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Sourdough Pumpkin Bread

A perfectly spiced pumpkin bread with toasty pecans, brown sugar and a subtle tang from sourdough starter discard.

Prep Time 20 minutes
Cook Time 1 hour 5 minutes


  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 can pumpking puree
  • 1 tsp ground cinnamon
  • 3/4 tsp fine sea salt
  • 1/4 tsp ground nutmeg
  • 1 pinch ground cloves
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup grapeseed oil
  • 1/2 tsp pure vanilla extract
  • 1/2 cup sourdough starter discard
  • 3 large eggs
  • 1/2 cup pecans toasted & roughly chopped
  • 1 tbsp powder sugar (optional)


  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 8.5"x4.5" loaf pan and line with parchment.

  2. In a medium bowl mix together flour, baking powder, and baking soda and set aside.

  3. Combine the pumpkin puree, cinnamon, salt, nutmeg, and cloves in a medium saucepan over medium heat. Stir frequently with a rubber spatula until the pumpkin has reduced to 1 1/2 cups. While the pumpkin is reducing, stir together the sugar, brown sugar, oil and vanilla in a small bowl. In another small bowl, whisk together the sourdough discard, and the eggs.

  4. Once the pumpkin has reduced to 1 1/2 cups, remove the pot from the heat and whisk in the sugar mixture until completely combined. Whisk in the starter mixture. Fold the flour mixture into the pumpkin mixture until no dry flour remains. Fold in the pecans.

  5. Pour the batter into the prepared loaf pan and bake for 65-75 minutes or until a toothpick inserted in the center comes out clean or an instant read thermometer reaches 190-195 degrees Fahrenheit. Remove from the oven and cool on rack for 10 minutes. Remove from pan and let cool completely. Dust with powdered sugar, if desired, then serve.