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Sourdough Pumpkin Spice Bread

Name: Sourdough Pumpkin Spice Bread
Prep time: 20 min
Cook time: 60 min
Total time: 9-13 hrs (with fermentation)
Yield: 2 loaves
Ingredients: 1 cup butter (melted); 1 1/2 cups sugar; 1/2 cup sourdough starter; 4 eggs; 1 15oz can pumpkin; 2 tsp vanilla; 3 1/2 cups flour; 1 tsp salt; 1 tsp cinnamon; 1 tsp ginger; 1/2 tsp nutmeg; 1/4 tsp cloves; 1/4 tsp allspice; 2 tsp baking soda (add after fermentation)

The perfect fall recipe that fills your home with warmth

If you are looking for the perfect fall recipe that will make your house smell irresistibly delicious, look no further. I have made pumpkin bread for years, and I have spent quite a bit of time perfecting this recipe.

Our favorite way to eat this pumpkin bread is with my cream cheese orange spread. It perfectly compliments the flavor of the pumpkin.

The long fermentation process helps the flour to be more easily digestible, but it can also be made with sourdough discard if you prefer to bake it immediately.

My favorite thing to do is buy a pie pumpkin as soon as I can find them in stores, cook it in my instant pot, and use the fresh pumpkin. If you do this, make sure the moisture matches canned pumpkin — you may need to strain it some.

Process Photos

Sourdough Pumpkin Spice Bread

Prep

20 min

Cook

60 min

Total

9-13 hrs (with fermentation)

Serves

2 loaves

📝Ingredients

👩‍🍳Instructions

1
Using a stand mixer, combine melted butter and sugar.
2
Making sure the mixture is not too hot, add the sourdough starter and mix thoroughly.
3
Add the pumpkin, eggs, and vanilla and mix well.
4
In a separate bowl, combine the flour, salt, and spices.
5
Combine wet and dry ingredients and mix thoroughly.
6
Cover bowl and let ferment on the counter for 8-12 hours.
7
After fermentation, prepare two standard loaf pans by oiling with butter or coconut oil.
8
Sprinkle baking soda on the dough and mix in with a Danish whisk or spatula.
9
Divide dough evenly between the two loaf pans.
10
Sprinkle cinnamon on top and swirl into the bread. Sprinkle a bit of sugar on top.
11
Bake at 350°F for 1 hour.

💡Notes & Tips

•If fermenting with eggs on the counter is concerning, use the refrigerator — it will take a bit longer.
•If using fresh pumpkin, measure 15 oz by weight or a little less than 2 cups.
•If baking immediately, add baking soda with the flour instead of after fermentation.
•Pairs beautifully with the Creamy Orange Spread.

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