Sourdough Pumpkin Breakfast Loaf
Fragrant with cinnamon and nutmeg, this soft, golden loaf combines pumpkin and sourdough for a deeply satisfying breakfast bake that stays moist for days.
At a Glance
Loaf Style: Enriched quick bread
Skill Level: Beginner-friendly
Total Time: ~13–18 hours (includes optional overnight rest)
Prep Time: ~15 minutes
Yield: One standard 9x5-inch loaf
Hydration: N/A
Bake Temp: 350°F / 175°C
Baking Vessel: Standard loaf tin
Ingredients
Dry Ingredients
200g all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1½ tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
Pinch of cloves (optional)
Wet Ingredients
100g sourdough discard (unfed)
2 large eggs
100g brown sugar
60g granulated sugar
220g canned pumpkin purée
100g neutral oil (e.g. canola or light olive)
1 tsp vanilla extract
Instructions
Mix the Dry Ingredients
1. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
Mix the Wet Ingredients
2. In a separate large bowl, whisk together the eggs, sourdough discard, both sugars, pumpkin purée, oil, and vanilla until smooth.
Combine Wet and Dry
3. Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until no dry streaks remain. Avoid overmixing.
Optional Overnight Rest
4. For enhanced flavor and a more tender texture, cover the batter and refrigerate overnight.
5. If baking right away, proceed to the next step.
Bake
6. Preheat oven to 350°F / 175°C. Lightly grease and line a 9x5-inch loaf tin.
7. Pour in the batter and smooth the top.
8. Bake for 50–60 minutes, or until a skewer inserted in the center comes out clean.
9. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Visual Cues
The loaf should rise with a gently domed top and a golden-orange hue.
Interior crumb will be moist, tender, and evenly speckled with spice.
Why This Works
Sourdough discard gives this loaf subtle complexity and a more lasting moistness. The pumpkin provides body and warmth, while the oil keeps the crumb soft and plush without heaviness. It’s a wonderful make-ahead breakfast that tastes even better the next day.
