Nothing says fall quite like a warm, moist, and flavorful sourdough pumpkin bread. This incredible recipe transforms your sourdough discard into a delightful, spiced quick bread. It’s a fantastic way to enjoy a favorite seasonal treat with a unique tangy twist, all through simple steps. Get ready for perfect texture and irresistible autumn flavors!
Table of Contents
Why You’ll Love This Sourdough Pumpkin Bread
This recipe is designed to bring joy to every baker, especially busy parents and beginners. Here’s why this sourdough pumpkin bread will become your new go-to fall treat:
- It’s an easy, no-knead quick bread that comes together quickly with minimal effort.
- You’ll achieve a perfectly moist and tender crumb every single time, making it incredibly satisfying.
- The bread features rich, warm fall spices that fill your home with an inviting aroma.
- This recipe is a brilliant way to use up sourdough discard, reducing waste and adding flavor. Incorporating sourdough discard can significantly enhance the flavor profile of baked goods, offering a subtle tangy depth. For more on the benefits, explore this article on sourdough discard in quick breads.
- Enjoy a delicious tangy sourdough note that beautifully complements the sweet pumpkin and spices.
- It uses simple ingredients and a straightforward process, perfect for beginner bakers.
Ingredients
Gather your ingredients for this delightful sourdough pumpkin bread. Using high-quality items ensures the best flavor and texture.
- 8 tablespoons unsalted butter, softened
- 1 ½ cups light brown sugar
- 1 large egg
- ½ cup sourdough starter (discard)
- ¼ cup fresh orange juice (optional)
- 1 teaspoon vanilla extract
- 1 (15oz.) can pumpkin puree
- 2 cups all-purpose flour
- 2 ½ teaspoons pumpkin pie spice
- 1 teaspoon fine sea salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
Notes & Substitutions
You can easily adapt this recipe to fit your pantry and preferences. Let’s make this sourdough pumpkin bread perfect for you.
For the sourdough discard, use unfed starter straight from the fridge. It adds a wonderful depth of flavor without the need for active leavening. If you don’t have fresh orange juice, buttermilk is a fantastic substitute to add moisture and a slight tang. Feel free to use just ground cinnamon or a blend of cinnamon, nutmeg, and ginger if you don’t have pumpkin pie spice. For an egg alternative, you can try a “flax egg” (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 minutes). If you need a dairy-free option, use vegan butter or a neutral oil like canola or vegetable oil.
Equipment
You don’t need fancy tools to make this amazing sourdough pumpkin bread. These basic kitchen items will do the trick.
- 9×5 inch loaf pan
- Large mixing bowls (at least two)
- Whisk and spatula
- Measuring cups and spoons
- Wire cooling rack
Instructions
Creating this easy sourdough pumpkin bread is a straightforward process, perfect for any home baker. Follow these steps for a perfectly moist and flavorful loaf every time.
First, preheat your oven to 350°F (176°C). Lightly grease a 9″ x 5″ loaf pan with butter or oil to prevent sticking. This ensures easy removal after baking.
In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, fine sea salt, baking powder, baking soda, and pumpkin pie spice. Whisk well to ensure all leavening agents and spices are evenly distributed. Set this bowl aside for now.
Next, in a separate large bowl, melt the unsalted butter. Add the light brown sugar to the melted butter. Use a spatula or whisk to cream them together until they are smooth and well combined. This creates the sweet base for your quick bread.
To the butter and sugar mixture, add the large egg, vanilla extract, and the optional fresh orange juice. Incorporate the sourdough discard and the entire can of pumpkin puree. Mix these wet ingredients thoroughly until everything is well combined and smooth. Pumpkin puree is not only delicious but also contributes to a moist, soft crumb and can extend the shelf life of baked goods. Learn more about the benefits of pumpkin puree in baking.
Now, pour the wet ingredients into the bowl with the dry ingredients. Stir them together with a spatula or wooden spoon until they are just combined. It’s crucial not to overmix the batter; a few streaks of flour are perfectly fine. Overmixing can lead to a tough, dry loaf.
Carefully pour the batter into your prepared 9×5 inch loaf pan. Spread it evenly to ensure uniform baking. Place the pan on the center rack of your preheated oven.
Bake for 55-60 minutes, or until a wooden toothpick inserted into the center of the sourdough pumpkin bread comes out clean. If the top starts to brown too quickly, you can loosely tent it with foil.
Once baked, remove the pan from the oven. Allow the bread to cool in the loaf pan for about 15 minutes. This cooling period helps the bread set and makes it easier to remove.
Finally, carefully transfer the warm sourdough pumpkin bread from the pan to a wire cooling rack. Let it cool completely before slicing for the best texture and flavor.
Pro Tips & Troubleshooting
Achieving the perfect sourdough pumpkin bread is simple with a few helpful tips. These pointers will guide you to a consistently delicious outcome.
Do not overmix the batter after combining wet and dry ingredients. Overmixing develops gluten, which can result in a tough, dense loaf instead of a tender crumb. Measure flour accurately by spooning it into your measuring cup and leveling it off. Scooping directly can pack too much flour, leading to dry bread. Always use 100% pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. Ensure your oven is fully preheated before baking to ensure proper rise and even cooking. Adjust baking time as needed, as oven temperatures can vary. Test doneness with a toothpick inserted into the center; it should come out clean. If your bread is dense or dry, it might be due to overmixing or too much flour.
Serving, Storage, & Variations
This sourdough pumpkin bread is wonderfully versatile, offering many ways to enjoy it. Here’s how to serve, store, and even customize your loaf.
Serving Suggestions
- Serve a warm slice with a generous smear of softened butter for a simple, comforting treat.
- Elevate your bread by slathering it with tangy cream cheese frosting for an indulgent dessert.
- Enjoy a slice with your morning coffee or afternoon tea for a cozy and satisfying snack.
Storage Instructions
- Store leftover sourdough pumpkin bread at room temperature for up to 3-4 days.
- Wrap the cooled loaf tightly in plastic wrap or foil to maintain its freshness and moisture.
- For longer storage, freeze individual slices or the whole loaf, tightly wrapped, for up to 2-3 months.
- Thaw frozen bread at room temperature or gently warm it in the oven before serving.
Variations
- Add a handful of chocolate chips, chopped walnuts, or pecans to the batter for added texture and flavor.
- Create an irresistible streusel topping with flour, sugar, butter, and cinnamon to sprinkle over the batter before baking.
- Experiment with different spice blends like apple pie spice or a pinch of ground ginger for unique flavor profiles.
- Make adorable mini loaves or muffins by adjusting the baking time (muffins typically bake for 20-25 minutes).
- For a gluten-free option, use a 1:1 gluten-free flour blend in place of all-purpose flour.
Nutrition
Enjoying a slice of this delicious sourdough pumpkin bread fits perfectly into a balanced diet. Here’s a look at the approximate nutritional breakdown per serving.
| Nutrient | Amount |
|---|---|
| Serving Size | 1 slice |
| Calories | 267 kcal |
| Carbohydrate | 46 g |
| Protein | 3 g |
| Fat | 8 g |
| Saturated Fat | 5 g |
| Cholesterol | 38 mg |
| Sodium | 256 mg |
| Potassium | 133 mg |
| Fiber | 1 g |
| Sugar | 27 g |
| Vitamin A | 272 IU |
| Vitamin C | 1 mg |
| Calcium | 63 mg |
| Iron | 1 mg |
Please note this is an estimate and may vary based on specific ingredients and preparation.
FAQ
Got questions about this delicious sourdough pumpkin bread? We’ve got answers to help you bake with confidence!
What kind of sourdough starter should I use?
Use unfed sourdough discard, which is starter that hasn’t been fed in 12-24 hours. It provides flavor and moisture without strong leavening.
Why use orange juice in the recipe?
Orange juice adds a subtle bright flavor and helps activate the baking soda for a better rise. If you don’t have it, buttermilk works well too.
Can I use homemade pumpkin puree?
Absolutely! Just ensure your homemade puree is thick and not too watery. Drain any excess liquid if necessary.
Can I make this recipe into muffins?
Yes, you can easily turn this into muffins! Fill muffin liners about two-thirds full and bake for 20-25 minutes, or until a toothpick comes out clean.
Can I freeze sourdough pumpkin bread?
Yes, it freezes beautifully! Wrap cooled slices tightly in plastic wrap and then foil, freezing for up to 2-3 months.
How do I prevent a sunken loaf?
A sunken loaf is often caused by underbaking or opening the oven door too early. Ensure the bread is fully baked by checking with a toothpick and resist the urge to peek during the first 45 minutes of baking.
Conclusion
This easy sourdough pumpkin bread recipe truly makes baking simple for everyone. With its moist texture, warm spices, and the delightful tang of sourdough discard, it’s a perfect treat for autumn or any time you crave a comforting, homemade quick bread. We encourage you to try this recipe and experience the joy of baking something truly delicious. Don’t forget to share your comments and ratings below—we love hearing about your baking successes!
Easy Sourdough Pumpkin Bread (with Discard) Recipe
Equipment
- Loaf pan
- Mixing bowls
- Whisk
- Spatula
- Toothpick
- Wire rack
Ingredients
Main Ingredients
- 8 tablespoons unsalted butter
- 1 ½ cups light brown sugar
- 1 egg large
- ½ cup sourdough starter (discard)
- ¼ cup fresh orange juice (optional)
- 1 teaspoon vanilla extract
- 1 can pumpkin puree (15oz.)
- 2 cups all-purpose flour
- 2 ½ teaspoons pumpkin pie spice
- 1 teaspoon fine sea salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
Instructions
Instructions
- Preheat your oven to 350°F (176°C) and lightly grease a 9″ x 5″ loaf pan with butter or oil.
- In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice; then set aside.
- Melt the butter, then cream it with the sugar. Add the egg, vanilla extract, orange juice, sourdough discard, and pumpkin puree, mixing until well combined. Combine the wet and dry ingredients, stirring until just mixed, avoiding overmixing.
- Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before transferring to a wire rack.