Looking for a fun fall treat? Sourdough pumpkin bread makes a tasty dessert or an easy breakfast. It pairs perfectly with a cup of coffee on a brisk fall morning.
The site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. As an Amazon Associate I earn from qualifying purchases. As a Revive EO Affiliate I earn from qualifying purchases.
The Full Fall Experience
Fall is full of so many fun things, but last year I was freshly postpartum and having gallbladder attacks. So my festive fall spirit was lacking. This year, I have a busy toddler and we’ve enjoyed the full fall experience. He loved the pumpkin patch and playing with leaves in the yard. So I had some false confidence and decided to bake sourdough pumpkin bread with a 12 month old. It went about how you’d expect. He kept trying to dump the bowl as I turned to grab another ingredient. His tiny hands kept reaching for the mixer. So eventually he got an empty bowl and whisk to play with while momma finished up. He was delighted and our bread turned out great.
Pin it for Later!
Why Sourdough?
Sourdough was used by people to leaven bread before they were able to go to the store and by those little yeast packets. Sourdough is the old-fashioned yeast packet.
Grains contain phytic acid, but our bodies don’t really process it well. Phytic acid prevents our bodies from absorbing the nutrients from our food. Fermentation gets rid of most, if not all of the phytic acid, in the grains before we eat them. The fermentation process also helps break down some gluten, so although the bread isn’t gluten free it does have a lower gluten content. This allows people like me, who are sensitive to gluten, to eat sourdough. It also acts like a probiotic, which makes it great for gut health. Sourdough has prebiotic characteristics as well, which simply means that the good bacteria in your gut enjoy eating the fiber.
Sourdough Pumpkin Bread Recipe
Ingredients
½ cup melted butter
1 cup brown sugar
¼ cup sugar
1 ½ cup pumpkin purée
2 eggs
½ sourdough discard (active starter works too)
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon pumpkin pie spice
1 teaspoon salt
2 cups flour
Instructions
- Preheat the oven to 350 degrees and grease a 9×5 loaf pan.
- First mix together ½ cup melted butter, 1 cup brown sugar, and ¼ cup white sugar until it is light and fluffy.
- Next add 1 ½ cup pumpkin purée, 2 eggs, ½ cup sourdough discard, and 2 teaspoons of vanilla.
- Then add in 1 teaspoon baking soda, 1 teaspoon baking powder, 1 tablespoon pumpkin pie spice, and 1 teaspoon salt. Mix everything together until well combined.
- Last comes the flour. Adding 1 cup at a time, to avoid a flour cloud, fold in the flour. Mix only as much as necessary. Overmixing will make for tough sourdough pumpkin bread.
- Pour the batter into your prepared pan and bake it for an hour or until a toothpick comes out clean. I love to make it in mini loaf pans. They take about 30 minutes to bake.
Long Fermented Sourdough Pumpkin Bread
If you are looking for the full gut-health benefits of sourdough, then it will need more time to ferment. You’ll go ahead and make the recipe as above, but leave out the baking soda and baking powder. Adding them this early will cause the bread not to rise. Then instead of baking right away, you will leave it on the counter for up to 8 hours. From there, it can go to the fridge for an even longer fermentation or you can prepare to bake it. While the oven preheats, add in the baking soda and baking powder. Now, it’s time to bake.
Storing Sourdough Pumpkin Bread
Sourdough pumpkin bread can be sliced and stored in an air tight container for 3-4 days on the counter. That is usually all the longer ours will last anyways.
If you prefer, it can be sliced and frozen. Make sure to lay the slices out to flash freeze on a baking sheet before putting them into a bag. This will keep them from sticking together. They reheat well in the air fryer.
Keeping baked goods in the fridge will prevent mold, but it also causes them to go stale faster, so I don’t recommend it.
Although it is hard, do try to wait until the bread has cooled before slicing it. Cutting into hot bread will also cause it to go stale faster.
Sourdough Pumpkin Bread
Looking for a fun fall treat? Sourdough pumpkin bread makes a tasty dessert or an easy breakfast. It pairs perfectly with a cup of coffee on a brisk fall morning.
Ingredients
- ½ cup melted butter
- 1 cup brown sugar
- ¼ cup sugar
- 1 ½ cup pumpkin purée
- 2 eggs
- ½ sourdough discard (active starter works too)
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 2 cups flour
Instructions
- Preheat the oven to 350 degrees and grease a 9x5 loaf pan.
- First mix together ½ cup melted butter, 1 cup brown sugar, and ¼ cup white sugar until it is light and fluffy.
- Next add 1 ½ cup pumpkin purée, 2 eggs, ½ cup sourdough discard, and 2 teaspoons of vanilla.
- Then add in 1 teaspoon baking soda, 1 teaspoon baking powder, 1 tablespoon pumpkin pie spice, and 1 teaspoon salt. Mix everything together until well combined.
- Last comes the flour. Adding 1 cup at a time, to avoid a flour cloud, fold in the flour. Mix only as much as necessary. Overmixing will make for tough sourdough pumpkin bread.
- Pour the batter into your prepared pan and bake it for an hour or until a toothpick comes out clean. I love to make it in mini loaf pans. They take about 30 minutes to bake.
The site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. As an Amazon Associate I earn from qualifying purchases. As a Revive EO Affiliate I earn from qualifying purchases.
Leave a Reply