Pumpkin bread is a favorite of many people around Thanksgiving time. This moist bread uses a bit of sourdough starter in it which gives it a great taste and texture.

If you ever have a lot of extra sourdough discard you can use it to make this bread. I have two ways listed to make this bread. You can either ferment for 7 hours or use sprouted flour and bake it right away.
My sourdough starter, pictured below, is over 9 years old. From this jar, I have sent out thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

Sourdough Discard Pumpkin Quick Bread, THM E
- 1 3/4 cup pumpkin puree or home-canned pumpkin
- 1 1/2 teaspoons vanilla extract
- 3/4 cup sourdough starter, unfed or discard works great
- 2/3 cup THM Gentle Sweet or Brown Sugar Sweetener Substitute
- 2 eggs
- 2 1/2 teaspoons pumpkin pie spice
- 1 1/2 cups white whole wheat flour or sprouted flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Mixing with white whole wheat flour: In a bowl blend together, pumpkin puree, vanilla, sourdough starter, sweetener of choice, eggs, and spice. Blend until smooth. Stir in white whole wheat flour. Allow batter to ferment for 7 hours at room temperature or 24 hours in the fridge. When ready to bake, mix in baking powder, baking soda, and salt. Mix well.
- Mixing with sprouted flour: In a bowl blend together, pumpkin puree, vanilla, sourdough starter, sweetener of choice, eggs, and spice. Blend until smooth. Set Aside. In a separate bowl, combine sprouted flour, baking powder, baking soda, and salt. Stir dry ingredients into wet ingredients until smooth.
- Baking: Preheat oven to 350 degrees F. Pour batter into a well-greased bread pan. Bake for 55 minutes or until toothpick inserted into the center of the loaf comes out clean.
- Note: If you are using bought canned pumpkin add 2 tablespoons almond milk since the pumpkin in thicker than home-canned pumpkin.

In a bowl blend together, pumpkin puree, vanilla, sourdough starter, sweetener of choice, eggs, and spice. Blend until smooth. Set Aside. In a separate bowl, combine sprouted flour, baking powder, baking soda, and salt. Stir dry ingredients into wet ingredients until smooth.

Preheat oven to 350 degrees F. Pour batter into a well-greased bread pan. Bake for 55 minutes or until toothpick inserted into the center of the loaf comes out clean.
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Sourdough Pumpkin Quick Bread
Ingredients
- 1 3/4 cup pumpkin puree or home-canned pumpkin
- 1 1/2 teaspoons vanilla extract
- 3/4 cup sourdough starter unfed or discard works great
- 2/3 cup THM Gentle Sweet or Brown Sugar Sweetener Substitute
- 2 eggs
- 2 1/2 teaspoons pumpkin pie spice
- 1 1/2 cups white whole wheat flour or sprouted flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
-
Mixing with white whole wheat flour: In a bowl blend together, pumpkin puree, vanilla, sourdough starter, sweetener of choice, eggs, and spice. Blend until smooth. Stir in white whole wheat flour. Allow batter to ferment for 7 hours at room temperature or 24 hours in the fridge. When ready to bake, mix in baking powder, baking soda, and salt. Mix well.
-
Mixing with sprouted flour: In a bowl blend together, pumpkin puree, vanilla, sourdough starter, sweetener of choice, eggs, and spice. Blend until smooth. Set Aside. In a separate bowl, combine sprouted flour, baking powder, baking soda, and salt. Stir dry ingredients into wet ingredients until smooth.
-
Baking: Preheat oven to 350 degrees F. Pour batter into a well-greased bread pan. Bake for 55 minutes or until toothpick inserted into the center of the loaf comes out clean.
-
Note: If you are using bought canned pumpkin add 2 tablespoons almond milk since the pumpkin in thicker than home-canned pumpkin.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. We have added more items to our blog store, Sourdough Beginner Kits, and more. Check it out at this link Blog Store.

This pumpkin bread has fantastic texture. I mixed it up, let it sit in the fridge overnight, and it baked beautifully. Thanks for sharing it!
Does the addition of whole eggs keep this an E?
yes, the eggs only add 10 grams of fat to the entire recipe.
Whoops! I mixed in the baking soda, salt and baking powder. I guess we’ll see in 7 hours if it works.
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