Sourdough Pumpkin Quick Bread Recipe

stacked slice sourdough pumpkin quick bread

Yield: loaves

Prep Time: 15

Cook Time: 1

Total Time: 1 15

This Sourdough Pumpkin Quick Bread recipe creates a moist, flavorful bread made with pumpkin, chocolate chips, and sourdough discard for the perfect fall treat!

4.60 from 10 votes

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Equipment

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

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

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!

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 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!

This recipe card was updated on 03/12/26.

Nutrition

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