Easy Sourdough Pumpkin Bread

This recipe will have your whole house feeling like a cozy autumn afternoon as it baked. I love it for it’s classic pumpkin bread flavor: sweet, spiced, and perfectly moist, but with a way to use up my extra sourdough starter. We make this almost once a week when the weather turns cool. It makes two loaves: one for now and one for the freezer.

If you aren’t used to sourdough recipes, don’t worry. These loaves don’t taste sour at all. You can serve this to everyone, even picky kids, and no one will know 😉.

Ingredients and Tools You’ll Need

All the usual ingredients plus the classic fall ones. Make sure you get pureed pumpkin and not pumpkin pie filling. You can still make this without a mixer. The mixer just makes it easier.

This already makes 2 loaves, so you can freeze one for later. But if you have a bigger family or just want more, you can double or triple the recipe by making adjustments in the recipe card at the bottom of this post.

Equipment

• two 9×5-inch loaf pans
• Hand mixer
• Mixing Bowls

Ingredients

• 2 cups granulated sugar
• 1 cup vegetable oil
• 2 cups pureed pumpkin (one 15-ounce can)
• 4 eggs
• 1 ¾ cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ¼ teaspoon cloves
• ¼ teaspoon allspice
• ¾ cup sourdough starter discard, unfed is fine

Instructions

This is an easy recipe! Don’t worry about it!

Step One: Prep

First things first – heat your oven to 350°F and grease two 9×5 loaf pans. I just rub them down with butter and a light dusting of flour. Simple. If you like to line yours with parchment paper, that works too.

Step Two: Make Batter

Grab a big bowl and dump in your pumpkin, sugar, and oil. Beat it all together with a hand mixer until it looks smooth and lovely.

Then crack in those eggs one at a time, giving each one a good mix before adding the next.

In another bowl, whisk together all your dry ingredients – the flour, spices, baking soda, baking powder, and salt.

When you add this to your pumpkin mixture, mix it on LOW until it comes together. Don’t go crazy here – we want tender bread, not tough bread.

Fold in the sourdough starter by hand.

Step Three: Bake And Cool

Split the batter between your two pans and smooth the tops. They go into the oven for about 50-60 minutes. Start checking at 50 minutes with a toothpick right in the center. When it comes out clean (or with just a few moist crumbs), you’re done.

Let them cool in the pans for 15 minutes, then turn them out onto a wire rack. Cover with a clean kitchen towel while they finish cooling – this keeps the tops from getting too crusty.

Serving & Storing

Serve this with coffee, tea, or some spiked apple cider. Spread some butter or cream cheese on it. You can even use leftover slices to make French toast.

This recipe is great for storing. We usually eat one loaf right away, then slice up the second and individually wrap the slices in plastic wrap to have later.

Place the cooled loaf in an airtight container at room temperature for up to 4 days.

To freeze, wrap each loaf tightly in plastic wrap, then in aluminum foil, or place in a freezer-safe bag. The pumpkin bread can be frozen for up to 3 months. Thaw it overnight in the refrigerator or at room temperature before serving.

Answering Your Questions

More Sourdough Breakfast Loaves You’ll Love

We love making easy loaves out of sourdough starter.

• Sourdough blueberry quick bread has a lovely glaze on top.
• Sourdough lemon cake is bright and sweet and lovely for spring.
• This cranberry orange sourdough quick bread is perfect for the fall and winter.
• This classic sourdough cinnamon sugar bread is great any time of day with some coffee.

Printable Recipe