1. Can I use a regular pumpkin pie mix instead of pumpkin puree?

It’s important to use 100% pumpkin puree in this recipe, not pumpkin pie mix. The pie mix contains added sugar and spices, which will affect the flavor and texture of the bread. Stick with pure pumpkin puree for the best results.

2. How do I store leftover sourdough pumpkin bread?

Store leftover sourdough pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to one week. For longer storage, you can freeze the bread for up to three months. Just be sure to let it cool completely before wrapping it up for freezing.

3. Can I make this bread gluten-free?

Yes, you can make this sourdough pumpkin bread gluten-free! Simply use a gluten-free flour blend in place of the all-purpose flour and ensure you’re using a gluten-free sourdough starter. The texture might vary slightly, but it will still be delicious.

4. Can I add mix-ins to the batter?

Absolutely! You can mix in chocolate chips, dried cranberries, raisins, toasted nuts, or even shredded coconut. Just keep in mind that adding too many mix-ins may change the texture of the bread, so stick to about 1/2 to 2/3 cup of extras

Sourdough Pumpkin Bread – Easy Fall Recipe

Name: Sourdough Pumpkin Bread
Prep time: 10 min
Cook time: PT-489207H42M31S
Total time: PT-489207H42M31S
Cuisine: American
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)

Description

This Sourdough Pumpkin Bread recipe combines the seasonal flavor of pumpkin with the unique tang of sourdough discard, resulting in a moist and flavorful loaf perfect for fall. It’s easy to make and a great way to use up sourdough discard while creating a comforting treat.

Ingredients

Scale

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)

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Instructions

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 flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg.
In another bowl, whisk together the oil, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin puree, milk, and sourdough discard.
Create a well in the center of the dry ingredients and pour the wet ingredients into it. Gently fold them together using a spatula until just combined. Be careful not to overmix.
Spoon the batter into the prepared loaf pan and smooth the top.
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 for 10 minutes in the pan before transferring it to a wire rack to cool completely. For best texture, wrap the bread and let it sit overnight before slicing.

Notes

If your sourdough discard has a layer of liquid on top (called hooch), pour it off before using the discard.
You can substitute the vegetable oil with melted butter for a richer flavor.
This bread is great for making ahead, as it becomes even more moist the next day.
Add mix-ins like toasted nuts or chocolate chips for a fun twist.

Prep Time: 10 minutes
Cook Time: 60-70 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 243 kcal
Sugar: 24 g
Sodium: 255 mg
Fat: 10 g
Saturated Fat: 1 g
Unsaturated Fat: 9 g
Trans Fat: 1 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 31 mg