Easy Sourdough Pumpkin Bread Recipe

Easy sourdough pumpkin bread that’s moist, spiced, and perfect for fall; using a sourdough starter for extra flavor! An easy, must-bake recipe to kick off fall right!

This sourdough pumpkin bread is one of those things that disappears fast—so good, you’ll wonder why you didn’t make two loaves. It’s unbelievably moist, with just the right balance of the sourdough’s tang and the richness of pumpkin. Whether you use an active or discard starter, this bread delivers every time. A perfect go-to for cozy fall mornings or afternoon coffee—trust me, it’ll become a family favorite.

Ingredients for Sourdough Pumpkin Bread

Dry Ingredients:

• 1.5 cups (240 g) all-purpose flour
• 1.5 cups (300 g) brown sugar
• 2 ½ teaspoons pumpkin pie spice
• 1 teaspoon (5 g) sea salt
• 2 teaspoons baking powder
• ½ teaspoon baking soda

Wet Ingredients:

• 8 tablespoons (113 g) melted salted butter
• 1 large egg
• ½ cup (125 g) sourdough starter (active or discard)
• 2 teaspoons (10 g) vanilla extract
• 1 (15 oz) can (425 g) pumpkin puree

How to Make Sourdough Pumpkin Bread

Preheat and Prep:

Preheat your oven to 350°F. Butter a 9×5 bread pan generously.

Mix Dry Ingredients:

In a small bowl, whisk together the flour, sea salt, baking soda, baking powder, and pumpkin pie spice. Set aside.

Cream Butter and Sugar:

In a large bowl, mix the brown sugar and melted butter until creamed.

Add the Rest:

Stir in the egg, vanilla extract, sourdough starter, and pumpkin puree. Mix well, but don’t beat it to death—we’re looking for combined, not frothy.

Combine Wet and Dry:

Gradually combine the dry into the wet ingredients until just incorporated. Over-mixing can make the bread dense, and we want that light, soft crumb.

Bake:

Pour the batter into the prepared bread pan and smooth the top. Bake for 60 minutes. Test the center with a knife or chopstick before removing it to make sure it comes out clean.

Tips for the Perfect Loaf

• Test Early: Ovens vary, so check the bread at the 55-minute mark.
• Make Two Batches: This bread freezes well, so consider doubling the recipe.
• Storage: Once cooled, wrap tightly and store at room temperature for up to 4 days—or freeze for longer storage.

Enjoy Your Sourdough Pumpkin Bread

Cut into thick slices, slather with butter (or not—it’s that good on its own), and enjoy with coffee or a glass of milk. The sourdough adds depth, and that pumpkin brings all the fall vibes. Go ahead, check this one off your fall bucket list—because once you try it, it’s bound to become a favorite!

Check out my other Sourdough Recipes:

• Sourdough Peach Cobbler
• Sourdough Peanut Butter Chocolate Chip Cookies
• Sourdough Rhubarb Muffins