This sourdough pumpkin bread is a soft, spiced quick bread made with pumpkin puree and sourdough starter or discard. Baking soda and baking powder lift the batter, so there is no separate dough fermentation or proofing step. Bake it in a 9×5-inch loaf pan and serve thick slices for breakfast or a snack.
Recipe Time, Pan Size and Yield
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Prep plus baking: 65–75 minutes, plus cooling
- Pan: 9×5 inches (about 23×13 cm)
- Servings: 10–12 slices
Ingredients
Dry Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
Wet Ingredients
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- ½ cup (100g) sourdough starter (active or discard)
- ½ cup (120ml) vegetable oil or melted butter
- 2 large eggs
- ¾ cup (150g) brown sugar
- ¼ cup (60ml) milk
- 1 teaspoon vanilla extract
Optional Mix-ins
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips or raisins
- Pumpkin seeds for topping
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
Step 3: Combine Wet Ingredients
In a large mixing bowl, whisk pumpkin puree, sourdough starter, oil, eggs, brown sugar, milk, and vanilla extract until smooth.
Step 4: Combine Wet and Dry Mixtures
Gradually fold the dry mixture into the wet mixture. Stir gently until just combined—avoid overmixing to keep the bread soft and moist.
Step 5: Add Mix-ins
Fold in the listed walnuts or pecans, and chocolate chips or raisins, if using.
Step 6: Fill the Pan
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle pumpkin seeds over the surface if desired.
Step 7: Bake
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
Step 8: Cool and Serve
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Serve at room temperature, or gently warm a cooled slice.
Notes & Storage Tips
- Use the listed 100 g of starter or discard. The flavor depends on the starter’s acidity and age; the baking soda and powder provide the quick-bread rise.
- Do not overmix the batter—this ensures a moist and tender crumb.
- Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.
- To freeze, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months.
Frequently Asked Questions
Q: Can I make this recipe dairy-free?
Yes, substitute plant-based milk and oil instead of butter.
Q: What’s the difference between using active starter vs. discard?
Either can be used in this quick bread. Discard is a convenient way to use leftover starter; flavor varies with its acidity. Keep the amount the same, because extra starter changes the flour and liquid balance.
Q: Can I reduce the sugar?
Reducing sugar changes sweetness, moisture and browning. For the most predictable result, use the listed ¾ cup (150 g). If you experiment with less, expect a less sweet loaf and a potentially different crumb.
Q: How do I know when it’s fully baked?
Insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready.
Nutrition (Per Slice, Approx. 1 out of 12)
- Calories: ~210
- Carbohydrates: 28g
- Protein: 3g
- Fat: 10g
- Saturated Fat: 2g
- Fiber: 2g
- Sugar: 14g
- Sodium: 180mg
Common Mistakes to Avoid
- Using pumpkin pie filling: It contains added sweeteners and seasonings. Use plain pumpkin puree.
- Overmixing the batter: Fold only until no dry flour remains so the crumb stays tender.
- Slicing while very hot: Let the loaf cool on a rack so it cuts cleanly.
- Judging only by the crust: Test the center; loosely tent the top with foil if it browns before the middle is baked.
Serving Ideas
Serve plain or with butter, cream cheese or a drizzle of honey. For easy portions later, wrap cooled slices individually before freezing.