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!
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
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.