Sourdough Pumpkin Bread

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

Course Bread

Cuisine American

Keyword sourdough pumpkin bread

Prep Time 10

Cook Time 45

Fermentation time 10

Total Time 10 55

Servings slices

Calories 306

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 9x5 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.