Sourdough Discard Pumpkin Bread

Last Updated on August 19, 2025 by Jamie Saechao

This sourdough discard pumpkin bread is brimming with the flavors of fall! Pumpkin pie spice, cinnamon, and pumpkin puree combined with sourdough discard deliver a moist and tender quick bread. 

This easy sourdough sweet bread can be made with chocolate chips or without: it’s up to you!

Fall is just around the corner, and my kitchen is brimming with autumn flavors and pumpkin shaped bread… We LOVE pumpkin around here, and this homemade sourdough pumpkin bread scores high on pumpkin flavor and fall coziness!

This sourdough chocolate chip pumpkin bread is also easy to make and does not require a stand mixer-allowing you to whip it up with a whisk in just a few minutes time!  

If you love pumpkin recipes, try these sourdough pumpkin streusel muffins or pumpkin focaccia bread.  

Ingredients

• All purpose flour:  scoop your flour with a spoon, then level it off with the back of a knife
• Baking soda
• Pumpkin pie spice
• Cinnamon
• Salt
• Eggs – at room temperature
• Sourdough starter discard- flat, runny discard
• Sugar
• Light or dark brown sugar
• Pumpkin puree – do not use pumpkin pie filling
• Vegetable oil: melted coconut oil, avocado oil, or vegetable oil can be used
• Orange juice: Orange juice complements the fall flavors and adds extra moisture.  If you’d like to substitute it, see my notes!
• Vanilla extract
• Chocolate chips: The chocolate chips are optional, add them if you love chocolate!

Recipe Notes: The orange juice adds a slightly tangy layer to this pumpkin bread, but may be substituted with milk if desired. Sourdough discard is the leftover, unused portion of sourdough starter left in your jar right before feeding it.  I like to store a container of discard in my fridge and pull from it for discard recipes.

Recipe Tips

• For a soft, tender loaf, do not over mix the batter!  
• For best results, let the loaf cool completely before slicing. 
• If you do not have pumpkin pie spice, combine 1/2 tsp nutmeg, 1/2 tsp ground cloves, and 1/2 tsp ginger. 
• I have not tried substituting melted butter for the oil.  If you try it please let me know!
• You will need a 9×5 baking pan and medium and large mixing bowl for this recipe. 

How To Make Sourdough Discard Pumpkin Bread

Step 1: Preheat oven to 350 degrees F and butter and flour a 9×5 baking pan. Whisk the flour, baking soda, salt, pumpkin pie spice and cinnamon in a large bowl. 

Step 2: In a medium bowl, whisk together the eggs, white sugar, and brown sugar. Add the pumpkin puree, vanilla, vegetable oil, orange juice, and discard.

Step 3: Add the wet ingredients to the dry ingredients and mix with a spatula until just combined, taking care not to over-mix.  Add the chocolate chips and gently fold in.  Pour into pan.

Step 4:  Bake for 30 minutes, then loosely cover the top of the bread with a piece of aluminum foil and bake for an additional 30-35 minutes, or until a toothpick comes out clean. 

Let the bread cool in the pan on a wire rack for one hour prior to slicing.

Storage

Make sure the bread is cooled completely, then wrap it in plastic warp and store in an airtight container up to 5 days (if it can last that long!). 

This bread can be frozen up to 3 months.  Wrap it in aluminum foil and then place in an airtight container.  To thaw, place in the fridge overnight and then set on the counter in the morning. 

Are you a chocolate lover? Try this sourdough chocolate banana bread or sourdough chocolate chip focaccia!

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