Sourdough Pumpkin Bread
If you love the warm flavors of fall, this sourdough pumpkin bread is the perfect treat! Naturally fermented for depth of flavor and better digestibility, this spiced pumpkin bread is incredibly moist, packed with cozy spices, and slightly tangy from the sourdough starter. Whether you use active sourdough starter or discard, this easy recipe will become your go-to autumn bake.
Why You’ll Love This Sourdough Pumpkin Bread
- Moist & Flavorful – The combination of pumpkin puree and sourdough makes this bread extra soft.
- Naturally Fermented – Sourdough starter enhances the taste and texture.
- Perfect for Sourdough Discard – A great way to use up extra starter.
- Customizable – Add nuts, chocolate chips, or a cinnamon sugar topping!
What is Sourdough Pumpkin Bread?
Sourdough pumpkin bread is a naturally fermented twist on classic pumpkin bread. Instead of using commercial yeast or only baking soda, we incorporate sourdough starter to enhance flavor, improve texture, and make it easier to digest.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 1 cup pumpkin puree
- ½ cup sourdough starter (active or discard)
- ¾ cup brown sugar
- ¼ cup maple syrup
- 2 large eggs
- ½ cup melted butter or coconut oil
- 1 teaspoon vanilla extract
Directions
1. Mix the Wet Ingredients
In a large bowl, whisk together the pumpkin puree, melted butter, brown sugar, maple syrup, eggs, vanilla extract, and sourdough starter. Make sure the butter has cooled before mixing in. If it is too hot, it could harm the fermentation process.
2. Combine Dry Ingredients
In a separate bowl, mix the flour, baking soda, salt, cinnamon, and pumpkin spice.
3. Mix & Ferment (Optional)
Gradually stir the dry ingredients into the wet ingredients until just combined. If using active sourdough starter, cover and ferment for 4-6 hours at room temperature or overnight in the fridge.
4. Bake the Bread
Preheat the oven to 350°F (177°C). Pour the batter into a greased 9×5-inch loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool & Enjoy
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve!
Tips for the Best Sourdough Pumpkin Bread
- Use Pure Pumpkin Puree – Avoid pumpkin pie filling, which has added sugars and spices.
- Don’t Overmix the Batter – Stir until just combined to keep the bread soft.
- Let it Ferment for Extra Flavor – A longer ferment time deepens the taste and makes it easier to digest.
- Experiment with Mix-Ins – Try walnuts, pecans, chocolate chips, or a streusel topping.
Frequently Asked Questions
Can I Use Sourdough Discard Instead of Active Starter?
Yes! If using sourdough discard, mix and bake just as you would with an active starter. It will still ferment.
How Do I Store Sourdough Pumpkin Bread?
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to 1 week.
- Freezer: Wrap slices individually and freeze for up to 3 months.
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Final Thoughts
This easy sourdough pumpkin bread is the perfect way to welcome fall flavors into your home. With its soft texture, warm spices, and natural fermentation benefits, it’s sure to be a family favorite. Try this recipe and let me know how it turns out in the comments!
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Sourdough Pumpkin Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 1 cup pumpkin puree
- ½ cup sourdough starter (active or discard)
- ¾ cup brown sugar
- ¼ cup maple syrup
- 2 large eggs
- ½ cup melted butter or coconut oil
- 1 teaspoon vanilla extract
Instructions
1. Mix the Wet Ingredients
In a large bowl, whisk together the pumpkin puree, melted butter, brown sugar, maple syrup, eggs, vanilla extract, and sourdough starter. Make sure the butter has cooled before mixing in. If it is too hot, it could harm the fermentation process.
2. Combine Dry Ingredients
In a separate bowl, mix the flour, baking soda, salt, cinnamon, and pumpkin spice.
3. Mix & Ferment (Optional)
Gradually stir the dry ingredients into the wet ingredients until just combined. If using active sourdough starter, cover and ferment for 4-6 hours at room temperature or overnight in the fridge.
4. Bake the Bread
Preheat the oven to 350°F (177°C). Pour the batter into a greased 9x5-inch loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool & Enjoy
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve!
Notes
- Use pure pumpkin puree – Avoid pumpkin pie filling, which has added sugars and spices.
- Don’t over mix the batter – Stir until just combined to keep the bread soft.
- Let it ferment for extra flavor – A longer rise time deepens the taste.
- Experiment with mix-ins – Try walnuts, pecans, chocolate chips, or a streusel topping.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 304Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 326mgCarbohydrates: 45gFiber: 2gSugar: 19gProtein: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
