Sourdough Pumpkin Bread

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.

Why This Sourdough Pumpkin Bread Will Improve Your Baking Routine

• It’s a great way to use up sourdough starter. Instead of wasting excess starter, this recipe repurposes it into a flavorful bread, combining practicality and taste.
• Perfect for fall flavors. The pumpkin puree and warm spices deliver a seasonal twist that pairs beautifully with the tang of sourdough.
• Simple and adaptable. The recipe allows for optional add-ins like nuts or chocolate chips to suit personal preferences while remaining straightforward for beginners.
• Ideal for meal prep. Bake a loaf, and you’ll have a ready-to-serve treat for breakfast, snacks, or dessert throughout the week.

Everything You Need for Sourdough Pumpkin Bread

• 1 cup sourdough starter (active and bubbly)
• 1 cup canned pumpkin puree (unsweetened)
• 2 large eggs
• 1/2 cup neutral oil (e.g., vegetable oil or sunflower oil)
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• Optional: 1/2 cup chopped walnuts or pecans
• Optional: 1/2 cup chocolate chips

The sourdough starter adds a distinctive tang that complements the sweetness of pumpkin and spices. Opting for unsweetened pumpkin puree ensures balanced flavors without overwhelming the bread’s texture.

How To Make Sourdough Pumpkin Bread Step by Step

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with oil or line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the sourdough starter, pumpkin puree, eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
3. In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix, as this can result in a dense bread.
   

   

   

   Kitchen ApplianceKitchenAid Artisan Stand Mixer

   Makes mixing dough and batters effortless — a kitchen game-changer.

   View on Amazon →

   

   Essential CookwareUSA Pan Bakeware Loaf Pan 9×5-inch

   A high-quality nonstick loaf pan for even baking and easy cleanup.

   View on Amazon →

5. If using, fold in chopped walnuts, pecans, or chocolate chips for added flavor and texture.
6. Pour the batter into the prepared loaf pan, spreading it evenly.
7. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Creative Ways to Serve Sourdough Pumpkin Bread

• Pair it with cream cheese or butter. These creamy additions enhance the bread’s rich, spiced flavor.
• Serve alongside coffee or chai tea. The warm spices in the bread complement the aromatic flavors of hot beverages.
• Enjoy it as dessert. Add a drizzle of caramel or powdered sugar for an indulgent finish.
• Transform leftovers into French toast. The bread’s dense texture is perfect for soaking up egg mixture for breakfast.

Easy Ingredient Swaps for Sourdough Pumpkin Bread

• Replace half the flour with whole wheat flour for a heartier texture. This gives the bread a nutty depth while still keeping it soft.
• Swap neutral oil with melted coconut oil for added richness. The subtle coconut flavor pairs well with the spices.
• Use honey instead of brown sugar for a natural sweetness. It brings a slightly floral note to the bread’s flavor profile.

Pro Tips for Perfect Sourdough Pumpkin Bread

• Ensure the sourdough starter is active and bubbly. An inactive starter won’t contribute to the bread’s texture or flavor.
• Measure ingredients accurately using the spoon-and-level method for dry ingredients. This prevents the bread from becoming too dense.
• Do not overmix the batter. Gentle folding keeps the texture light and prevents unwanted toughness.
• Let the loaf cool completely before slicing. Cutting warm bread can cause it to crumble unnecessarily.

How to Store and Reheat Sourdough Pumpkin Bread

Store Sourdough Pumpkin Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.

To reheat, thaw frozen bread in the refrigerator overnight. Warm slices in the microwave for 15-20 seconds or toast lightly for a crisp edge.

You might also enjoy our healthy lemon zucchini olive oil bread.

Avoid refrigerating the bread unless necessary, as it can dry out more quickly in cold air. Proper wrapping helps maintain its moisture and flavor.

Looking for something similar? Try our the best lemon zucchini bread.

For more ideas, check out our gluten free lemon zucchini bread.

Print Pin

Sourdough Pumpkin Bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10 slices

Calories 250

A moist and flavorful bread combining the tang of sourdough with the warmth of pumpkin and spices.

Ingredients

• 1 cup sourdough starter (active and bubbly)
• 1 cup canned pumpkin puree (unsweetened)
• 2 large eggs
• 1/2 cup neutral oil (e.g., vegetable oil or sunflower oil)
• 1 cup granulated sugar
• 1/2 cup brown sugar (packed)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup chocolate chips (optional)

Instructions 

• Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with oil or line it with parchment paper for easy removal.
• In a large mixing bowl, whisk together the sourdough starter, pumpkin puree, eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
• In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix, as this can result in a dense bread.
• If using, fold in chopped walnuts, pecans, or chocolate chips for added flavor and texture.
• Pour the batter into the prepared loaf pan, spreading it evenly.
• Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Notes

For a more pronounced sourdough flavor, use a mature starter. You can substitute the nuts or chocolate chips with dried cranberries or raisins.

Calories: 250kcal

Cost: $10

Course: Dessert, Snack

Cuisine: American

Keyword: fall recipe, pumpkin bread, sourdough

Nutrition

Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Sodium: 150mg

Loved this recipe? Save it to your favorite Pinterest board so you can easily find it later! ✨