Sourdough Pumpkin Bread

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This is one of my go-to recipes in the Fall. I love the taste of pumpkin and cinnamon, plus the added bonus of sourdough, which makes this bread a must!

Why No Chemical Leaveners?

I have been on a mission to use only what my neighbors or I can make in our home kitchens. If an ingredient requires lab processing, I want to avoid it. It’s less about health and more about preference.

Ingredients

• 236 grams pumpkin purée (1 cup)
• 110 grams of melted butter (1/2 cup)
• 150 grams of cane sugar (about 1 cup)
• 1 egg, beaten
• 1 tsp vanilla extract
• 240 grams of ripe bubbly sourdough starter (about 1 cup)
• 250 grams of all-purpose flour (2 cups)
• 1 tsp sea salt
• 1 tsp cinnamon
• 150 grams of Chocolate chips, optional (or as many as you’d like!)

Equipment

Stand mixer (can also use a hand mixer and bowl)

Loaf pan

Instructions

1. In a large bowl (or the bowl of a stand mixer), combine the wet ingredients: pumpkin, butter, sugar, egg, and vanilla.
2. Beat together until combined. 
3. Fold in sourdough starter.
4. In a second bowl, combine dry ingredients: flour, salt, and cinnamon
5. Add the dry ingredients to the wet ingredients and stir until combined.
6. Add chocolate chips if desired.
7. Pour batter into a greased 9×5 bread pan.
8. Cover the dough. If you have a loaf pan with a cover, that’s a great option. I use my bread box to proof this recipe since it doesn’t need to be covered. Plastic wrap could work as a last resort, but I don’t prefer to use it since it’s not compostable. Get creative 🙂
9. Leave the dough out at room temperature for about 9 hours at 75°F (or longer if the temperature is cooler). You are looking for the batter to roughly double in volume. 
10. Preheat the oven to 350°F (177 °C).
11. Bake bread for around 50 minutes. You can check the dough with a knife to see if it comes out fairly clean. If not, bake another 5 minutes and check again.
12. Once done, let it cool on a cooling rack for about an hour.
13. You can slice the bread in the pan or transfer it from the pan to a cutting surface.
14. Store in an airtight container. Bread will last about 5 days.

Jodie Randolph

Sourdough Pumpkin Bread

This long fermented sourdough pumpkin bread is so simple to make and the perfect fall treat!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Fermentation time 10 hours hrs

Total Time 10 hours hrs 55 minutes mins

Servings: 12 slices

Course: Bread

Cuisine: American

Calories: 306

Ingredients Equipment Method

Ingredients

  

• 236 grams pumpkin purée 1 cup
• 110 grams melted butter 1/2 cup
• 150 grams cane sugar about 1 cup
• 1 egg beaten
• 1 tsp vanilla extract
• 240 grams ripe bubbly sourdough starter about 1 cup
• 250 grams of all-purpose flour 2 cups
• 1 tsp sea salt
• 1 tsp cinnamon
• 150 grams chocolate chips optional

Equipment

• 1 stand mixer
• 1 loaf pan 9×5

Method

 

1. In a large bowl (or the bowl of a stand mixer), combine the wet ingredients: pumpkin, butter, sugar, egg, and vanilla.
   236 grams pumpkin purée, 110 grams melted butter, 150 grams cane sugar, 1 egg, 1 tsp vanilla extract
2. Beat together until combined.
3. Fold in sourdough starter.
   240 grams ripe bubbly sourdough starter
4. In a second bowl, combine dry ingredients: flour, salt, and cinnamon
   250 grams of all-purpose flour, 1 tsp sea salt, 1 tsp cinnamon
5. Add the dry ingredients to the wet ingredients and stir until combined.
6. Add chocolate chips if desired.
   150 grams chocolate chips
7. Pour batter into a greased 9×5 bread pan.
8. Cover the dough. If you have a loaf pan with a cover, that’s a great option. I use my bread box to proof this recipe since it doesn’t need to be covered. Plastic wrap could work as a last resort, but I don’t prefer to use it since it’s not compostable. Get creative 🙂
9. Leave the dough out at room temperature for about 9 hours at 75°F (or longer if the temperature is cooler). You are looking for the batter to roughly double in volume.
10. Preheat the oven to 350°F (177 °C).
11. Bake bread for around 50 minutes. You can check the dough with a knife to see if it comes out fairly clean. If not, bake another 5 minutes and check again.
12. Once done, let it cool on a cooling rack for about an hour.
13. You can slice the bread in the pan or transfer it from the pan to a cutting surface.
14. Store in an airtight container. Bread will last about 5 days.