There’s something about the scent of pumpkin spice wafting through the kitchen that just wraps you in a warm hug, isn’t there? I’m beyond excited to share this Pumpkin Spice Sourdough (Quick-Style) recipe with you—it’s rich, moist, beautifully spiced, and packed with the cozy essence of fall. And the best part? No kneading, no rising—just mix, bake, and devour!

This is one of those bakes I reach for when my sourdough discard is piling up and I want something sweet, satisfying, and anything but boring!! Whether you’re cuddling up with a mug of coffee or hosting a brunch with friends, this loaf will never let you down.

Why You’ll Love This Pumpkin Spice Sourdough

Let’s talk about why this recipe might just become a seasonal staple in your kitchen:

Quick and fuss-free. No waiting for dough to rise—this is a quick bread, which means you’ll be slicing into it in just about an hour.
Sourdough discard magic. Gives the loaf a subtle tang and extra moist texture—plus, no waste!
Customizable. Make it with nuts, chocolate chips, or swirl in cream cheese… I promised you versatile, and here’s proof!

Incredible flavor. Warming pumpkin pie spices + the earthy richness of sourdough + sweet pumpkin = a fall dream in every bite.

What Does It Taste Like?

Ohhh, let me paint the picture. Imagine the richness of a classic pumpkin loaf but with a subtle tang that balances the sweetness perfectly. It’s tender, slightly dense (in the best way!), and the top gets this gorgeous, golden crust—especially if you sprinkle it with raw sugar. Add-ins like pecans or chocolate chips just take it over the top.

Benefits of This Recipe

Uses up sourdough discard (zero waste!)
One bowl per step = minimal cleanup
Kid-friendly and freezer-friendly
No special equipment needed
Can be made dairy-free or refined sugar-free with easy swaps

Ingredients Pumpkin Spice Sourdough

Dry Ingredients

2 cups (250g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, cloves)

Wet Ingredients

1 cup (225g) pumpkin puree (not pumpkin pie filling)
1 cup (200g) granulated sugar (or ½ white + ½ brown sugar)
½ cup (120g) sourdough discard (unfed, room temp or cold is fine)

½ cup (120ml) vegetable oil (or melted butter)
2 large eggs
1 tsp vanilla extract

Optional Add-Ins

½ cup chopped pecans or walnuts
½ cup chocolate chips
2 tbsp raw sugar for topping (adds crunch to the crust)

Tools You’ll Need

9×5-inch loaf pan
Mixing bowls (at least two)
Whisk & spatula
Measuring cups and spoons
Parchment paper (helps with easy removal!)
Toothpick for doneness test
Cooling rack

Ingredient Swaps & Variations

Gluten-Free? Use a 1:1 gluten-free flour blend.
No pumpkin puree? Mashed sweet potato or butternut squash works too!
Dairy-free? Use vegetable oil and skip the cream cheese swirl.

Add-ins: Dried cranberries, chopped dates, or a sprinkle of oats on top.

Step-by-Step Instructions

1. Prep

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.

2. Mix the Dry Ingredients

Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.

3. Mix the Wet Ingredients

In another bowl, whisk pumpkin puree, sugar, sourdough discard, oil, eggs, and vanilla until smooth.

4. Combine

Gently fold the dry ingredients into the wet. Don’t overmix—just until the flour disappears. Stir in any add-ins here.

5. Bake

Pour the batter into the prepared pan. Sprinkle with raw sugar (optional).
Bake 55–65 minutes. A toothpick inserted in the center should come out clean.

⚠️ If the loaf is browning too fast, tent it with foil during the last 10 minutes.

6. Cool & Slice

Cool in the pan for 10–15 minutes, then move to a wire rack. Let it cool completely before slicing to help the crumb set.

Make It Your Own

Pumpkin Spice Muffins

Scoop batter into a lined muffin tin and bake 20–25 minutes. Great for lunchboxes!

Pumpkin Cream Cheese Swirl

Mix 4 oz cream cheese with 2 tbsp sugar and 1 egg yolk. Dollop and swirl into the top of the batter before baking.

What to Serve with Pumpkin Spice Sourdough

A steaming mug of chai or coffee
Dollop of whipped cream or Greek yogurt
Toasted with butter or maple cream cheese
Topped with a scoop of vanilla ice cream for dessert (!)

Tips for Success

Don’t overmix the batter—this keeps it tender.
Use room temperature eggs for better mixing.
Make sure your sourdough discard isn’t too acidic or old—fresh discard is best.
Line your pan to avoid sticking (and for pretty edges!).

Storage Instructions

Room Temp: Store in an airtight container up to 3 days.
Fridge: Up to 1 week (wrap well to prevent drying out).
Freezer: Slice and wrap individually—freeze for up to 3 months. Toast straight from frozen!

General Information

Servings: Makes 1 loaf (8–10 slices)
Prep Time: 10 minutes
Cook Time: 55–65 minutes
Total Time: ~75 minutes
Difficulty: Easy-peasy!

FAQ

Can I use fresh sourdough starter instead of discard?

Yes! You can sub equal amounts of fed starter, but the tang will be less noticeable.

Can I reduce the sugar?

Absolutely—reduce by ¼ cup for a less sweet loaf. It’s still delicious.

What if I don’t have pumpkin pie spice?

Make your own: 1 tsp cinnamon, ¼ tsp each nutmeg, ginger, and cloves.

Can I make this vegan?

Yes! Sub eggs for flax eggs and use oil instead of butter. It still turns out moist and flavorful.

Conclusion

This Pumpkin Spice Sourdough (Quick-Style) loaf is everything fall baking should be—simple, fragrant, cozy, and crowd-pleasing. It brings together the warmth of pumpkin spice with the clever use of sourdough discard, making every bite both delicious and sustainable.

Trust me, once you’ve made this once, it’ll be in your regular fall baking rotation!

More Recipes to Love

Nutritional Info (Per Slice – Approximate)

Calories: 270
Fat: 12g
Carbs: 36g
Sugar: 18g
Protein: 4g
Fiber: 2g