Sourdough Pumpkin Bread Recipe

There’s nothing quite as cozy as a slice of warm sourdough pumpkin bread on a crisp day. With its moist crumb, subtle tang from the sourdough starter, and rich pumpkin flavor, this bread brings comfort and nutrition to the table.

Unlike ordinary pumpkin bread, sourdough pumpkin bread benefits from the natural fermentation of sourdough starter. This not only gives the bread a unique depth of flavor but also makes it easier to digest. It’s a wonderful way to use up extra starter while baking something seasonal and delicious.

Perfect for breakfast, an afternoon snack, or even a sweet treat with tea, this bread is lightly spiced, not too sweet, and pairs beautifully with butter, cream cheese, or honey. It’s also freezer-friendly, so you can enjoy it anytime.

Cooking Time & Serving

• Prep Time: 15 minutes

• Cook Time: 50–60 minutes

• Total Time: 1 hour 15 minutes

• Servings: 10–12 slices

Ingredients

Dry Ingredients:

• 1 ¾ cups (220g) all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon cinnamon

• ½ teaspoon nutmeg

• ½ teaspoon ginger

• ¼ teaspoon cloves

Wet Ingredients:

• 1 cup (240g) pumpkin puree (not pumpkin pie filling)

• ½ cup (100g) sourdough starter (active or discard)

• ½ cup (120ml) vegetable oil or melted butter

• 2 large eggs

• ¾ cup (150g) brown sugar

• ¼ cup (60ml) milk

• 1 teaspoon vanilla extract

Optional Mix-ins:

• ½ cup chopped walnuts or pecans

• ½ cup chocolate chips

• Pumpkin seeds for topping

How to Make Sourdough Pumpkin Bread

1. Preheat Oven: Set oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

3. Combine Wet Ingredients: In a large bowl, whisk pumpkin puree, sourdough starter, oil, eggs, brown sugar, milk, and vanilla until smooth.

4. Combine Wet & Dry: Slowly fold the dry ingredients into the wet mixture until just combined. Do not overmix.

5. Add Mix-ins: Gently stir in nuts, chocolate chips, or raisins if using.

6. Fill Pan: Pour batter into the prepared loaf pan and smooth the top. Sprinkle pumpkin seeds on top if desired.

7. Bake: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool & Serve: Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy!

Notes

• For a stronger sourdough tang, use active starter; for a milder taste, sourdough discard works well.

• Don’t overmix the batter—this keeps the bread soft and moist.

• Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.

• Freezes beautifully: wrap slices individually and freeze for up to 2 months.

FAQs

Q: Can I make this bread dairy-free?
A: Yes, use plant-based milk and oil instead of butter.

Q: What’s the difference between using active starter vs. discard?
A: Active starter adds more rise and tang, while discard gives a milder flavor and denser texture.

Q: Can I reduce the sugar?
A: Absolutely! You can cut the sugar to ½ cup without affecting the texture.

Q: How do I know when it’s fully baked?
A: Insert a toothpick into the center—if it comes out clean or with a few crumbs, it’s ready.

Nutrition (per serving, 1 slice out of 12)

(Values are approximate and may vary depending on ingredients used.)

Disclaimer

This recipe is intended for general enjoyment and should be consumed in moderation as part of a balanced diet. Please check ingredients carefully if you have food allergies (such as gluten, eggs, or nuts).