Sourdough Pumpkin Bread

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5 from 1 review

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!

Author: Roselle Blore @howtomakesourdough
Prep Time: 15 min
Cook Time: 1hr
Total Time: 1hr 15 min
Yield: 1 loaf 1x
Category: Sourdough Baking
Method: Quick Bread

Ingredients

Scale

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.

Find it online: https://howtomakesourdough.com/sourdough-pumpkin-bread/