Sourdough Pumpkin Quick Bread Recipe
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Sourdough Pumpkin Quick Bread Recipe is my easy pumpkin bread recipe, made with canned pumpkin, brown sugar, vegetable oil, sourdough discard, and plenty of chocolate chips for a moist pumpkin bread with delicious pumpkin flavor. If I am craving the same pumpkin-and-chocolate combination in a smaller bake, I make my Sourdough Pumpkin Chocolate Chip Muffins.
I use pure pumpkin puree, not pumpkin pie filling, so the warm pumpkin pie spice shines in every slice of this homemade pumpkin bread. For another cozy option in my collection of pumpkin recipes, I make my Sourdough Pumpkin Sheet Cake with Cream Cheese Frosting.
Quick Look: Sourdough Pumpkin Quick Bread
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 2 loaves
- Calories: 2,025 kcal (2 loaves) (based on nutritional panel)
- Cook Method: Baked
- Flavor Profile: Moist and warmly spiced with pumpkin, cinnamon, and pumpkin pie spice, loaded with melty chocolate chips. The ultimate cozy fall quick bread!
- Difficulty: Easy — One bowl, no mixer, and ready in just over an hour!
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Why You’ll Love This Sourdough Pumpkin Quick Bread Recipe
- Tender pumpkin-and-chocolate flavor: I pair canned pumpkin, brown sugar, pumpkin pie spice, and chocolate chips for a moist pumpkin bread that tastes like a favorite fall treat. For a similarly spiced option, I also make my Sourdough Pumpkin Chocolate Chip Muffins.
- A practical quick bread recipe: I keep this easy recipe approachable by using simple pantry ingredients and a straightforward mixing method, so it is a great choice for first-time bakers. When I want another simple sourdough discard bake, I reach for my Sourdough Apple Cinnamon Muffins.
- Easy to enjoy later: I can make this homemade pumpkin bread ahead, keep thick slices in an airtight container, or freeze the whole loaf or individual slices for the next day.
Ingredients & Substitutions
* 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?
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.
McKenna’s Helpful Tips
- Use the right pumpkin: I choose canned pumpkin puree, not pumpkin pie filling, for a consistent pumpkin flavor. I use the same distinction in my Homemade Sourdough Pumpkin Bagels.
- Keep the batter tender: I combine the wet ingredients and dry ingredients only until they come together, then stop mixing. I use that same light hand for my Sourdough Apple Cinnamon Muffins.
- Make the mix-ins your own: I can swap some chocolate chips for chopped pecans, walnuts, or pumpkin seeds when I want extra crunch. For a pumpkin-and-chocolate version in muffin form, I make my Sourdough Pumpkin Chocolate Chip Muffins.
- Choose the project that fits my schedule: I make this quick bread when I want a fast, cozy loaf, and I turn to my Sourdough Pumpkin Sheet Cake with Cream Cheese Frosting when I need a pumpkin dessert for a crowd.
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!
Sourdough Pumpkin Quick Bread FAQs
Yes. I expect this to work, and I recommend using double-acting baking powder so the batter still has reliable lift after a long refrigerator rest. When I want a recipe designed around a longer fermentation, I make my Homemade Sourdough Pumpkin Bagels.
I have not tested this easy pumpkin bread recipe with maple syrup, mashed banana, or another sugar substitute, so I cannot give a reliable measurement or promise the same result. Those swaps add moisture and may change the texture and bake time, but I can use cold, unfed sourdough discard straight from the refrigerator. If I want a loaf centered on ripe bananas, I make my Sourdough Banana Bread.
I bake until a toothpick or cake tester inserted in the center comes out clean or with a few moist crumbs. I then cool the loaf on a wire rack before slicing. For another easy, toothpick-tested bake, I make my Sourdough Apple Cinnamon Muffins.
Yes. I can use mini loaf pans for a shareable version, but I start checking them earlier because the smaller size changes the bake time. I rely on the moist-crumbs test rather than the full-size loaf timing. For another individually portioned pumpkin bake, I make my Sourdough Pumpkin Chocolate Chip Muffins.
If you tried this Sourdough Pumpkin Quick Bread recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Pumpkin Quick Bread Recipe
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Ingredients
- 180 grams all-purpose flour 1 3/4 cups
- 5 grams salt 3/4 teaspoon
- 4 grams baking powder 1 teaspoon
- 6 grams baking soda 1 teaspoon
- 2 grams pumpkin pie spice *see notes below 1 teaspoon
- 2 grams ground cinnamon 1 teaspoon
- 60 grams milk 1/4 cup
- 100 grams neutral oil 1/2 cup
- 75 grams eggs 1 egg + 1 egg yolk
- 200 grams sugar 1 cup
- 110 grams light brown sugar 1/2 cup
- 120 grams sourdough discard 1/2 cup
- 425 grams pumpkin puree 15 ounces
- 4 grams vanilla extract 1 teaspoon
- 180 grams chocolate chips 1 cup
Instructions
- 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.180 grams all-purpose flour, 5 grams salt, 4 grams baking powder, 6 grams baking soda, 2 grams pumpkin pie spice *see notes below, 2 grams ground cinnamon
- In a separate bowl, add the sugars, eggs, milk, vanilla, oil, sourdough discard, and pumpkin puree. Whisk until smooth.60 grams milk, 100 grams neutral oil, 75 grams eggs, 200 grams sugar, 110 grams light brown sugar, 120 grams sourdough discard, 425 grams pumpkin puree, 4 grams vanilla extract
- Pour the wet ingredients into the dry 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!180 grams chocolate chips
- Divide the quick bread batter evenly into the two 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. Enjoy!
Hi! You forgot to add milk to the ingredient list in the instruction portion. I left it out of my bread! It’s in the oven now and hopefully it turns out ok!
Thank you so much for pointing that out — I’m so sorry for the confusion! I really appreciate you taking the time to let me know, and I’ve fixed the mistake so it’s clear now. I hope your loaf still turns out delicious!
What can I use to replace sugar? Can I use maple syrup? Bananas? If so, what is the correct measurement?
Can i use cold unfed sourdough discard from the fridge?
Thank you so much for your great recipes.
Thank you so much! I haven’t tested this recipe with sugar substitutes, so I can’t say for sure how it would turn out. Maple syrup or mashed banana might work, but they’ll add extra moisture and change the texture a bit. If you give it a try, I’d love to hear how it goes! And yes — you can absolutely use cold, unfed sourdough discard from the fridge for this one.
Could the batter be long fermented in the fridge after mixed together?
That should work! Just make sure to use double-acting baking powder.
this is amazing! thank goodness the recipe is for two loaves because I pretty much ate one all by myself.
Love this!
Soft, yummy and will be making again!
So glad you enjoyed this recipe! Thank you so much for sharing.