Gluten-Free Sourdough Pumpkin Bread
Updated Sep 30, 2025, Published Dec 18, 2020
This post contains affiliate links. Please see our disclosure policy.
A Fall Favorite You’ll Bake Again and Again
There’s something magical about the union of tangy sourdough and warming pumpkin spices—and when you can make it gluten-free, it’s even better. This Gluten-Free Sourdough Pumpkin Bread is perfect for cooler mornings, cozy afternoons, or sharing a slice with someone you love.
Whether you’re crafting a loaf for breakfast or dessert, this recipe strikes a balance between comforting flavor and wholesome ingredients. And best of all? You don’t have to skip the tang of sourdough just because you follow a gluten-free diet.
Why You’ll Want to Try This Bread
- Sourdough flavor with gluten-free ease — Enjoy the gentle tang of sourdough discard or starter, expertly incorporated into a gluten-free loaf.
- Seasonal warmth — Pumpkin, cinnamon, nutmeg, and cozy spices make this loaf perfect for fall (or anytime you want that pumpkin-spice feeling).
- Versatile serving options — Sliced for breakfast, turned into French toast, or paired with a cup of tea or coffee.
- Great for leftovers — Keeps well (or can be toasted) so you make more than just one serving.
What’s Unique About This Version
- Uses gluten-free flour blends optimized for bread structure (with xanthan gum or stabilizers).
- Combines pumpkin puree + sourdough discard to add moisture, depth, and subtle tang.
- Includes optional mix-ins such as nuts, chocolate chips, or dried fruit for customization.
- Balances leaveners (baking powder, baking soda) and acid from sourdough for a reliable rise.
Tips & Variations to Elevate the Loaf
- Adjust the spice level — Increase or decrease cinnamon, nutmeg, or even add cardamom or clove for a twist.
- Mix-ins matter — Try walnuts, pecans, gluten-free chocolate chips, or dried cranberries.
- Make it lighter — Use part pumpkin and part apple sauce for a lighter texture.
- Sweetness balance — If you prefer less sweetness, reduce the sugar slightly (but not too much—loaf structure relies on a bit of sugar).
- Gluten-free baking tips — Ensure all ingredients (flours, baking powder, etc.) are certified gluten-free; pre-measure and level your flour to avoid density.
Serving Ideas & Pairings
- Serve slices warm with butter or a smear of nut butter.
- Turn it into pumpkin French toast for a weekend brunch twist.
- Pair with cozy drinks like chai tea, pumpkin spice latte, or hot cider.
- Use leftover slices to create a layered dessert bread pudding.
Frequently Asked Questions (FAQ)
Can I use a sourdough starter or discard?
Yes! This loaf is formulated to use discard (or starter) so you get sourdough character without needing a long fermentation.
Do I need to rest the batter before baking?
A short rest (10–15 minutes) can help hydrate the flour and improve crumb structure, especially in gluten-free batters.
Can I freeze slices?
Absolutely. After the loaf cools, slice and individually wrap; freeze for up to 2–3 months. Toast straight from frozen.
What’s the best way to slice it cleanly?
Use a serrated bread knife and allow the loaf to cool fully before slicing to reduce crumbling.
Can I omit mix-ins?
Yes. The base loaf is flavorful on its own. Mix-ins are optional for personalization.
Gluten-Free Sourdough Pumpkin Bread
Ingredients
- 1½ cups (180 g) gluten-free all-purpose flour
- 1 teaspoon (3 g) xanthan gum (omit if your blend contains it)
- 1 teaspoon (4 g) aluminum-free baking powder
- ½ teaspoon (2.5 g) baking soda
- ½ teaspoon (3 g) kosher or fine sea salt
- ½ cup (100 g) granulated sugar
- 1 teaspoon (2.6 g) ground cinnamon
- ¼ teaspoon (0.6 g) ground nutmeg
- ⅛ teaspoon (0.3 g) ground cloves
- ½ – 1 cup mix-ins of choice, (nuts, raisins, chocolate chips, dried cranberries, etc.), if desired
- 1 cup (240 mL) pumpkin puree
- 2 large eggs, , room temperature
- ½ cup (100 g) light brown sugar, lightly packed
- ⅓ cup (80 mL) avocado oil or other neutral oil
- ⅓ cup (80 mL) milk or unsweetened coconut milk beverage, room temperature
- 1½ teaspoons (7.5 mL) pure vanilla extract
- 1 cup (265 g) sourdough discard (see note)
Instructions
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with gluten-free nonstick cooking spray and line with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking powder, baking soda, salt, granulated sugar, cinnamon, nutmeg, and cloves. Stir in nuts, raisins, chocolate chips, etc. if using.
- In a separate large bowl, add the pumpkin puree, eggs, light brown sugar, oil, milk, and vanilla. Whisk to combine and then whisk in the sourdough discard until completely incorporated.
- Pour the dry ingredients into the wet ingredients and mix until all the flour is combined and moistened. Transfer the batter to the prepared baking pan.
- Bake for 60-75 minutes or until a cake tester or toothpick comes out clean. This bread takes longer to bake than traditional pumpkin bread. If your bread starts to brown too much on top before it’s done, loosely cover it with foil.
- Once the bread is done, cool in the pan for 20 minutes, then remove it from the pan, discard the parchment paper, and cool on a wire rack. For best results, cool completely before slicing.
- Keep the bread wrapped tightly in plastic wrap at room temperature for up to 3 days. To freeze, wrap tightly in plastic wrap then freeze in a freezer-safe bag for up to 3 months.
Notes
- Day 1: Add 25 grams flour and 25 grams water to your glass jar. Mix well and scrape down the sides the best you can.
- Day 2: No discard. Add 25 g flour and 25 g water.
- Day 3-6: Stir the starter and discard all but 25 g of the starter. Add 25 g flour and 25 g water. Mix well and scrape down the sides the best you can.
- Day 7-10: Stir the starter and discard all but 25 g of the starter. Add 50 g flour and 50 g water. Mix well and scrape down the sides the best you can.
- Day 11-14: Stir the starter and discard all but 25 g. Add 75 g flour and 75 g water. Mix well and scrape down the sides the best you can.
- After day 14: You can continue to maintain this feeding schedule if you plan on baking with it soon or you can now store and maintain your starter in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe for Gluten Free Pumpkin Spice Bread with Sourdough Discard can also be found on What The Fork Food Blog.
This came out so delicious! It’s tender but not gummy or mushy, and the flavor is lovely. (I did use 1.5 times the cinnamon, just because I like pumpkin bread pretty spiced.) I mixed in about 1/3 cup pumpkin seeds at the end, although next time I think I’ll just add them to the top instead because I thought it was just a tad too many seeds. This recipe is definitely a keeper!