkin spice cream cheese lying around.
Trust me, this great recipe is sure to impress your friends and family, ultimately making it a lovely choice for sharing or giving away as homemade pumpkin bread.
How to Store
Got some leftover pumpkin bread? In that case, just pop it in an air-tight container and keep it at room temperature a cool, dry spot works best for up to five days.
If you want to save it for longer, wrap it up tight in plastic wrap or aluminum foil and toss it in the freezer. Additionally, you can slice the whole loaf or keep it as individual slices for easy snacking later.
If you prefer, bake it in mini loaf pans; those little guys are perfect for gifts or sharing, though just remember that the baking time might change a bit. When you’re ready to dig in again, let it thaw at room temperature or warm it up in the oven for a few minutes. Either way, you’ll love every bite of your pumpkin chocolate chip bread!
FAQs
How Can You Make Sourdough Pumpkin Quick Bread Moist and Delicious?
When you’re putting it all together, keep your wet and dry ingredients separate before mixing. This helps everything blend nicely without overdoing it, which can make the bread dense. And don’t forget the toothpick test! Just poke one in the center; it should come out clean or with just a few moist crumbs.
Is this recipe suitable for first-time bakers?
For sure! This Sourdough Pumpkin Quick Bread recipe is super simple and perfect for first-time bakers. You only need one big bowl for the dry stuff and another for the wet ingredients, so it keeps things pretty straightforward.
Whether you’re going for mini loaf pans or regular-sized ones, this recipe is a great pick if you want to whip up something yummy to share. Just keep an eye on the bake time; it might change a bit depending on the size of your pans.
How can I make my Sourdough Pumpkin Quick Bread taste even better?
If you want to amp up the flavor of your Sourdough Pumpkin Quick Bread, throw in some chopped pecans or walnuts or a handful of pumpkin seeds for a nice crunch.
For an extra special touch, serve it with a drizzle of maple syrup or spread on some pumpkin spice cream cheese.
Can I use different kinds of oil in the Sourdough Pumpkin Quick Bread recipe?
Absolutely! The recipe usually calls for a neutral oil like vegetable or avocado oil, but you can swap it out for coconut oil or canola oil if that’s what you have on hand. Both will keep your bread nice and moist.
Just keep in mind that coconut oil has a bit more distinct flavor, so if you’re aiming for that classic pumpkin taste, you may want to use one of the other suggestions. Otherwise, go for it and use what you love!
Happy baking!
More Recipes Like This:
Pumpkin Chocolate Chip Sourdough Muffins
Pumpkin Butter Sourdough Cinnamon Rolls
Pumpkin Sourdough Sheet Cake with Cream Cheese Frosting
Pumpkin Sourdough Bagels with Cinnamon Crunch Topping
Sourdough Pumpkin Quick Bread Recipe
This Sourdough Pumpkin Quick Bread recipe creates a moist, flavorful bread made with pumpkin, chocolate chips, and sourdough discard for the perfect fall treat!
Ingredients
- 180 grams (1 3/4 cups) all-purpose flour
- 5 grams (3/4 teaspoon) salt
- 4 grams (1 teaspoon) baking powder
- 6 grams (1 teaspoon) baking soda
- 2 grams (1 teaspoon) pumpkin pie spice *see notes below
- 2 grams (1 teaspoon) ground cinnamon
- 60 grams (1/4 cup) milk
- 100 grams (1/2 cup) neutral oil
- 75 grams, 1 egg + 1 egg yolk
- 200 grams (1 cup) sugar
- 110 grams (1/2 cup) light brown sugar
- 120 grams (1/2 cup) sourdough discard
- 425 grams (15 ounces) pumpkin puree
- 4 grams (1 teaspoon) vanilla extract
- 180 grams (1 cup) chocolate chips
Instructions
1. Preheat the oven to 350 degrees F.
2. Prepare two 8.5 inch X 4.5 inch loaf pans by greasing and lining them with parchment paper for easy removal. Set aside.
3. In a large mixing bowl, add the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Whisk until thoroughly combined.
180g (1 3/4c) flour, 4g (1 tsp) baking powder, 6g (1 tsp) baking soda, 2g (1 tsp) pumpkin pie spice, 2g (1 tsp) cinnamon, 5g (3/4 tsp) salt
TIP: To make your own pumpkin pie spice, mix together 18g (3 Tablespoons) of cinnamon, 4g (2 teaspoons) ginger, 4g (1 ½ teaspoons) nutmeg, 3g (1 teaspoon) cloves, 2g (1 teaspoon) allspice
4. In a separate bowl, add the sugars, eggs, milk, vanilla, oil, sourdough discard, and pumpkin puree. Whisk until smooth.
200g (1 c) sugar, 110g (1/2 c) light brown sugar, 1 egg + 1 egg yolk, 60g (1/4 c) 4g (1 tsp) vanilla, 100g (1/2 c) oil, 120g (1/2 c) discard, 425g (15 oz) pumpkin puree
5. Pour the dry ingredients into the wet ingredients and mix until there are a few streaks of flour left. Lastly, fold the chocolate chips into the batter.
You can absolutely omit the chocolate chips from this recipe or substitute them with chopped pecans, walnuts, white chocolate chips, or cinnamon chips!
6, Divide the quick bread batter evenly into the prepared loaf pans. Finally, sprinkle extra chocolate chips on top to give a beautiful finished look.
7, Bake for 60-65 minutes, or until a toothpick put in the center comes out clean or with a few moist crumbs.
8, Place on a wire rack to cool for at least 2 hours before slicing.
Notes
How to Store
Got some leftover pumpkin bread? In that case, just pop it in an air-tight container and keep it at room temperature a cool, dry spot works best for up to five days.
If you want to save it for longer, wrap it up tight in plastic wrap or aluminum foil and toss it in the freezer. Additionally, you can slice the whole loaf or keep it as individual slices for easy snacking later.
If you prefer, bake it in mini loaf pans; those little guys are perfect for gifts or sharing, though just remember that the baking time might change a bit. When you’re ready to dig in again, let it thaw at room temperature or warm it up in the oven for a few minutes. Either way, you’ll love every bite of your pumpkin chocolate chip bread!
FAQs
How Can You Make Sourdough Pumpkin Quick Bread Moist and Delicious?
When you’re putting it all together, keep your wet and dry ingredients separate before mixing. This helps everything blend nicely without overdoing it, which can make the bread dense. And don’t forget the toothpick test! Just poke one in the center; it should come out clean or with just a few moist crumbs.
Is this recipe suitable for first-time bakers?
For sure! This Sourdough Pumpkin Quick Bread recipe is super simple and perfect for first-time bakers. You only need one big bowl for the dry stuff and another for the wet ingredients, so it keeps things pretty straightforward.
Whether you’re going for mini loaf pans or regular-sized ones, this recipe is a great pick if you want to whip up something yummy to share. Just keep an eye on the bake time; it might change a bit depending on the size of your pans.
How can I make my Sourdough Pumpkin Quick Bread taste even better?
If you want to amp up the flavor of your Sourdough Pumpkin Quick Bread, throw in some chopped pecans or walnuts or a handful of pumpkin seeds for a nice crunch.
For an extra special touch, serve it with a drizzle of maple syrup or spread on some pumpkin spice cream cheese.
Can I use different kinds of oil in the Sourdough Pumpkin Quick Bread recipe?
Absolutely! The recipe usually calls for a neutral oil like vegetable or avocado oil, but you can swap it out for coconut oil or canola oil if that’s what you have on hand. Both will keep your bread nice and moist.
Just keep in mind that coconut oil has a bit more flavor, so if you’re aiming for that classic pumpkin taste, you might want to use it sparingly. Otherwise, go for it and use what you love!
Soft, yummy and will be making again!
So glad you enjoyed this recipe! Thank you so much for sharing.
this is amazing! thank goodness the recipe is for two loaves because I pretty much ate one all by myself.
Love this!
Could the batter be long fermented in the fridge after mixed together?
That should work! Just make sure to use double-acting baking powder.