Vegan Sourdough Discard Pumpkin Spice Bread

Name: Vegan Sourdough Discard Pumpkin Spice Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 cup (240 ml) active sourdough discard, unfed or recently fed, at room temperature; ¾ cup (180 g) unsweetened pumpkin puree; ⅓ cup (80 ml) neutral vegetable oil; 1 cup (200 g) granulated cane sugar; ¼ cup (60 ml) unsweetened applesauce; 2 teaspoon (10 ml) pure vanilla extract; 1¾ cup (220 g) all-purpose flour; 1½ teaspoon (3½ g) ground cinnamon; ¾ teaspoon (1¾ g) ground nutmeg; ½ teaspoon (1.2 g) ground ginger; ¼ teaspoon (½ g) ground cloves; 1½ teaspoon (7½ g) baking soda; ½ teaspoon (3 g) fine sea salt

From the MyKitchenBank Kitchen

A moist, tender vegan pumpkin spice quick bread enriched with active sourdough discard, creating a subtle tangy depth that balances the warm spices. This recipe transforms sourdough starter that would otherwise be discarded into a seasonal favorite with a soft crumb and gentle complexity.

Prep: 15 min
Cook: 55 min
Wait: 15 min
Total: 1 hr 25 min
Makes: 1 loaf (12 slices)

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Steps

Before you start

Preheat oven to 350°F (175°C) and position a rack in the center
Use sourdough discard that is room temperature and recently fed (peak or just past peak is ideal)
Line a 9×5-inch loaf pan with parchment paper for even browning and easy removal

1
Mix wet ingredients
- In a large bowl, whisk together the room-temperature sourdough discard (1 cup / 240 ml), pumpkin puree (3/4 cup / 180 g), vegetable oil (1/3 cup / 80 ml), granulated sugar (1 cup / 200 g), applesauce (1/4 cup / 60 ml), and vanilla extract (2 teaspoons / 10 ml) until well combined and smooth.
- The mixture should be uniform with no streaks of pumpkin remaining.
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Ready when: Mixture is uniform and well combined
Tip: Ensure the sourdough discard is at room temperature so it mixes smoothly without clumping.
2
Combine dry ingredients
- In a separate medium bowl, whisk together the all-purpose flour (1.75 cups / 220 g), ground cinnamon (1.5 teaspoons / 3.5 g), ground nutmeg (3/4 teaspoon / 1.75 g), ground ginger (1/2 teaspoon / 1.2 g), ground cloves (1/4 teaspoon / 0.5 g), baking soda (1.5 teaspoons / 7.5 g), and fine sea salt (1/2 teaspoon / 3 g).
- Break up any lumps in the spices and ensure everything is evenly distributed.
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Ready when: Spices are evenly distributed throughout the dry mixture with no clumps
Tip: Whisking the dry ingredients separately ensures the spices and leavening are evenly distributed throughout the batter.
3
Fold wet and dry together
- Pour the dry ingredient mixture into the wet ingredients.
- Using a rubber spatula, gently fold together just until combined.
- Avoid overmixing; the batter should be slightly lumpy with visible streaks of flour still present.
- Overmixing will make the crumb tough rather than tender.
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Ready when: Dry ingredients are just incorporated with some lumps remaining
Tip: Fold gently and stop as soon as you no longer see dry flour—lumpy batter makes a tender crumb.
4
Pour and prepare for baking
- Transfer the batter to your prepared 9×5-inch loaf pan lined with parchment paper.
- Use the spatula to gently smooth the top, creating an even surface.
- The batter should fill the pan about three-quarters full.
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Ready when: Batter is evenly distributed in the pan with a smooth surface
Tip: Keep the parchment paper loose so it doesn't stick to the sides and prevents even browning.
5
Bake the loafOven 350°F / 175°C
- Place the loaf pan in your preheated 350°F (175°C) oven on the center rack.
- Bake for 50–55 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).
- The top should be golden-brown and spring back slightly when lightly pressed.
- If the top is browning too quickly after 40 minutes, loosely tent it with aluminum foil.
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Ready when: Toothpick inserted in center comes out with a few moist crumbs; top is golden-brown
Tip: Every oven varies—start checking at 50 minutes. The sourdough discard's acidity may cause slight darkening on top, which is normal.
6
Cool in pan and turn out
- Remove the loaf from the oven and let it rest in the pan for 10 minutes.
- This allows the structure to set slightly, making it easier to turn out without breaking.
- After 10 minutes, turn the pan sideways and gently slide the parchment paper and loaf onto a wire cooling rack.
- Peel away the parchment and continue cooling upright for at least 5 minutes more before slicing.
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Ready when: Loaf is set enough to handle and peel away from parchment
Tip: Slicing while still warm can compress the crumb—wait at least 10 minutes for cleaner slices.

Good to know

Tips

The sourdough discard adds a subtle tanginess that balances the sweetness and spices beautifully—don't skip it. Active, recently fed discard (at peak or just past) gives the best flavor and rise.
This is a vegan-friendly recipe with no eggs or dairy; the combination of applesauce and sourdough discard provides moisture and binding.
Pumpkin spice bread is forgiving—if your batter seems thick, it's correct. Sourdough discard and applesauce create density that's meant to be tender, not fluffy.
Slice with a serrated knife while the loaf is cool for the cleanest cuts without crumbling.

Make ahead

You can mix the dry ingredients up to 1 day ahead in an airtight container. Keep the wet ingredients separate (covered at room temperature). Mix them just before baking. Alternatively, freeze the baked loaf for up to 3 months.

Storage & reheating

Store the cooled loaf in an airtight container at room temperature for up to 3 days, or wrap tightly and refrigerate for up to 5 days. Freeze wrapped loaf for up to 3 months; thaw at room temperature for 2–3 hours before serving. Toast slices to refresh crumb texture.

Substitutions

neutral vegetable oil → melted coconut oil or melted coconut oil. Use refined coconut oil for a neutral flavor; unrefined will add coconut taste. Use equal amounts by volume.
unsweetened applesauce → mashed ripe banana. Use 1/4 cup (60 ml / 60 g) mashed banana; it adds moisture and natural sweetness, though banana flavor will be subtly present.
granulated cane sugar → coconut sugar or maple sugar. Use equal amounts by weight; results may be slightly less sweet and more caramel-toned.
active sourdough discard, unfed or recently fed → non-dairy yogurt (unsweetened) or additional applesauce. If you don't have sourdough discard, use 1 cup unsweetened non-dairy yogurt thinned with 2 tablespoons water, or increase applesauce to 3/4 cup. You'll lose the subtle tangy note, but the bread will still be tender.