Sourdough Pumpkin Bread

A loaf of sourdough pumpkin 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.

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!

Don't have one? Learn how to make your own sourdough starter with just flour and water.

If you love quick bread, be sure to check out a sourdough discard banana bread, sourdough zucchini bread or my entire list of sourdough discard recipes. .

Join the sourdough community! I created a brand new sourdough group on Facebook where we share sourdough starter tips along with recipes.

🎃Ingredients

Sourdough Starter: Either active or sourdough discard can be used in this recipe.

All purpose flour: This recipe was made with all purpose flour. Bread flour can make it too dense.

Pumpkin Puree: Use one 15 ounce can of pumpkin puree.

See full information on ingredients and quantities in the recipe card.

🥣How to Make

Step 1: Preheat oven to 350 degrees.

Step 2: Prepare a 9x5 loaf pan with cooking spray and line with parchment paper.

Step 3: In a medium sized mixing bowl, whisk together all the dry ingredients. Flour, salt, cinnamon, nutmeg, ground cloves, and baking soda. Set aside. (Image 1).

Step 4: In a large mixing bowl with a hand mixer (or the bowl of a stand mixer), whip the butter until it's smooth. (Image 2).

Step 5: Add the sugar and mix together until fully incorporated. (Image 3).

Step 6: Mix in the sourdough discard until completely combined. (Image 4).

Step 7: Add the can of pumpkin puree and mix. (Images 5).

Step 8: Add eggs and mix just until combined. Be careful to not over whip the egg. (Image 6).

Step 9: 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. (Image 7).

Step 10: Pour into a loaf pan and give the pan a gentle shake to even the batter out. (Image 8).

Step 11: Bake for 55-65 minutes. The bread is done when the top is nice and golden brown and a toothpick comes out clean when inserted in the center. (Image 9)

💡Pro Tip: If the top of the bread starts to burn before it's done place a tin foil tent over the top.

Step 12: Remove from oven and allow to cool in the pan for 30-45 minutes.

Step 13: Carefully place the loaf on a wire cooling rack to fully cool down. (Image 10).

❓Recipe FAQs

🍞Other Sourdough Recipes

📋Recipe

Sourdough Pumpkin Bread

Author: Kristin

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 all your extra sourdough discard.

5 from 9 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Bread, Breakfast, Dessert

Cuisine American

Servings 12 Slices

Calories 264 kcal

Equipment

• ▢
  Glass Bowls
• ▢
  Cooling Rack
• ▢
  Hand Mixer
• ▢
  Loaf Pan

Ingredients

  

1x2x3x

• ▢ 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 with a hand mixer (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 in the 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.
• Pour into a loaf pan, give a gentle shake to even the batter out and bake for 55-65 minutes.
• 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 30-45 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 soft butter.

Notes

Freezing Sourdough Pumpkin Bread: 

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.

Nutrition

Calories: 264kcalCarbohydrates: 37gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 109mgPotassium: 32mgFiber: 1gSugar: 17gVitamin A: 370IUVitamin C: 0.03mgCalcium: 12mgIron: 1mg

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