sourdough pumpkin bread
This sourdough pumpkin bread blends cozy fall spices, real pumpkin, and the tangy depth of sourdough discard into one perfectly moist loaf. It’s easy to make, not too sweet, and freezes beautifully.
Equipment
- Loaf Pan
- Mixing Bowls
- Whisk
- Oven
Ingredients
Wet Ingredients
- 1 cup pumpkin purée not pumpkin pie filling
- 0.5 cup sourdough starter discard or active
- 2 large eggs room temperature
- 0.5 cup neutral oil like avocado or sunflower
- 0.75 cup brown sugar packed
- 0.25 cup maple syrup or honey
- 1 teaspoon vanilla extract
Dry Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground cloves optional
Optional Add-ins
- 0.5 cup chocolate chips
- 0.5 cup chopped walnuts or pecans
- pumpkin seeds for sprinkling on top
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, whisk together the pumpkin purée, sourdough starter, eggs, oil, brown sugar, maple syrup, and vanilla until smooth.
- In another bowl, mix the flour, baking soda, baking powder, salt, and spices until well combined.
- Gradually stir the dry ingredients into the wet mixture just until combined. Do not overmix.
- Fold in chocolate chips, nuts, or any desired mix-ins.
- Pour the batter into the prepared loaf pan. Sprinkle pumpkin seeds on top if using.
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
This bread tastes even better the next day and freezes well. Slice before freezing for easy grab-and-go portions.