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Sourdough Pumpkin Bread

Close-up of three moist slices of sourdough pumpkin bread on a white plate, bathed in warm sunlight.
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A tangy, spiced pumpkin loaf made with active sourdough starter, perfect for fall baking.

Ingredients

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  • 100g active sourdough starter
  • 150g pumpkin puree
  • 100g granulated sugar
  • 75g brown sugar
  • 75g unsalted butter, melted
  • 2 large eggs
  • 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. In a large bowl, whisk together the active sourdough starter, pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until well combined.
  2. In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  4. Pour the batter into a greased and floured loaf pan.
  5. If using, prepare your streusel topping or glaze and set aside.
  6. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Once cooled, top with streusel or glaze if desired.

Notes

  • For a tangier flavor, you can use sourdough discard instead of active starter, but you may need to adjust the leavening slightly.
  • This recipe can also be used to make sourdough pumpkin muffins. Adjust baking time accordingly.
  • The fermentation time can vary depending on your starter’s activity. Allow the batter to rest for at least 4 hours, or up to 12 hours, for a more developed flavor.

Nutrition

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