Imagine the comforting aroma of freshly baked bread mingling with the warm spices of autumn.
Sourdough pumpkin bread is a delightful treat that’s both easy to create and irresistibly cozy.
With simple ingredients like pumpkin puree and spices that transform into a moist, flavorful loaf, it’s no wonder this bread is a seasonal favorite.
Let’s bring this deliciously spiced loaf to life in your kitchen.
Kitchen Tools Required
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 wooden spoon
- 1 loaf pan
- 1 measuring cup set
- 1 measuring spoon set
- 1 cooling rack
Ingredients
- 1 cup sourdough starter, unfed
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup chopped nuts or chocolate chips (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Sourdough Pumpkin Bread, you can follow this timeline:
- Reading and Preparation (10 minutes)
- Read through the entire recipe and instructions to familiarize yourself with the process.
- Gather all the necessary ingredients and equipment listed.
- Preparation (30 minutes)
- Mix Wet Ingredients (10 minutes):
- In a large mixing bowl, combine the sourdough starter, pumpkin puree, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Whisk until smooth.
- Mix Dry Ingredients (5 minutes):
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- Combine Ingredients (10 minutes):
- Gradually add the dry ingredients to the wet ingredients and stir with a wooden spoon until just combined.
- Fold in nuts or chocolate chips if using.
- Prepare for Resting (5 minutes):
- Pour the batter into a greased loaf pan and spread evenly.
- Cover the loaf pan with a clean cloth.
- Resting Time (8 hours)
- Let the batter rest at room temperature for 8 hours or overnight for fermentation.
- Baking (1 hour 10 minutes)
- Preheat and Bake (1 hour):
- Preheat the oven to 350°F (175°C).
- Bake the bread for 1 hour, or until a toothpick inserted into the center comes out clean.
- Cooling (10 minutes in pan):
- Remove the bread from the oven and let it cool in the pan for 10 minutes.
- Cooling on Rack:
- Transfer the bread to a cooling rack to cool completely before slicing.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
In a large mixing bowl, combine the sourdough starter, pumpkin puree, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract, and whisk until smooth.
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients and stir with a wooden spoon until just combined.
Fold in nuts or chocolate chips if using.
Pour the batter into a greased loaf pan and spread evenly.
Cover the loaf pan with a clean cloth and allow the batter to rest at room temperature for 8 hours or overnight.
Preheat the oven to 350°F (175°C).
Bake the bread for 1 hour, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a cooling rack to cool completely before slicing.
Serving Tips
- With a Spread of Cream Cheese: The tanginess of cream cheese complements the warm spices and pumpkin flavor.
- Topped with Whipped Cream: A dollop of whipped cream adds a light, creamy touch to each slice.
- Paired with a Hot Beverage: Enjoy a slice with coffee, chai, or hot cocoa for a cozy treat.
- Served with Fresh Fruit: Add a side of berries or apple slices for a revitalizing contrast.
- Drizzled with Maple Syrup: A touch of maple syrup enhances the sweetness and adds a rich flavor.
Storage
Store sourdough pumpkin bread in an airtight container at room temperature for up to three days.
Refrigerate for a week.
For longer storage, freeze slices individually wrapped in plastic wrap.
Freezing
To freeze sourdough pumpkin bread, wrap it tightly in plastic wrap, then foil.
Store in an airtight container for up to three months.
Thaw at room temperature before serving.
Reheating
To reheat sourdough pumpkin bread, wrap slices in aluminum foil.
Warm in a preheated oven at 325°F for 10 minutes.
This preserves moisture and enhances flavor without drying.
Final Thoughts
Sourdough pumpkin bread is a delightful combination of tangy sourdough and rich pumpkin flavor.
Allowing the batter to rest for an extended period enhances the bread’s texture and adds depth to the flavor.
Experiment with spices and add-ins like nuts or chocolate chips to suit your taste.
Whether enjoyed fresh or toasted, this bread is sure to become a seasonal favorite.
Frequently Asked Questions
Can I Use a Different Type of Oil Instead of Vegetable Oil?
Yes, you can swap vegetable oil with an equal amount of melted coconut oil or canola oil. Each oil brings a subtle flavor change: coconut adds a hint of sweetness, while canola maintains neutrality. Choose based on preference.
How Can I Make the Bread Gluten-Free?
Substitute all-purpose flour with a gluten-free flour blend. Make certain it contains xanthan gum for structure. Adjust liquid amounts if needed, as gluten-free flours can vary in absorption. Follow mixing and resting steps precisely for best texture.
What Can I Substitute for Eggs in the Recipe?
You can substitute 1/4 cup unsweetened applesauce or 1/4 cup mashed banana for each egg. Use 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg as an alternative for added moisture and binding.
Can I Add Other Spices or Flavors to the Bread?
Absolutely, you can enhance the bread’s flavor by adding 1/2 teaspoon of cardamom or allspice. Experiment with 1 teaspoon of orange zest or 1/4 teaspoon of ground star anise for a unique twist. Adjust to taste!
How Do I Know if My Sourdough Starter Is Active?
You’ll know your sourdough starter is active when it doubles in size within 4-6 hours after feeding. It should have a bubbly surface and a pleasant, slightly tangy aroma. Confirm it’s at room temperature before using.
Sourdough Pumpkin Bread
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Wooden spoon
- 1 Loaf pan
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cooling rack
Ingredients
- 1 cup sourdough starter unfed
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup chopped nuts or chocolate chips optional
Instructions
- In a large mixing bowl, combine the sourdough starter, pumpkin puree, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract, and whisk until smooth.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients and stir with a wooden spoon until just combined.
- Fold in nuts or chocolate chips if using.
- Pour the batter into a greased loaf pan and spread evenly.
- Cover the loaf pan with a clean cloth and allow the batter to rest at room temperature for 8 hours or overnight.
- Preheat the oven to 350°F (175°C).
- Bake the bread for 1 hour, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes.
- Transfer the bread to a cooling rack to cool completely before slicing.
Notes
