Easy Sourdough Discard Pumpkin Bread with Fresh Milled Flour
You are going to love making this sourdough discard pumpkin bread over and over. It’s whole grain, cozy & a no-waste loaf (you get to use the entire can of pumpkin puree)!
If you are like me, sometimes you just end up with extra sourdough discard. Sometimes I plan to bake, and don’t get around to it, or I just fed my starter way too much and it’s bulked up more than I can handle. I cannot fathom throwing out any of this goodness (maybe we need a different name than discard). and I sometimes just want to make something besides the usual pancakes or muffins. Why send that discard down the drain when it’s just begging to become something wonderful?
This sourdough discard pumpkin bread is an easy recipe and one you’ll want to cozy up to this fall. The nutty character of whole freshly milled grains gives this loaf a little extra rustic oomph, while the pumpkin + warming spices keep it soft, moist, and seasonally on point.
Stick with me, and I’ll walk you through tools, ingredients, tips, and fun twist ideas.
Looking for more fall baking recipes? Take a look at our Favorite Sourdough Recipes using Fresh Milled Flour for Fall. Or you can try your hand at Milk & Honey Cornbread Muffins or Homemade English Muffins!
You can also try making your own Pumpkin Puree, Roasted Pumpkin Seeds, Butternut Squash Soup, or Maple Pumpkin Custards.
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Why You’ll Love This Pumpkin Bread Recipe
This slightly sweet bread uses simple ingredients and warm spices, combined with your own sourdough starter to make a tasty loaf perfect for breakfast or snack time.
Milling your own grains lends depth, extra nutrition, and a slightly hearty crumb. The fresh whole wheat flour pairs beautifully with pumpkin.
If that’s not enough, this recipe is fairly quick, as there is no long ferment or stretch-and-fold marathon like with traditional sourdough breads. It’s a “quick bread” style bake: mix, pour, bake, slice.
Easy Sourdough Pumpkin Bread Recipe
Tools
- Grain Mill
- Stand Mixer with Paddle Attachment or Hand Mixer
- Loaf Pan (10 × 5 inch)
- Parchment Paper or Grease
- Large Mixing Bowl
- Whisk and/or Spatula
- Kitchen Scale
- Cooling Rack
- Kitchen Thermometer
Ingredients
- 200 grams Brown Sugar
- 50 grams Sugar
- 50 grams Oil (use a neutral oil like avocado or olive)
- 60 grams Sour Cream
- 425 grams Pumpkin Puree (this is 1 standard can)
- 100 grams Sourdough Discard, room temperature
- 2 Eggs, room temperature
- 5 grams Vanilla Extract
- 330 grams Soft White Wheat
- 8 grams Baking Powder
- 2 grams Baking Soda
- 5 grams Salt
- 9 grams Pumpkin Pie Spice
Notes:
- Recipe makes 1 large loaf, but it can be made into 12 sourdough pumpkin muffins or into smaller loaves, and the baking time will need to be adjusted.
- If you don’t have pumpkin pie spice mix, you can make a quick pumpkin spice by mixing together 1 tsp cinnamon, 1 tsp ginger, 1 tsp allspice, and 1/2 tsp nutmeg
- We used homemade pumpkin puree, and if you do too, make sure it is strained of as much liquid as possible.
- Use Greek yogurt if you don’t have sour cream on hand
- You can use an active starter too, this is just a great way to use up extra discard
Step-by-Step Sourdough Discard Pumpkin Bread
Prep: Preheat your oven to 350°F and line or grease your loaf pan, and set aside.
Mix Wet Ingredients: In the bowl of a stand mixer (or just a mixing bowl), whisk the egg, sugars, sour cream, pumpkin puree, oil, vanilla, and sourdough discard until fully incorporated and smooth.
Add Dry Ingredients: Gently whisk in the flour, baking powder, baking soda, pumpkin pie spice, and salt. Fold with a spatula until just mixed. Don’t overmix or beat — it’s okay if a few streaks remain.
Rest: Scoop batter into your prepared loaf pan and smooth the top with the spatula. Let it rest in the pan for 10 minutes.
Bake: Bake for 55–65 minutes, or until the internal temperature reaches 200°F. Keep an eye on the loaf and start checking it around 40 minutes. If the top is browning too fast, you can tent it loosely with foil for the last 15-20 minutes.
Cool: Let it rest in pan 5-10 minutes, then lift it out (using parchment, if used) and cool fully on a rack before slicing.
Slice & Enjoy: Slice, toast, butter, dunk, or eat as-is. It’s lovely warm or at room temperature.
Variations
This fresh-milled flour recipe for pumpkin bread is delicious all on its own with a pat of butter, but you may want to try some additions or toppings.
Add in a few chopped pecans or walnuts for texture or lightly drizzle some maple glaze (mix powdered sugar + maple syrup + splash milk) for a little more sweetness. You can even try adding some cream cheese to the glaze for more of an icing feel.
Another classic is the chocolate chip version. Just fold in about a ½ cup dark or semi-sweet chocolate chips right before dumping batter into the pan. You could even do a bit of a spice swap: try a chai spice mix instead of the classic pumpkin pie spice.
Tips for Perfect Pumpkin Bread
- Don’t overmix! Stir until just combined — a few flour or sour cream streaks are okay. Overworking the batter can lead to it becoming too tough and dense.
- For best results, make sure your pumpkin loaf is fully baked before removing from the oven, you do not want a gummy loaf!
- If you want to glaze your bread, drizzle once it has slightly cooled (but not cold). You don’t want a gooey mess.
This sourdough discard pumpkin bread feels like a cozy hug from your oven. Whether it’s for breakfast toast, a snack with coffee, or a loaf to gift this season, it’s sure to be warm and delicious. If you try it, let me know how it turns out, or any fun variations you invent!
Easy Sourdough Discard Pumpkin Bread with Fresh Milled Flour
Turn your sourdough discard into a moist, spiced pumpkin bread using freshly milled flour. This cozy recipe is perfect for fall baking!
Ingredients
- 200 grams Brown Sugar
- 50 grams Sugar
- 50 grams Oil (use a neutral oil like avocado or olive)
- 60 grams Sour Cream
- 425 grams Pumpkin Puree (this is 1 standard can)
- 100 grams Sourdough Discard, room temperature
- 2 Eggs, room temperature
- 5 grams Vanilla Extract
- 330 grams Soft White Wheat
- 8 grams Baking Powder
- 2 grams Baking Soda
- 5 grams Salt
- 9 grams Pumpkin Pie Spice
Instructions
- Preheat your oven to 350°F and line or grease your loaf pan and set aside.
- In the bowl of a stand mixer (or just a mixing bowl), whisk the egg, sugars, sour cream, pumpkin puree, oil, vanilla, and sourdough discard until fully incorporated and smooth.
- Gently whisk in the flour, baking powder, baking soda, pumpkin pie spice, and salt. Fold with a spatula until just mixed. Don’t overmix or beat — it’s okay if a few streaks remain.
- Scoop batter into your prepared loaf pan and smooth the top with the spatula. Let it rest in the pan for 10 minutes.
- Bake for 55–65 minutes, or until the internal temperature reaches 200°F. Keep an eye on the loaf and start checking it around 40 minutes. If the top is browning too fast, you can tent it loosely with foil for the last 15-20 minutes.
- Slice, toast, butter, dunk, or eat as-is.
Notes
- Recipe makes 1 large loaf, but it can be made into 12 sourdough pumpkin muffins or into smaller loaves, and the baking time will need to be adjusted.
- If you don't have pumpkin pie spice mix, you can make a quick pumpkin spice by mixing together 1 tsp cinnamon, 1 tsp ginger, 1 tsp allspice, and 1/2 tsp nutmeg
- We used homemade pumpkin puree, and if you do too, make sure it is strained of as much liquid as possible.
- Use Greek yogurt if you don't have sour cream on hand
- You can use an active starter too, this is just a great way to use up extra discard
Nutrition Information
Yield 12 Serving Size 1 sliceAmount Per Serving Calories 250Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 29mgSodium 230mgCarbohydrates 45gFiber 5gSugar 20gProtein 5g
*This has not been evaluated by the FDA
FAQs
Yes, just be aware that the more aged the discard, the more tang it will likely add. I do like to let it come to room temperature before mixing it into batter.
Freshly milled whole grain flour retains more oils and nutrients (vitamins, bran, germ), and often delivers a more complex, nutty, slightly sweet flavor. It gives your loaf a texture and depth that commercial flour can’t match.
Yes, if stored well (in airtight wrap or container) it stays great for 3–4 days. You can also freeze slices wrapped individually and thaw or toast later.
Of course! Double all ingredients and bake in two pans. Adjust bake time slightly if pans differ in size.
