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.

Sourdough Pumpkin Bread

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

Print Pin Rate

Course: Bread

Cuisine: American

Keyword: sourdough pumpkin bread

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Fermentation time: 10 hours hours

Total Time: 10 hours hours 55 minutes minutes

Servings: 12 slices

Calories: 306kcal

Author: Jodie Randolph

Equipment

• 1 stand mixer
• 1 loaf pan 9×5

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

Instructions

• 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
• Beat together until combined.
• Fold in sourdough starter.
  240 grams ripe bubbly sourdough starter
• In a second bowl, combine dry ingredients: flour, salt, and cinnamon
  250 grams of all-purpose flour, 1 tsp sea salt, 1 tsp cinnamon
• Add the dry ingredients to the wet ingredients and stir until combined.
• Add chocolate chips if desired.
  150 grams chocolate chips
• Pour batter into a greased 9×5 bread pan.
• 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 🙂
• 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.
• Preheat the oven to 350°F (177 °C).
• 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.
• Once done, let it cool on a cooling rack for about an hour.
• You can slice the bread in the pan or transfer it from the pan to a cutting surface.
• Store in an airtight container. Bread will last about 5 days.

Nutrition

Serving: 100grams | Calories: 306kcal | Carbohydrates: 46.2g | Protein: 5g | Fat: 12.2g | Saturated Fat: 6.6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37.2mg | Sodium: 251.7mg | Potassium: 134.3mg | Fiber: 2.2g | Sugar: 20g | Vitamin A: 227.3IU | Vitamin C: 0.8mg | Calcium: 15.9mg | Iron: 1.9mg