This Sourdough Pumpkin Bread Recipe uses sourdough discard and gives you 2 lovely moist and flavorful loaves if sweet bread.
Do you love the flavors of the fall?
I sure do!
When pumpkins and winter squash are in season, I make crazy amounts of Homemade Pumpkin Puree.
Then I go play in the kitchen.
And since my sourdough is always just hanging out on the counter, I try to use sourdough discard starter in as many ways as I can think of.
Enter this amazing Sourdough Pumpkin Bread recipe.
One of the things I love about pumpkin bread is that it’s lovely and moist.
So I knew this recipe needed to be the same way.
The first time I made it, it was too dry.
One way to make a bread recipe moist is to use a liquid oil. So I decided to try liquid coconut oil.
And I’m happy to say, that did the trick and this recipe turned out really nice!
This easy sourdough pumpkin bread has become one of my favorite quick breads.
Just a few minutes to mix it up, then pop it in the oven.
This recipe uses a whole can of pumpkin puree in case you don’t have any homemade, and gives you 2 beautiful loaves with the perfect fall flavor of pumpkin spice.
You could also make this as mini loaves or mini bundts for gifting.
As a bonus, it freezes beautifully. So it’s perfect to make ahead and freeze so you always have some on hand.
Now that I’ve extoled it’s virtues, grab an apron and let’s make some!
Sourdough Pumpkin Bread
Ingredients
- 1/2 cup butter, melted
- 1 1/2 cup brown sugar
- 1 large egg
- 1/2 cup sourdough starter discard (can be unfed and straight from fridge)
- 3/4 cup liquid coconut oil
- 1 tsp vanilla extract
- 1 3/4 cup pumpkin puree (1 can)
- 3 cups all purpose flour or bread flour
- 1 teaspoon sea salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 3/4 teaspoon nutmeg
- 3/4 teaspoon ginger
Instructions
Start by preheating your oven to 350°F.
Then go ahead and butter your 2 loaf pans and set them aside.
It’s time to melt the butter. I like to use this little cast iron butter melting pot.
You just stick it in the oven while it’s preheating, and by the time you need it, it’s ready.
Now grab a medium sized bowl and add the flour, salt, baking powder, baking soda, and spices.
Give those a quick whisk or stir.
Then toss the butter into the bowl of your stand mixer. Add the brown sugar, and mix them together thoroughly.
Now add the egg, sourdough starter, coconut oil, vanilla extract, and the pumpkin puree.
Beat the pumpkin mixture on low until it’s all nicely mixed together.
Now start to add the dry ingredients to the wet ingredients a little at a time. Beat on medium speed for 2 minutes, scraping down the sides of the bowl a few times.
Take that lovely batter and divide it between the 2 prepared loaf pans.
Smooth down the top, and pop it in the preheated oven.
These loaves of sourdough pumpkin bread need to bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
When they’re done, remove them from the pans and let them cook on a wire rack.
It’s usually best to allow breads like this to cool completely before cutting, but I don’t have that kind of will power…
So if you’re going to cut it while it’s still warm, slather it with butter and add a nice cup of your favorite hot beverage, and rest from your labors!
This sourdough pumpkin bread will keep for about 5 days on the counter, or 4 months in the freezer.
Other sourdough discard recipes you will love:
Sourdough Pumpkin Bread
Ingredients
- 1/2 cup butter melted
- 1 1/2 cup brown sugar
- 1 large egg
- 1/2 cup sourdough starter discard can be unfed and straight from fridge
- 3/4 cup liquid coconut oil
- 1 tsp vanilla extract
- 1 3/4 cup pumpkin puree 1 can
- 3 cups all purpose flour or bread flour
- 1 teaspoon sea salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 3/4 teaspoon nutmeg
- 3/4 teaspoon ginger
Instructions
- Preheat oven to 350°F.
- Prepare 2 loaf pans and set them aside.
- Now grab a medium sized bowl and add the flour, salt, baking powder, baking soda, and spices and whisk together.
- Put butter into the bowl of your stand mixer. Add the brown sugar, and mix them together thoroughly.
- Now add the egg, sourdough starter, coconut oil, vanilla extract, and the pumpkin puree.
- Beat the pumpkin mixture on low until it's all nicely mixed together.
- Now start to add the dry ingredients to the wet ingredients a little at a time. Beat on medium speed for 2 minutes, scraping down the sides of the bowl a few times.
- Take that lovely batter and divide it between the 2 prepared loaf pans.
- Smooth down the top, and pop it in the preheated oven.
- Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from pans and let cool on a wire rack.
Sachi says
This pumpkin bread was so good it didn’t last a day in our household.
Robin says
Delicious bread!
Aimee says
The perfect use of my cans of pumpkin puree! So tasty!
Kathy says
This sourdough pumpkin bread is out of this world. I’m going to make a second batch soon.
Cindy says
This was really tasty. I never would have thought to do a sourdough pumpkin bread.
laura says
Never thought I’d find a sourdough pumpkin bread but WOW it’s amazing!!
Donna says
Always looking for new ways to use my sourdough discard, and this one makes it to the top of the list.
Linda says
What a delicious way to use sourdough discard and I can’t wait to make more of this pumpkin bread. So good and perfect for tea time
Mandy says
OMG – I think I’ve died and gone to heaven! Sourdough pumpkin bread? The thing of dreams! Delicious!
Lynn Polito says
Yum! A great way to use up some of my sourdough discard!
Anne says
Sourdough and pumpkin seems like an amazing flavor combination!
Jenn says
Wow! This is a stunning recipe – the sourdough and pumpkin are perfect together and I already want more!
Megan says
What a great recipe for using sourdough starter. Bookmarking!
Helen says
Love this – the best seasonal way to use up that sourdough starter!
sarah says
this pumpkin sour dough was prefect!
Alejandra says
My gosh this looks amazing!! I have to try this!
Lauren says
PUMPKIN Sourdough?!? I can’t even,
Kim says
This was delicious!!
Robin says
Delicious!
Sherry Ronning says
I love your pumpkin bread recipe. It is so easy and delicious!