Sourdough Pumpkin Quick Bread

This sourdough pumpkin quick bread is everything I love about fall baking—soft, moist, and full of warm spice. The crumb is tender and fluffy, with just the slightest crisp edge that makes each slice irresistible. Pumpkin and sourdough come together beautifully here, balanced with cinnamon, nutmeg, and cloves for that classic autumn flavor.

And to make it even more special, I’ve topped it with a silky maple cream cheese frosting that truly takes it over the top. It’s the kind of treat that feels just right for sharing at holiday gatherings—or enjoying with a cozy cup of coffee at home.

Why I love this recipe

• Fall flavors in every bite: Pumpkin, cinnamon, nutmeg, and cloves come together in the most comforting way.

• Quick & easy: No complicated steps—just simple, cozy baking that feels approachable even on busy days.

• Perfect for sharing: It bakes up beautifully for holidays, but is just as lovely as an everyday fall treat with coffee or tea.

• Uses sourdough starter – a great way to put your starter to work, adding flavor and tenderness.

Ingredients you’ll need

Pumpkin & Sourdough

• Pumpkin purée – the star ingredient, bringing moisture, natural sweetness, and that cozy fall flavor.
• Sourdough starter – adds a subtle tang and depth of flavor while keeping the crumb tender.

Sweeteners

• Brown sugar & white sugar – the mix gives you both rich molasses notes (from brown sugar) and clean sweetness (from white sugar) for the perfect balance.

Fats & Dairy

• Oil – keeps the bread extra moist and soft.
• Sour cream – adds richness and a slight tang, while also helping with tenderness.
• Eggs – bind the batter together and add structure.

Flavor Boosters

• Vanilla extract – enhances the warm spice notes and rounds out the flavors.
• Spices (cinnamon, ginger, allspice, cloves, nutmeg, cardamom) – a fragrant blend that gives the bread its signature autumn spice profile.

Dry Ingredients (the structure)

• All-purpose flour – the backbone of the bread, creating a light but sturdy crumb.
• Baking powder & baking soda – give the loaf its rise, keeping it fluffy instead of dense.
• Salt – balances the sweetness and enhances all the other flavors.

How to make sourdough pumpkin quick bread: step-by-step

Ingredients

Wet Ingredients:

• 200 grams light brown sugar
• 50 grams sugar
• 60 grams avocado oil
• 60 grams full fat sour cream or Greek yogurt
• 425 grams pumpkin puree (1 standard 15 oz can)
• 80 grams sourdough discard (fed or unfed, room temp)
• 2 large eggs
• 5 grams vanilla extract

Dry Ingredients:

• 270 grams all-purpose flour
• 8 grams baking powder
• 2 grams baking soda
• 5 grams salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ginger
• 1 teaspoon all-spice
• 1/2 teaspoon cloves
• 1/2 teaspoon nutmeg
• 1/8 teaspoon cardamom

Maple Cream Cheese Frosting:

• 113 grams cream cheese (brought to room temperature)
• 28 grams (2 tablespoons) unsalted butter (softened)
• 45 ml pure maple syrup (room temperature)
• 5-10 grams milk (room temperature)
• 80 grams powdered sugar

Equipment

• 1 9x5in loaf pan
• Mixing bowls
• Food scale and measuring spoons

Instructions

• Preheat the oven to 350 degrees F and grease or line a 9×5 inch loaf pan with parchment paper.

• In a large bowl, whisk together the brown sugar, white sugar, oil, sour cream, pumpkin puree, sourdough starter, eggs, and vanilla until smooth.

• In a separate bowl, whisk the flour, baking powder, baking soda, salt, and spices.

• Add the dry ingredients to the wet, folding gently until no streak remain. Do not overmix.

• Pour the batter into the prepared pan, smooth the top, and bake 55-65 minutes or until a toothpick inserted in the center comes out clean. If browning to fast, loosely tent with foil at the 40 minute mark.

Pro Tip: A sourdough quick bread is fully baked once the center reaches 200–205°F (93–96°C) on an instant-read thermometer. This ensures it’s cooked through without drying out.

• Allow the sourdough pumpkin quick bread to rest in the pan for 10-15 minutes before transferring to a cooling rack to cool completely

Make the maple cream cheese frosting

• While the sourdough pumpkin loaf is cooling, make the cream cheese frosting.

• Beat the softened cream cheese and butter until creamy. Gradually add the powdered sugar, beating until fluffy. Mix in the maple syrup and milk for desired consistency.

• Spread frosting evenly over cooled loaf. Chill for at least 30 minutes before slicing for cleaner cuts.

• Store the sourdough pumpkin quick bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

More sourdough dessert recipes:

• Sourdough Cinnamon Swirl Bread
• Sourdough Pumpkin Scones (with a maple glaze)
• Sourdough Pumpkin Cinnamon Rolls
• Sourdough Pumpkin Blondies (discard recipe)