13 Spiced Sourdough Discard Pumpkin Bread for Cozy Vibes

You know that feeling when the air turns crisp and your kitchen starts to smell like cinnamon and toasted pumpkin? That's exactly the vibe these Spiced Sourdough Discard Pumpkin Bread recipes deliver. Each loaf blends tangy discard with warm pumpkin spice for cozy, homey slices you'll want every morning.

This collection gives you 13 different takes on Spiced Sourdough Discard Pumpkin Bread. You'll find classic quick loaves, a streusel-topped beauty, a chocolate-chip twist, a gluten-free version, and more. Every recipe uses sourdough discard to add depth and texture, while pumpkin and warming spices bring the autumn comfort.

Pin the whole list for weekend baking, or scroll to find the variation that fits your pantry and mood. You'll get clear ingredient lists, step-by-step instructions, baking times, and serving ideas. Ready to bake a loaf that smells like fall and tastes like cozy? Let’s get started.

1. Classic Spiced Sourdough Discard Pumpkin Bread

This is the loaf you'll reach for when you want comfort and consistency. The sourdough discard adds a gentle tang that balances molasses-like brown sugar and warm pumpkin spice. Expect a moist crumb with a slightly crisp top and fragrant aroma.

Perfect for weekend breakfasts, cozy afternoons, or gifting to a neighbor. You’ll love the soft texture and spice-forward flavor. The smell while it bakes will make your whole home feel like fall.

Ingredients

• 1 cup (240 g) sourdough discard, unfed, room temperature
• 1 cup (240 g) canned pumpkin puree
• 2 large eggs, room temperature
• 1/2 cup (100 g) brown sugar, packed
• 1/4 cup (60 ml) vegetable oil
• 1/4 cup (60 ml) milk, room temperature
• 2 cups (260 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp fine sea salt
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
2. Whisk discard, pumpkin, eggs, brown sugar, oil, milk, and vanilla in a large bowl until smooth.
3. In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
4. Fold dry ingredients into wet until just combined. Batter should be thick and spiced.
5. Pour batter into prepared pan and smooth the top with a spatula.
6. Bake 55–65 minutes until a toothpick inserted in center comes out clean or with a few moist crumbs. Edges should be golden.
7. Let cool in pan 10 minutes, then transfer to a wire rack to cool completely, about 1 hour.
8. Slice after the loaf cools for best texture.

How to Serve It

• Slice and serve warm with a smear of butter or cream cheese.
• Garnish with a light dusting of cinnamon or a drizzle of maple syrup.
• Pair with hot coffee, chai, or a latte.
• Store wrapped at room temperature 2–3 days, refrigerated up to 5 days, or freeze slices up to 3 months.
• Make-ahead: bake and freeze, then thaw and warm in a toaster oven for fresh bread.

2. Streusel-Topped Spiced Sourdough Discard Pumpkin Bread

Crunchy streusel meets moist, tangy pumpkin bread in this version. The buttery streusel gives contrast to the soft crumb and enhances the warm pumpkin spice. It makes each slice feel indulgent without being heavy.

Serve it for weekend brunch or holiday coffee breaks. Fans of crisp toppings and textured bites will love this one. The scent of toasted brown sugar and cinnamon will fill your kitchen.

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1 cup (240 g) pumpkin puree
• 2 large eggs, room temperature
• 1/2 cup (100 g) brown sugar
• 1/3 cup (80 ml) vegetable oil
• 1/4 cup (60 ml) milk
• 2 cups (260 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract

Streusel:

• 1/2 cup (100 g) brown sugar
• 1/3 cup (40 g) all-purpose flour
• 1/4 cup (56 g) cold unsalted butter, grated or cubed
• 1 tsp ground cinnamon
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch pan.
2. Whisk discard, pumpkin, eggs, brown sugar, oil, milk, and vanilla until smooth.
3. Combine flour, baking soda, salt, and spices in another bowl.
4. Fold dry ingredients into wet until just mixed. Batter will be thick.
5. Mix streusel: rub butter into flour and sugar until coarse crumbs form. Stir in cinnamon and salt.
6. Pour batter into pan and evenly sprinkle streusel on top.
7. Bake 55–65 minutes until a toothpick comes out with a few moist crumbs. Streusel should be golden.
8. Cool in pan 10 minutes, then transfer to rack to cool fully, another 50–60 minutes.
9. Slice when room temperature for cleaner cuts.

How to Serve It

• Serve slices with a dollop of whipped cream or mascarpone.
• Garnish with toasted pecans or a light dusting of powdered sugar.
• Pairs well with espresso or a spiced latte.
• Store covered at room temperature 2 days or refrigerate up to 5 days.
• Freeze whole or sliced for up to 3 months; thaw and warm before serving.

3. Brown Butter Pecan Spiced Sourdough Discard Pumpkin Bread

Brown butter brings a nutty depth that pairs beautifully with pumpkin and sourdough tang. Toasted pecans add crunch while warm spices round the loaf. This version tastes richer, with caramel-like notes.

It's great for weekend brunches or gifting during fall. You’ll notice nutty aroma and a slightly caramel finish on each bite.

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1 cup (240 g) pumpkin puree
• 2 large eggs, room temperature
• 1/2 cup (100 g) brown sugar
• 1/3 cup (76 g) unsalted butter, browned and cooled slightly
• 1/4 cup (60 ml) milk
• 1 3/4 cups (225 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 cup (60 g) toasted pecans, chopped
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and parchment-line a 9×5-inch loaf pan.
2. To brown butter: melt butter in a light pan over medium heat until foaming and amber brown. Remove and cool 5 minutes.
3. Whisk discard, pumpkin, eggs, brown sugar, browned butter, milk, and vanilla until smooth.
4. In another bowl, whisk flour, baking soda, salt, cinnamon, and allspice.
5. Fold dry ingredients into wet until just combined. Stir in toasted pecans.
6. Pour into pan and level top.
7. Bake 55–65 minutes until a toothpick comes out mostly clean and edges pull slightly from pan.
8. Cool in pan 10 minutes then transfer to rack to cool completely.
9. Slice after fully cooled to maintain crumb structure.

How to Serve It

• Top with a few extra toasted pecans and a light drizzle of maple syrup.
• Serve with black coffee or nutty oolong tea.
• Store wrapped at room temperature 2–3 days, refrigerated up to 5 days.
• Freeze slices in foil for up to 3 months.
• Makes a thoughtful hostess gift when wrapped with twine and a spice jar.

4. Chocolate Chip Spiced Sourdough Discard Pumpkin Bread

Chocolate and pumpkin are a quietly perfect pair. The sourdough discard adds subtle tang that brightens the chocolate. Expect pockets of melted chocolate and a soft, tender crumb.

Serve it for dessert or an indulgent breakfast. Chocolate lovers and pumpkin fans will both reach for seconds. The aroma mixes cocoa and warm spice.

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1 cup (240 g) pumpkin puree
• 2 large eggs, room temperature
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) brown sugar
• 1/3 cup (80 ml) vegetable oil
• 1/4 cup (60 ml) milk
• 2 cups (260 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 3/4 cup (130 g) dark chocolate chips
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch pan.
2. Whisk discard, pumpkin, eggs, sugars, oil, milk, and vanilla until combined.
3. In another bowl, whisk flour, baking soda, salt, cinnamon, and ginger.
4. Fold dry ingredients into wet until just mixed. Fold in chocolate chips, reserving a few for top.
5. Pour batter into pan, smooth top, and sprinkle reserved chips.
6. Bake 55–65 minutes until a toothpick has a few moist crumbs. Top should be set and lightly glossy.
7. Cool in pan 10 minutes, then transfer to wire rack to finish cooling.
8. Let cool fully before slicing for neat chocolate pockets.

How to Serve It

• Serve warm with a pat of butter or a scoop of vanilla ice cream.
• Pair with cold brew or mocha coffee.
• Store airtight at room temperature 2 days, refrigerated up to 5 days.
• Freeze slices for up to 3 months, toast gently to rewarm.
• Great for making special breakfast trays.

5. Vegan Spiced Sourdough Discard Pumpkin Bread

This vegan take keeps the loaf moist and tender without eggs or dairy. Sourdough discard provides tang and lift. Coconut oil and nondairy milk replace butter and milk, while flax eggs bind the batter.

Perfect for plant-based diets or when you want a lighter loaf. It has a gentle spice and clean pumpkin flavor. You’ll love how fluffy it stays even after a day.

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1 cup (240 g) pumpkin puree
• 2 tbsp ground flaxseed + 6 tbsp water (flax eggs), mixed and rested 5 minutes
• 1/2 cup (100 g) brown sugar
• 1/4 cup (60 ml) maple syrup
• 1/3 cup (80 ml) coconut oil, melted and cooled
• 1/4 cup (60 ml) unsweetened almond milk, room temperature
• 2 cups (260 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1 tsp vanilla extract
• 1/2 cup (60 g) pumpkin seeds (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch pan.
2. Mix flax and water and set aside to thicken 5 minutes.
3. Whisk discard, pumpkin, flax mixture, brown sugar, maple syrup, coconut oil, almond milk, and vanilla until smooth.
4. Combine flour, baking soda, salt, cinnamon, and cardamom in another bowl.
5. Fold dry ingredients into wet until just combined. Stir in pumpkin seeds if using.
6. Pour batter into prepared pan and level.
7. Bake 55–65 minutes until a toothpick comes out clean or with a few moist crumbs.
8. Cool 10 minutes in pan, then transfer to rack to cool completely before slicing.

How to Serve It

• Top with coconut whipped cream and extra pumpkin seeds.
• Pair with chai tea or warm almond milk.
• Store airtight at room temperature 2 days, refrigerate up to 5 days.
• Freeze slices wrapped well for up to 3 months.
• Make-ahead: freeze whole loaf and thaw overnight in fridge.

6. Gluten-Free Spiced Sourdough Discard Pumpkin Bread

This gluten-free loaf uses a reliable flour blend to deliver moist crumb and structure. Sourdough discard still plays a starring role, adding tang without gluten. Spices and pumpkin shine through with a tender bite.

Great for gluten-sensitive guests or when you want a safe, cozy treat. It holds together well and slices cleanly. Expect a satisfying pumpkin flavor with gentle tang.

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1 cup (240 g) pumpkin puree
• 2 large eggs, room temperature
• 1/2 cup (100 g) brown sugar
• 1/4 cup (60 ml) vegetable oil
• 1/4 cup (60 ml) milk or dairy-free milk
• 2 cups (260 g) gluten-free all-purpose flour blend (with xanthan gum)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp xanthan gum (only if blend lacks it)
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch pan.
2. Whisk discard, pumpkin, eggs, brown sugar, oil, milk, and vanilla until smooth.
3. In another bowl, whisk gluten-free flour, baking soda, baking powder, salt, cinnamon, ginger, and xanthan gum if needed.
4. Fold dry into wet until combined. Batter will be slightly thicker than wheat batter.
5. Pour into pan and smooth top.
6. Bake 55–65 minutes until a toothpick comes out with a few moist crumbs and edges are set.
7. Cool in pan 10 minutes, then transfer to a rack to cool completely.
8. Slice after cooling for best texture.

How to Serve It

• Top with a smear of cream cheese frosting or a citrus glaze.
• Pairs well with herbal tea or hot cider.
• Store airtight in fridge up to 5 days; gluten-free bakes keep better chilled.
• Freeze slices individually wrapped for quick breakfasts.
• Great for holiday dessert boards labeled for guests.

7. Maple Walnut Spiced Sourdough Discard Pumpkin Bread

Maple syrup and toasted walnuts add a cozy, nutty layer to pumpkin and sourdough tang. The loaf is slightly sweeter, with caramel notes that pair with the spices. The walnuts add crunch and visual interest.

Perfect for a fall brunch or warming snack. You’ll taste maple, spice, and a faint tang from the discard. Each bite is richly textured.

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1 cup (240 g) pumpkin puree
• 2 large eggs, room temperature
• 1/3 cup (80 ml) pure maple syrup
• 1/3 cup (67 g) brown sugar
• 1/4 cup (60 ml) vegetable oil
• 2 cups (260 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup (60 g) chopped walnuts, toasted
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch pan.
2. Whisk together discard, pumpkin, eggs, maple syrup, brown sugar, oil, and vanilla until smooth.
3. Whisk flour, baking soda, salt, cinnamon, and nutmeg in another bowl.
4. Fold dry ingredients into wet until just combined. Stir in toasted walnuts.
5. Pour into pan and level.
6. Bake 55–65 minutes until a toothpick inserted in center comes out clean.
7. Cool 10 minutes in pan, then transfer to rack to cool completely.
8. Optional: brush top with 1–2 tbsp maple syrup while warm for shine.

How to Serve It

• Serve with extra chopped walnuts and a drizzle of maple.
• Pair with black tea or a maple latte.
• Store at room temperature 2 days, refrigerate up to 5 days.
• Freeze slices for quick breakfasts; warm before serving.
• Great for brunch boards or weekend baking gifts.

8. Pumpkin Cinnamon Swirl Spiced Sourdough Discard Bread

A cinnamon swirl brings a surprise ribbon of spice through each slice. The sourdough discard gives tang that highlights the cinnamon-sugar ribbon. Texture alternates between soft crumb and sweet swirl.

This loaf is festive and fun for gatherings or special breakfasts. Kids and cinnamon lovers will adore it. The aroma while slicing is deeply comforting.

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1 cup (240 g) pumpkin puree
• 2 large eggs, room temperature
• 1/2 cup (100 g) brown sugar
• 1/3 cup (80 ml) vegetable oil
• 1/4 cup (60 ml) milk
• 2 cups (260 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 cup (100 g) brown sugar (for swirl)
• 2 tsp ground cinnamon (for swirl)
• 2 tbsp melted butter (for swirl)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch pan.
2. Whisk discard, pumpkin, eggs, brown sugar, oil, milk until smooth.
3. Mix flour, baking soda, salt, and spices separately.
4. Fold dry ingredients into wet until just combined.
5. Make swirl: combine brown sugar and cinnamon, then stir in melted butter to make a crumbly paste.
6. Spoon half the batter into pan, spread evenly. Sprinkle half of the swirl mixture. Add remaining batter and top with remaining swirl. Use a butter knife to gently swirl layers.
7. Bake 55–65 minutes until a toothpick comes out with a few moist crumbs.
8. Cool 10 minutes in pan, then transfer to rack to cool completely for clean slices.

How to Serve It

• Slice to reveal the swirl and serve warm with butter.
• Pair with spiced coffee or chai.
• Store wrapped at room temperature 2–3 days, refrigerate up to 5 days.
• Freeze slices for up to 3 months and reheat briefly before serving.
• Makes an eye-catching addition to holiday brunches.

9. Pumpkin Cranberry Orange Spiced Sourdough Discard Bread

Tart cranberries and bright orange zest add freshness to pumpkin and sourdough tang. The loaf feels lively and less sweet, with citrus notes cutting through the spices. Dried cranberries give colorful pops.

Perfect for holiday tables or when you want a bright slice. The aroma blends citrus and warm spices, making it festive and inviting.

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1 cup (240 g) pumpkin puree
• 2 large eggs, room temperature
• 1/2 cup (100 g) brown sugar
• 1/4 cup (60 ml) vegetable oil
• 1/4 cup (60 ml) orange juice
• Zest of 1 orange
• 2 cups (260 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 cup (70 g) dried cranberries, chopped
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch pan.
2. Whisk discard, pumpkin, eggs, brown sugar, oil, orange juice, orange zest, and vanilla until smooth.
3. Combine flour, baking soda, salt, cinnamon, and ginger.
4. Fold dry into wet until almost combined. Fold in dried cranberries.
5. Pour into pan, smooth top.
6. Bake 55–65 minutes until a toothpick comes out clean or with a few moist crumbs.
7. Cool 10 minutes in pan, then transfer to a wire rack to cool completely.
8. Optional: brush with a simple orange glaze (powdered sugar + orange juice).

How to Serve It

• Drizzle with orange glaze and sprinkle extra cranberries.
• Pair with Earl Grey or citrusy herbal tea.
• Store airtight at room temperature 2 days, refrigerate up to 5 days.
• Freeze for up to 3 months; thaw and warm slices before serving.
• Bright and festive for holiday brunches.

10. Mini Loaf Spiced Sourdough Discard Pumpkin Bread (Batch of 4)

Mini loaves bake faster and make lovely gifts or grab-and-go breakfasts. Each mini loaf keeps the same tang and spice but offers portable portions. Quick bake time gives you warm loaves sooner.

Great for gifting, lunch boxes, or individual treats. You’ll love the golden tops and moist interiors. They store easily and travel well.

Ingredients (makes 4 mini loaves)

• 1 1/4 cups (300 g) sourdough discard, room temperature
• 1 cup (240 g) pumpkin puree
• 2 large eggs, room temperature
• 1/2 cup (100 g) brown sugar
• 1/3 cup (80 ml) vegetable oil
• 1/4 cup (60 ml) milk
• 2 cups (260 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• Optional: pumpkin seeds or streusel for topping

Instructions

1. Preheat oven to 350°F (175°C). Grease and line four mini loaf pans.
2. Whisk discard, pumpkin, eggs, brown sugar, oil, milk, and vanilla.
3. Whisk flour, baking soda, salt, cinnamon, and nutmeg in another bowl.
4. Fold dry into wet until just combined.
5. Divide batter evenly among mini pans. Top with seeds or streusel if using.
6. Bake 35–45 minutes until a toothpick in center comes out clean.
7. Cool in pans 10 minutes, then transfer to racks to cool completely.
8. Store wrapped or gift in parchment and twine.

How to Serve It

• Wrap individually for gifts or school lunches.
• Serve warm with honey butter or cream cheese.
• Pair with espresso, tea, or cider.
• Store at room temperature 2 days, refrigerate up to 5 days, freeze up to 3 months.
• Reheat slices briefly in a toaster oven before serving.

11. Chai-Spiced Spiced Sourdough Discard Pumpkin Bread

Chai spices—cardamom, cloves, black pepper—give this loaf a fragrant, tea-like warmth. The sourdough discard adds tang that balances the bold chai spices. Texture is tender and fragrant.

Perfect with a cup of chai or as a seasonal treat. Fans of aromatic spice blends will adore this loaf. It smells deeply comforting while it bakes.

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1 cup (240 g) pumpkin puree
• 2 large eggs, room temperature
• 1/2 cup (100 g) brown sugar
• 1/4 cup (60 ml) vegetable oil
• 1/4 cup (60 ml) milk
• 2 cups (260 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/8 tsp ground black pepper
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch pan and line with parchment.
2. Whisk discard, pumpkin, eggs, brown sugar, oil, milk, and vanilla until smooth.
3. Combine flour, baking soda, salt, and chai spices.
4. Fold dry into wet until just combined.
5. Pour into pan and smooth top.
6. Bake 55–65 minutes until a toothpick inserted comes out with a few moist crumbs.
7. Cool 10 minutes in pan, then transfer to rack to cool completely.
8. Slice and enjoy with hot chai for a spice-forward experience.

How to Serve It

• Serve with a cup of masala chai or spiced latte.
• Garnish with a sprinkle of cinnamon or crushed cardamom pods.
• Store airtight at room temperature 2–3 days, refrigerate up to 5 days.
• Freeze slices for up to 3 months; rewarm before serving.
• Lovely for autumn brunches or afternoon tea.

12. Coconut Maple Spiced Sourdough Discard Pumpkin Bread

Toasted coconut and maple create a cozy, island-tinged twist on pumpkin and sourdough tang. The texture is moist with slight chew from the coconut. Maple adds a deep sweetness that pairs with spices.

This variation is great when you want something a bit different. You'll notice toasted coconut aroma and maple sweetness. It's a crowd-pleaser with subtle tropical notes.

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1 cup (240 g) pumpkin puree
• 2 large eggs, room temperature
• 1/3 cup (80 ml) pure maple syrup
• 1/3 cup (67 g) brown sugar
• 1/4 cup (60 ml) coconut oil, melted
• 1/4 cup (60 ml) milk
• 2 cups (260 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/2 tsp ground cinnamon
• 1/2 cup (45 g) toasted shredded coconut
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch pan.
2. Whisk discard, pumpkin, eggs, maple syrup, brown sugar, coconut oil, milk, and vanilla.
3. Whisk flour, baking soda, salt, and cinnamon in another bowl.
4. Fold dry into wet until just mixed. Fold in toasted coconut.
5. Pour batter into pan and smooth.
6. Bake 55–65 minutes until a toothpick comes out clean.
7. Cool 10 minutes in pan, then transfer to rack to cool fully.
8. Drizzle extra maple syrup and sprinkle toasted coconut before serving.

How to Serve It

• Drizzle with more maple syrup and finish with toasted coconut.
• Pair with latte or a lightly sweetened black tea.
• Store at room temperature 2 days, refrigerate up to 5 days.
• Freeze slices individually wrapped for easy snacks.
• Nice for holiday tables or tropical-themed gatherings in fall.

13. Pumpkin Banana Spiced Sourdough Discard Bread

Banana adds extra moisture and natural sweetness to pumpkin and sourdough tang. The loaf has a fruit-forward sweetness with warm spice and a tender crumb. It’s forgiving and stays soft for days.

Perfect when you have ripe bananas and pumpkin puree to use up. It’s homey, a little fruity, and delightfully spiced. Kids and adults both enjoy the familiar banana flavor.

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 3/4 cup (180 g) pumpkin puree
• 2 large ripe bananas, mashed (about 1 cup)
• 2 large eggs, room temperature
• 1/3 cup (67 g) brown sugar
• 1/4 cup (60 ml) vegetable oil
• 1/4 cup (60 ml) milk
• 2 cups (260 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch pan.
2. Mash bananas until smooth. Whisk discard, pumpkin, mashed bananas, eggs, brown sugar, oil, milk, and vanilla.
3. In another bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.
4. Fold dry into wet until just combined.
5. Pour batter into pan and smooth top. For a marbled effect, spoon alternating dollops and gently swirl.
6. Bake 55–65 minutes until a toothpick inserted near center comes out clean.
7. Cool 10 minutes in pan, then transfer to a rack to cool completely.
8. Slice once cooled for clean slices.

How to Serve It

• Serve with nut butter or cream cheese for extra richness.
• Pair with coffee, milk, or a banana smoothie.
• Store wrapped at room temperature 2 days, refrigerate up to 5 days.
• Freeze slices for convenient breakfasts.
• Great for using up leftover pumpkin and ripe bananas.

These 13 Spiced Sourdough Discard Pumpkin Bread recipes bring fall flavors and cozy vibes to your kitchen. From classic loaves to streusel, chocolate, and gluten-free variations, you’ve got options for gifts, brunches, and everyday comfort. Try one this weekend, pin your favorites, and share slices with friends or family—you’ll brighten someone’s morning.

Which variation will you bake first: the classic loaf, a streusel-topped treat, or the chai-spiced twist? I'd love to hear which one becomes your go-to fall recipe.