sourdough pumpkin bread

An easy pumpkin bread made with your unfed sourdough discard!

Sourdough Pumpkin Bread

(120 g) all-purpose flour

baking powder

baking soda

salt

pumpkin pie spice

cinnamon

nutmeg

(120 ml) vegetable oil

(134 g) granulated sugar

(142 g) light brown sugar

eggs (room temperature)

vanilla extract

(227 g) pumpkin puree

Tablespoons milk

120 g (generous 1/2 cup) unfed sourdough discard (100% hydration)

Prep pan and oven. Position a rack in the center of your oven and preheat the oven to 350°F. Lightly grease a 9 inch by 5 inch loaf pan. I like to line mine with parchment paper as well and grease lightly again.

Combine Dry Ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg.

Combine wet ingredients. In a second mixing bowl, whisk together the oil, sugars, eggs, vanilla, pumpkin, milk and sourdough discard.

Combine wet and dry ingredients. Make a well in the center of your dry ingredients and pour in the liquid ingredients. With a spatula, stir to combine until the last of the flour has been mixed in. Stop mixing at this point to avoid overmixing.

Bake the bread. Spoon the batter into the pan. Bake the bread for 60-70 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean. You should see moist crumbs, not raw batter.  Mine was perfect at 60 minutes, so begin checking your bread at 60 minutes, but every oven is different so you may need additional time.

Cool the bread. Remove the bread from the oven, and cool it on a rack in the pan for 10 minutes. Remove from the pan and continue to cool. When it&#39;s completely cool, wrap it well in plastic wrap, and store it overnight before serving for best texture.

This sourdough pumpkin bread is so moist and it&#039;s packed with delicious fall flavors! Pumpkin spice lovers unite! It&#039;s made with pumpkin puree, sourdough discard and just a twist of orange juice for a brightened up version of the classic.

Sourdough Pumpkin Bread Recipe

unsalted butter (room temperature)

brown sugar

sourdough starter (discard)

orange juice (optional)

(15 pumpkin puree

all-purpose flour

pumpkin pie spice (see notes)

fine sea salt

Preheat your oven to 350°F (176°C) and lightly grease a 9&quot; x 5&quot; loaf pan with butter or oil.

In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.

Melt the butter in a bowl and add the sugar. Use a spatula to cream them together until smooth. Add the egg, vanilla extract, orange juice, sourdough discard and pumpkin and mix until well combined. Pour the wet ingredients into the dry ingredients bowl and stir until just combined. (Don&#039;t over mix!)

Pour the batter into the loaf pan and bake on the center rack for 55-60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes before transferring the pumpkin bread to a wire rack.

This Sourdough Pumpkin Bread is soft, moist, and full of warm spices, made with sourdough discard and nearly a full can of pumpkin puree. An easy pumpkin quick bread recipe that&#39;s perfect for a fall breakfast, snacks, or family gathering.

sourdough discard (room temperature, scant 1/2 cup)

eggs (100 grams)

granulated sugar (about 1/2 cup)

brown sugar (about 2/3 cup, packed)

canned pumpkin puree (about 1 1/2 cups)

melted coconut oil

whole milk (2 Tablespoons)

all-purpose flour (about 1 1/3 cup)

salt (about 1 teaspoon)

baking soda (about 1 teaspoon)

ground cinnamon (about 2 teaspoons)

ground nutmeg (about 1/2 teaspoon)

ground cloves (about 1/4 teaspoon)

ground ginger (about 1/4 teaspoon)

Preheat oven to 350º Fahrenheit. Line a 9 by 5 bread loaf pan with parchment paper or grease with cooking spray. Set aside.

To a large bowl, whisk together the room temperature sourdough discard, eggs, granulated sugar and brown sugar until completely combined. Add the canned pumpkin and mix. Add melted coconut oil and whisk quickly to combine. If the batter is too cold, the coconut oil will form chunks instead of mixing together, so using room temperature ingredients works best. Whisk in the milk and mix until completely incorporated. Set aside.

To a small bowl, add the flour, salt, baking soda, and spices. Whisk together until combined.

Pour the dry ingredients into the center of the pumpkin mixture and whisk together until barely combined with just a few dry streaks. Pour into the prepared baking pan.

Bake at 350ºF for 60-70 minutes until a sharp knife or toothpick is inserted into the center and comes out clean. Remove to a cooling rack and let cool completely before slicing and enjoy!

Super moist and delicious. It’s my new favorite bread over zucchini and banana.

Easy quick recipe! Turned out perfect. Wonderful flavor.

Great recipe to kick off fall flavors and smells! The house smells amazing. These loaves are super moist and taste as good as they smell!  Wish I could attach a picture. Shared on instagram (tagging you of course!!)

Huge fan of this recipie. Subbed for avocado oil, almond milk, and half the sugar and they were still exquisite. I have enjoyed numerous Amy Bakes Bread recipie and am a huge fan!

Fantastic bread, stays fresh all week. Smells like "Christmas" when baking.  Great way to use up discard, added chopped walnuts, maybe a 1/3 of cup.

Delicious and moist, pumpkin sourdough bread combines the flavors of fall with tangy sourdough. Make this recipe with a starter or discard.

Pumpkin Sourdough Bread

cinnamon powder

pumpkin spice

sugar

eggs

pumpkin puree

butter (melted)

sourdough starter (or recently fed discard)

chocolate chips

Preheat the oven to 375˚ Fahrenheit.

In a large mixing bowl, combine flour, baking soda, spices, salt, and sugars. Mix well.

To the dry ingredients add eggs, pumpkin puree, melted butter, and sourdough starter or discard. Mix until well combined.

Grease and flour a 9&quot; x 5&quot; loaf pan.

Pour the dough into the prepared loaf pan.

Bake the pumpkin bread for about 60 minutes or until a knife or toothpick inserted into the center comes out clean.

Let cool for 10 minutes. Turn the loaf out from the pan and let it cool completely on a wire rack.

https://www.youtube.com/watch?v=19jQmvI2Mj8

Sourdough Pumpkin Bread is a taste of the fall season that you don't want to miss. With a hint of cinnamon and a delicious pumpkin flavor, this bread is sure to please. The addition of sourdough makes it moist and gives it a complex flavor.

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Upgrade Your Fall Baking with Sourdough Pumpkin Bread

A fall favorite, this homemade sourdough pumpkin bread is a sweet and quick bread full of pumpkin spice, pumpkin puree and tangy sourdough starter.

butter

dark brown sugar

sourdough starter discard

vanilla

Preheat oven to 350 degrees.

Lightly grease a 9×5 loaf pan with butter or line with parchment paper.

In a stand mixer or bowl, mix melted butter, brown sugar, and regular sugar for five minutes until light and fluffy.

Combine dry ingredients (flour, baking soda, baking powder, pumpkin spice, and salt) well in a medium bowl.

Add eggs, vanilla, pumpkin puree, and sourdough starter to the brown sugar and butter. Mix until well combined.

Fold in dry ingredients a bit at a time (about 1/3 of the flour mixture) until just incorporated. Be careful not to over-mix.

Pour into a greased pan.

Bake for 50-60 minutes. Test bread at 50 minutes with a toothpick or cake tester. If it comes out clean, it is done. If there is still some batter on the toothpick, place it back into the oven to finish baking.

Allow to cool in the pan for one hour.

I made this recipe. It's the first time I used my sourdough discard. It came out great and tasty. I used apple cider in place of the OJ, since I didn't have any. It tasted great!

My absolute go to for events and gatherings! I always add white chocolate chips, semi sweet chocolate chips and toasted walnuts- so yummy! Thank you Lisa for a wonderful recipe again

This recipe is delicious and so easy to make. It took mine close to 1.5 hours to bake but I think my loaf pan may be smaller than what’s recommended in the recipe. It still turned out delicious!

So good! It was just the right texture and tasted like fall.  Thanks for sharing!

Can the bread be refrigerated longer than overnight if not ready to bake after the 6-8 hours on the counter?

This pumpkin bread turned out amazing! It was so easy to make and will definitely be on repeat in my kitchen. Next time, I’m planning to try a long-fermented version too.

This is delish all the way, however adding the size of oan to use would be soooo helpful. Hardly none of anyone includes oan sizes,  its usually a guess as to what to use.

This is the first pumpkin sourdough bread I have baked. I found the flavor amazing. I actually used 1/2 tsp of pumpkin pie spice and 1/2 tsp of cinnamon to bump up the cinnamon flavor. DELICIOUS…especially with a spread of plain cream cheese. I did find the dough more wet (higher hydration) than what I’m used to with my normal sourdough recipe.

Just made this and it’s so very good! Will be keeping this recipe for sure. Thank you!

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Top 6 sourdough pumpkin bread recipes from across the web

The most viewed sourdough pumpkin bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed sourdough pumpkin bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine