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Sourdough Pumpkin Bread Recipe

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★★★★★

4.5 from 141 reviews

This Sourdough Pumpkin Bread is a moist and flavorful treat that combines the warm spices of pumpkin spice with the subtle tang of sourdough discard. Perfect for autumn or any cozy occasion, it’s topped with crunchy roasted pumpkin seeds for added texture. The recipe uses simple ingredients and bakes to a golden-brown loaf that’s delicious for breakfast, snack, or dessert.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups cake flour (can substitute all-purpose flour)
  • 2 1/2 teaspoons pumpkin spice
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1/2 cup unsalted butter (melted)
  • 1 cup light brown sugar
  • 3/4 cup granulated sugar
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 2 cups pumpkin puree (about 1 15-ounce can)
  • 1/2 cup sourdough discard

Topping

  • 1/4 cup roasted pumpkin seeds

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Cut a parchment paper sling to fit the bottom of your loaf pan and lightly spray the bottom and sides of the pan with a vegetable oil-based spray. Place the parchment sling inside and smooth it down so it adheres well.
  2. Mix Dry Ingredients: In a small bowl, whisk together the cake flour, baking powder, pumpkin spice, and kosher salt until well combined. Set aside.
  3. Combine Wet Ingredients: In a large bowl, whisk the melted butter, light brown sugar, and granulated sugar together until smooth. Add in the egg and vanilla extract, continuing to whisk until fully incorporated.
  4. Add Pumpkin and Sourdough: Stir in the pumpkin puree and sourdough discard until the mixture is homogenous and smooth.
  5. Incorporate Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients, mixing just until fully combined without overmixing to maintain tenderness.
  6. Prepare to Bake: Pour the batter evenly into the prepared loaf pan. Sprinkle the roasted pumpkin seeds on top for a crunchy finish.
  7. Bake: Bake in the preheated oven for 45 to 55 minutes, or until a knife or toothpick inserted near the center comes out clean.
  8. Cool the Bread: Remove the loaf from the oven and let it cool in the pan for 15 minutes. Then, use the parchment sling to lift it out and place on a wire rack to cool completely before slicing and serving.

Notes

  • You can substitute cake flour with all-purpose flour if needed, but cake flour makes the bread lighter.
  • Ensure your sourdough discard is unfed (discard portion) rather than active starter to balance flavors.
  • Do not overmix the batter after adding flour to keep the bread tender.
  • Check your bread at 45 minutes; ovens vary, so adjust baking time accordingly.
  • Allow the bread to cool completely for best slicing results.
  • Store leftovers wrapped in plastic wrap or an airtight container for up to 3 days or freeze for longer storage.

Keywords: pumpkin bread, sourdough discard recipe, pumpkin spice bread, fall baking, homemade pumpkin bread, easy pumpkin bread

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