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Sourdough Pumpkin Bread

A close-up of a freshly baked sourdough pumpkin bread loaf on a wooden cutting board, showing its moist crumb.
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A tangy and spiced pumpkin loaf made with sourdough starter, perfect for fall baking.

Ingredients

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  • 100g active sourdough starter
  • 150g pumpkin puree
  • 100g granulated sugar
  • 80g brown sugar, packed
  • 2 large eggs
  • 80ml vegetable oil
  • 1 teaspoon vanilla extract
  • 250g all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Optional: Streusel topping or glaze

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the active sourdough starter, pumpkin puree, granulated sugar, and brown sugar until well combined.
  3. Beat in the eggs one at a time, then stir in the vegetable oil and vanilla extract.
  4. In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Pour the batter into the prepared loaf pan.
  7. If using, sprinkle streusel topping over the batter.
  8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. Once cool, you can drizzle with a glaze if desired.

Notes

  • You can use sourdough discard instead of active starter, but the rise may be less pronounced.
  • For muffins, bake at 375°F (190°C) for 20-25 minutes.
  • The fermentation time can vary depending on your starter’s activity. You can let the batter rest for a few hours at room temperature before baking for a tangier flavor.
  • This recipe is a great alternative to traditional quick breads and offers a unique depth of flavor.

Nutrition

Find it online: https://dishicious.com/sourdough-pumpkin-bread/