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–+ servings

Sourdough Pumpkin Bread

This Sourdough Pumpkin Bread combines the tangy flavor of sourdough with the warm spices of pumpkin, creating a moist, flavorful loaf perfect for fall.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups sourdough starter active and bubbly
  • 1 cup canned pumpkin puree
  • 1 cup all-purpose flour
  • 1 cup brown sugar packed
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 3 large eggs
For the Topping
  • 1/4 cup pumpkin seeds optional

Method
 

Preparing the Batter
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large mixing bowl, combine the sourdough starter, pumpkin puree, vegetable oil, and brown sugar, mixing until smooth.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  5. Gradually fold the dry ingredients into the wet mixture until just combined and no flour streaks remain.
Baking the Bread
  1. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  2. Sprinkle the pumpkin seeds on top if using, pressing them gently into the batter.
  3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Nutrition

Calories: 210kcalCarbohydrates: 31gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 200mgFiber: 2gSugar: 10g

Notes

For best results, use an active sourdough starter. This bread can be stored in an airtight container for up to a week or frozen for longer storage.

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