Favorite Sourdough Discard Pumpkin Bread

By Amanda Paa – Last updated: September 22, 2021
5 from 26 votes
This easy to make pumpkin bread is the best way to use up sourdough discard in Fall! No mixer required, just a whisk. It's extra moist thanks to almost a whole can of pumpkin puree, and drizzled with a delicious maple glaze. The flavors of cinnamon, cardamom, and ginger are warm and cozy, the perfect combination.
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sourdough discard pumpkin bread with glaze dripping down
sourdough discard pumpkin bread slices, stacked on top of one another

I’ve been working on this sourdough discard pumpkin recipe for over a year, and I’m so excited to finally share it with you, just in time for Fall baking. The smell alone while it’s in the oven is pure heaven, just like when I’m baking these Gluten-Free Pumpkin Cookies.

This sourdough discard pumpkin bread is super moist and slices like a dream! Better than any regular pumpkin bread I’ve ever made.

It’s filled with the warmth of cinnamon, cardamom, and ginger that pair so well with pumpkin. A little oat flour for toasty flavor, and the maple glaze on top is quintessential Fall. It’s bakery level amazing, and I can’t stop eating it.

ingredients for sourdough discard pumpkin bread on white surface

Ingredients for Sourdough Discard Pumpkin Bread

  • sourdough discard (unfed sourdough starter)
  • all-purpose flour
  • oat flour
  • eggs
  • pumpkin puree
  • sugar
  • sunflower or grapeseed oil
  • vanilla extract and spices

The beauty of using sourdough discard is that the acidity adds a tenderness that you won’t get with other recipes! You won’t detect any tangy flavor either, as the pumpkin and spices shine through.

You’ll use nearly the whole can of pumpkin, which combined with the discard, makes it extra moist.

Why oil instead of butter? That’s to make sure this pumpkin bread is light and fluffy, as oil is known for giving cakes that lovely texture. Butter also tends to dry out, whereas oil keeps this bread moist for many days.

mixing sourdough discard pumpkin bread, ingredients in glass bowl.
sourdough discard pumpkin bread in a loaf pan before baking

How to Make Sourdough Discard Pumpkin Bread

This recipe comes together quickly and with ease. No mixer needed, just your whisk!

  1. Mix your dry ingredients together in a large bowl and set aside.
  2. Whisk pumpkin puree, oil, and eggs together in another bowl. Then whisk in sourdough discard, vanilla, and molasses.
  3. Stir dry ingredients into wet, just until no flour streaks remaining.
  4. Put batter into a parchment lined loaf pan and bake for about 1 hour, until toothpick comes out clean.
sourdough discard pumpkin bread with maple glaze dripping down front

Maple Glaze or Sugar Crunch Topping

The maple glaze that goes on the top of this pumpkin bread is sooooo good and has just 3 ingredients. It adds a rich, buttery flavor to each piece. Don’t skip it! Many pumpkin bread recipes use this type of icing, like The Bojon Gourmet’s gluten-free version, which was also the inspiration for the styling of the photos I took where the glaze is dripping off the bread.

In case you’re out of maple syrup, opt for adding 2 tablespoons raw cane sugar to the top of the bread before putting it in the oven. I tested it this way and loved the sweet, crispy crunch it gave to each piece.

How to Store Pumpkin Bread:

I was amazed at how long this bread lasts when stored properly. It stayed moist and tender for four days when stored in the refrigerator, wrapped in plastic wrap. The flavor got even better as the days passed!

You can either keep the loaf whole and wrap it, or slice the pieces individually and wrap them.

How Long Does Sourdough Discard Last in the Fridge?

You can keep sourdough discard in your refrigerator for 7-10 days. The longer it sits in your refrigerator, the more sour it will get. So for sweet recipes, like this pumpkin bread, I recommend using discard that is less than 5 days old.

If your discard accumulates a little liquid on the top, which is called hooch, simply meaning alcohol that is the byproduct of fermentation. You can simple pour the liquid off into garbage and use the discard.


More Sourdough Discard Recipes:

sourdough discard pumpkin bread slices, stacked on top of one another

Moist Sourdough Discard Pumpkin Bread

This easy to make pumpkin bread is the best way to use up sourdough discard in Fall! No mixer required, just whisking the ingredients. It's extra moist thanks to almost a whole can of pumpkin puree. And the flavors of cinnamon, cardamom, and ginger are warm and cozy.
5 from 26 votes
Prep Time :15 minutes
Cook Time :1 hour
Yield: 8 servings
Author: Amanda Paa



  • 180 grams all purpose flour
  • 50 grams oat flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 3/4 teaspoon fine sea salt
  • 330 grams pumpkin puree (1 1/2 cups)
  • 1/2 cup sunflower or grapeseed oil (neutral tasting, not olive oil)
  • 2 large eggs, room temperature
  • 100 grams brown sugar (1/2 cup, packed)
  • 100 grams cane sugar (1/2 cup)
  • 150 grams sourdough discard
  • 1 1/2 teaspoons pure vanilla extract
  • 2 teaspoons molasses

Maple Glaze

  • 3 tablespoons melted, cooled butter
  • 1/2 cup powdered sugar
  • 3 tablespoons pure maple syrup
  • big pinch (1/8 teaspoon) fine sea salt


  • Preheat oven to 350 degrees F. Line 8.5 x 4.5 inch loaf pan with parchment paper.
  • Mix dry ingredients together in a large bowl and set aside. (All-purpose flour, oat flour, baking soda, baking powder, cinnamon, cardamom, ginger, and salt.)
  • Whisk pumpkin puree, oil, eggs, sugar, and brown sugar together in another bowl until smooth. Then whisk in sourdough discard, vanilla, and molasses until smooth. Stir dry ingredients into wet, just until no flour streaks remaining.
  • Put batter into an 8.5 x 4 inch loaf pan that is lined with parchment paper. parchment lined loaf pan and bake for about 1 hour (check loaf at 45 minutes to see how it is progressing), until toothpick comes out clean.
  • Let bread completely cool in the pan on a wire rack.
  • Whisk powdered sugar into butter until smooth, then whisk in maple syrup and salt. Let sit for 5 minutes to thicken slightly. Whisk again, then drizzle onto cooled bread.


If you make the option with the crunchy sugar top, I like to add 3 ounces chopped chocolate as well for a delicious twist. Simply stir the chopped chocolate into the dry ingredients before combining with wet ingredients.

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September 22, 2021


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Recipe Rating

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  1. 5 stars
    I love doubling this recipe and making it into muffins to fill my freezer with. I bake them for about half the time. They thaw perfectly as a quick snack to bring to school/work!

  2. 5 stars
    Really amazing! I ended up using two flax eggs and coconut oil and it turned out great, super delish on its own but I wouldn’t skip the glaze- just a perfect topper!

  3. 5 stars
    This recipe is amazing! I had to make some tweaks due to not having some ingredients on hand and turned them into muffins to speed baking time. I cut sugars to 85 grams each as I typically do so it cuts down a bit for the kids. I also used dark brown sugar as I didn’t have molasses on hand. I also used a dark brown sugar syrup in place of the molasses that I already had made. I had some maple sugar on hand and sprinkled that on top. I made into muffins and baked for about 20 minutes at 350. These were a hit and the family loved them!

  4. 5 stars
    Fantastic recipe !! Heavenly texture! Love a simple mix & pour no fuss cake recipe that comes out perfect first try, I will definitely be adding this to my annual fall repertoire, thank you Amanda! I made my own pumpkin purée and toasted the seeds with some sesame to add on top of the icing. I added a pinch of clove, & Next time I will add a little more cinnamon and cardomom because I like heavy spice :) The icing is 10/10, maple butter heaven, don’t skip it! During baking I wondered about swapping out the pumpkin w banana & I see now some people in the comments have already tried that. I will give it a go with my freezer bananas. 🤍❤️

  5. 5 stars
    This recipe was absolutely amazing! perfectly moist, and truly fulfilled all my fall dessert cravings. I will absolutely be making it again!
    I made a few modifications to the recipe which I prefer was:
    1. Use a square baking tray so that you can serve the cake in squares.
    2. Use room temp butter instead of melted, that way the frosting is thicker.
    oh also! Go the extra step and make the pumpkin puree from scratch! It’s so quick and just makes the loaf so much more personal!
    -hira mohsin
    insta: _hiraskitchen_

  6. 5 stars
    This was SO good! I love that it uses starter discard. I used all AP flour & coconut oil and it turned out great. Definitely my new go-to!

  7. 5 stars
    This is by far one of my favorite pumpkin bread recipes…and I’ve tried a lot! The maple glaze puts it over the top. Delicious! I’ll definitely be back to try more recipes this fall.

  8. 5 stars
    I swapped the 330gm pumpkin puree with banana and it came out amazing. Love the taste and texture. Thanks for sharing the recipe.Best ever ❤️

  9. 5 stars
    I made this loaf this afternoon. About 4 hours later now and it’s nearly gone… 😁 my husband said “it’s really Really good”.
    I took the glaze up a notch and browned the butter before mixing the sugar and maple syrup in. Wow, I do recommend that!

    • Oh I should have added that I didn’t have quite enough pumpkin purée so I added mashed banana to get the correct amount, which worked great! I am thinking this could make an all-banana bread even?!

  10. Thank you, Amanda!! I will do that next time. I used whole wheat as a substitute. Can’t wait to taste it!! Thank you for your recipes. I baked 3 of your today! In addition to this one, the everyday sourdough and the rye sourdough:-)

  11. 5 stars
    Definitely try this amazing recipe! The bread is so moist and fluffy. Love it!! Will be trying other recipes soon on this site. ♥️

  12. 5 stars
    This was a huge hit at home & at the office!! The cake was light, moist, and had a great crumb. The spices were on point and the pumpkin flavor was the perfect amount. I plan to use this recipe throughout the holiday season! Thank you <3

  13. 5 stars
    I was so impressed with this pumpkin bread. Wonderfully moist and with just the right amount of spices. Will be making this again and again. Thank you Amanda!

  14. 5 stars
    This was delicious! We made it as written and the only change we had was the bake time, but that could be due to our oven. Will be making this one a lot! The icing is fantastic! It all comes together so quickly.

  15. 5 stars
    This recipe was fantastic. I made them 4 small (tiny) load pans and I would probably increase the amount of glaze – I had about the same overall area, but the perimeter was much more – not enough glaze to drip down the sides. I’d really like to know what the discard does – is it just substituting for some of the flour and water? I suppose the acidity with the baking soda adds some lift. Just curious.

    • So glad you liked the recipe, Bob! The beauty of using sourdough discard is that the acidity adds a tenderness that you won’t get with other recipes. I also think it adds to the moistness.

  16. 5 stars
    This is the best pumpkin bread I’ve ever had and made. The flavor was incredible, moist and the perfect sweetness with the glaze. I followed her recipe exactly, baked for 60 minutes and I will be making this again for sure!

  17. 5 stars
    Slightly shy and embarrassed to share that I have zero experience with sourdough discard and sourdough baking in general, although I’d love to master all things sourdough at some point in time! This looks so divine!! Any way of making it without the discard?

  18. 5 stars
    This pumpkin bread is the best I’ve ever made! I love how much discard it uses and how much pumpkin purée as well. It is tender and moist and just the right level of sweet. It is now my go to pumpkin bread recipe!