Sourdough Pumpkin Bread

Warm pumpkin flavor paired with slightly tangy sourdough -- this pumpkin sourdough bread is my favorite way to use pumpkin.

Course Breakfast, Dessert

Cuisine American

Keyword sourdough pumpkin bread, sourdough quick bread

Prep Time 10

Cook Time 1 10

Fermentation (optional) 8

Servings slices

Calories 272kcal

Author Amy

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!

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?