Vegan Pumpkin Spice Bread with Sourdough Discard

Pumpkin bread isn't just for fall! I always have a lot of sourdough discard in the refrigerator and this is a great way to use it up no matter what the season. This is based on a King Arthur® recipe but tweaked a bit based on sugar and spice preferences, and made vegan so my daughter can enjoy it. I love to make multiple batches, slice the loaves, and freeze them in 1/2-loaf portions to thaw and enjoy as desired.

Prep Time:
20 mins
Cook Time:
1 hrs
Additional Time:
35 mins
Total Time:
1 hrs 55 mins
2 9x5-inch loaves


  • 1 ¾ cups sourdough starter discard

  • 4 ¼ cups all-purpose flour

  • 1 ¾ teaspoons ground cinnamon

  • 1 ¼ teaspoons salt

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon ground ginger

  • ¾ teaspoon ground cloves

  • 1 (15 ounce) can pumpkin puree

  • 1 cup mashed ripe banana

  • 1 cup brown sugar

  • cup canola oil

  • cup molasses

  • 2 teaspoons vanilla extract

  • ¾ cup raisins

  • ¾ cup chopped walnuts


  1. Preheat oven to 350 degrees F. Lightly grease two 9x5-inch loaf pans.

  2. Stir sourdough discard in a bowl. Let sit until bubbles start to form, about 5 minutes.

  3. Meanwhile, whisk flour, cinnamon, salt, baking powder, baking soda, ginger, and cloves together in a medium bowl until well combined.

  4. Combine pumpkin puree, mashed banana, brown sugar, oil, molasses, and vanilla extract in a separate large bowl; whisk vigorously until brown sugar is completely incorporated with no chunks remaining. Stir in sourdough discard until evenly distributed. Add flour mixture gradually, at first whisking to combine and then switching to a heavy spoon and stirring until just incorporated; batter will be thick. Stir in raisins and walnuts and spoon into the prepared loaf pans.

  5. Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 60 to 70 minutes. Remove from the oven and let cool in the pans for 5 minutes. Transfer loaves to a wire rack and cool completely before slicing, about 30 minutes.

Cook's Note:

I used 2 large bananas to get 1 cup mashed banana.

Nutrition Facts (per serving)

248 Calories
9g Fat
39g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 248
% Daily Value *
Total Fat 9g 11%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 246mg 11%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 8%
Total Sugars 13g
Protein 4g
Vitamin C 2mg 9%
Calcium 51mg 4%
Iron 2mg 12%
Potassium 257mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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