Pumpkin Sourdough Bread
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This pumpkin sourdough bread is the perfect quick bread recipe for cozy fall baking! Made with sourdough discard, pumpkin puree, maple syrup, and warm spices, this easy loaf comes together without any long fermentation and is finished with a sweet cinnamon-sugar topping.
New to sourdough? Check out our How to Make Sourdough Starter Guide!
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I've been on a roll with sourdough discard recipes lately, my friends. Particularly sourdough quick breads
I know that this is the kind of thing we usually do in the fall, but I have a baby due in November, so mentally, I'm already there.
I wore out my sourdough strawberry bread and strawberry muffin recipes, and the baby in my belly whispered, "How about something pumpkin?"
Who am I to deny the whispers of my unborn child, even if it's 107 degrees outside?
Making an entire pumpkin pie seemed a bit excessive and I didn't have enough people to share pumpkin cinnamon rolls with, so the next logical solution was a pumpkin sourdough bread.
Pumpkin sourdough bread is everything that's good and right and true about autumn: it's warm, cozy, and fills up your house with all the wonderful cinnamon smells, without the toxic candles. Made with sourdough discard, real pumpkin, and simple pantry staples, this pumpkin sourdough bread is an easy recipe you'll reach for again and again.
Why You'll Love This Pumpkin Sourdough Bread
- A delicious way to use sourdough discard. Put your extra starter to good use in a soft, flavorful quick bread that comes together in minutes.
- Perfectly soft and moist. Pumpkin purée, sourdough discard, and butter create a tender loaf that stays moist for days.
- Cozy fall flavors. Warm pumpkin pie spice, cinnamon, and maple syrup make every slice taste like autumn.
- No long fermentation required. This quick bread is leavened with baking powder and baking soda, so you can mix it and bake it right away.
- Finished with a cinnamon sugar topping. A simple sprinkle of cinnamon sugar creates a lightly crisp, sweet crust that makes this loaf extra special.
- Perfect for breakfast, snacks, or dessert. Enjoy a slice with your morning coffee, pack it in lunches, or serve it as an easy fall dessert.
- Easy mixing method. With no complicated steps or stretch and folds, your pumpkin sourdough bread will be perfect every time with no risk of not rising or being gummy.
Ingredients You'll Need for Sourdough Pumpkin Bread
This pumpkin sourdough bread calls for just a few pantry staples you probably have on hand!
- All-purpose flour - Gives the bread structure while keeping it soft and tender.
- Baking powder - Helps the loaf rise.
- Baking soda - Reacts with the sourdough discard for additional lift.
- Pumpkin pie spice - Adds classic warm fall flavor.
- Ground cinnamon - Enhances the pumpkin spice and adds warmth.
- Salt - Balances the sweetness and enhances the other flavors.
- Unsalted butter - Adds richness and moisture.
- Cane sugar - Sweetens the loaf while helping create a tender crumb.
- Maple syrup - Adds natural sweetness and complements the pumpkin.
- Eggs - Provide structure and richness.
- Pumpkin purée - Gives the bread its soft texture and signature pumpkin flavor.
- Vanilla extract - Rounds out the warm spices.
- Sourdough discard - Adds moisture, tenderness, and a subtle tang.
- Cinnamon sugar topping - Creates a sweet, lightly crisp finish.
Ingredient Notes
Use pumpkin purée, not pumpkin pie filling
Pumpkin purée is simply cooked and puréed pumpkin, while pumpkin pie filling contains added sugar and spices that can change the flavor and texture of the bread.
Sourdough discard works best
This recipe is designed for unfed sourdough discard, even if it's a little watery, but active sourdough starter can also be used just fine!
Real maple syrup adds depth
Pure maple syrup adds a rich flavor that pairs beautifully with pumpkin and warm spices. If needed, honey can be substituted, although it will slightly change the flavor.
Don't skip the cinnamon sugar topping
The cinnamon sugar creates a lightly crisp, caramelized crust that adds both flavor and texture while making the loaf even more beautiful and bakery-fresh!
How to Make Pumpkin Sourdough Bread
Step 1: Prepare the oven. Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: Mix the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer), beat the melted butter and cane sugar until smooth and well combined.
Step 3: Add the wet ingredients. Mix in the eggs and maple syrup until fully incorporated. Add the pumpkin purée, vanilla extract, and sourdough discard, then beat until the mixture is smooth.
Step 4: Combine the dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
Step 5: Mix the batter. Gradually add the dry ingredients to the wet ingredients, mixing just until no dry streaks remain. Be careful not to overmix, as this can make the bread dense.
Step 6: Prepare the cinnamon sugar topping. In a small bowl, stir together the cane sugar and ground cinnamon until well combined.
Step 7: Fill the loaf pan. Pour the batter into the prepared loaf pan and spread it into an even layer. Sprinkle the cinnamon sugar evenly over the top of the batter.
Step 8: Bake the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the top begins to brown too quickly, loosely tent the loaf with aluminum foil during the last 10-15 minutes of baking.
Step 9: Cool before slicing. Allow the bread to cool in the pan for 10-15 minutes, then use the parchment paper to lift it onto a wire rack to cool completely before slicing and serving.
Tips for the Best Pumpkin Sourdough Bread
- Mix the batter just until the flour is incorporated. Overmixing can make the loaf dense.
- Measure flour using a kitchen scale or spoon it into your measuring cup and level it off.
- Be sure to use pumpkin purée rather than pumpkin pie filling.
- Check the bread a few minutes before the minimum baking time since ovens can vary.
- If the top begins browning too quickly, loosely tent the loaf with aluminum foil for the final 10-15 minutes of baking.
- Let the loaf cool for at least 15 minutes before removing it from the pan to help it hold its shape.
FAQs about Sourdough Pumpkin Bread
Does pumpkin sourdough bread taste sour?
Not at all. The pumpkin, maple syrup, cinnamon, and pumpkin pie spice balance the flavor, giving the bread only a slight tang from the sourdough discard.
Can I use active sourdough starter instead of discard?
Absolutely. Active starter works just as well in this recipe because the loaf is leavened with baking powder and baking soda rather than relying on fermentation.
Can I use fresh pumpkin instead of canned pumpkin purée?
Absolutely! Homemade pumpkin purée works well as long as it has a similar consistency to canned purée. If it's very watery, let it drain before adding it to the batter.
Why is my pumpkin bread dense?
Dense pumpkin bread is usually caused by overmixing the batter, measuring too much flour, or using expired baking powder or baking soda. Mix only until combined and measure ingredients carefully for the best texture.
Can I freeze pumpkin sourdough bread?
Yes! Pumpkin sourdough bread freezes beautifully. Once completely cooled, wrap it tightly and freeze for up to 3 months. Thaw at room temperature or warm individual slices before serving.
How to Store Pumpkin Sourdough Bread
Room Temperature
Store the cooled loaf in an airtight container or wrap it tightly in plastic wrap for up to 3 days.
Refrigerator
For longer storage, refrigerate the bread in an airtight container for up to 1 week. Bring slices to room temperature or warm them slightly before serving.
Freezer
Wrap the whole loaf or individual slices tightly in plastic wrap, followed by aluminum foil or a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
More Sourdough Quick Bread Recipes
- Sourdough pumpkin bread with cinnamon sugar topping
- Lemon blueberry sourdough bread with lemon glaze
- Sourdough strawberry muffins with oat crumble
- Sourdough chocolate chip muffins
- Sourdough strawberry bread with strawberry glaze
- Sourdough discard blueberry muffins
- Sourdough pumpkin muffins with cinnamon streusel
- Sourdough discard coffee cake with cinnamon sugar filling
Pumpkin Sourdough Bread
Ingredients
- 113 grams melted butter (1 stick)
- 150 grams cane sugar (¾ cup)
- 80 grams maple syrup (¼ cup)
- 305 grams pumpkin puree (1 ¼ cups)
- 2 eggs
- 2 teaspoon vanilla extract
- 170 grams sourdough discard (¾ cup)
- 240 grams all-purpose flour (2 cups)
- 2 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Cinnamon Sugar Topping (optional)
- 2 tbs cane sugar
- ½ teaspoon cinnamon
Instructions
- Prepare the oven: Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper.
- Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), beat the melted butter and cane sugar until smooth and well combined.
- Add the wet ingredients: Mix in the eggs and maple syrup until fully incorporated. Add the pumpkin purée, vanilla extract, and sourdough discard, then beat until smooth.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- Mix the batter: Gradually add the dry ingredients to the wet ingredients, mixing just until no dry streaks remain. Be careful not to overmix, as this can make the bread dense.
- Fill the loaf pan: Pour the batter into the prepared loaf pan and spread it into an even layer.
- Prepare the cinnamon sugar topping: In a small bowl, stir together the cane sugar and ground cinnamon until well combined. After pouring the batter into the prepared loaf pan, sprinkle the cinnamon sugar evenly over the top of the batter before baking.
- Bake the bread: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the top begins to brown too quickly, loosely tent the loaf with aluminum foil during the last 10-15 minutes of baking.
- Cool before slicing: Allow the bread to cool in the pan for 10-15 minutes, then use the parchment paper to lift it onto a wire rack to cool completely before slicing.
Need Extra Soudough Help? Check out:
- Why is My Sourdough Not Rising?
- Why is My Sourdough Bread Gummy? (And how to Fix it)
- Why is My Sourdough Starter Not Rising?
- Why is My Sourdough So Sticky? (And How to Fix it!)
- Why is My Sourdough Starter Watery? Causes + Easy Fixes!
You're Going to Love This Pumpkin Sourdough Bread
Whether it's mid-October or the middle of summer, you're going to love this pumpkin sourdough bread! The combination of pumpkin puree and warm autumn spices will fill you with cozy comfort from the inside out. Don't forget the cinnamon sugar topping to tie it all together! Happy Baking!
