The Perfect Sourdough Pumpkin Bread | A Fall Favorite

Nothing says fall like pumpkins! Every year when our pumpkins are ready to harvest, I start planning out the recipes I want to make. This sourdough pumpkin bread is so comforting and the perfect fall snack or breakfast. I just love this time of year!

It always amazes me what planting a few pumpkin seeds can yield in the fall! We grow pumpkins every year and without fail we always have a pumpkin jungle, ha ha! I can hardly wait for pumpkin spice lattes and this easy sourdough pumpkin bread recipe!

Sourdough pumpkin bread is perfect for the Thanksgiving table and will be a yearly favorite, I’m sure!

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For this recipe I am using a cotton candy pumpkin which is white on the outside and inside. The size is also perfect for baking as they are on the smaller side.

If you are brand new to sourdough and want to make your own starter, click here: https://therosehomestead.com/how-to-make-a-sourdough-starter/

Adding sourdough to recipes imparts a tangy flavor that is so delicious especially in sweet breads.

Why you will love this recipe for Sourdough Pumpkin Bread

This recipe can be made with either active sourdough starter or sourdough discard starter. For the long fermented version use active starter and for the quick version use sourdough discard.

A delicious bread with the taste and comfort of fall! It makes a delicious breakfast or snack.

What is Active Sourdough Starter?

Active starter is starter that has been fed within the last 24 hours and is bubbly and active. It may have a yeasty smell.

What is Sourdough Discard?

Sourdough starter discard is hungry sourdough starter. It hasn’t been fed within 24 hours and may have a liquid on top and an acetone odor. While it will still rise dough it may take a lot longer and have a much more sour flavor.

What you will need to make this recipe

Flour

I use freshly milled flour in my kitchen and for this recipe I used Spelt. If you are interested in grinding your own grains you will need a grain mill. This is the one I have been using for years: https://collabs.shop/rxide2

You can use all purpose flour, bread flour, or store bought whole wheat flour as well.

Pumpkin Puree

I used homemade pumpkin puree. The variety of pumpkin I used is called cotton candy. It has a sweet white flesh that is perfect for puree. To cook the pumpkin, cut in half, remove seeds and place flesh down on a baking sheet. Bake at 350 for 1 hour. (This is a great way to use up all of those pumpkins you grew throughout the summer!)

Remove the flesh and puree in high speed blender or food processor.

You can of course use canned pumpkin puree for this recipe as well. I would caution you to not use canned pumpkin pie filling as it has quite a bit of sugar added.

Sourdough Starter

Use active sourdough starter for the long fermented version. If making a quick bread, use sourdough discard.

Olive Oil

Use a high quality olive oil that is preferably organic. You can also use melted butter or coconut oil.

Sugar

I use a raw organic cane sugar. If using honey or maple syrup, add the same amount as the sugar.

Eggs

Salt

Pumpkin Spice

If you don’t have any pumpkin spice on hand, make your own by adding 3 teaspoons of cinnamon, 1 tsp ginger, 1 tsp nutmeg, a tsp of cloves or allspice. Use the called for amount in the recipe.

Baking Soda and Baking Powder

Vanilla Extract

For the icing:

Powdered Sugar

Milk or Cream

Pumpkin Pie Spice

*Full ingredient amounts can be found in recipe card below*

Step by Step Instructions for making Pumpkin Sourdough Bread

For long fermented version:

The night before in a large bowl add the olive oil, sugar, pumpkin puree, and sourdough starter. Mix until well combined.

Add the flour and mix well. Cover with plastic wrap and ferment overnight at room temperature.

The next day preheat the oven to 350 degrees F.

In a separate bowl add the eggs, vanilla, pumpkin spice, baking soda, baking powder, and salt. Mix well.

Pour into the large mixing bowl of ingredients from the night before. Mix until just combined. Do not over mix as this could lead to a tough bread.

Prepare a loaf pan by lining with parchment paper or spraying liberally with oil and dusting with some flour.

Pour the batter in and bake in preheated oven for 1 hour. Check after 50 minutes with a toothpick in the center of the loaf. If the toothpick comes out clean, it is done. If it has batter on it, put back in the oven and continue baking. Check every 5 minutes until the toothpick comes out clean.

For the quick version:

Preheat oven to 350 degrees F.

In a large bowl mix the wet ingredients with the sugar.

In a separate bowl mix flour with other dry ingredients.

Pour the dry ingredients into the wet ingredients and mix just until combined.

Prepare the loaf pan and pour the batter in.

Bake for 1 hour checking after 50 minutes. If a toothpick or cake tester comes out clean, it is done.

**Note: If the bread is browning too quickly, place aluminum foil on top for the remainder of the baking time**

Allow the bread to cool for 5-10 minutes before removing from pan to place on a cooling rack.

Making the Icing:

Add the powdered sugar to a small bowl. Add the pumpkin spice.

Pour in the milk and mix well.

Drizzle over bread.

Variation

This recipe can be made into sourdough pumpkin muffins as well. Scoop batter into a 12 cup muffin pan and bake at 400 degrees F for 15-18 minutes. Allow to cool before icing.

Add 1 cup chocolate chips for an even more decadent loaf!

For another delicious sweet bread recipe, try my sourdough banana bread: https://therosehomestead.com/sourdough-banana-bread/

For all of my sourdough recipes, click here: https://therosehomestead.com/category/sourdough/

Storage tips:

Store this bread in an airtight container in the fridge for up to 5 days.

Store cooled bread on the counter up to 3 days.

You can store this bread in the freezer for up to 3 months.