Sourdough Pumpkin Bread

This sourdough pumpkin bread boasts a uniquely delightful combination of textures and flavors. Its crumb is characterized by a satisfying moistness, while the crust offers a subtle crisp that gives way to a soft, pillowy interior. The flavor profile is a harmonious dance of notable autumn spices mixed with the warm, comforting notes of pumpkin.

Packed with tangy sourdough & the earthy sweetness of pumpkin, accented by hints of cinnamon, nutmeg, and cloves, this will make the perfect dessert to share at any holiday gathering!

Five ways to enjoy your sourdough pumpkin bread

• Whipped Cream and Cinnamon: Spread a generous dollop of freshly whipped cream on a warm slice of sourdough pumpkin spice bread and dust it with a pinch of ground cinnamon for a luscious and creamy topping.

• Cream Cheese and Honey: Slather a layer of creamy, tangy cream cheese on your bread and drizzle it with a touch of honey for a sweet and savory contrast that complements the spices beautifully.

• Pumpkin Butter: Enhance the pumpkin flavor by spreading a layer of pumpkin butter over your bread. It’s like a double dose of autumn goodness.

• Toasted Pumpkin Seeds: Sprinkle some toasted pumpkin seeds over your bread for a delightful crunch and a rich, nutty flavor that pairs wonderfully with the pumpkin spice.

• Maple Glaze: Create a simple maple glaze by mixing powdered sugar and pure maple syrup until smooth. Drizzle it over your bread for a sweet, glossy finish that enhances the fall flavors.

These toppings add layers of taste and texture to your pumpkin sourdough bread, making each bite a delightful experience.

How to make your own pumpkin spice blend

If you don’t have any pumpkin spice blend in your cabinet, no worries! It is simple to make and allows you to customize it to your taste. Here is a brief guide:

Ingredients:

1. 3 tablespoons ground cinnamon
2. 2 teaspoons ground nutmeg
3. 2 teaspoons ground ginger
4. 1 ½ teaspoons ground cloves
5. 1 ½ teaspoons ground allspice

Instructions:

1. Gather Your Spices: Measure out the ground cinnamon, nutmeg, ginger, cloves, and allspice. These are the key components of your pumpkin spice blend.
2. Mixing: In a small bowl, combine all the measured spices.
3. Adjust to Taste: Taste your blend and adjust the ratios if necessary. You can add more cinnamon if you prefer a spicier flavor or increase the nutmeg for a more pronounced nutmeg taste.
4. Storage: Store your homemade pumpkin spice blend in an airtight container, away from direct sunlight and heat. It will stay fresh for several months.

That’s it! You now have your very own homemade pumpkin spice blend ready to add a cozy, autumnal flavor to your favorite recipes, from pumpkin pie to lattes and, of course, sourdough pumpkin spice bread.

How to make sourdough pumpkin bread

Ingredients & Equipment

• 8 tablespoons of unsalted butter, melted
• 1 cup of coconut sugar or light brown sugar
• 1/4 cup of sugar
• 1 15oz can of pumpkin puree
• 1 egg
• 1/2 cup of sourdough starter (fed or unfed brought to room temperature)
• 1 teaspoon vanilla extract
• 2 cups of all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons pumpkin spice

You will need:

• 1 9x5in loaf pan
• mixing bowls
• measuring cups and spoons
• silicone spatula or whisk for mixing

Instructions

• Preheat your oven to 350 degrees F and grease a 9×5 loaf pan liberally.

• In a medium-sized mixing bowl mix together the melted butter, coconut or brown sugar, and sugar until fluffy.

• Next, add the remaining wet ingredients (pumpkin puree, egg, sourdough starter, & vanilla extract) and mix until combined.

• In a separate bowl whisk together the flour, salt, baking soda, baking powder, and pumpkin spice.

• Slowly pour the wet mixture into the dry mixture, and stir until combined, but do not overmix.

• Once complete, pour the batter into the loaf pan and bake on the middle rack for 55-60 minutes.

Tip: Make sure to bake the Pumpkin Sourdough Bread loaf for the full 55 minutes to ensure it is baked through. If the bread is starting to burn, cover it with foil, but still let it go for the full time. 

• Allow the bread to rest in the pan for 10-15 minutes before transferring to a cooling rack.

• You can store your pumpkin sourdough bread at room temperature wrapped tightly for 2-3 days. Alternatively, you can store it in the refrigerator for 5-7 days.

• You can freeze a loaf for up to 3 months.

• Enjoy! 🙂

More sourdough dessert recipes:

• Sourdough Pumpkin Cake (with cream cheese frosting!)
• Sourdough Maple Snickerdoodle Muffins
• Sourdough Peanut Butter Cup Cookies
• Sourdough Maple Sugar Cookies

Thank you for reading the Sourdough Pumpkin Bread recipe!