Sourdough Pumpkin Bread
Sourdough pumpkin bread combines the fall flavors of pumpkin and pumpkin spice. This is an easy sourdough quick bread recipe.
Servings: 1 Loaf
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.
