Sourdough Pumpkin Bread

Learn how to make sourdough pumpkin bread! A gut healthy delicious full of fall flavor bread with cinnamon, nutmeg, and clove.

There is nothing like a warm pumpkin baked goods during the cold months of Fall and Winter. We have an abundance of pumpkins growing here on our homestead. Once we pull the summer garden, and get our Fall garden planted…I am ready for everything associated with Fall and coziness! In the past, I have made a regular pumpkin bread which also makes great pumpkin muffins. This year I wanted to incorporate more sourdough into my baking.

This recipe is nice because unfed or fed sourdough starter can be used. On days that I am not baking our regular daily loaf of sourdough, I have some sourdough discard that needs to be used. This sourdough pumpkin quick bread is a great way to use sourdough discard during the Fall months.

The crumb topping makes this moist pumpkin bread extra delicious, but if you want to change it check out the variations of toppings below.

Tools you’ll need to make sourdough pumpkin bread

• 2 8.5″ x 4.5″ loaf pans
• Large mixing bowl
• wire cooling rack
• serrated knife

Ingredients you’ll need to make sourdough pumpkin bread

• 3/4 cup melted butter (salted)
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 cups pure pumpkin puree
• 1 cup sourdough starter (fed or unfed)
• 3 cups all-purpose flour 
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon clove
• 1/2 nutmeg
• 1/2 teaspoon ginger

for the crumb topping

• 1/2 cup granulated sugar
• 1 tablespoon cinnamon
• 1/2 cup cold butter
• 1/2 cup flour

How to make sourdough pumpkin bread

1. Preheat oven to 325 degrees F.
2. In a large bowl, combine the butter, eggs, vanilla, sugar and pumpkin. Mix well.
3. Fold in the sourdough starter.
4. Add the flour, baking powder, baking soda, cinnamon, clove, nutmeg, and ginger. Mix until just combined.
5. Grease 2 loaf pans with butter.
6. Pour the batter evenly into the pans.
7. Mix the sugar and cinnamon in a small bowl.
8. Mix the cinnamon, sugar, flour, and cold butter until it resembles course crumbs. You may have to break the butter up a bit with your fork.
9. Sprinkle the crumb topping over the batter.
10. Bake for 60-70 minutes or until a toothpick inserted into the center of the loaf comes out clean.
11. Cool for 10 minutes before removing from the loaf pan. Place loaves on a wire rack to cool completely.
12. Store in an airtight container.

Sourdough pumpkin bread tips

• Sourdough pumpkin bread freezes well like most quick breads. Since this recipe makes two loaves you can have one now and save one for the freezer.
• Use pumpkin puree, not canned pumpkin pie filling.
• You can use sourdough discard for this recipe or fed sourdough starter. Since this recipe is a quick bread, either will work well.
• Play around with the spices. Add more or less of the spices depending on what your preference is. This recipe does not call for allspice, but it would make for a wonderful addition.
• If you want to skip a step or cut calories you can skip the crumb topping. BUT if you want these to be EXTRA delicious, I recommend making the crumb topping.
• Avoid overtaxing the batter it will make the final bread tough.
• Every oven is slightly different. The suggested baking time of 60-70 minutes is only a guide. Check your bread with a toothpick to make sure it is baked for the right amount of time.

Other sourdough pumpkin bread topping variations

This recipe calls for a crump topping. If you want to switch things up, simply try one of these other ideas instead of the crump topping.

• Leave plain
• Make a cream cheese frosting
• Dust with powdered sugar
• Maple glaze
• Sprinkle with cinnamon sugar

How to store and freeze sourdough pumpkin bread

Once the pumpkin bread is completely cooled, store in an airtight container at room temperature or in the refrigerator, for up to 3-4 days. Since this recipe makes two loaves, I like to freeze one for later. To freeze sourdough pumpkin bread, place the completely cooled bread in a labeled zipper gallon freezer bag and place it in the freezer. This is nice to have ready for when guests come over or for an easy snack or breakfast.

Commonly asked questions 

Could I use this recipe as a sourdough pumpkin cake?

Yes! this recipe can easily be made into a sourdough cake by baking in two 9-inch cake rounds and frosting with a cream cheese frosting.

Can sourdough pumpkin bread be made into muffins?

Yes. Like most quick breads, this recipe can be baked in muffin tins instead of using loaf pans. In fact, this batter can be baked in an assortment of pan sizes depending on what you have available.

Can I use sourdough discard to make sourdough pumpkin bread?

Yes. You can use unfed sourdough to make sourdough pumpkin bread, as long as it is a quick bread style.

Where can I get a sourdough starter?

These days a sourdough starter is a quick google search away from someone who is selling sourdough starter. If you know someone that bakes with someone you can offer to purchase some of theirs.

Can I substitute butternut squash for pumpkin?

Yes! Butternut squash can be used in place of pumpkin because both winter squashes have a similar flavor, texture, and color. Just be sure to roast the butternut squash in the oven, then scoop out the flesh. You can puree the squash for a finer texture if you desire.

How long will quick breads last in the freezer?

Quick breads like sourdough pumpkin bread, banana bread, and coffee cake will last up to three months if stored properly in the freezer.

You may also be interested in:

Garlic Scape Sourdough Bread

Boysenberry Coffee Cake

Whole Wheat Sandwich Bread

Soft Lemon Rosemary Cookies

Basic Granola with Variations

Yield: 2 loaves

Sourdough Pumpkin Bread

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Ingredients

• 3/4 cup melted butter (salted)
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 cups pure pumpkin puree
• 1 cup sourdough starter (fed or unfed)
• 3 cups all-purpose flour 
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon clove
• 1/2 nutmeg
• 1/2 teaspoon ginger
• FOR THE CRUMB TOPPING
• 1/2 cup granulated sugar
• 1 tablespoon cinnamon
• 1/2 cup cold butter
• 1/2 cup flour

Instructions

1. Preheat oven to 325 degrees F.
2. In a large bowl, combine the butter, eggs, vanilla, sugar and pumpkin. Mix well.
3. Fold in the sourdough starter.
4. Add the flour, baking powder, baking soda, cinnamon, clove, nutmeg, and ginger. Mix until just combined.
5. Grease 2 loaf pans with butter.
6. Pour the batter evenly into the pans.
7. Mix the sugar and cinnamon in a small bowl.
8. Mix the cinnamon, sugar, flour, and cold butter until it resembles course crumbs. You may have to break the butter up a bit with your fork.
9. Sprinkle the crumb topping over the batter.
10. Bake for 60-70 minutes or until a toothpick inserted into the center of the loaf comes out clean.
11. Cool for 10 minutes before removing from the loaf pan. Place loaves on a wire rack to cool completely.
12. Store in an airtight container.

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