Sourdough Pumpkin Bread – Easy Fall Recipe

Sourdough pumpkin bread is the perfect fall treat that combines the warm, comforting flavors of pumpkin and spices with the tangy richness of sourdough discard. This moist, tender bread is a delightful way to use up your sourdough discard, while also indulging in a seasonal favorite. Whether you enjoy it as a snack, breakfast, or dessert, this sourdough pumpkin bread is sure to become a staple in your kitchen.

Why You’ll Love Sourdough Pumpkin Bread

This sourdough pumpkin bread is not only delicious but also incredibly easy to make. You don’t need a mixer, and it’s the perfect quick bread to whip up for any occasion. The use of sourdough discard adds a unique depth of flavor and makes it an excellent way to avoid waste. The bread is moist and soft, with a slightly tangy flavor from the sourdough that balances perfectly with the sweetness of the pumpkin and spices. Plus, it gets even better the next day, making it a fantastic make-ahead option.

Ingredients for Sourdough Pumpkin Bread

To make this flavorful sourdough pumpkin bread, you’ll need the following ingredients:

• Flour: Forms the base of the bread and gives it structure.
• Baking Powder & Baking Soda: Leavening agents that help the bread rise and become light.
• Salt: Balances the sweetness and enhances the flavors.
• Pumpkin Pie Spice: A blend of warm spices that bring out the best in the pumpkin.
• Cinnamon & Nutmeg: Add extra warmth and depth of flavor to the bread.
• Sourdough Discard: Adds a tangy note to the bread and replaces some of the flour and liquid.
• Pumpkin Puree: Gives the bread its rich, moist texture and delicious pumpkin flavor.
• Granulated Sugar & Brown Sugar: Sweeten the bread while adding a hint of caramelized flavor from the brown sugar.
• Eggs: Bind the ingredients together and contribute to the bread’s texture.
• Oil: Keeps the bread moist and tender.
• Vanilla Extract: Adds a hint of sweetness and enhances the overall flavor.
• Milk: Adds richness to the batter and helps achieve the perfect consistency.

Alternative Ingredient Suggestions for Sourdough Pumpkin Bread

If you need to make substitutions, here are some ideas:

• Non-dairy milk: If you’re looking for a vegan option, substitute the milk with almond milk, soy milk, or coconut milk.
• Vegan egg replacements: Use flax eggs or chia eggs as a substitute for the eggs in this recipe.
• Whole Wheat Flour: For a heartier, more nutritious bread, replace half of the all-purpose flour with whole wheat flour.
• Gluten-Free Option: If you’re avoiding gluten, use a gluten-free flour blend and ensure you have a gluten-free sourdough starter.

Step-by-Step Instructions for Sourdough Pumpkin Bread

1. Prepare the Dry Ingredients: Start by whisking together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg in a large bowl.
2. Mix the Wet Ingredients: In another bowl, whisk together the pumpkin puree, oil, granulated sugar, brown sugar, eggs, vanilla extract, milk, and sourdough discard. Make sure everything is well combined.
3. Combine Wet and Dry Ingredients: Create a well in the center of the dry ingredients. Pour the wet mixture into the well, then gently stir to combine. Be careful not to overmix, as this can result in a dense bread.
4. Prepare the Pan and Bake: Grease a 9-inch loaf pan, or line it with parchment paper. Spoon the batter into the pan and smooth it out. Bake at 350°F for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool and Serve: Allow the bread to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely. For the best flavor and texture, wrap the bread and let it sit overnight before slicing.

Tips & Tricks for the Perfect Sourdough Pumpkin Bread

• Don’t Overmix: One of the biggest mistakes in baking quick bread is overmixing the batter. This activates the gluten, resulting in a tougher texture. Stir just until the flour is incorporated, and stop.
• Check for Doneness: Baking times can vary, so always test with a toothpick. If it comes out with moist crumbs, your bread is done. If it still has batter, bake for a few more minutes.
• Storage: Wrap the bread in plastic wrap and store at room temperature for up to a week. To freeze, let it cool completely, wrap it tightly, and store in the freezer for up to three months.

Pairing Ideas and Variations for Sourdough Pumpkin Bread

Sourdough pumpkin bread is versatile, and you can pair it with a variety of toppings and sides. Try spreading some butter or cream cheese on a warm slice for an extra touch of indulgence. You could also drizzle some caramel sauce over it for a dessert-like treat.

If you’re looking to change things up, consider adding mix-ins such as chocolate chips, toasted nuts, or dried cranberries to the batter. For a festive twist, top the bread with a sprinkle of cinnamon sugar or pepitas (pumpkin seeds) before baking.

Health Benefits of Sourdough Pumpkin Bread

Sourdough pumpkin bread is not only delicious, but it’s also packed with nutritional benefits. Pumpkin puree is rich in vitamins A and C, which are great for your skin and immune system. Sourdough discard provides a slight tang and beneficial probiotics, adding a gut-friendly twist to this fall treat. Additionally, using whole wheat flour or adding nuts and seeds can boost the fiber and protein content.

Conclusion

Sourdough pumpkin bread is the perfect combination of cozy autumn flavors and the unique tang of sourdough discard. This easy, quick recipe allows you to make a delicious loaf that’s moist, tender, and packed with pumpkin and spice. Whether you’re enjoying it for breakfast, as an afternoon snack, or as a fall dessert, this bread is sure to become a favorite in your home. The best part? It’s a fantastic way to use up sourdough discard, making it both a sustainable and tasty treat. Bake it today and enjoy the comforting flavors of fall in every bite!

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More Relevant Recipes

• Best Rhubarb Bread: This moist and flavorful bread combines the tartness of rhubarb with a sweet, cinnamon-spiced batter, offering a refreshing twist on traditional quick breads, much like the sourdough pumpkin bread but with a fruity touch.
• Blueberry Cream Cheese Bread: This sweet bread blends juicy blueberries with rich cream cheese, creating a soft, sweet loaf perfect for breakfast or dessert. If you love the moist texture of pumpkin bread, you’ll adore this variation.
• Easy Banana Bread: A classic quick bread made with ripe bananas and a touch of vanilla, this easy-to-make banana bread is perfect for using up overripe fruit, offering the same cozy, homemade appeal as the sourdough pumpkin bread.

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