How to make pumpkin sourdough bread?

To make a traditional, artisan-style sourdough pumpkin bread (the crusty kind!), you would start with your favorite sourdough recipe. The main change is adding pumpkin puree to your dough. Since the puree is very wet, you'll need to reduce the amount of water in your recipe to get the right dough consistency. A good rule of thumb is to reduce the water by about 70-75% of the pumpkin's weight. From there, you just follow your normal process of stretch-and-folds, bulk fermentation, shaping, and baking. Many bakers have wonderful tutorials for a classic artisan sourdough pu m pkin bread if you'd like to try that version.

How to make sourdough bread look like a pumpkin?

That amazing pumpkin shape comes from a simple trick using baker's twine! After you've shaped your dough into a ball and right before its final cold proof, you tie several pieces of oven-safe kitchen twine around the dough to create those classic pumpkin ridges. After the loaf is baked and has cooled down a bit, you carefully snip and remove the twine. For the final touch, a cinnamon stick or a small pretzel piece makes a perfect "stem"!

How to tie a pumpkin sourdough bread?

It's easier than it looks, I promise! Just cut four long pieces of baker's twine. Lay them on your counter in a starburst pattern, like an asterisk (*). Place your shaped dough ball right in the center. Then, bring the ends of the twine up and over the dough, tying them all together in a loose knot at the top. You want the twine to be snug enough to create grooves as the bread bakes and expands, but not so tight that it strangles the dough.

Can I use active, bubbly starter in this quick bread recipe?

Yes, absolutely! You can use either unfed sourdough discard or an active, bubbly starter in this specific sourdough pumpkin bread recipe. Both work wonderfully. Because the main leavening agents here are baking soda and baking powder, using an active starter won't make this loaf rise like an artisan bread. However, it will contribute the same delicious, tangy flavor that makes this bread so special.

Sourdough Pumpkin Bread: An Easy Delicious Recipe

Name: Sourdough Pumpkin Bread: An Easy Delicious Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 8 tablespoons (113 g) unsalted butter, melted and slightly cooled; 1 ½ cups (300 g) packed light brown sugar; 2 large eggs, at room temperature; 1 cup (250 g) sourdough starter (unfed discard is perfect); 1 teaspoon (5 g) vanilla extract; 1 (15 oz.) can (425 g) pumpkin puree; 2 cups (240 g) all-purpose flour; 2 ½ teaspoons pumpkin pie spice; 1 teaspoon baking soda; ½ teaspoon baking powder; 1 teaspoon fine sea salt

Description

The best sourdough pumpkin bread! This easy recipe uses sourdough discard for an incredibly moist, tender loaf packed with cozy fall spices. A perfect autumn treat!

Ingredients

Scale

8 tablespoons (113 g) unsalted butter, melted and slightly cooled
1 ½ cups (300 g) packed light brown sugar
2 large eggs, at room temperature
1 cup (250 g) sourdough starter (unfed discard is perfect)
1 teaspoon (5 g) vanilla extract
1 (15 oz.) can (425 g) pumpkin puree
2 cups (240 g) all-purpose flour
2 ½ teaspoons pumpkin pie spice
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon fine sea salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper with an overhang on the sides.

2. In a large mixing bowl, whisk together the melted butter and light brown sugar until combined.

3. Add the room-temperature eggs one at a time, mixing well after each addition. Stir in the sourdough discard and vanilla extract.

4. Add the pumpkin puree to the wet ingredients and mix until everything is smooth and uniform.

5. In a separate, medium-sized bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt.

6. Pour the dry ingredients into the bowl with the wet ingredients. Gently fold the mixture together with a spatula until just combined. Do not overmix.

7. Scrape the batter into your prepared loaf pan and smooth the top.

8. Place the loaf pan in the center of your preheated oven. Bake for 60-75 minutes.

9. Check for doneness by inserting a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs attached, it’s ready.

10. Let the bread cool in the pan for about 15 minutes before lifting it out onto a wire rack to cool completely before slicing.

Notes

Chef’s Tip: Do not overmix the batter! Mix only until the flour is just combined for a tender, light bread. Using room temperature ingredients also helps create a better texture.

Variations: Feel free to fold in 1 cup of chocolate chips or ¾ cup of chopped walnuts or pecans with the dry ingredients. For a cream cheese swirl, mix 4 oz of softened cream cheese with 2 tbsp sugar and 1 egg yolk, then swirl into the batter before baking.

Storage: Store the completely cooled bread in an airtight container at room temperature for up to 4 days. It can also be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Bread, Sourdough
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 300kcal
Sugar: 25g
Sodium: 335mg
Fat: 9g
Saturated Fat: 5g
Carbohydrates: 50g
Fiber: 2g
Protein: 5g

Keywords: sourdough pumpkin bread, sourdough discard recipe, pumpkin quick bread, fall baking, easy pumpkin bread