Sourdough pumpkin bread is a favorite come pumpkin season. Warm pumpkin flavor, pairs with slightly tangy sourdough, and baked until golden. Perfect to grace the thanksgiving table or for a yummy breakfast
I absolutely love pumpkin bread and wanted to make a sourdough version, so I took my sourdough banana bread recipe, swapped out the banana for some canned pumpkin and pumpkin spice, and wah bam the most delicious sourdough discard pumpkin bread.
The good news is that there is nothing complicated about this recipe. Start the dough the night before, and finish baking the next day. Or skip the fermentation all together. This is the perfect recipe for the first time sourdough baker.
While this is one of those easy sourdough discard recipes, you can also use active starter. It isn’t finicky, and since the bread is leavened with baking powder and baking soda it doesn’t matter, which makes timing it out much easier.
This loaf of pumpkin bread has the yummiest pumpkin flavor with hints of cinnamon, clove, ginger, and nut meg with a moist crumb that just about melts in your mouth. You will want to make this recipe over and over again.
Sourdough Pumpkin Bread Making Tips
- 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?
Does this recipe have to be fermented?
No. It can be made into a quick bread. Just mix it up and bake. That is because this recipe uses other types of leaveners to give rise to the bread.
Is this pumpkin sourdough bread recipe sour?
It has a little bit of that tangy flavor, but not much. The longer you let the dough rest and develop those flavors the more tang it will have. Since pumpkin pie spice is a stronger flavor it does mask the tang quite a bit.
Why is my pumpkin bread tough?
Most likely it is due to over baking the bread. Make sure to bake just until a toothpick is inserted and comes out clean.
Why is pumpkin bread good for you?
Pumpkin is a nutritious vegetable full of vitamin C, Vitamin A (although it is not the most absorbable version), potassium, and even some iron. Since it is added to a sweet bread it is not an unhealthy choice per say, but something to enjoy on occasion. (source)
This recipe is on the healthier side since it is (or can be) long fermented, breaking down the phytic acid and making the nutrients in the grain more easily absorbed by the body. Also, it doesn’t have any refined sugar, and is made with all real food ingredients.
How do you use discarded sourdough starter?
Don’t let that sourdough discard go to waste! It can be used in so many ways like cookies, crackers, pancakes, pizza crust, muffins, and some “quick” breads. Make sure to read the recipe to see if it asks for discard or active sourdough starter.
Sourdough starter – Active, discard, or unfed starter can be used
All purpose flour – 1/2 whole wheat flour can also be used. It will be a little denser.
Butter – For a dairy free version, you could substitute the butter for melted coconut oil or avocado oil. I avoid using vegetable oil since it is not a healthy oil because it containing too many omega 6’s and is highly processed.
Maple syrup – This adds the most delicious flavor, I’ve also used honey with great results.
Pumpkin purée – Use canned pumpkin (not pumpkin pie filling) or make your own homemade pumpkin puree. To make our own pumpkin puree, bake a pumpkin until soft, scoop out the flesh, and place in a food processor or blender and blend until smooth.
Baking soda and baking powder – This recipe doesn’t rely on the active yeasts in the starter to give it rise, making it a super easy sourdough recipe
Pumpkin spice – Adds that warm fall flavor you come to expect from this type of recipe. If you just love pumpkin spice, you could add up to 1 tbs of the blend. It will be like fall hit you in the face and is quite “spicy”.
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Tools you may need:
- Stand mixer or hand mixer
- Liquid measuring cups
- Dry measuring cups and spoons
- Loaf pan or muffin tin. You could also use two small loaf pans to make mini loaves – baking time will be shortened.
- Silicon spatula
- Parchment paper
How To Make Sourdough Pumpkin Bread
In a large mixing bowl (I use my stand mixer bowl for best results) or a large bowl, mix together sourdough starter, maple syrup, and melted butter that has been slightly cooled. If the butter is too hot it could kill the starter.
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 all together 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 together 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.
*If the bread starts to get too dark, cover the loaf with parchment paper or aluminum foil until it is baked through.
Allow to cool on a wire rack for at least 10 minutes or more. Slice with a sharp knife and enjoy!
Make Them Into Sourdough Pumpkin Muffins:
Prepare the dough as stated above.
The next day, preheat the oven to 350.
Place batter into a greased or lined muffin pan (I love using an ice cream scoop for perfectly even scoops of batter).
Bake for 18-22 minutes or until a toothpick comes out clean. Sprinkle with brown sugar and pumpkin spice before baking to make this more into a dessert.
Allow to cool on a wire rack and enjoy.
Keep in an air-tight container for up to 4 days at room temperature or freeze for up to 3 months. Freeze the entire loaf or slice and place parchment paper between slices and freeze.
- Chocolate Chips or chunks
- Nuts: chopped pecans or walnuts.
- Pumpkin seeds and sunflower
- Dried fruit like raisins or cranberries.
Find More Sourdough Recipes:
- Easy Sourdough Flatbread Recipe (With Active Starter Or Discard – No Yeast)
- Sourdough Oatmeal Breakfast Cookies
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- 1/2 cup sourdough starter - active or discard
- 2 cups all purpose flour
- 1/2 cup melted butter
- 3/4 cup maple syrup
- 1 cup pumpkin puree - fresh or canned
- 2 eggs
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp vanilla
- 1/2 tbs pumpkin pie spice
- In a large mixing bowl (I use my stand mixer bowl for best results) or a large bowl, mix together 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 all together 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 together 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!
Allow the butter to cool slightly before adding in the starter. If the butter is too warm it could kill the sourdough starter.
It the bread starts to get too dark, cover the loaf with parchment paper or aluminum foil until it is baked through.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 282Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 359mgCarbohydrates: 42gFiber: 2gSugar: 16gProtein: 5g