Sourdough Pumpkin Bread Recipe
This moist, warmly spiced sourdough pumpkin bread is the perfect way to use up your discard during pumpkin season. It’s soft, flavorful, and even better the next day. No pumpkin spice here, just cinnamon, ginger, and nutmeg for that delicious homemade taste.
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Equipment
Ingredients
Wet Ingredients
- ½ cup (120ml / 100g) neutral oil (or melted butter)
- 1 cup (200g) light brown sugar
- ½ cup (100 g) white sugar
- 2 large eggs
- ½ cup (125g) sourdough discard
- 1 tsp vanilla extract
- 1 425g can pumpkin purée (not pumpkin pie filling)
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- In a large mixing bowl, whisk together eggs, brown sugar, white sugar, and vanilla until smooth. Add pumpkin purée, oil, and sourdough discard. Mix well.
- In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, salt, baking powder, and baking soda.
- Add the dry ingredients to the wet and stir just until combined. Don’t overmix.
- Pour the batter into the prepared pan and smooth the top of the batter.
- Bake for 60–70 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Room temperature ingredients mix more easily and help with an even bake.
- This loaf stores well wrapped in plastic wrap or in an airtight container on the counter for 2–3 days.
- For longer storage, freeze wrapped slices in aluminum foil or a freezer-safe bag.
- Use a kitchen scale for the most accurate results.
- Want to long-ferment? Chill the mixed batter for up to 24 hours before baking.
Servings: 1 loaf