Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sliced pumpkin bread on tray with miniature pumpkins

Sourdough Pumpkin Bread Recipe (discard or active starter)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Incredibly moist and perfectly spiced, this Sourdough Pumpkin Bread recipe comes together in no time and uses the whole can of pumpkin!

  • Total Time: 90 minutes
  • Yield: 1 9x5 loaf (about 10 slices)

Ingredients

Wet ingredients:

1 can pumpkin puree (15 ounces or 425 grams)

1 cup white granulated sugar (200 grams)

1/2 cup brown sugar, light or dark (106.5 grams)

1/2 cup avocado oil, or other neutral oil (99 grams)

1/2 cup sourdough starter, active or discard (120 grams)

2 eggs

1 tablespoon vanilla extract

Dry Ingredients:

1 1/2 cups all purpose flour (210 grams)

1 teaspoon baking soda

1/2 teaspoon baking powder

2 teaspoons pumpkin pie spice

1 teaspoon kosher salt

Spiced Sugar Layer

1/3 cup brown sugar (71 grams)

1 tablespoon cinnamon or pumpkin pie spice

Instructions

  1. Preheat oven to 350 degrees F and grease and line a 9x5x3 inch metal loaf pan so that the parchment overhangs the sides a bit. This will help remove the loaf after baking.
  2. In a large mixing bowl, add all dry ingredients and mix to combine. Set aside.
  3. In another mixing bowl, add all wet ingredients and whisk to combine.
  4. Add wet ingredients on top of dry ingredients and mix until just combined - do not overmix.
  5. If using the spiced sugar mixture, mix that up now in a small bowl and set aside.
  6. Add 1/3 of batter to the bottom of prepared loaf pan and top with 1/2 of spiced sugar mixture. Add another 1/3 of the batter and top with remaining spiced sugar mixture. Finally, add remaining batter and smooth to an even layer. 
  7. Bake in lower third of preheated oven for one hour or up to one hour and 20 minutes. Check at one hour with a cake tester. If it is still wet give it another 15-20 minutes before checking again. Be patient - this is a very moist bread and therefore takes a longer time to bake.
  8. Once fully baked, remove from oven and allow to cool for 20 minutes before lifting from the pan and allowing to fully cool on a wire rack.

Notes

  • This recipe was developed specifically for a 9x5x3 inch metal loaf pan. If you try it with a smaller loaf pan, it will overflow in your oven (ask me how I know this.) If you only have a smaller pan, just make sure you only fill it 3/4 of the way to allow for rising. You can always bake the extra bit of batter into a couple of muffins. Also, if you use a glass or stoneware loaf pan, this will take much more time to bake. I did not test it this way so I can't tell you exactly how long.
  • You can also bake this into mini loaves or muffins. Mini loaves will take about 30 minutes and muffins will take about 20.
  • This pumpkin bread will keep at room temperature for 4-5 days if covered well. You can also store it in the refrigerator for a bit longer. To freeze, wrap tightly in plastic and/or foil and then place in a freezer bag for up to 3 months. Thaw in the refrigerator or at room temperature.
  • Author: anita | wild thistle kitchen
  • Prep Time: 10 minutes
  • Cook Time: 80 minutes
  • Category: fall baking, fall sourdough baking recipes, sourdough discard quick breads
  • Method: sourdough, baking
  • Cuisine: American

Find it online: https://wildthistlekitchen.com/sourdough-pumpkin-bread/