Sourdough Pumpkin Bread Recipe
Sourdough pumpkin bread combines the fall flavors of pumpkin and pumpkin spice with the sweetness of white and brown sugar.
This gently-sweetened easy quick bread recipe goes well with butter and a cup of coffee or tea on a fall morning.
Sourdough Pumpkin Bread Recipe
Now that it’s finally fall and there is plenty of canned pumpkin puree in the pantry, every time I bake something I feel a need to add pumpkin to it.
Which is fine with me, since pumpkin is one of my favorite fall flavors!
Our kitchen has been non-stop filled with pumpkin recipes lately. At the start of the fall season I made up a big batch of my homemade pumpkin pie spice blend. And I’ve had to remake it a couple of times since we keep using it up!
There are so many delicious pumpkin recipes I love to make at this time of year. Pumpkin spice coffee syrup, slow cooker pumpkin butter, sourdough pumpkin scones, pumpkin pie, and sourdough pumpkin cinnamon rolls.
This pumpkin sourdough bread recipe is another cozy fall recipe I love to make.
Why You’ll Love This Recipe
This bread smells so amazing when it’s in the oven. The scent of cinnamon and pumpkin pie spice drifts through the house while it’s baking.
Once it’s out of the oven, a large slice of this moist bread with butter is the perfect snack.
We also use this as a breakfast quick bread, serving it with scrambled or fried eggs in the place of toast or another breakfast bread like muffins.
This recipe seems to just get better with age. It’s so good fresh out of the oven. But it’s even better the next day!
It would be a great recipe to make ahead if you need a quick bread for the following day. And, you can also freeze it for up to three months.
In addition to the delicious flavor, this easy sourdough pumpkin bread recipe is great for using up some sourdough discard.
For more sourdough discard recipes, try these overnight sourdough biscuits or sourdough English muffins. Sourdough discard also works well in this sourdough pie crust recipe.
Sourdough Pumpkin Bread Notes
- You’ll need a sourdough starter for this recipe. (Learn how to make a homemade sourdough starter here.)
- This is a sourdough discard pumpkin bread recipe, so it uses sourdough discard rather than an active starter.
- Instead of canned pumpkin purée you can make your own pumpkin puree with a fresh pumpkin following these instructions.
- If you don’t have pumpkin pie spice, you can make your own homemade pumpkin pie spice.
- Instead of the pumpkin pie spice called for in the recipe, you can use: 1 tsp ground cinnamon, 1 tsp ground cloves, and 1 tsp ground nutmeg.
- This bread can be made ahead and frozen for up to three months.
- This recipe uses a 9″ x 5″ loaf pan. However, the cook time is much longer with a loaf this size. You could also try dividing the batter between two smaller loaf pans, such as 8″ x 4″ size pans.
- If the top of the bread is already brown, but the inside hasn’t finished cooking, tent a piece of aluminum foil over the top of the bread to keep the top from burning.
Affiliate links included below, which means I may make a small commission at no extra cost to you. Read my disclosure here.
Supplies Needed for This Recipe
- 9″ x 5″ loaf pan or two smaller pans
- 2 Large bowls (or one large bowl and the bowl of a stand mixer)
- Stand mixer (optional)
- Whisk
- Wire cooling rack
- Measuring cups
- Measuring spoons
Ingredients
- Butter, unsalted (You can buy bulk natural groceries like grass-fed butter through Azure Standard)
- Unbleached all-purpose flour
- Brown sugar
- Granulated sugar
- Baking powder
- Baking soda
- Pumpkin pie spice
- Salt (I love this ancient sea salt)
- Egg
- Pumpkin puree (Learn how to make homemade pumpkin puree here)
- Sourdough starter (discard or active)
- Vanilla extract (Want to make your own vanilla extract? Learn how here!)
How to Make Sourdough Pumpkin Bread
The full ingredients and instructions are found below in the printable recipe card.
1. Preheat the oven to 325 degrees F. Grease a 9″ x 5″ loaf pan (or two smaller loaf pans) with butter and set aside.
2. In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt until combined.
3. In a separate large bowl (or the bowl of a stand mixer), cream together softened butter and sugars. Add the egg and beat well. Then add vanilla, pumpkin puree, and sourdough starter. Mix until combined.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour batter into the prepared loaf pan. The batter will be very thick.
6. Bake in the preheated oven for 60-75 minutes or until a toothpick or wooden skewer inserted into the center of the loaf comes out clean.
7. Cool in pan 10-15 minutes, then remove from pan to finish cooling on a wire rack.
More Pumpkin and Sourdough Bread Recipes
- How to Make a Sourdough Starter from Scratch
- Easy Sourdough Bread Recipe (Perfect for Beginners)
- Pumpkin-Shaped Sourdough Bread Loaf
- Sourdough Pumpkin Scones
- Sourdough Pumpkin Cinnamon Rolls
- Homemade Pumpkin Pie Spice
- Slow Cooker Pumpkin Butter
Sourdough Pumpkin Bread Recipe
Sourdough Pumpkin Bread
Ingredients
- 2 cups all-purpose flour
- 3 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 stick butter unsalted, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1 can pumpkin puree 15 oz
- 1/2 cup sourdough starter discard
Instructions
- Preheat the oven to 325 degrees F. Grease a 9" x 5" loaf pan with butter and set aside.
- In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt until combined.
- In a separate large bowl (or the bowl of a stand mixer), cream together softened butter and sugars. Add the egg and beat well. Then add vanilla, pumpkin puree, and sourdough starter. Mix until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour batter into the prepared loaf pan. The batter will be very thick.
- Bake for 60-75 minutes or until a toothpick or wooden skewer inserted into the center of the loaf comes out clean.
- If the top of the bread is already brown, but the inside hasn't finished cooking, tent a piece of aluminum foil over the top of the bread to keep the top from burning.
- Cool in pan 10-15 minutes, then remove from pan to finish cooling on a wire rack.
Notes
- This is a sourdough discard pumpkin bread recipe, so it uses sourdough discard rather than an active starter.
- Instead of canned pumpkin purée you can make your own pumpkin puree with a fresh pumpkin following these instructions.
- If you don't have pumpkin pie spice, you can make your own homemade pumpkin pie spice.
- Instead of the pumpkin pie spice called for in the recipe, you can use: 1 tsp ground cinnamon, 1 tsp ground cloves, and 1 tsp ground nutmeg.
- This bread can be made ahead and frozen for up to three months.
- This recipe uses a 9" x 5" loaf pan. However, the cook time is much longer with a loaf this size. You could also divide the batter between two smaller loaf pans, such as 8" x 4" size pans.
