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A loaf of sourdough pumpkin bread sliced on a wooden board, with a golden crust and moist orange crumb.

Sourdough Pumpkin Bread

This sourdough pumpkin bread is moist, warmly spiced, and full of cozy fall flavor. The active sourdough starter adds a subtle tang that balances the sweetness beautifully.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Equipment

  • Mixing bowl
  • Whisk
  • 9x5 inch loaf pan
  • Parchment paper
  • Wire rack
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
  2. In a large bowl, whisk together the pumpkin puree, sourdough starter, eggs, oil, brown sugar, granulated sugar, and vanilla until smooth.
  3. In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the nuts, if using.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Let the bread cool in the pan for 10 to 15 minutes, then lift it out and cool completely on a wire rack before slicing.

Notes

For extra flavor, use toasted walnuts or pecans. If you prefer a richer loaf, use melted unsalted butter instead of vegetable oil.