sourdough pumpkin bread

An easy pumpkin bread made with your unfed sourdough discard!

Sourdough Pumpkin Bread

(120 g) all-purpose flour

baking powder

baking soda

salt

pumpkin pie spice

cinnamon

nutmeg

(120 ml) vegetable oil

(134 g) granulated sugar

(142 g) light brown sugar

eggs (room temperature)

vanilla extract

(227 g) pumpkin puree

Tablespoons milk

120 g (generous 1/2 cup) unfed sourdough discard (100% hydration)

Prep pan and oven. Position a rack in the center of your oven and preheat the oven to 350°F. Lightly grease a 9 inch by 5 inch loaf pan. I like to line mine with parchment paper as well and grease lightly again.

Combine Dry Ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg.

Combine wet ingredients. In a second mixing bowl, whisk together the oil, sugars, eggs, vanilla, pumpkin, milk and sourdough discard.

Combine wet and dry ingredients. Make a well in the center of your dry ingredients and pour in the liquid ingredients. With a spatula, stir to combine until the last of the flour has been mixed in. Stop mixing at this point to avoid overmixing.

Bake the bread. Spoon the batter into the pan. Bake the bread for 60-70 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean. You should see moist crumbs, not raw batter.  Mine was perfect at 60 minutes, so begin checking your bread at 60 minutes, but every oven is different so you may need additional time.

Cool the bread. Remove the bread from the oven, and cool it on a rack in the pan for 10 minutes. Remove from the pan and continue to cool. When it&#39;s completely cool, wrap it well in plastic wrap, and store it overnight before serving for best texture.

This sourdough pumpkin bread is so moist and it&#039;s packed with delicious fall flavors! Pumpkin spice lovers unite! It&#039;s made with pumpkin puree, sourdough discard and just a twist of orange juice for a brightened up version of the classic.

Sourdough Pumpkin Bread Recipe

unsalted butter (room temperature)

brown sugar

sourdough starter (discard)

orange juice (optional)

(15 pumpkin puree

all-purpose flour

pumpkin pie spice (see notes)

fine sea salt

Preheat your oven to 350°F (176°C) and lightly grease a 9&quot; x 5&quot; loaf pan with butter or oil.

In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.

Melt the butter in a bowl and add the sugar. Use a spatula to cream them together until smooth. Add the egg, vanilla extract, orange juice, sourdough discard and pumpkin and mix until well combined. Pour the wet ingredients into the dry ingredients bowl and stir until just combined. (Don&#039;t over mix!)

Pour the batter into the loaf pan and bake on the center rack for 55-60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes before transferring the pumpkin bread to a wire rack.

This Sourdough Pumpkin Bread is soft, moist, and full of warm spices, made with sourdough discard and nearly a full can of pumpkin puree. An easy pumpkin quick bread recipe that&#39;s perfect for a fall breakfast, snacks, or family gathering.

sourdough discard (room temperature, scant 1/2 cup)

eggs (100 grams)

granulated sugar (about 1/2 cup)

brown sugar (about 2/3 cup, packed)

canned pumpkin puree (about 1 1/2 cups)

melted coconut oil

whole milk (2 Tablespoons)

all-purpose flour (about 1 1/3 cup)

salt (about 1 teaspoon)

baking soda (about 1 teaspoon)

ground cinnamon (about 2 teaspoons)

ground nutmeg (about 1/2 teaspoon)

ground cloves (about 1/4 teaspoon)

ground ginger (about 1/4 teaspoon)

Preheat oven to 350º Fahrenheit. Line a 9 by 5 bread loaf pan with parchment paper or grease with cooking spray. Set aside.

To a large bowl, whisk together the room temperature sourdough discard, eggs, granulated sugar and brown sugar until completely combined. Add the canned pumpkin and mix. Add melted coconut oil and whisk quickly to combine. If the batter is too cold, the coconut oil will form chunks instead of mixing together, so using room temperature ingredients works best. Whisk in the milk and mix until completely incorporated. Set aside.

To a small bowl, add the flour, salt, baking soda, and spices. Whisk together until combined.

Pour the dry ingredients into the center of the pumpkin mixture and whisk together until barely combined with just a few dry streaks. Pour into the prepared baking pan.

Bake at 350ºF for 60-70 minutes until a sharp knife or toothpick is inserted into the center and comes out clean. Remove to a cooling rack and let cool completely before slicing and enjoy!

Super moist and delicious. It’s my new favorite bread over zucchini and banana.

Easy quick recipe! Turned out perfect. Wonderful flavor.

Great recipe to kick off fall flavors and smells! The house smells amazing. These loaves are super moist and taste as good as they smell!  Wish I could attach a picture. Shared on instagram (tagging you of course!!)

Huge fan of this recipie. Subbed for avocado oil, almond milk, and half the sugar and they were still exquisite. I have enjoyed numerous Amy Bakes Bread recipie and am a huge fan!

Fantastic bread, stays fresh all week. Smells like "Christmas" when baking.  Great way to use up discard, added chopped walnuts, maybe a 1/3 of cup.

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Top 4 sourdough pumpkin bread recipes from across the web

The most viewed sourdough pumpkin bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sourdough Pumpkin Bread

Sourdough Pumpkin Bread

Sourdough Pumpkin Bread Recipe

Sourdough Pumpkin Bread

The most viewed sourdough pumpkin bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine