Go Back Email Link
–+ servings
A close-up of the sourdough pumpkin bread loaf on a cutting board, with several slices cut, displaying the bread's texture and color.
Print Recipe
5 from 2 votes

Sourdough Pumpkin Bread

Perfect for breakfast, a snack, or as a dessert, this sourdough pumpkin bread is moist, sweet, and easy to make. Makes 2 loaves.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: American
Keyword: Fall, Pumpkin, Sourdough Discard
Servings: 20 loaves
Calories: 235kcal
Author: Katie

Ingredients

  • 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

Instructions

  • Prep. Preheat oven to 350°F with the rack in the center. Grease and flour two 9x5 inch loaf pans, or line them with parchment paper.
    Two empty, greased loaf pans on a patterned cloth with a marble countertop in the background.
  • 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.
    A yellow mixing bowl with pumpkin batter and an electric hand mixer on a patterned cloth, with small white flowers in the background.
  • Add eggs. Add eggs one at a time, beating until blended and scraping down the bowl as necessary.
    The same yellow mixing bowl with pumpkin batter, now with four eggs added on top, ready to be mixed on a patterned cloth.
  • Mix dry ingredients. In a separate mixing bowl, combine the flour, spices, baking soda, baking powder, and salt.
    A yellow mixing bowl on a wooden cutting board with dry ingredients including flour and spices, ready for mixing.
  • Add dry ingredients to batter. Gradually add the dry ingredients to the pumpkin-sugar mixture, mixing on low until just combined.
    The yellow mixing bowl with dry ingredients now combined with the wet pumpkin mixture, on a wooden cutting board with sourdough starter to the side.
  • Add starter. Stir in the sourdough starter by hand, ensuring everything is well incorporated.
    "The batter being mixed in the yellow bowl, showing a swirling pattern as the dry and wet ingredients are combined.
  • 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.
    Two loaf pans filled with pumpkin bread batter, one fully baked in next image, on a patterned cloth
  • 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.
    "The freshly baked sourdough pumpkin bread in the loaf pan, with a crack down the center, on a striped kitchen towel.

Notes

Check the loaves after 50 minutes since oven temperatures can vary.

Nutrition

Calories: 235kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 224mg | Potassium: 76mg | Fiber: 1g | Sugar: 21g | Vitamin A: 3861IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg