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.
This post may contain affiliate links. Please read my disclosure policy.
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.
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.
How to Make Sourdough Discard Pumpkin Bread
This recipe comes together quickly and with ease. No mixer needed, just your whisk!
Mix your dry ingredients together in a large bowl and set aside.
Whisk pumpkin puree, oil, and eggs together in another bowl. Then whisk in sourdough discard, vanilla, and molasses.
Stir dry ingredients into wet, just until no flour streaks remaining.
Put batter into a parchment lined loaf pan and bake for about 1 hour, until toothpick comes out clean.
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.
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.
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.
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?!
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:-)
hello! you can substitute all-purpose flour in equal weight measurements, will still be great! i just like the slightly nutty flavor the oat flour gives.
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
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!
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.
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.
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!
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?
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!
so glad you liked it Kristen! i really worked on the sweetness level in addition to the texture, so I’m happy to know you think it’s the perfect amount, too!
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!
Yay, so glad you both liked it! And the brown butter… great idea.
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?!
it was perfect. 👍🏼
Loved this bread! My family went through a half of a loaf in one day — def saving this in my recipe box.
yay, so glad your family enjoyed it!
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:-)
What can I substitute for oat flour? Would love to try this recipe.
hello! you can substitute all-purpose flour in equal weight measurements, will still be great! i just like the slightly nutty flavor the oat flour gives.
Definitely try this amazing recipe! The bread is so moist and fluffy. Love it!! Will be trying other recipes soon on this site. ♥️
Yay, so glad you enjoyed the pumpkin bread!
Could apples be swapped with the pumpkin? Or do you have an apple cake recipe?
For this recipe, you’d need to stick with pumpkin. I do have a gluten-free apple cake recipe!
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
terrific, so glad the recipe was enjoyed by all!
Delicious pumpkin bread; super moist!
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!
so glad you liked it, happy fall!
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.
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.
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!
Yay! I’m so glad you liked it, Erin! Thank you for sharing your notes.
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?
hello! you will need the sourdough discard to make this recipe. wish i could help!
Love this recipe ❤️ This Pumpkin Bread is SO good!! Thank you so much for sharing your recipe!
Fabulous, so glad you like it! Happy fall. :)
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!
so glad you liked it Kristen! i really worked on the sweetness level in addition to the texture, so I’m happy to know you think it’s the perfect amount, too!