Full of pumpkin puree and warm Fall spices, this Sourdough Pumpkin Bread is a great way to use some of your sourdough discard. No need to wait for the dough to ferment, this quick bread is mixed and then baked!
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Baking with my sourdough discard is one of my favorite things to do, and when you add the delicious flavors of Fall, I am in Heaven! Just like pumpkin sourdough waffles and pumpkin sourdough muffins, this pumpkin bread is a perfect Fall breakfast treat or afternoon snack with a cup of coffee or a cup of tea.
This pumpkin sourdough loaf is so easy to make. No need to break out the heavy equipment, you'll mix everything by hand then bake it up!
Ingredients You'll Need
- All Purpose Flour. A combination of all purpose flour and whole wheat flour can be used.
- Baking powder. This will do the heavy lifting when it comes to making the bread rise.
- Salt. To counteract the sweetness of the sugars.
- Pumpkin spice. If you have your own that will work or you can use your favorite store bought brand.
- Melted butter. To add necessary fat to the bread.
- Sugar. Both brown sugar and granulated sugar.
- Eggs. To hold the bread together.
- Sourdough discard. This is sourdough starter that is not active and bubbly. I like to keep mine in a mason jar in the refrigerator for when I want to make things like this.
What is Sourdough Discard?
Sourdough discard is the portion of your sourdough starter that you are not feeding. When you are "feeding" your starter to make bread with, you add equal parts flour, water, and starter to a mason jar and let it rise.
You can't feed your entire starter, as it doubles and sometimes triples in size, and that's a lot of starter to have on hand! If you are new to sourdough, be sure to check out this post all about how to keep your sourdough starter happy.
You can make the classic sourdough bread with your sourdough starter, or you can make donuts, scones, banana bread, pancakes, cookies, waffles, muffins, and even crackers!
Pumpkin Puree vs Pumpkin Pie Filling
This recipe has canned pumpkin puree, which is just pureed real pumpkins. Canned pumpkin pie is essentially the inside of a pumpkin pie. It has all the spices already in it. When making this recipe, make sure it's pure canned pumpkin. Canned pumpkin pie will double the spices, which would overpower this bread with cinnamon and pumpkin spice.
Let's Make Sourdough Pumpkin Bread
Preheat the oven to 350 degrees. Line a loaf pan with parchment paper making sure the parchment paper overhangs the sides of the loaf pan. Set that aside.
In a small bowl, add the flour, baking powder, salt, and pumpkin spice. Mix to combine and set that aside.
In a large bowl, add the brown sugar, sugar, and melted butter. Mix well until all the ingredients are fully combined.
Add the sourdough starter, eggs, and vanilla to the mixture. Mix well again. Add the pumpkin puree and mix until all the ingredients are well combined.
Pour the dry ingredients into the wet ingredients. Fold them together until they are just combined, do not overmix.
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes until a toothpick is inserted into the center and comes out clean. Remove the parchment paper from the loaf pan and allow the bread to cool on a wire rack before serving.
Lynn's Tip! Parchment paper makes it easy to remove the bread from the loaf pan. If you do not have parchment paper, simply grease the loaf pan really well.
Does This Bread Taste Sour?
No! The sourdough discard adds a bit of a tang to the bread, but it does not taste sour. It also adds a bit of rise to the bread and is a great balance for the sweetness of the sugar. If you want to up the sour flavor, chill the batter in the refrigerator for a few hours, or overnight. That will enhance the sour flavor of the pumpkin bread.
- Add some texture! One cup of your favorite chopped nuts will add delicious flavor and texture to this bread. You can use chopped walnuts or chopped pecans.
- Add pumpkin seeds! To really up the pumpkin flavor, add a cup of toasted pumpkin seeds to the batter.
- Make it chocolatey! Who doesn't love chocolate! Add a cup of chocolate chips to the batter for a more dessert style bread.
- Change up the chips! If you don't like chocolate chips you can add white chocolate chips or cinnamon chips instead.
- To make the batter ahead of time. You can make the batter ahead of time and cover it with plastic wrap and keep it in the refrigerator. This will also cause the batter to ferment and get a bit more of that classic sourdough flavor.
- Storing the bread. Store the bread on the counter in an airtight container or in a gallon sized Ziploc bag. Do not store the bread in the refrigerator. That will promote mold growth and make the bread go stale quickly.
- Freezing the bread. To freeze the bread, allow the bread to cool to room temperature. Then wrap it in plastic wrap and place it in a gallon sized Ziploc bag. Freeze the loaf up to 3 months. To defrost, place it on the counter and let it come to room temperature.
Questions About Sourdough Pumpkin Bread
Yes! If you have active starter you can use that. It will give the bread a little more rise, and who doesn't love that!
Yes! If you have homemade pumpkin puree, feel free to use that instead of canned pumpkin puree.
If you find that your pumpkin bread is tough, you may have overmixed the batter. The batter should not be super smooth, there should be a few lumps left in the batter. Mix until the ingredients are just combined, and then stop.
That means that the center is not cooked, and therefore the bread collapsed onto itself. Make sure to not overfill the loaf pan so the bread can cook evenly, and check the doneness before taking out the loaf pan from the oven. Depending on your oven, it could take up to 75 minutes to bake the bread completely.
More Pumpkin Recipes
- Pumpkin Soda Bread
- Pumpkin Oatmeal Muffins
- Sourdough Pumpkin Cookies
- Pumpkin Bread With Cake Mix
- Pumpkin Waffles with Pancake Mix
- Pancake Mix Pumpkin Waffles
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Simple Sourdough Pumpkin Bread
- 1 ½ cups All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 2 teaspoon Pumpkin Spice
- ½ cup Brown sugar
- ½ cup Granulated sugar
- ½ cup Butter Melted
- ¾ cup Sourdough Starter Inactive
- 2 Eggs
- 2 teaspoon Vanilla extract
- 1 cup Pumpkin Puree
- Preheat the oven to 350 degrees.
- Line a loaf pan with parchment paper. Make sure the parchment paper overhands the sides of the loaf pan. Set the aside.
- In a small bowl, mix together the flour, baking powder, pumpkin spice, and salt.
- In a large bowl, add the brown sugar, sugar, and melted butter. Mix well until all the ingredients are combined.
- Add the sourdough starter, eggs, and vanilla. Mix again.
- Add the pumpkin puree and mix until all the ingredients are combined.
- Pour the dry ingredients into the wet ingredients. Mix until just combined. Do not overmix at this point, it's ok if there are lumps left in the batter.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick is inserted and comes out clean. Let the bread cool on a wire rack before serving.
- A combination of whole wheat flour and all purpose flour can be used.
- If you only have active starter, you can use that instead of inactive starter,
- Add chopped pecans, chopped walnuts, or chocolate chips to the batter!
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