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.

Course Sourdough

Cuisine American

Keyword baking, sourdough, sourdough baking, sourdough pumpkin bread

Prep Time 1 45

Cook Time 50

Total Time 2 35

Servings

Calories 264kcal

Author Lisa

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.

If the pumpkin bread starts to turn too brown and isn’t baked all the way through, you can cover it with foil.
Don’t over-mix the batter or you will end up with a tough bread.
If you don’t have pumpkin spice mix, you can either create your own with cinnamon, nutmeg, and ground clove, or you can just substitute with cinnamon.
This recipe can be made into a quick bread and baked right away, or it can be long-fermented for more health benefits.
Sourdough discard or active sourdough starter can be used for this recipe. If you are making the quick version and want a tangier flavor, use sourdough discard.