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5 from 1 vote

Pumpkin and Spice Sourdough Discard Quick Bread

Servings: 1 loaf


  • cups all-purpose flour
  • ½ teaspoon salt
  • teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 large pastured eggs
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 cup pumpkin or kabocha squash purée
  • ½ cup sourdough starter discard straight from the refrigerator, see Note
  • cup plus 1 tablespoon olive oil plus extra to grease the loaf pan


  • Preheat the oven to 350°F. Grease a 9- by 5-inch loaf pan with olive oil.
  • In a small bowl, combine the flour, salt, cinnamon, ginger, nutmeg, cloves, baking soda and baking powder.
  • In a large bowl, beat the eggs until light. Add the sugar, mixing well. Stir in the pumpkin purée, starter and olive oil.
  • Add the dry ingredients to the pumpkin mixture and stir just until well combined.
  • Scrape the batter into the pan and bake for 55 to 65 minutes, until a fork inserted into the center comes out clean. Cool in the pan for 10 minutes, then invert onto a rack to cool completely.


My sourdough starter is a 100 percent hydration starter, meaning it contains equal parts water and flour by weight.