A loaf of pumpkin sourdough bread made with pumpkin puree, sourdough discard, and the classic pumpkin spice blend. It's a perfect fall treat and a great way to use your extra sourdough discard.
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Fall vibes are here. Leaves are falling, it's darker, raining and we are making all the fun fall foods. Soups, teas and comfort food.
This sourdough pumpkin bread is our new favorite quick bread and made with our sourdough discard.
Super easy to put together, uses the starter to give it a perfect rise, filled with pumpkin fall flavors and finished with a layer of butter.
What can be better!
Want to learn more about baking with a sourdough discard? Get all my tips and recipes to put this powerful ingredient to work.
Don't have one? Learn how to make your very own starter with just flour and water.
I use my starter in all kinds of recipes. Things like:
Join the sourdough community! I created a brand new sourdough group on Facebook where we share sourdough starter tips along with recipes.
Ingredients
This sourdough pumpkin bread is made with simple baking ingredients and a can of pumpkin puree. I like to make my own blend of pumpkin spice with cinnamon, nutmeg and ground cloves.
Here is everything you will need:
- Flour
- Salt
- Cinnamon
- Nutmeg
- Ground Cloves
- Baking Soda
- Butter
- Sugar
- Sourdough Starter Discard
- Eggs
- Pumpkin Puree
Full measurements in recipe card.
Instructions
Preheat oven to 350 degrees.
Prepare a 9x5 loaf pan with cooking spray.
In a medium sized mixing bowl, whisk together all the dry ingredients.
Flour, salt, cinnamon, nutmeg, ground cloves, and baking soda.
Set aside.
In a large mixing bowl (or the bowl of a stand mixer), whip the butter until it's smooth.
Add the sugar and mix together until fully incorporated.
Mix in the sourdough discard until completely combined.
Add the can of pumpkin puree and mix.
Add eggs and mix just until combined.
Be careful to not over whip the egg.
Now, take the bowl of dry ingredients and fold into the wet ingredients.
Mix everything with a spatula or wooden spoon just until the flour is completely mixed in.
If mixed too much, the bread will turn out flat.
Pour into a loaf pan and give the pan a gentle shake to even the batter out. Bake for 55-65 minutes.
The bread is done when a toothpick inserted in the middle of the loaf comes out clean. If there is still batter on it bake a little longer.
Baking tip: If the top of your bread is starting to burn but isn't fully cooked, make a tent out of tin foil and place over the top.
Remove from oven and allow to cool in the pan for 10 minutes.
Turn the loaf onto a wire cooling rack and allow to completely cool down.
Storage
This pumpkin bread will last 3-4 days when wrapped in foil or plastic wrap.
Can pumpkin bread be frozen? This loaf will freeze really well. Either slice and freeze each slice wrapped in plastic wrap then kept in a ziplock bag. Or wrap the entire loaf in plastic wrap and either store in a zip lock bag or add a later of aluminum foil.
To thaw, allow the loaf to come to room temperature naturally.
Equipment
Glass Mixing Bowls: Medium and a large size. Or use a stand mixer.
Hand Mixer or Stand mixer: either one works great. I just prefer to use a hand mixer.
Other Sourdough Recipes
Did you make it? Please let me know in the comments below and leave a 5-star rating on the recipe card. I love hearing from you! Subscribe to join my email list for recipes right to your inbox. We can also connect on social media via Instagram, Pinterest, and Facebook.
Pumpkin Sourdough Bread
Ingredients
- 2 Cups All Purpose Flour
- 2 teaspoons Cinnamon
- 1 teaspoon Nutmeg
- ½ teaspoon Ground Cloves
- ½ teaspoon Salt
- 1 teaspoon Baking Soda
- ¾ Cups Unsalted Butter 12 tablespoons at room temperature
- 1 Cup Sugar
- 1 Cup Sourdough Starter Can be discard or feed starter
- 2 Eggs
- 1 15oz Can of Pumpkin Puree
Instructions
- Preheat oven to 350 degrees.
- Prepare a 9x5 loaf pan with cooking spray.
- In a medium sized mixing bowl, whisk together flour, salt, cinnamon, nutmeg, ground cloves, and baking soda. Set aside.
- In a large mixing bowl (or the bowl of a stand mixer), whip the butter until it's smooth.
- Add the sugar and mix together until fully incorporated.
- Mix in the sourdough discard until completely combined. It will be very thick.
- Add the can of pumpkin puree and mix.
- Add eggs and mix just until combined. Do not overmix the eggs.
- Now, take the bowl of dry ingredients and fold into the wet ingredients.
- Mix everything with a spatula or wooden spoon just until the flour is completely mixed in.
- If it is overtaxed the bread will turn out flat.
- Pour into a loaf pan and bake for 55-65 minutes. Give the pan a gentle shake to even the batter out.
- The bread is done when a toothpick is inserted in the middle of the loaf and comes out clean. If there is raw batter still on it let it sit longer.
- TIP: If the top of your bread is starting to burn but isn't fully cooked, make a tent out of tin foil and place over the top.
- Remove from oven and allow to cool in the pan for 10 minutes.
- Turn the loaf onto a wire cooling rack and allow to completely cool down. If cut too soon it will be crumbly.
- Serve with some butter.
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