Sourdough Pumpkin Bread
Savor the delightful flavors of homemade sourdough pumpkin bread, a perfect blend of tangy sourdough and sweet pumpkin enriched with warm spices. This easy-to-follow recipe results in a beautifully moist loaf that’s ideal for breakfast, snacks, or dessert. Whether you’re enjoying it fresh or toasted, each slice is a comforting treat that will fill your home with irresistible aromas.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough starter
- 1 cup canned pumpkin puree (100% pure)
- 1 ½ cups all-purpose flour (unbleached)
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt
- ¾ cup brown sugar (light or dark)
- 2 large eggs
- ½ cup melted butter or oil
- ½ cup chopped walnuts or pecans (toasted, optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the sourdough starter, pumpkin puree, melted butter, eggs, and brown sugar until smooth.
- In another bowl, sift together the flour, cinnamon, baking soda, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
- If desired, fold in toasted nuts for added texture.
- Pour the batter into a greased loaf pan and bake for 50–60 minutes or until a toothpick comes out clean.
- Allow to cool before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Customize your bread by adding chocolate chips or dried fruit. For a healthier twist, substitute whole wheat flour for all-purpose flour. Store leftovers in an airtight container at room temperature for up to three days or freeze slices wrapped tightly for longer storage.