Sourdough Pumpkin Bread
Sourdough pumpkin bread is a favorite come pumpkin season. Warm pumpkin flavor paired with slightly tangy sourdough and baked until golden. Perfect to grace the Thanksgiving table or for a yummy breakfast.
I absolutely love pumpkin bread and wanted to make a sourdough version, so I took my sourdough banana bread recipe, swapped out the banana for some canned pumpkin and pumpkin spice, and wah bam – the most delicious sourdough discard pumpkin bread.
The good news is that there is nothing complicated about this recipe. Start the dough the night before and finish baking the next day. Or skip the fermentation altogether. This is the perfect recipe for the first-time sourdough baker.
While this is one of those easy sourdough discard recipes, you can also use an active starter — it isn’t finicky. And since the bread is leavened with baking powder and baking soda, it actually doesn’t matter, which makes timing it out much easier.
This loaf of pumpkin bread has the yummiest pumpkin flavor with hints of cinnamon, clove, ginger, and nutmeg. It also has a marvelously moist crumb that just about melts in your mouth. You will want to make this recipe over and over again.
Sourdough Pumpkin Bread Making Tips
- After fermentation, the dough is really thick. Using a stand mixer makes this process far easier. You can also use your hands.
- If you would like to use whole wheat flour, you can substitute up to half of the flour with whole wheat.
- This is a great way to use up the way too many pumpkins you grew in your garden. Just me?
FAQ
No. It can be made into a quick bread. Just mix it up and bake. That is because this recipe uses other types of leaveners to give rise to the bread.
It has a little bit of that tangy flavor, but not much. The longer you let the dough rest and develop those flavors the more tang it will have. Since pumpkin pie spice has a stronger flavor, it does mask the tang quite a bit.
Most likely it is due to over-baking the bread. Make sure to bake just until a toothpick is inserted and comes out clean.
Pumpkin is a nutritious vegetable full of vitamin C, vitamin A (although it is not the most absorbable version), potassium, and even some iron. Since it is added to a sweet bread, it is not an unhealthy choice per se, but something to enjoy on occasion. (source)
This recipe is on the healthier side since it is (or can be) long-fermented, breaking down the phytic acid and making the nutrients in the grain more easily absorbed by the body. Also, it doesn’t have any refined sugar and is made with all real food ingredients.
Don’t let that sourdough discard go to waste! It can be used in so many ways like cookies, crackers, pancakes, pizza crust, muffins, and some “quick” breads. Make sure to read the recipe to see if it asks for discard or active sourdough starter.
Ingredients
Sourdough starter – Active, discard, or unfed starter can be used.
All-purpose flour – Up to half of the flour in the recipe can be swapped for whole wheat flour if preferred. You should expect it to be a little more dense.
Butter – For a dairy free version, you could substitute the butter for melted coconut oil or avocado oil. I avoid using vegetable oil because it contains too many omega-6s and is highly processed — it’s not a healthy option.
Maple syrup – This adds the most delicious flavor, though I’ve also used honey with great results.
Pumpkin purée – Use canned pumpkin (not pumpkin pie filling) or make homemade pumpkin purée. To make your own pumpkin purée, bake a pumpkin until soft, scoop out the flesh, place in a food processor or blender, and blend until smooth.
Eggs
Salt
Baking soda and baking powder – This recipe doesn’t rely on the active yeasts in the starter to give it rise, making it a super easy sourdough recipe.
Vanilla extract – Homemade or store-bought.
Pumpkin spice – Adds that warm fall flavor you come to expect from this type of recipe. If you just love pumpkin spice, you could add up to 1 tablespoon of the blend. It will be like fall hitting you in the face and is quite “spicy”.
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Tools you may need:
- Stand mixer or hand mixer
- Liquid measuring cups
- Dry measuring cups and spoons
- Loaf pan or muffin tin. You could also use two small loaf pans to make mini loaves – baking time will be shortened.
- Silicone spatula
- Parchment paper
How To Make Sourdough Pumpkin Bread
In a large mixing bowl (I use my stand mixer bowl for best results), mix sourdough starter, maple syrup, and melted butter that has been slightly cooled. If the butter is too hot, it could kill the starter.
Cover with a clean tea towel or plastic wrap and allow the dough to rest for 8-24 hours. I usually let it ferment for 18-24 hours, but you can also skip this step altogether and make a quick bread.
Preheat the oven to 350 degrees Fahrenheit and place parchment paper in a loaf pan.
In a small bowl, mix baking powder, baking soda, salt, and pumpkin spice.
To the dough, add the remaining wet ingredients (pumpkin purée, eggs, vanilla) and sprinkle over the dry ingredients.
With a paddle attachment, mix until everything is well combined. I like to start on low and work up to medium speed, scraping down the sides a few times.
Pour into the prepared loaf pan and bake for 75-85 minutes in the preheated oven. Test with a cake tester, toothpick, or knife in the center of the loaf. If it comes out clean, it’s ready.
*If the bread starts to get too dark, cover the loaf with parchment paper or aluminum foil until it is baked through.
Allow to cool on a wire rack for at least 10 minutes or more. Slice with a sharp knife and enjoy!
Make Them Into Sourdough Pumpkin Muffins:
Prepare the dough as stated above.
The next day, preheat the oven to 350.
Divide batter into a greased or lined muffin pan (I love using an ice cream scoop for perfectly even scoops of batter).
Bake for 18-22 minutes or until a toothpick comes out clean. Sprinkle with brown sugar and pumpkin spice before baking to make this more into a dessert.
Allow to cool on a wire rack and enjoy.
Storage:
Keep in an air-tight container for up to 4 days at room temperature or freeze for up to 3 months. Freeze the entire loaf or slice and place parchment paper between slices and freeze.
Optional Add-Ins
- Chocolate chips or chunks
- Chopped pecans or walnuts
- Pumpkin seeds or sunflower seeds
- Dried fruit, like raisins or cranberries
Find More Sourdough Recipes:
- Quick Sourdough Discard Pancakes
- Sourdough Oatmeal Breakfast Cookies
- Sourdough Discard Chocolate Chip Bread
- The easiest Sourdough Discard Bread
If you’ve tried and loved this recipe, make sure to come back and give it 5 stars and tag me on Instagram @ablossominglife.
Sourdough Pumpkin Bread
Equipment
- 1 Loaf pan
Ingredients
- 1/2 cup sourdough starter active or discard
- 2 cups all purpose flour
- 1/2 cup melted butter
- 3/4 cup maple syrup
- 1 cup pumpkin puree fresh or canned
- 2 eggs
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp vanilla
- 1/2 tbs pumpkin pie spice
Instructions
- In a large mixing bowl (I use my stand mixer bowl for best results), mix sourdough starter, maple syrup, and melted butter that has been slightly cooled.
- Cover with a clean tea towel or plastic wrap and allow the dough to rest for 8-24 hours. I usually let it ferment for 18-24 hours, but you can also skip this step altogether and make a quick bread.
- Preheat the oven to 350 and place parchment paper in a loaf pan.
- In a small bowl, mix together baking powder, baking soda, salt and pumpkin spice.
- To the dough, add the remaining wet ingredients (the pumpkin purée, eggs, vanilla) and sprinkle over dry ingredients.
- With a paddle attachment, mix until everything is well combined. I like to start on low and work up to medium speed, scraping down the sides a few times.
- Pour into the prepared loaf pan and bake for 75-85 minutes in the preheated oven. Test with a cake tester, toothpick or knife in the center of the loaf. If it comes out clean, it’s ready.
- Allow to cool on a wire rack for at least 10 minutes or more. Slice with a sharp knife and enjoy!
Notes
- After fermentation, the dough is really thick. Using a stand mixer makes this process way easier. You can also use your hands.
- If you would like to use whole wheat flour, you can substitute up to half of the flour with whole wheat.
- This is a great way to use up the way too many pumpkins you grew in your garden. Just me?