Deliciously Easy Sourdough Pumpkin Bread Recipe

Ah, the smell of freshly baked bread wafting through the house! It brings back such warm memories of cozy autumn days. If you’re like me, nothing quite says fall like a slice of pumpkin bread. Today, I’m excited to share my favorite Sourdough Pumpkin Bread recipe with you. It’s not just easy and quick to whip up but also a delightful treat that will fill your home with the aroma of spices and sweetness.

Why You’ll Love Sourdough Pumpkin Bread

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

• 1 cup (240g) active sourdough starter – This is the star of the show, giving the bread a delicious tang.
• 1 cup (240ml) pumpkin puree – Adds moisture and that classic pumpkin flavor.
• 1/2 cup (100g) brown sugar – For a deep, rich sweetness.
• 1/2 cup (100g) granulated sugar – Balances out the brown sugar.
• 1/2 cup (120ml) vegetable oil – Keeps the bread nice and moist.
• 3 large eggs – Helps bind everything together.
• 1 teaspoon vanilla extract – A hint of warmth and depth.
• 2 cups (240g) all-purpose flour – The base of your bread.
• 1 teaspoon baking soda – Helps the bread rise.
• 1 teaspoon baking powder – Works with the baking soda for a fluffy texture.
• 1 teaspoon ground cinnamon – Essential for that warm spice flavor.
• 1/2 teaspoon ground nutmeg – Adds a nice earthy note.
• 1/2 teaspoon ground ginger – A spicy kick!
• 1/2 teaspoon salt – Enhances all the flavors.
• 1/2 cup (90g) chopped nuts or chocolate chips (optional) – For an extra special touch.

How to Make Sourdough Pumpkin Bread

1. Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
2. In a large mixing bowl, combine your active sourdough starter, pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix until everything is well combined. I love using a whisk for this part!
3. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This helps ensure all the dry ingredients are evenly distributed.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix! If you want to add a little crunch, fold in the chopped nuts or chocolate chips at this stage.
5. Pour the batter into your prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The smell will be incredible!
7. Once baked, allow the bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Patience is key here!

Substitutions & Additions

If you don’t have an active sourdough starter, you can use store-bought pumpkin bread mix and follow the instructions for the wet ingredients. You can also swap out the vegetable oil for melted coconut oil for a slight flavor twist. Feeling adventurous? Try adding dried cranberries or white chocolate chips instead of nuts or regular chocolate chips!

Tips for Success

• Make sure your sourdough starter is active and bubbly before using it.
• Don’t overmix once you add the dry ingredients; it can make the bread dense.
• If you want to prep ahead, you can mix the dry ingredients in advance and store them in an airtight container.

How to Store Sourdough Pumpkin Bread

Once your bread is cool, wrap it in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. If you want it to last longer, slice it and freeze it in an airtight container for up to 3 months. Just pop a slice in the toaster for a quick treat!

FAQs

Can I use canned pumpkin instead of fresh?

Absolutely! Canned pumpkin puree works perfectly for this recipe.

What can I serve with Sourdough Pumpkin Bread?

This bread is delicious on its own, but you can also enjoy it with cream cheese or butter for an extra treat!

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but make sure it includes xanthan gum for the best texture.

How can I make this a bit healthier?

Feel free to reduce the sugar or use a sugar substitute, and you can also swap half of the oil for unsweetened applesauce.

This Sourdough Pumpkin Bread is sure to become a favorite in your home, just as it is in mine. For more delicious recipes, check out my other favorites like Pumpkin Banana Loaf or Apple Pie Biscuits for treats you will love!

If you enjoyed this recipe, I would love for you to follow my adventures on Pinterest for more inspiration and mouthwatering ideas!

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