Sourdough Pumpkin Bread

A moist and flavorful bread combining the earthy taste of pumpkin and warm spices with the tangy notes of sourdough, perfect for breakfast, snacks, or dessert.

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Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Baking with Sourdough, fall recipes, Pumpkin Bread, quick bread, Sourdough Pumpkin Bread

Prep Time: 15

Cook Time: 1 10

Total Time: 1 25

Servings: servings

Calories: 200kcal

Ingredients

Dry Ingredients

1 cup all-purpose flour
1/4 teaspoon baking powder Ensure it's fresh for best results.
1 teaspoon baking soda Ensure it's fresh for best results.
3/4 teaspoon salt
1 teaspoon pumpkin pie spice
2 teaspoons cinnamon
1/2 teaspoon nutmeg

Wet Ingredients

1/2 cup vegetable oil
2/3 cup granulated sugar
2/3 cup light brown sugar
2 large eggs (room temperature)
2 teaspoons vanilla extract
1 cup pumpkin puree
2 tablespoons milk
1/2 cup unfed sourdough discard (100% hydration)

Instructions

Preparation

Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg.
In another bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin puree, milk, and sourdough discard until well blended.
Create a well in the center of the dry ingredients and slowly pour the wet mixture into this well. Fold the ingredients together gently, being careful not to overmix.
Spoon the batter into the prepared loaf pan and smooth the top with a spatula.

Baking

Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean, with a few moist crumbs.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
For best texture, wrap the bread and let it sit overnight before slicing.

Notes

You can add chopped nuts or chocolate chips for a texture twist. Wrap the bread tightly to maintain moisture.

Nutrition