Sourdough Pumpkin Bread

5 from 8 votes

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.

Prep Time10

Cook Time1

Total Time1 10

Course: Bread, Breakfast, Dessert

Cuisine: American

Servings: Slices

Calories: 264kcal

Author: Kristin

Equipment

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 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