Sourdough Pumpkin Bread always feels like a two-for-one win, right? Fall mornings get a whole lot better when you pull a soft loaf out of the oven (the house smells all cozy and spicy—like you actually know what you’re doing). But figuring out how to make it? That’s where most folks—myself, once upon a time—inhaled a deep sigh. I kept wishing for a walk-through that wasn’t, you know, snooze-level dry. Turns out, it’s not as fussy as you’d think. If you can whip up sourdough cornbread or handle a loaf like this potato flake sourdough bread, you’ve got the skills for pumpkin, promise. We’re talking plush, flavorful, not-too-sweet bread that works for breakfast, snacks, or—heck—even holiday dessert.
Why You’ll Love This Sourdough Pumpkin Bread
Here’s my honest feeling: This stuff trumps regular pumpkin bread. The tangy starter adds a whole new vibe—almost can’t put your finger on what makes it special, right? My kitchen turns into something out of a five-star restaurant (minus the drama of fancy chefs). No more tolerance for dry, crumbly bakes, thank you very much. Instead, you get moist slices, bold pumpkin spice, and a chewy, golden crust with a little sourdough kick in the background. Also, whenever I had leftover starter lurking in the fridge, this recipe became my go-to. Waste not, eat more, that’s basically the motto here. Bonus—you can mix it up and toss in some chocolate chips, nuts, or whatever’s hiding in your pantry.
“I made this recipe trying to use up my sourdough discard. WOW. My kids ate it warm out of the oven and asked for it again the next morning. Really nice crust, not overly sweet—will be a regular at our house!” – Ellie M.
Ingredients You’ll Need for Sourdough Pumpkin Bread
No hidden tricks! I keep it straightforward because real talk: life’s complicated enough. Here’s what you should grab:
- Flour: All-purpose is fine—I’ve had good luck with white whole wheat too, for a nuttier vibe.
- Sourdough starter: Active or discard—yep, even if it’s a bit sluggish.
- Pumpkin puree: Canned or homemade, just not pie filling because that’s sneaky sweet.
- Eggs for structure.
- Oil or melted butter for major moisture.
- Sugar (brown or white): Honestly, I lean brown for a caramel hint.
- Baking powder & soda: Just enough lift, promise.
- Pumpkin spice: Classic, but swap in cinnamon and nutmeg if you want.
- Salt: Gotta balance the sweet.
Confession: Sometimes I add a handful of chocolate chips or pepitas. The bread never seems to mind.
| Ingredient | Purpose | Substitutes | Tips |
|---|---|---|---|
| Pumpkin Puree | Moisture, flavor | Sweet potato puree | Drain excess water |
| Sourdough Starter | Tangy taste, rise | Discard or active | Room temp |
| Flour | Structure | Whole wheat | Sift if lumpy |
Easy Step-by-Step Instructions
I promise, no complicated stretches here. Just a few key moves:
First, stir together your wet stuff—pumpkin, oil, sugar, eggs, and sourdough starter—in one big bowl. Don’t overthink it; a few lumps are totally fine. In another bowl, whisk your dry ingredients. Gently fold the dry into the wet. Use a spatula and take your time—no need to kill your arms stirring.
When it looks just combined (seriously, stop before it’s too smooth), pour into a greased loaf pan. Smooth the top and pop it into a preheated 350°F oven. Bake for about an hour. Sometimes mine’s done a smidge before or after, so poke that middle with a toothpick to check.
Remove, cool, and resist slicing immediately—if you can. I sometimes fail at that last part. Bread’s best sliced thick and, if you ask me, slathered with way too much butter.
Tips for Perfect Sourdough Pumpkin Bread Every Time
I have messed up my fair share—so you don’t have to. Couple random nuggets from my kitchen:
Use room temperature starter if you can (cold starter will make the bread denser and can slow the rise). Always drain extra water out of homemade pumpkin before adding, or you’ll get gummy bread. Please don’t skip the salt; you need it to pump up the flavor. Oh, and line that loaf pan with parchment for easy release—otherwise, you’ll be prying bread out like an archaeologist on a dig.
Try letting it sit for a day before eating if you want the flavors to blossom—it somehow gets better. (No clue how, but it does.)
Serving Suggestions
- A thick slice with melty butter and a cup of hot coffee—peak autumn morning.
- Warm it up and top with cream cheese for a sort of pumpkin cheesecake situation.
- Try topping with toasted nuts or chocolate chips for extra crunch.
- If you’re the share-y type (sometimes I am, sometimes not), wrap up slices for a sweet neighbor gift.
Storing and Freezing Your Pumpkin Bread
So here’s the un-fancy truth: Sourdough Pumpkin Bread stays moist for days, which is a miracle. I pop mine in an airtight container or zip bag, leave it on the counter for about three days max. After that, it’ll start getting a bit stale—so I refrigerate or freeze.
Freezing is easy—wrap individual slices in wax paper and toss ‘em in a freezer bag. That way, you can grab a chunk whenever cravings hit. Pro move, really. Bread tastes just as good thawed, maybe even better toasted.
Common Questions
Can I use sourdough discard that’s not fed?
Yep! It doesn’t have to be all bubbly and active. Discard gives subtle funk and does fine with help from baking powder.
My bread is dense—what happened?
If your starter was straight from the fridge or if you overmixed, that’ll do it! Warm starter and gentle mixing are key.
How do I make this vegan?
Swap eggs for flaxseed eggs and use oil instead of butter. It’s actually awesome that way, just a little softer.
Can I add mix-ins?
Heck yes. Chocolate chips, walnuts, cranberries—go wild. Just don’t overdo, or it’ll weigh down the loaf.
Do I need special equipment?
Nope. One bowl, one pan, a spatula. Maybe a hand mixer if you’re feeling fancy, but it’s not required.
Give This Cosy Classic a Go!
Honestly, few things are as soul-warming as homemade Sourdough Pumpkin Bread. Once you try it, you’ll want to bake it for the whole block. Need even more pumpkin inspiration? I found a few solid recipes at Little Spoon Farm and The Clever Carrot. If you love the homestyle approach, Farmhouse on Boone and Amy Bakes Bread also show fun twists that’ll give your loaf a personal spin. Oh, and be sure to check The Pantry Mama for some brilliant sourdough discard pumpkin bread tips. Don’t overthink it—sourdough pumpkin bread is way easier than you think and totally worth making again and again.
For more recipes, check out our Sourdough Pancakes or Sourdough Discard Pizza Crust!
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