Sourdough Pumpkin Bread

Easy sourdough pumpkin bread that’s moist, spiced, and perfect for fall; using a sourdough starter for extra flavor! An easy, must-bake recipe to kick off fall right!

Prep Time 15

Cook Time 1

Servings 12 slices

Equipment

9 x 5 bread loaf pan

Ingredients

Dry Ingredients

1.5 c (240 g) all-purpose flour
1.5 cup (300 g) brown sugar
2.5 tsp pumpkin pie spice
1 tsp (10 g) sea salt
2 tsp baking powder
1/2 tsp baking soda

Wet Ingredients

8 oz. (113 g) melted butter
1 large egg
1/2 c (125 g) sourdough starter (active or discard)
2 tsp vanilla extract
15 oz (425 g) pumpkin puree (1 can)

Instructions

Preheat your oven to 350°F. Butter a 9×5 bread pan generously.
In a small bowl, whisk together the flour, sea salt, baking soda, baking powder, and pumpkin pie spice. Set aside.
In a large bowl, mix the brown sugar and melted butter until creamed.
Stir in the egg, vanilla extract, sourdough starter, and pumpkin puree. Mix well, but don’t beat it to death—we’re looking for combined, not frothy.
Gradually combine the dry into the wet ingredients until just incorporated. Over-mixing can make the bread dense, and we want that light, soft crumb.
Pour the batter into the prepared bread pan and smooth the top. Bake for 60 minutes. Test the center with a knife or chopstick before removing it to make sure it comes out clean.

Notes

Recipe for Pumpkin Pie Spice:

3 tbsp ground cinnamon
2 ½ tsp ground ginger
2 ½ tsp ground nutmeg
1 ½ tsp ground allspice
1 ½ tsp ground cloves

Whisk spices together and store them in an airtight container.

Tips for the Perfect Loaf

Test Early: Ovens vary, so check the bread at the 55-minute mark.
Make Two Batches: This bread freezes well, so consider doubling the recipe.
Storage: Once cooled, wrap tightly and store at room temperature for up to 4 days—or freeze for longer storage.