The Best Sourdough Pumpkin Bread for Autumn
This lightly sweet sourdough pumpkin bread is perfect for autumn! Sourdough gives it a delicious fermentation that adds depth of flavor — and makes it healthier. Pair this sourdough pumpkin bread with a cup of coffee and a topping of butter (or a yummy maple glaze!) for the best fall treat.
Pumpkin bread is a fall staple, and finding ways to add a little something extra is always fun! Warm pumpkin pie spices like cinnamon, ginger, nutmeg, and cloves give this bread more flavor than a typical pumpkin loaf. It is wonderful served as a side with breakfast, with a bit of butter and a cup of coffee in the afternoon, or even with a dollop of ice cream as a delicious dessert! Sometimes I like to make a maple glaze for a little something extra or when giving as a gift.
What is Sourdough Pumpkin Bread?
Sourdough pumpkin bread is a twist on the all-time autumn favorite—pumpkin bread. This recipe combines the tangy flavor of sourdough with the cozy, spiced goodness of pumpkin pie spice and pumpkin. It starts with a sourdough starter, which gives the bread its characteristic depth and chewiness. The addition of pumpkin puree keeps it moist, while the pumpkin spice blend—full of cinnamon, ginger, nutmeg, and cloves—brings in that warm, aromatic flavor profile.
The result is a unique seasonal bread that’s both hearty and comforting! The sourdough fermentation adds a slight tang that balances beautifully with the sweetness of the pumpkin and the warmth of the spices. It’s fantastic toasted with butter, with a bit of cream cheese, or enjoyed plain, making it a perfect treat for autumn mornings or cozy evenings!
Why Make a Sourdough Pumpkin Bread?
Imagine biting into a moist, tender loaf packed with the comforting flavors of pumpkin, cinnamon, ginger, cardamom, and cloves. It is so yummy and comforting on a cool autumn day! This bread is perfect for fall, making it a great companion for your morning coffee or afternoon tea. It can be enjoyed plain, or you can spread some butter or cream cheese on a slice for extra indulgence. Whether you bake it for yourself or share it with friends, pumpkin bread is sure to bring a little warmth and comfort to your day!
Why Bake with Sourdough?
Making pumpkin bread with sourdough adds a unique depth of flavor and a moist texture to a fall favorite. The natural fermentation from sourdough gives the bread a slight tang that complements the sweetness of the pumpkin and spices. In addition, sourdough helps the bread stay fresh longer. Plus, this recipe gives you a way to use up any discard you may have. The result is a deliciously rich and hearty loaf that’s perfect for fall (and for gifting!). We also love to use sourdough starter or discard in our cinnamon rolls!
Health Benefits of Sourdough
Sourdough in general is considered a healthier option than conventional bread. Sourdough pumpkin bread is no different! The fermentation process in sourdough breaks down gluten and phytic acid, making the final bread product more easily digestible and the nutrients more easily absorbed. Using a long ferment process helps to lower the glycemic index, helping to regulate blood sugar levels. And though sourdough is not a ‘probiotic food’ (most probiotics don’t survive the baking process), the fermentation still supports gut health.
With pumpkin as a key ingredient, this bread is rich in vitamins A and C, fiber, and antioxidants, which support overall health and immune function. The inclusion of pumpkin adds fiber, promoting digestive health and helping you feel full. Plus, if you incorporate nuts or seeds, you can boost the healthy fat content. All things considered, sourdough pumpkin bread can be a delicious and nutritious option for a fall bread recipe!
Pumpkin Bread Variations
You can easily use this base recipe and add in or substitute things that you enjoy!
- Just before baking, add pecans, walnuts, and/or pumpkin seeds to the loaf or to the top of the loaf.
- Leave out the sourdough starter and substitute Greek yogurt.
- After cooling completely, top this warm, delicious bread with a maple glaze for an extra burst of sweetness.
- Use Greek yogurt in place of the sourdough starter for extra protein.
Sourdough Pumpkin Bread Ingredients
- Butter or coconut oil: Use coconut oil for a dairy-free option.
- Brown sugar, maple syrup: If you opt to add the maple glaze, make sure to decrease the brown sugar in the loaf, as I have noted. Otherwise, the bread may be too sweet.
- Pumpkin puree: You can use canned pumpkin or bake a small pie pumpkin and scoop out the inside for homemade pumpkin puree. Also, make sure not to get pumpkin pie mix if using a can!
- Eggs: Use flax eggs for a vegan alternative.
- Active sourdough starter or sourdough discard: I prefer to use active starter, as this is what gives the bread more health benefits. Because I use a dry, stiff sourdough starter, I don’t have much (if any!) discard. However, active sourdough starter or sourdough discard will work in this recipe!
- Vanilla extract
- All-purpose flour: I like to buy pantry staples like organic flour, maple syrup, and vanilla extract from Azure Standard or Thrive Market because of the great prices.
- Baking soda, baking powder: These act as leavening agents and help the bread rise. In order to long ferment this recipe, simply leave them out for the long ferment. Then, add to the dough just before baking.
- Salt
- Pumpkin pie spice: I like to use this Betty Crocker version.
- Maple glaze (optional): This mix of powdered sugar, maple syrup and milk creates a sweet glaze that can be added to the top of the bread after cooling. It is optional, and the bread is delicious with or without the glaze!
I hope you enjoy this delicious, nourishing fall treat!
Sourdough Pumpkin Bread
Ingredients
- 1/2 cup melted butter or coconut oil
- 1 cup brown sugar*
- 1/4 cup maple syrup
- 1&1/2 cups pumpkin puree
- 2 large eggs
- 1/2 cup sourdough starter or sourdough discard
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat the oven to 350F. Line a 9×5 loaf pan with parchment paper, letting it hang over the sides or lightly coat with oil or butter.
- In a stand mixer or large bowl, whisk together the melted butter, brown sugar, maple syrup, pumpkin puree, eggs, sourdough starter/discard, and vanilla until smooth.
- In separate bowl, combine flour, baking soda, baking powder, salt, and spices.
- Fold the flour mixture into the liquid bowl or mixer bowl until the batter is just combined. Then, transfer the bread batter into prepared pan and gently smooth top. Add toppings as desired.
- Bake the bread at 350F for 45-50 minutes. Test bread at 45 minutes with a toothpick or cake tester. If it comes out clean, it is done. If there is still some batter on the toothpick, place it back into the oven to finish baking.
- Cool bread completely on a wire cooling rack, then slice and enjoy!
- To make a maple glaze, whisk together 1/2 cup powdered sugar, 2 Tablespoons maple syrup, and just enough milk to give the glaze drizzling consistency (about 1 Tablespoon). Pour glaze over pumpkin bread and let stand 10 minutes before slicing and serving.
Long ferment-option
- To long-ferment this recipe, leave out the baking soda and baking powder.
- Allow the bread to sit and ferment on the counter for up to 8 hours, or ferment in the refrigerator overnight.
- If the bread has been refrigerated, allow it to sit on the counter for about an hour to return to room temperature before baking.
- Add the baking soda and baking powder to the dough before baking (optional).
Notes
- You can make this bread as a quick bread (as written), or you can long ferment it for more health benefits.
- You can use sourdough discard or active sourdough starter for this recipe. Sourdough discard using the quick version (not long-fermenting) will result in a tangier flavor.
- If the pumpkin bread starts to turn too brown and isn’t baked all the way through, you can cover it with foil.
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