Pumpkin bread already rocks, but sourdough pumpkin bread? That’s like regular pumpkin bread’s cool, older sibling who knows how to throw a proper party. If you’ve got some sourdough starter sitting around (and you’re tired of the same old sourdough loaves), this recipe is a game-changer. It’s cozy, slightly tangy, full of warm spices, and perfect for those “I-need-something-snacky-but-also-fancy” moods.
I’ve made this bread more times than I care to admit—sometimes for friends, sometimes just for me and my coffee mug. Wanna know the best part? It makes your kitchen smell like autumn hugged you. Let’s get into it.
Why Sourdough Pumpkin Bread Works So Well
Ever wondered why pumpkin and sourdough make such a killer team? Here’s the scoop:
- Pumpkin brings moisture and sweetness. That means no dry, crumbly disappointment.
- Sourdough adds a tangy kick. It balances out the sweetness and gives the bread depth.
- Spices seal the deal. Cinnamon, nutmeg, ginger, cloves—basically everything that screams fall in one slice.
Honestly, it’s like pumpkin pie and sourdough got married and had the perfect child.
Ingredients You’ll Need
Let’s keep this straightforward. Gather these, and you’re halfway there:
- 1 cup sourdough starter (active and bubbly)
- 1 cup pumpkin puree (not pumpkin pie filling—don’t let the can fool you)
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter if you’re feeling indulgent)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 tsp vanilla extract
Optional (but highly recommended):
- 1/2 cup chocolate chips or chopped nuts. Because, why not?
How to Make Sourdough Pumpkin Bread
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan or line it with parchment paper. Trust me, parchment paper is your friend unless you enjoy chiseling bread out of a pan.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together your sourdough starter, pumpkin puree, eggs, oil, sugars, and vanilla. It’ll look like pumpkin soup, but stick with me—it gets better.
Step 3: Mix Dry Ingredients
In another bowl, whisk the flour, baking soda, baking powder, salt, and spices. Don’t skip this step—nobody likes biting into a clump of cinnamon.
Step 4: Combine and Fold
Pour the dry ingredients into the wet mixture. Stir until just combined. Overmixing = tough bread, and nobody wants bread with the texture of a shoe sole. Fold in chocolate chips or nuts if you’re adding them.
Step 5: Bake
Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake for 55–65 minutes, or until a toothpick stuck in the center comes out clean. Your kitchen will smell like fall exploded—in a good way.
Step 6: Cool and Slice
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. Then slice it up and dig in.
nutritional breakdown Per slice
- Calories: 235
- Carbohydrates: 38g
- Protein: 4g
- Fat: 8g
- Saturated Fat: 1.2g
- Cholesterol: 32mg
- Sodium: 215mg
- Fiber: 2g
- Sugars: 21g
- Vitamin A: 65% DV (thank you, pumpkin!)
- Iron: 8% DV
- Calcium: 4% DV
👉 If you add chocolate chips or nuts, expect the calories and fat to bump up a bit (totally worth it though).
Tips for the Best Sourdough Pumpkin Bread
Want to take this bread from “good” to “holy-wow”? Here are a few tricks:
- Use fresh starter. An active, bubbly starter gives you the best texture and rise.
- Don’t overbake. Dry pumpkin bread is a crime. Check it early—better safe than sorry.
- Make it fancy. Sprinkle some coarse sugar or pumpkin seeds on top before baking for that Instagram-worthy loaf.
- Spice it your way. If you’re a cinnamon fiend, double it. No judgment here.
Variations to Try
One recipe, endless possibilities. Here’s how to switch things up:
Chocolate Swirl Pumpkin Bread
Melt some chocolate chips, swirl them into the batter before baking, and boom—instant upgrade.
Cream Cheese Pumpkin Bread
Whip up a quick cream cheese filling (cream cheese, sugar, egg yolk, vanilla) and layer it in the middle. It’s basically dessert pretending to be breakfast.
Pumpkin Nut Bread
Throw in a cup of chopped walnuts or pecans. Adds crunch and makes it feel “healthy”… sort of.
Storing and Freezing
Let’s say (big “if”) you don’t eat the entire loaf in two days. Here’s how to store it:
- Room temp: Wrap in plastic wrap or foil; lasts up to 3 days.
- Fridge: Keeps for about a week, though it may firm up a bit.
- Freezer: Slice, wrap, and freeze for up to 3 months. Just pop a slice in the toaster when cravings hit.
Pro tip: Warm slices taste heavenly with a little butter or cream cheese spread. Just saying.
Why This Bread Beats Store-Bought
I know, you can easily buy pumpkin bread at the store. But let’s be honest: it’s usually packed with preservatives, tastes overly sweet, and costs way more than it should. Making your own sourdough pumpkin bread means:
- Better flavor. That sourdough tang adds complexity you just can’t buy.
- Control over ingredients. Less sugar, better flour, real pumpkin.
- Bragging rights. Tell me you don’t love saying, “Oh, I baked this from scratch.” 🙂
Troubleshooting Common Issues
“My bread is dense.”
Chances are your starter wasn’t active enough, or you overmixed the batter. Keep it light-handed.
“It’s too dry.”
Probably overbaked. Next time, check with a toothpick at the 50-minute mark.
“It collapsed in the middle.”
Either too much liquid or not enough baking time. Don’t rush it—patience pays off here.
Pairing Ideas
Now, let’s talk about the fun part—eating. Sure, you can enjoy this bread plain, but why stop there?
- With coffee: Pumpkin bread + hot coffee = the ultimate fall morning vibe.
- With tea: Chai tea, in particular, makes a killer match.
- As dessert: Warm a slice, add a scoop of vanilla ice cream, and thank me later.
Final Thoughts
So there you have it—sourdough pumpkin bread that’s moist, flavorful, and ridiculously easy to pull off. Once you make this, you’ll start “accidentally” letting bananas rot on the counter just so you can justify baking more things (don’t lie, we’ve all done it).
If you’ve got a sourdough starter and a can of pumpkin, you’re basically obligated to try this recipe. IMO, it’s the best thing since, well… regular pumpkin bread. Now go make it, slice it, and enjoy the smug satisfaction of homemade bread.
Would you seriously rather eat the sad store-bought stuff? Yeah, didn’t think so. 😉
