This is a simple, classic Pumpkin Spice Bread made with sourdough discard and gluten free flour. It’s moist and tender and you’d truly never know it was gluten free!

Did you make this recipe" Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
If you’re looking for other sourdough discard recipes, try my Sourdough Chocolate Cake, Sourdough Banana Bread, Sourdough Cornbread, and Sourdough Chocolate Chip Cookies. These are perfect if you’ve got a super active starter and always have some discard on hand.
Try them all and then let me know which one is your favorite!
If you want to try subbing sourdough discard into other recipes, I typically use 1 cup of discard in place of 1/2 cup of flour and 1/2 cup of liquid (water/milk).
Key Ingredients for Gluten Free Pumpkin Bread with Sourdough Discard

Gluten Free Flour – I use my Nightshade-Free Gluten Free Flour Blend in this recipe with excellent results. My starter is made with the same flour blend.
Sourdough Discard – made with equal parts flour and water (100% hydration).
Pumpkin Puree – I used organic canned pumpkin puree. Be sure to check that it’s not pumpkin pie filling!
Spices – pumpkin spice bread gets it’s flavor from cinnamon, nutmeg, and cloves.

Dairy Free Pumpkin Bread
This pumpkin bread is super easy to make dairy free. Just use unsweetened coconut milk beverage (or your dairy free mi...