Can I make it without sourdough discard?

Yes! Just replace the discard with ½ cup of plain yogurt or buttermilk . The result will still be moist and flavorful, though you’ll miss out on the subtle tang that discard adds.

How do I make my own pumpkin pie spice?

To make ¼ cup of homemade spice, combine: -3 tbsp ground cinnamon -2 tsp ground nutmeg -2 tsp ground ginger -1.5 tsp ground cloves -1.5 tsp ground allspice Store in an airtight container and use in all your fall bakes.

What size loaf pan works best?

This recipe is designed for a 9" x 5" loaf pan , which gives it room to rise and a nice tall dome. If you use smaller pans or mini loaves, adjust the bake time down and keep an eye on doneness with a toothpick test.

Can I double the recipe or bake it in mini loaves?

Absolutely. Double the recipe to make two full loaves or bake in mini loaf pans (5x3 inches) for about 30–35 minutes. Perfect for gifting or freezing!

How to make it gluten-free or dairy-free?

-For gluten-free, use a 1:1 gluten-free flour blend that includes xanthan gum. -For dairy-free, swap butter for coconut oil or plant-based butter . Use a dairy-free yogurt instead of sourdough discard if needed.

Soft Pumpkin Sourdough Bread – The Best Cozy Fall Recipe

Soft Pumpkin Sourdough Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This soft pumpkin sourdough bread is a moist, flavorful quick bread made with sourdough discard, pumpkin puree, warm fall spices, and a hint of citrus. It’s an easy, cozy recipe perfect for fall baking and a great way to use up sourdough starter discard.

Author: Catherine
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 1 loaf (12 slices) 1x
Category: Quick Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

8 tablespoons (113 g) unsalted butter, melted
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
2 cups (240 g) all-purpose flour
2 ½ teaspoons pumpkin pie spice
1 teaspoon (5 g) fine sea salt
2 teaspoons baking powder
½ teaspoon baking soda

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (176°C). Lightly grease a 9″ x 5″ loaf pan with butter or oil.
In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.
In a separate bowl, melt the butter and mix in the brown sugar until smooth.
Add the egg, vanilla extract, orange juice, sourdough discard, and pumpkin puree to the butter mixture. Mix until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Do not use pumpkin pie filling—only pure pumpkin puree.
Use aged sourdough discard for deeper flavor.
Avoid overmixing to keep the bread soft and tender.
To freeze, wrap slices or whole loaf tightly in plastic and foil for up to 3 months.
Homemade pumpkin spice: 3 tbsp cinnamon, 2 tsp nutmeg, 2 tsp ginger, 1.5 tsp cloves, 1.5 tsp allspice.

Nutrition

Serving Size: 1 slice
Calories: 267
Sugar: 27g
Sodium: 256mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 1g
Protein: 3g
Cholesterol: 38mg

Find it online: https://recipeshots.com/soft-pumpkin-sourdough-bread/