Sourdough Pumpkin Bread Recipe
Introduction
Sourdough Pumpkin Bread is a moist and flavorful treat that combines the warm spices of pumpkin pie with the tangy depth of sourdough discard. Perfect for autumn mornings or a cozy snack, this bread is easy to make and wonderfully aromatic.
Ingredients
- 1 ¾ cups cake flour (can substitute all-purpose flour)
- 2 ½ teaspoons pumpkin spice
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, melted
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups pumpkin puree (about 1 15-ounce can)
- ½ cup sourdough discard
- ¼ cup roasted pumpkin seeds, for topping
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Prepare a loaf pan by cutting a parchment paper sling slightly smaller than the width of the pan. Lightly spray the bottom and sides with a vegetable oil-based spray, then place the parchment sling flat in the bottom.
- Step 2: In a small bowl, whisk together the flour, baking powder, pumpkin spice, and salt. Set aside.
- Step 3: In a large bowl, whisk melted butter with both sugars until smooth. Add the egg and vanilla extract, then whisk again until fully combined.
- Step 4: Stir in the sourdough discard and pumpkin puree until the mixture is evenly blended.
- Step 5: Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the bread tender.
- Step 6: Pour the batter into the prepared loaf pan. Sprinkle roasted pumpkin seeds on top if desired for extra texture and flavor.
- Step 7: Bake for 45-55 minutes, or until a knife inserted near the center comes out clean.
- Step 8: Remove from the oven and let cool in the pan for 15 minutes. Use the parchment sling to lift the bread out and transfer to a wire rack to cool completely before slicing.
Tips & Variations
- Substitute cake flour with all-purpose flour if needed, but cake flour will yield a lighter texture.
- For a nutty crunch, try adding chopped walnuts or pecans into the batter.
- If you don’t have sourdough discard on hand, you can experiment with an equal amount of plain yogurt for slight tanginess.
- Adjust pumpkin spice to taste; adding a pinch of cinnamon or nutmeg can enhance the warm flavors.
Storage
Store the pumpkin bread in an airtight container at room temperature for up to 4 days. To refresh slightly, warm slices in a toaster or microwave before serving. For longer storage, wrap tightly and freeze for up to 2 months, thawing at room temperature before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but you’ll need to cook and puree the fresh pumpkin yourself until smooth and measure out 2 cups. Make sure the puree is thick and not watery to maintain the right batter consistency.
What is sourdough discard, and can I skip it?
Sourdough discard is the portion of starter you remove during feedings. It adds a mild tang and moisture to baked goods. If you don’t have any, you can substitute with plain yogurt or buttermilk, but the flavor may be slightly different.
PrintSourdough Pumpkin Bread Recipe
A moist and flavorful sourdough pumpkin bread infused with warm pumpkin spice and topped with crunchy roasted pumpkin seeds. Perfect for fall breakfasts or snacks, this bread combines the earthiness of sourdough discard with rich pumpkin puree to create a tender, spiced loaf that is easy to make and sure to please.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (approximately 8-10 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 ¾ cups cake flour (or substitute all-purpose flour)
- 2 ½ teaspoons pumpkin spice
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
Wet Ingredients
- ½ cup unsalted butter, melted
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups pumpkin puree (about one 15-ounce can)
- ½ cup sourdough discard
Topping
- ¼ cup roasted pumpkin seeds
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Cut a parchment paper sling slightly smaller than the width of your loaf pan and place it flat inside. Lightly spray the bottom and sides of the pan with a vegetable oil-based spray such as Bakers Joy or Everbake, then smooth the parchment inside so it adheres to the pan.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, pumpkin spice, and kosher salt until combined. Set aside for later.
- Combine Wet Ingredients: In a large bowl, whisk together melted butter, light brown sugar, and granulated sugar until smooth. Add in the vanilla extract and egg, whisking thoroughly to combine.
- Add Pumpkin and Sourdough: Stir in the sourdough discard and pumpkin puree into the wet mixture, mixing until fully incorporated.
- Fold in Dry Ingredients: Gently fold the dry ingredients into the wet ingredients just until combined, taking care not to overmix to maintain a tender texture.
- Fill Pan and Top: Pour the batter into the prepared loaf pan and evenly sprinkle roasted pumpkin seeds over the top if desired for added texture and flavor.
- Bake: Bake in the preheated oven at 350°F for 45 to 55 minutes, or until a knife inserted near the center comes out clean.
- Cool: Remove the bread from the oven and let it cool in the pan for 15 minutes. Then use the parchment sling to lift the loaf out and transfer it to a wire rack to cool completely before slicing.
Notes
- Store remaining pumpkin bread in an airtight container at room temperature for up to 4 days to keep it fresh.
- You can substitute cake flour with all-purpose flour if needed, though cake flour yields a lighter texture.
- Add nuts or dried fruit to the batter for additional flavor and texture.
- Ensure the sourdough discard is active but not fully fed for best results.
Keywords: sourdough pumpkin bread, pumpkin bread, pumpkin spice bread, fall bread recipe, easy pumpkin bread, sourdough discard recipes
