Moist, sweet, and packed with fall flavor, this sourdough pumpkin bread is a great use of sourdough discard. We make this recipe 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 😉.
Sourdough Pumpkin Bread
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 cups pureed pumpkin 1 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
- Prep. Preheat oven to 350°F with the rack in the center. Grease and flour two 9×5 inch loaf pans, or line them with parchment paper.
- Wet ingredients. In a large mixing bowl, beat the canned pumpkin, sugar, and oil until well combined, using an electric hand mixer on medium speed.
- Add eggs. Add eggs one at a time, beating until blended and scraping down the bowl as necessary.
- Mix dry ingredients. In a separate mixing bowl, combine the flour, spices, baking soda, baking powder, and salt.
- Add dry ingredients to batter. Gradually add the dry ingredients to the pumpkin-sugar mixture, mixing on low until just combined.
- Add starter. Stir in the sourdough starter by hand, ensuring everything is well incorporated.
- Bake. Pour the batter evenly into the prepared loaf pans, smoothing the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool. Cool in the pans for about 15 minutes, then transfer to a wire rack to cool completely. Cover with a clean tea towel after removing from the pans.
Embrace the essence of fall with this easy sourdough quick bread. It’s a perfect blend of seasonal pumpkin and the tangy twist of sourdough.
🥣 important tools and ingredients
It’s the usual fall suspects.
- Pureed Pumpkin. Found in the baking aisle, pureed pumpkin is crucial for its moist texture and quintessential fall flavor.
- Sourdough Starter. The sourdough starter is key for adding a unique tang and depth to the bread. Discard is absolutely fine, straight from the fridge.
- Spices. Warm, sweet, delicious.
The tools you’ll need are basic, too. You’ll definitely want both loaf pans to make 2 loaves. But if you don’t have two, you can also make this in a cake pan. (You’ll need to adjust the bake time.)
- Electric Hand Mixer. You could mix with a whisk, but a mixer makes it easier. This ensures a smooth and even consistency in the batter.
- Two 9×5 inch Loaf Pans. These pans are the perfect size for this recipe. They allow the bread to bake evenly and achieve the desired shape and texture.
- Mixing Bowls. Separate bowls for wet and dry ingredients are crucial for proper mixing.
- Wire Rack. After baking, cool the bread on a wire rack to ensure even air circulation. This prevents the bottom from becoming soggy and maintains the bread’s texture.
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Once your kitchen is stocked with these goodies you’ll be able to bake anything this fall.
✨ Tips for the best Sourdough quick bread
Here’s how to make sure your sourdough pumpkin bread is the best ever:
- Room Temperature Ingredients. For best results, ensure your eggs are at room temperature before mixing. This helps them blend into the batter. It results in a smoother texture.
- Sourdough Starter Consistency. This recipe works best with a starter that’s half water, half flour.
- Spice Adjustments. Feel free to tweak the spice quantities to suit your taste. If you love cinnamon, add a little extra, or if cloves aren’t your favorite, reduce the amount.
- Avoid Overmixing. Once you add the dry ingredients to the wet, mix until combined. Overmixing can lead to a denser bread.
- Toothpick Test Accuracy. When testing for doneness, insert the toothpick in several different spots. Pumpkin bread can be moist in spots. Many tests ensure thorough baking.
- Moisture Retention. Wrap the cooled bread in plastic wrap. Store it at room temperature to keep moisture. It’s actually best the next day.
- Slicing Perfection. For clean slices, use a serrated bread knife and saw . Let the bread cool completely before slicing to prevent it from crumbling.
This is an easy recipe! Don’t worry about it!
🥫 Storage and make ahead instructions
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.
- Room Temperature Storage: Wrap the completely cooled bread in plastic wrap or aluminum foil, or place it in an airtight container. It can be stored at room temperature for up to 4 days. This method keeps the bread moist and preserves its fresh flavor.
- Freezing Instructions: 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. Freezing is a great option if you want to enjoy the bread at a later date or have made multiple batches.
Note: Always ensure the bread is completely cooled before wrapping and storing to prevent condensation.
Can I use homemade pumpkin puree instead of canned in pumpkin bread recipes?
Homemade pumpkin puree can be a delightful alternative to canned. Just ensure it’s well-strained. It should have a similar consistency to canned puree for best results.
What if I don’t have an electric mixer? Can I still make this recipe?
Yes, you can. While an electric mixer ensures a smooth blend of ingredients, you can use a whisk or a wooden spoon. Just be prepared to make a bit more effort to combine everything well.
Is there a gluten-free option for this bread?
Yes. You can substitute the all-purpose flour with a gluten-free flour blend.
❤️ More sourdough breakfast loaves you’ll love
We love making easy loaves out of sourdough starter.
- Try the Sourdough Blueberry Quick Bread Tangy sourdough perfectly complements the sweetness of blueberries.
- Sourdough Lemon Cake is a must-try, offering a perfect balance of sourdough tang and bright lemon flavors.
- Comforting and classic taste of my Sourdough Vanilla Cake.
- Chocolate lovers will adore my Sourdough Chocolate Cake, creating a moist and delicious dessert.
This is a great recipe that you can enjoy all fall and winter. And I hope you do!