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Moist, spiced sourdough discard pumpkin bread meets a crunchy streusel topping and a drizzle of maple glaze in this cozy fall bake.
This sourdough pumpkin bread is as easy as any quick sweet bread (like this sourdough banana bread), but with extra flavor and character.
Perfect for breakfast, dessert, or on a Thanksgiving table. You’ll want to make this quick bread on repeat during pumpkin season.
If you can’t get enough cozy pumpkin bakes, you’ll also love these fall sourdough discard recipes: sourdough pumpkin bars, sourdough pumpkin scones, and sourdough pumpkin cinnamon rolls.
Once you’ve tried this sourdough discard pumpkin bread recipe, you might just find yourself baking through the whole pumpkin lineup! For a similar fall sourdough recipe, try these sourdough pumpkin muffins with streusel topping!
Why You’ll Love Sourdough Discard Pumpkin Bread
- Cozy fall flavor: This tender pumpkin bread is infused with warm spices, making every slice taste like autumn.
- Simple sourdough goodness: A touch of sourdough starter discard adds depth and moisture to the loaf without complicating the process—perfect for using up extra starter.
- Sweet, crunchy topping: A buttery, sweet streusel topping bakes into the top of the bread and contrasts beautifully with the soft, moist crumb underneath.
- Maple glaze drizzle: The light maple glaze seeps into the streusel cracks for a hint of caramel sweetness in every bite.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post. Here are some key ingredients you’ll need:
- Pumpkin puree: Brings moisture, natural sweetness, and that signature pumpkin flavor. Use store-bought or make homemade pumpkin puree.
- Sourdough discard: You can also use active sourdough starter.
- Pumpkin spice: Use store-bought or homemade pumpkin pie spice.
- Light brown sugar: Adds depth and caramel notes that pair perfectly with pumpkin and spice.
- Maple syrup: Used in the glaze.
Essential Equipment
- 9×5-inch loaf pan: The ideal size to prevent overflowing and ensure even baking.
How to Make Sourdough Discard Pumpkin Bread
Step 1: Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
Step 2: Make the streusel: Stir together melted butter, flour, sugars, and cinnamon until crumbly. Set bowl of streusel in the refrigerator to keep it firm.
Step 3: In a large bowl, whisk pumpkin puree, sourdough discard, eggs, oil, and vanilla until smooth (Photo 1).
Step 4: In another bowl, whisk flour, sugars, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt until evenly combined (Photo 2).
Step 5: Add the dry mixture to the wet mixture (Photo 3). Gently fold with a spatula until just combined and no dry streaks remain (Photo 4). Do not overmix.
Step 6: Spread batter evenly into the prepared loaf pan (Photo 5). Sprinkle chilled streusel evenly over the top (Photo 6).
Step 7: Bake for 60–70 minutes, checking at the 40–45 minute mark and tenting with foil if the streusel is browning too quickly.
The bread is done when a long toothpick or skewer inserted in the center comes out clean or with just a few moist crumbs. For accuracy, use an instant-read thermometer and look for an internal temperature of 200–205°F in the center.
Step 8: Cool in the pan for 15 minutes (Photo 7), then lift out using the parchment and transfer to a wire rack to cool completely.
Step 9: Make the glaze: Stir together melted butter, brown sugar, powdered sugar, maple syrup, and a pinch of salt until smooth. Adjust thickness with milk if needed.
Step 10: Once fully cooled, drizzle with glaze, slice, and serve (Photo 8).
Alternate Cream Cheese Topping
This bread can also be made without the streusel and glaze. It’s equally delicious topped with cream cheese frosting: Beat 4 oz cream cheese (softened) with 2 tablespoons butter until smooth, then mix in 1 cup (120 g) powdered sugar and ½ teaspoon vanilla until fluffy. Spread over the cooled loaf.
How to Store
- Store the glazed bread at room temperature in an airtight container for up to 3 days.
- Refrigerate up to 5 days for longer freshness (bring to room temp before serving).
- Freeze unglazed slices or the whole loaf for up to 2 months.
Expert Tips
- Be sure to use a 9×5-inch loaf pan. A smaller loaf pan will overflow.
- During testing, this bread baked best when tented with foil around the 40–45 minute mark to prevent the streusel from over-browning. Doneness is best checked with an instant-read thermometer.
- Be sure to tent with foil around the 40–45 minute mark to prevent the streusel from over-browning.
- Use an instant-read thermometer to check for doneness; the center should reach 200–205°F.
- Fold the batter gently once the dry ingredients are added to avoid overmixing and keep the crumb light.
- The written glaze amount gives a light drizzle. Feel free to double it if you prefer more topping.
- Refrigerating the streusel before baking helps it hold its crumbly texture in the oven. Also, when mixing the crumble, recommend using your hands to get a variety of shapes and pieces of the crumble.
- Sourdough discard in this recipe is 100% hydration, meaning equal parts flour and water by weight. If your discard is thicker or thinner, the texture may vary slightly, but the bread will still bake successfully.
Frequently Asked Questions
Yes, replace it with ½ cup additional pumpkin puree. The discard adds subtle tang and tenderness, but the bread will still work without it.
This recipe was tested with Libby’s canned puree, which is thick and consistent. Homemade puree often has more water in it, so if you use it, blot or drain it well before measuring. I would highly recommend using canned pumpkin puree for this recipe.
Yes, the bread can be baked 1 day ahead. I actually highly recommend making this the day before. I feel like the pumpkin and spices always taste more intense the next day.
Yes. Wrap tightly in plastic wrap and foil (without glaze), then freeze up to 2 months. Thaw at room temperature, then glaze before serving.
No, this bread must be baked in a 9×5-inch loaf pan to avoid overflow. You could try to bake in a smaller loaf pan and full some of the batter in muffin tins. You will have to work on adjusting your baking times.
More Fall Sourdough Recipes
- Sourdough Pumpkin Bars
- Sourdough Pumpkin Bread
- Sourdough Apple Muffins
- Sourdough Pumpkin Chocolate Chip Muffins
- Sourdough Pumpkin Muffins With Crumb Topping
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Sourdough Discard Pumpkin Bread
Equipment
- Whisk and spatula
- Measuring cups and spoons
- Kitchen scale optional
- Instant-read thermometer optional
Ingredients
Streusel Topping
- 1/4 cup unsalted butter, (56 g) melted
- 1/2 cup all-purpose flour, (63 g)
- 1/4 cup light brown sugar, (67 g) packed
- 2 tablespoons granulated sugar , (25 g)
- 1 teaspoon cinnamon
Pumpkin Bread
- 1 1/2 cups pumpkin puree, (340 g)
- 1/2 cup sourdough starter discard , (100 g) 100% hydration
- 2 large eggs, room temperature
- 1/2 cup avocado oil , (109 g) or other neutral oil
- 2 teaspoons vanilla extract
- 1 2/3 cups all-purpose flour , (170 g)
- 1 cup light brown sugar, (200 g) packed
- 1/4 cup granulated sugar, (50 g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 3/4 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
Maple Glaze
- 1 tablespoon unsalted butter , (14 g) melted
- 1 tablespoon light brown sugar , (12 g) packed
- 1/2 cup powdered sugar , (60 g)
- 2 tablespoons pure maple syrup, (40 g)
- pinch sea salt
- 1-2 teaspoons milk, (5-10 g) optional, if glaze needs thinning
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
- Make the streusel: Stir together melted butter, flour, sugars, and cinnamon until crumbly. Set the bowl of streusel into the refrigerator to keep it firm while you make the bread.
- Make the bread: In a large bowl, whisk pumpkin puree, sourdough discard, eggs, oil, and vanilla until smooth.
- In another bowl, whisk flour, sugars, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt until evenly combined.
- Add the dry mixture to the wet mixture. Gently fold with a spatula until just combined and no dry streaks remain. Do not overmix.
- Spread batter evenly into the prepared loaf pan. Sprinkle chilled streusel evenly over the top.
- Bake for 60–70 minutes, checking at the 40–45 minute mark and tenting with foil if the streusel is browning too quickly. The bread is done when a long toothpick or skewer inserted in the center comes out clean or with just a few moist crumbs. For accuracy, use an instant-read thermometer and look for an internal temperature of 200–205°F in the center.
- Cool in the pan for 15 minutes, then lift out using the parchment and transfer to a wire rack to cool completely.
- Make the glaze: Stir together melted butter, brown sugar, powdered sugar, maple syrup, and a pinch of salt until smooth. Adjust thickness with milk if needed.
- Once fully cooled, drizzle with glaze, slice, and serve.
Notes
- Store the glazed bread at room temperature in an airtight container for up to 3 days.
- Refrigerate up to 5 days for longer freshness (bring to room temp before serving).
- Freeze unglazed slices or the whole loaf for up to 2 months.
- This bread can also be made without the streusel and glaze. It’s equally delicious topped with cream cheese frosting: Beat 4 oz cream cheese (softened) with 2 tablespoons butter until smooth, then mix in 1 cup (120 g) powdered sugar and ½ teaspoon vanilla until fluffy. Spread over the cooled loaf.
- Be sure to use a 9×5-inch loaf pan. A smaller loaf pan will overflow.
- Recipe has been tested with Libby’s canned pumpkin puree and Gold Medal all-purpose flour. Results may vary with homemade puree or different flour brands.
- During testing, this bread baked best when tented with foil around the 40–45 minute mark to prevent the streusel from over-browning. Doneness is best checked with an instant-read thermometer.
- Be sure to tent with foil around the 40–45 minute mark to prevent the streusel from over-browning.
- Use an instant-read thermometer to check for doneness; the center should reach 200–205°F.
- Fold the batter gently once the dry ingredients are added to avoid overmixing and keep the crumb light.
- The written glaze amount gives a light drizzle. Feel free to double it if you prefer more topping.
- Refrigerating the streusel before baking helps it hold its crumbly texture in the oven. Also, when mixing the crumble, using your hands to mix helps to get a variety of shapes and pieces of the crumble.
- Sourdough discard in this recipe is 100% hydration, meaning equal parts flour and water by weight. If your discard is thicker or thinner, the texture may vary slightly, but the bread will still bake successfully.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have tried so many pumpkin breads using my sourdough discards. I thought I just didn’t like pumpkin bread. Turns out I had never found the best recipe, until now. This bread is the most tender, delicious discard pumpkin bread I have ever made. I skipped the maple glaze because I thought it was great just with all of the wonderful crumble! I also didn’t have avocado oil so I used vegetable oil. I baked it 60 minutes, tenting with foil at 45. It was perfection!
Thank you so much for the positive review, Joey! Your comment made my day, and I’m so happy you enjoyed the recipe!
This sourdough pumpkin bread is moist and delicious! Perfect for fall mornings and sweet enough for dessert!