Sourdough Pumpkin Bread
Homemade pumpkin bread is my favorite quick bread recipe. It’s a fall favorite in my house! And, now that I’ve made it with a sourdough twist, it’s become a weekly staple during these cool fall months. Packed with warm cinnamon spices, rich pumpkin flavor, and 100g of sourdough discard, this sourdough pumpkin bread is my best yet!
It’s incredibly moist, easy to make, and has been a crowd-pleaser whenever I bring it to events. Best of all, no mixer is needed! Say goodbye to bland pumpkin bread—this Sourdough version is full of flavor and texture! You simply have to bake it!
- Prep Time: 15 min
- Cook Time: 1hr
- Total Time: 1hr 15 min
- Yield: 1 loaf 1x
- Category: Sourdough Baking
- Method: Quick Bread
Ingredients
Dry ingredients
224g AP Flour
1 ¼ tsp Baking Soda
2 ½ tsp Ground Cinnamon
½ tsp Ground Nutmeg
½ tsp Ground Cloves
½ tsp Ground Ginger
1 tsp Salt
Wet ingredients
3 Eggs
125g Granulated Sugar
188g Brown Sugar
425g Pumpkin Puree
150g Coconut oil
100g Sourdough Starter
Instructions
Step 1 – Prepare your tools
- Put your oven rack in the lower third and preheat to 350°F (177°C).
- This placement helps prevent the top of the bread from browning too quickly.
- Grease a 9×5-inch metal loaf pan with non-stick spray and set aside.
Step 2 – Mix Dries with dries, and wets with wets
- In a large bowl, whisk together the dry ingredients (flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt).
- In a separate medium bowl, whisk together the wet ingredients
- Eggs, granulated sugar, and brown sugar until well combined,
- THEN mix in the pumpkin, oil, and sourdough starter.
Step 3 – Combine the two
- Add the wet ingredients to the dry ingredients and gently mix with a spatula or wooden spoon until just combined.
- It’s fine if there are a few lumps
- don’t over-mix!
Step 4 – Baking
- Pour the batter into the greased loaf pan
- Bake for 60–65 minutes,
- Loosely cover with foil halfway through to prevent over-browning
- The bread is done when a toothpick inserted in the center comes out clean, with only a few moist crumbs
- Start checking around 55 minutes as oven times may vary.
- Let the bread cool completely in the pan on a wire rack before slicing.
Notes
How to store sourdough pumpkin bread
Leftover pumpkin bread at room temperature for 3–4 days, or in the fridge for up to a week.
Wanna Make-Ahead?
You can freeze baked pumpkin bread for up to 3 months. To serve, thaw it overnight in the fridge and let it come to room temperature before slicing.
Spices to use
Feel free to use 1 tsp of store-bought or homemade pumpkin pie spice in place of the nutmeg, cloves, and ginger. Just remember to still add 2 teaspoons of cinnamon to the batter.
Oil vs. Butter
Oil is preferred over melted butter in this recipe, as it makes the bread more moist and soft. Using butter may result in a drier texture.