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Sourdough Pumpkin Bread

A close-up of a freshly baked sourdough pumpkin bread loaf, showing its moist crumb and golden-brown crust.
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A tangy and spiced pumpkin loaf made with sourdough starter, perfect for fall baking.

Ingredients

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  • 100g active sourdough starter
  • 150g pumpkin puree
  • 100g granulated sugar
  • 50g brown sugar
  • 75g melted unsalted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 250g all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • Optional: Streusel topping or glaze

Instructions

  1. In a large bowl, whisk together the active sourdough starter, pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until well combined.
  2. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, pumpkin pie spice, and ground cinnamon.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  4. Pour the batter into a greased and floured loaf pan.
  5. If using, prepare and add your streusel topping or prepare your glaze.
  6. Bake at 350°F (175°C) for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Drizzle with glaze, if desired, once cooled.

Notes

  • For a tangier flavor, you can use sourdough discard instead of active starter, but the rise may be less pronounced.
  • Baking time may vary depending on your oven.
  • This recipe can also be used to make pumpkin sourdough muffins. Bake at 375°F (190°C) for 20-25 minutes.
  • Consider this recipe as a delicious alternative to traditional meal planning for a comforting fall treat.

Nutrition

Find it online: https://devourdish.com/sourdough-pumpkin-bread/