Freshly baked sourdough pumpkin bread with spices and pumpkin puree

Why Make This Recipe

Sourdough pumpkin bread is a fantastic treat for any season, especially in the fall. This recipe combines the earthy flavors of pumpkin and warm spices with the tangy touch of sourdough. It’s a great way to use unfed sourdough discard, reducing waste in your kitchen while creating something delicious. The unique flavors and moist texture of this bread make it perfect for breakfast, snacks, or even dessert. Plus, it fills your home with a lovely aroma that will surely make everyone feel cozy.

How to Make Sourdough Pumpkin Bread

Making sourdough pumpkin bread is straightforward, even for beginners. Follow these simple steps to create your own loaf.

Ingredients

To get started, gather these ingredients:

1 cup (120 g) all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon pumpkin pie spice
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup (120 ml) vegetable oil
2/3 cup (134 g) granulated sugar
2/3 cup (142 g) light brown sugar
2 large eggs (room temperature)
2 teaspoons vanilla extract
1 cup (227 g) pumpkin puree
2 tablespoons milk
1/2 cup (120 g) unfed sourdough discard (100% hydration)

Directions

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a 9-inch loaf pan or line it with parchment paper. This will help your bread come out easily after baking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg. Make sure to mix them well so the spices and leavening agents are evenly distributed.
Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin puree, milk, and sourdough discard. Mix until everything is well blended.
Combine Dry and Wet Mixtures: Create a well in the center of the dry ingredients. Slowly pour the wet mixture into this well. Use a spatula to gently fold the ingredients together. Be careful not to overmix; you just want them combined.
Prepare to Bake: Spoon the batter into your prepared loaf pan. Smooth the top with your spatula to make it nice and even.
Bake: Place the loaf pan in the preheated oven. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean, with a few moist crumbs.
Cool: Once baked, allow the bread to cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely. For the best texture, wrap the bread and let it sit overnight before slicing.

How to Serve Sourdough Pumpkin Bread

Sourdough pumpkin bread is delicious on its own, but you can serve it in various ways. Enjoy a slice with butter or cream cheese for a tasty breakfast. Pair it with a warm drink, like coffee or tea, for a cozy afternoon snack. You can also toast slices for added crunch. It’s perfect for holidays, gatherings, or simply as a treat for yourself.

How to Store Sourdough Pumpkin Bread

To store your sourdough pumpkin bread, keep it wrapped in plastic wrap or place it in an airtight container. This will help maintain its moisture. You can store it at room temperature for up to 3 days. If you want to keep it longer, consider freezing it. Just slice the bread first, wrap it tightly, and place it in the freezer. It can last up to 3 months. When you’re ready to eat it, simply thaw at room temperature or warm it up in the oven.

Tips to Make Sourdough Pumpkin Bread

Check Ingredients: Make sure your baking powder and baking soda are fresh. Old baking agents may not help the bread rise properly.
Don’t Overmix: Mixing just until combined will keep your bread tender. Overmixing can make it tough.
Baking Time: Check your bread a few minutes before the minimum baking time to see if it’s done. Ovens can vary.

Variation

You can add chopped nuts like walnuts or pecans for added texture. Chocolate chips or dried cranberries can also be mixed in for a sweet twist. Feel free to play around with different spices based on your preference!

FAQs

1. Can I use different types of flour?
Yes, you can experiment with whole wheat flour or gluten-free flour. Just keep in mind that this may change the texture and flavor slightly.

2. How can I make this recipe vegan?
You can replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and use a plant-based milk.

3. What can I do with leftover pumpkin puree?
Store extra pumpkin puree in an airtight container in the fridge for up to a week or freeze it in small portions for later use in smoothies or soups.

Conclusion

Sourdough pumpkin bread is easy to make and full of rich flavors that everyone will love. Whether you enjoy it warm out of the oven or saved for later, this recipe is a wonderful way to bring comfort and joy to your kitchen. So gather your ingredients, follow the steps, and enjoy your delicious homemade bread!