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sliced pumpkin bread on a platter
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5 from 3 votes

Sourdough Pumpkin Bread Recipe

Use your sourdough discard to make this Sourdough Pumpkin Bread! With a little bit of a tangy flavor thanks to sourdough discard and the perfect mix of spices that lets the earthy flavor of pumpkin shine.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 slices
Calories: 214kcal
Author: Hannah Dela Cruz

Equipment

Ingredients

  • 150 grams all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoons ground nutmeg
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 113 grams vegetable oil
  • 100 grams brown sugar
  • 100 grams granulated sugar
  • 1 egg
  • 113 grams sourdough discard
  • 226 grams pumpkin puree canned
Metric - US Customary

Instructions

  • Prep: Preheat the oven to 350 F. Spray a loaf pan with baking spray and line with a large piece of parchment paper, with a little bit of overhang. Set aside. 
  • Mix the dry ingredients: Whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, cloves and ginger until fully combined and no lumps remain. Set aside
    150 grams all-purpose flour, ¼ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ¼ teaspoons ground nutmeg, ⅛ teaspoon ground allspice, ⅛ teaspoon ground cloves, ½ teaspoon ground ginger
  • Mix the wet ingredients: Whisk together the vegetable oil, brown sugar and granulated sugar, until  the mixture no longer looks grainy. Stir in the egg, sourdough discard and canned pumpkin until no traces of discard remain. 
    113 grams vegetable oil, 100 grams brown sugar, 100 grams granulated sugar, 1 egg, 113 grams sourdough discard, 226 grams pumpkin puree
  • Make the batter: Gently fold the dry ingredients into the wet ingredients a third at a time. Continue until all of the flour is incorporated. Don’t over mix the batter or your pumpkin bread may turn out gummy. 
  • Bake the loaf: Pour the batter into the prepared loaf pan. Bake for 60 to 65 minutes or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 15 minutes before turning it out gently on a wire rack. 
  • Enjoy and store: Serve once it has cooled completely and the crumb has set, about 1 hour. Store any leftovers in an airtight container at room temperature for up to 5 days. 

Notes

  • When in doubt, use weight over volume measures
  • Do not open the oven door prematurely or your pumpkin bread may sink and become dense and gummy. 
  • Use canned pumpkin puree, not pumpkin filling or roasted pumpkin.

Nutrition

Calories: 214kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 166mg | Potassium: 71mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2952IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg