Welcome to the comforting world of homemade baking! This delightful sourdough pumpkin bread recipe effortlessly combines the cozy flavors of fall with a subtle, sophisticated tang from sourdough. It’s incredibly easy to make, perfect for beginners, and a wonderful way to use your sourdough discard. Enjoy a slice for breakfast, a cozy snack, or as a treat with your afternoon coffee.
Table of Contents
Sourdough Pumpkin Bread: Moist & Flavorful Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (176°C) and lightly grease a 9″ x 5″ loaf pan with butter or oil.
- In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice, then set aside.
- Melt the butter in a bowl and cream it with the sugar. Add the remaining wet ingredients and mix until well combined.
- Pour the wet ingredients into the dry ingredients bowl and stir until just combined, avoiding over-mixing.
- Pour the batter into the prepared loaf pan and bake on the center rack for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes before transferring to a wire rack.
Notes
Why You’ll Love This Sourdough Pumpkin Bread
This recipe is designed for ease and delicious results, making it an instant favorite in your kitchen.
- It’s quick and easy to prepare, perfect for busy schedules.
- You’ll use up active or unfed sourdough discard, giving it a unique depth of flavor.
- This bread turns out incredibly moist, tender, and bursting with delightful pumpkin spice.
- It’s the ultimate bake for celebrating the cozy flavors of fall.
- Simple pantry ingredients combine for truly amazing, bakery-quality results.
Ingredients
Gather your ingredients, measure them carefully, and get ready to create some magic. Using quality ingredients makes all the difference in your sourdough pumpkin bread.
Wet Ingredients:
- 8 tablespoons unsalted butter, melted
- 1 1/2 cups light brown sugar, packed
- 1 large egg
- 1/2 cup sourdough starter (discard, unfed or active)
- 1/4 cup fresh orange juice (optional)
- 1 teaspoon vanilla extract
- 1 (15oz.) can pumpkin puree
Dry Ingredients:
- 2 cups all-purpose flour
- 2 1/2 teaspoons pumpkin pie spice (see notes below)
- 1 teaspoon fine sea salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
Notes & Substitutions
Sourdough Discard: The sourdough discard in this recipe primarily contributes to a lovely, subtle tangy flavor and helps achieve a wonderfully moist texture. It does not act as the primary leavening agent here, so your discard can be unfed or active – either works great! Many bakers find that adding sourdough discard enhances the moistness and flavor of baked goods, as explained by Amy Bakes Bread. Learn more about sourdough discard’s contribution to moisture and flavor.
Pumpkin Puree: Always ensure you are using pure canned pumpkin puree, not pumpkin pie filling. Pie filling has added sugars and spices that will alter the flavor and texture of your bread.
Fresh Orange Juice: A splash of fresh orange juice adds a delightful brightness and a touch of acidity that enhances the pumpkin and spice flavors. If you don’t have it, you can substitute with milk or an equal amount of water, though the flavor profile will be slightly different.
Pumpkin Pie Spice: Feel free to customize your spice blend! You can use pre-made pumpkin pie spice or create your own with a mix of cinnamon, nutmeg, ginger, and cloves. Adjust to your personal preference.
Measuring Flour: For the most accurate measurement, use the “scoop and level” method. Gently spoon flour into your measuring cup until overflowing, then level it off with the straight edge of a knife. Avoid scooping directly from the bag, as this compacts the flour and results in too much.
Salt: Fine sea salt is recommended for its consistent texture and pure flavor. If using table salt, you might want to slightly reduce the amount as it can be saltier by volume.
Equipment
You only need a few basic tools to make this delightful bread.
- 9″ x 5″ loaf pan
- Large mixing bowls (at least two)
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Wire cooling rack
- Toothpicks for testing doneness
Instructions
Creating this delicious sourdough pumpkin bread is straightforward and enjoyable. Just follow these simple steps for a perfect loaf every time.
- Preheat your oven to 350°F (176°C) and lightly grease a 9″ x 5″ loaf pan with butter or oil. This step ensures your bread won’t stick and comes out cleanly.
- In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Whisking ensures all the dry ingredients are evenly distributed, which is crucial for uniform leavening and flavor. Set this bowl aside.
- Melt the butter in a separate bowl. Add the light brown sugar to the melted butter. Use a spatula to cream them together until well combined and smooth. This step helps create a tender crumb. Add the egg, sourdough discard, fresh orange juice (if using), and vanilla extract to the butter and sugar mixture. Mix until all the wet ingredients are thoroughly combined and smooth.
- Pour the wet ingredients mixture into the bowl with the dry ingredients. Stir gently with your spatula or wooden spoon until just combined. It’s crucial not to overmix the batter at this stage, as overmixing can lead to a tough, dense loaf. A few lumps are perfectly fine!
- Pour the finished batter evenly into the prepared 9″ x 5″ loaf pan. Place the loaf pan on the center rack of your preheated oven. Bake for 55-60 minutes, or until a toothpick inserted into the very center of the bread comes out clean.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for 15 minutes. This resting period helps the bread firm up before you remove it. After 15 minutes, carefully transfer the warm sourdough pumpkin bread to a wire rack to cool completely. Cooling on a rack prevents the bottom from becoming soggy.
Tips for Success
- Avoid Overmixing: Mixing the batter too much develops the gluten, resulting in a tough, dense bread rather than a tender crumb. Stop stirring as soon as the wet and dry ingredients are just combined.
- Use Pure Pumpkin: Always double-check that you are using 100% pure pumpkin puree from a can, not pumpkin pie filling. Pie filling contains extra sugars and spices that will alter your bread’s taste and texture. Understanding the difference between these two ingredients is crucial for achieving the desired outcome in your baking. The Spruce Eats provides a helpful guide on pumpkin puree versus pumpkin pie filling.
- Measure Flour Accurately: Use the “scoop and level” method. Spoon flour into your measuring cup and level it off. Never pack flour into the cup directly from the bag, as this can add too much flour, leading to dry bread.
- Check for Doneness: A toothpick inserted into the center should come out clean, with no wet batter attached. If it’s still wet, bake for a few more minutes and check again.
- Embrace Discard Flavor: The beauty of using sourdough discard is the unique tangy note it imparts. The older your discard, the more pronounced this lovely flavor will be in your pumpkin bread.
Pro Tips & Troubleshooting
Even experienced bakers can run into challenges. Here are some solutions to common issues when making sourdough pumpkin bread.
- Prevent Dense Bread: Overmixing is the biggest culprit for dense bread. Mix the batter just until the dry ingredients disappear. Also, ensure your oven is at the correct temperature; an oven that’s too cool can prevent proper rise.
- Address Dry Bread: Overbaking is the main cause of dry bread. Start checking for doneness a few minutes before the minimum bake time. Using accurate measurements, especially for flour and liquid, also helps maintain moisture.
- Why Bread Might Sink: If your loaf sinks in the middle, it’s often a sign of being underbaked. The structure hasn’t fully set. Ensure your toothpick test comes out completely clean. Too much baking soda or powder can also cause an initial rise followed by a collapse.
- Perfectly Golden Crust: For a beautifully golden-brown crust, ensure your oven temperature is accurate. A little sugar in the recipe also aids in browning. If your crust is getting too dark too quickly, you can loosely tent the loaf with foil for the last 15-20 minutes of baking.
- Prevent a Cracked Top: A crack down the middle of a quick bread is usually normal and expected! It’s a sign that the bread rose nicely in the oven. If you prefer a smoother top, ensure your oven isn’t too hot, as rapid rising can sometimes cause more pronounced cracking.
Serving, Storing, and Variations
This versatile sourdough pumpkin bread is delicious on its own, but also shines with a few creative additions.
Serving Suggestions
Serve your warm sourdough pumpkin bread with a generous smear of softened butter or a dollop of cream cheese frosting. It pairs beautifully with a hot cup of coffee, tea, or even a glass of milk. It’s perfect for a satisfying breakfast, a cozy afternoon snack, or a delightful addition to any fall gathering.
Storage Instructions
Store leftover sourdough pumpkin bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. For longer storage, this bread freezes exceptionally well. Wrap the whole loaf or individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw frozen slices overnight in the refrigerator or quickly toast them for a warm treat.
Flavorful Variations
- Add-ins: Stir in 1 cup of chocolate chips, chopped pecans, walnuts, or dried cranberries with the dry ingredients for extra texture and flavor.
- Spice Blends: Experiment with other warming spices like ground cardamom, allspice, or a pinch of black pepper for a sophisticated twist.
- Glazes: Drizzle a simple vanilla glaze (powdered sugar, milk, vanilla extract), a maple glaze, or a rich cream cheese glaze over the cooled loaf.
- Sweetener Swaps: Replace some or all of the brown sugar with maple syrup for a deeper, more complex flavor. You may need to slightly reduce other liquid components.
- Liquid Alternatives: If you don’t have orange juice, buttermilk or regular milk can be used, though the bread will have a slightly different tang.
Nutrition Information
Here’s an estimated nutritional breakdown for one slice of this comforting sourdough pumpkin bread. Please remember these are estimates and can vary based on specific ingredients and serving sizes.
| Nutrient | Amount |
|---|---|
| Serving Size | 1 slice |
| Calories | 267 kcal |
| Carbohydrate | 46 g |
| Protein | 3 g |
| Fat | 8 g |
| Saturated Fat | 5 g |
| Cholesterol | 38 mg |
| Sodium | 256 mg |
| Fiber | 1 g |
| Sugar | 27 g |
Frequently Asked Questions (FAQ)
- Can I use active sourdough starter instead of discard?
Yes, you can absolutely use active sourdough starter. The discard in this recipe primarily contributes flavor and moisture, not leavening, so either works wonderfully. - What if I don’t have sourdough discard?
While the sourdough discard adds a unique tang, you can omit it if you don’t have any. Replace the 1/2 cup of discard with 1/4 cup each of all-purpose flour and milk or water. - Can I make this into muffins?
Yes! This batter is perfect for muffins. Fill greased muffin tins about two-thirds full and bake for 20-25 minutes, or until a toothpick comes out clean. - Why is my sourdough pumpkin bread dense or dry?
Dense bread often results from overmixing the batter, which develops too much gluten. Dry bread typically means it was overbaked, so watch your timing and use the toothpick test. - Can I reduce the sugar?
You can reduce the sugar by up to 1/4 cup without significantly affecting the texture. However, reducing it too much might alter the moisture and browning of the bread. - How long does sourdough pumpkin bread last?
Stored properly in an airtight container at room temperature, your delicious sourdough pumpkin bread will stay fresh and moist for up to 4 days. It also freezes well for up to 3 months.
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Conclusion
This sourdough pumpkin bread recipe is truly a gem, offering both ease of preparation and an incredibly satisfying result. With its moist texture, warm spices, and the subtle tang of sourdough, it’s bound to become a staple in your fall baking repertoire. Don’t hesitate to try this simple, beginner-friendly recipe and bring the comforting aromas of homemade pumpkin bread into your home. We’d love to hear your thoughts and see your creations in the comments below!
Culinary disclaimer
This content is provided for informational purposes only. It does not replace medical advice, professional diagnosis, or personalized treatment.
