A delicious pumpkin bread recipe made with discard sourdough starter. This recipe makes two loaves. Eat one now, and freeze one for later.
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 canned 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 bundt cakes 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!
Don’t have a starter yet? Learn how to make your own sourdough starter here.
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 homemade vanilla extract
- 1 3/4 cup pumpkin puree (or 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 or a large mixing bowl if mixing by hand. 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 pour it into the 2 prepared loaf pans, dividing it evenly.
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 to 7 days on the counter, or 3 to 5 months in the freezer.
Frequently Asked Questions About Sourdough Pumpkin Bread
This sourdough pumpkin bread will keep for about a week tightly wrapped on the counter.
This recipe freezes beautifully! Wrap tightly with plastic wrap and then place in a zip top freeze bag or airtight container. Freeze for 3 to 5 months. Anything over 5 months and there doesn’t seem to be much flavor left. To use, thaw on the counter then slice and eat.
I may have been known to slice it while still frozen and pop it into the toaster…
You’ll know it’s done when you poke the center with a toothpick and the toothpick comes out clean without any batter on it.
No it isn’t. It tastes identical to non-sourdough pumpkin bread! This recipe allows you to use up any discard you have after feeding your sourdough.
More sourdough discard recipes you’ll 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.