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Sourdough Pumpkin Bread

Two moist slices of sourdough pumpkin bread on a rustic plate, showcasing its vibrant orange color and tender 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
  • 75g brown sugar
  • 75g unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 250g all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Optional: Streusel topping (flour, brown sugar, butter, cinnamon)
  • Optional: Glaze (powdered sugar, milk, vanilla)

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 all-purpose flour, pumpkin pie spice, baking soda, and salt.
  3. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
  4. If making streusel, combine streusel ingredients and sprinkle over the batter.
  5. Pour the batter into a greased and floured loaf pan.
  6. Cover the pan loosely with plastic wrap and let it rest at room temperature for 1-2 hours, or until slightly puffed.
  7. Preheat your oven to 350°F (175°C).
  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. If desired, prepare the glaze and drizzle over the cooled bread.

Notes

  • You can use sourdough discard instead of active starter, but the rise may be less pronounced.
  • For pumpkin sourdough muffins, reduce baking time to 20-25 minutes.
  • Adjust spices to your preference.
  • Ensure your sourdough starter is active and bubbly for the best results.

Nutrition

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