Sourdough Pumpkin Bread

5 from 6 votes

Embrace autumn's warmth with this delightful Sourdough Pumpkin Bread. Easy to bake and perfectly balanced with pumpkin sweetness!

Prep Time15

Cook Time1

Course: Dessert

Servings: loaf

Calories: 220kcal

Equipment

1 9x5 inch loaf pan
Mixing bowls
Measuring cups and spoons
Silicone spatula or whisk for mixing

Ingredients

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

Instructions

Preheat your oven to 350 degrees F and grease a 9x5 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 stir 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.
Allow the bread to rest in the pan for 10-15 minutes before transferring to a cooling rack.
You can store your pumpkin sourdough spice 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! :)

Notes

Make sure to bake the 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.

Nutrition