Delicious Sourdough Pumpkin Bread: 1 Heavenly Loaf

Oh, fall baking! It’s my absolute favorite time of year. There’s just something magical about the crisp air, the changing leaves, and the cozy aromas filling the kitchen. And when you combine that with the wonderful tang of sourdough? Pure bliss! This sourdough pumpkin bread recipe is my go-to for the season. It’s ridiculously easy, even for a sourdough novice, and the flavor is just heavenly – that perfect balance of warm pumpkin, cozy spices, and that signature sourdough depth that just makes everything taste better. I’ve been teaching folks how to bake with sourdough for years, and this one? It never fails to impress. Get ready to make the best homemade sourdough pumpkin bread you’ve ever had!

Why You'll Love This Sourdough Pumpkin Bread

Seriously, this recipe is a winner! You’re going to adore how simple it is to whip up, even if you’re just dipping your toes into sourdough baking. It’s got that perfect hug-in-a-mug flavor combo – tangy sourdough meeting sweet, spiced pumpkin. Plus, it’s incredibly moist and so flavorful, making it an absolute staple for all your fall baking needs. And let’s be honest, who doesn’t love a good excuse to use up that bubbly, active sourdough starter?

• Quick and easy to make
• Perfect blend of tangy sourdough and warm pumpkin spices
• Moist and flavorful texture
• Great for using up active sourdough starter

Gather Your Ingredients for Sourdough Pumpkin Bread

Alright, let’s get our ingredients ready for this amazing sourdough pumpkin bread! It’s always best to have everything prepped and measured before you start mixing. Trust me, it makes the whole process so much smoother, and you’re less likely to forget something important. You’ll need:

Active Sourdough Starter

Make sure your sourdough starter is nice and active – meaning it’s been fed recently and is bubbly and ready to go. This is key for that sourdough tang!

Pumpkin Puree and Sweeteners

Grab about 200 grams of pumpkin puree. Make sure it’s just plain pumpkin puree, *not* the pumpkin pie filling stuff, okay? We’re also using a mix of granulated sugar and brown sugar, which gives us a lovely depth of flavor and keeps it super moist.

Wet Ingredients and Spices

You’ll need some melted unsalted butter, two large eggs, and a teaspoon of vanilla extract. For the spices, we’re going classic fall: cinnamon, nutmeg, and a pinch of cloves. Feel free to play around with these amounts to suit your taste!

Dry Ingredients and Optional Add-ins

We’ll combine all-purpose flour, baking soda, and salt. And if you love a little crunch, have about a quarter cup of chopped pecans or walnuts ready to mix in!

How to Prepare Your Sourdough Pumpkin Bread

Alright, let’s get this delicious sourdough pumpkin bread into the oven! It’s a pretty straightforward process, and honestly, the hardest part is waiting for it to bake. Trust me, the smell alone will make it worth it. Here’s how we’ll do it:

Mixing the Wet and Dry Ingredients

First things first, grab a big bowl and whisk together all your wet ingredients: the active sourdough starter, pumpkin puree, both sugars, melted butter, eggs, and vanilla. Give it a good stir until it’s all smooth. In a separate bowl, whisk your flour, baking soda, salt, and all those yummy spices. Now, gradually add the dry stuff to the wet stuff. Mix it up until it’s *just* combined. Seriously, don’t overmix! A few streaks of flour are totally fine.

Incorporating Add-ins and Pan Preparation

If you’re using those tasty nuts, gently fold them in now. Next, grab your loaf pan – a standard 9×5 inch one works perfectly. Make sure it’s greased and floured really well so nothing sticks. Pour all that gorgeous batter into the prepared pan. Smooth the top a little if you need to.

Resting and Baking Your Sourdough Pumpkin Bread

Now for a little patience! Loosely cover the pan with plastic wrap and let it sit on your counter for about 1 to 2 hours. You’ll see it get a little puffier, which is exactly what we want. While it’s resting, go ahead and preheat your oven to 350°F (175°C). Once the oven is hot and the bread has had its rest, carefully place the pan in the center. Bake for about 50 to 60 minutes. The easiest way to tell if it’s done is to stick a wooden skewer or a thin knife into the center – if it comes out clean, it’s golden!

Cooling and Serving Your Sourdough Pumpkin Bread

Once it’s baked, let the bread cool in the pan for about 10 minutes. This helps it set up a bit. Then, gently turn it out onto a wire rack to cool completely. I know, I know, it smells amazing and you want to slice into it right away, but trust me, letting it cool fully makes the texture so much better. Once it’s cooled, slice it up and enjoy your beautiful homemade sourdough pumpkin bread!

Tips for Perfect Sourdough Pumpkin Bread

Okay, so you want that perfect loaf of sourdough pumpkin bread every single time, right? It’s totally doable! I’ve learned a few things over the years, especially with sourdough, that make all the difference. It’s not complicated, just a few little secrets from my kitchen to yours.

Ensuring an Active Sourdough Starter

First off, your sourdough starter is like the heart of this bread. Make sure it’s fed and happy! You want it to be bubbly and doubled in size within a few hours of feeding. If it’s sluggish, your bread might not rise as nicely, and you won’t get that great sourdough tang.

Achieving the Best Texture and Flavor

When you’re mixing, remember my rule: don’t overmix! Just combine until you don’t see dry flour anymore. Overmixing can make your bread tough. Also, don’t be afraid to really taste your spices before you add them. I sometimes use a little more cinnamon or nutmeg if I’m feeling extra cozy. And stick to that 350°F oven temperature; it’s just right for this quick bread. For more baking tips, check out this guide on ingredient substitutions.

Storing and Keeping Your Sourdough Pumpkin Bread Fresh

Once it’s cooled, I like to wrap my sourdough pumpkin bread tightly in plastic wrap or beeswax wrap. It stays super moist at room temperature for about three days. If you want it to last longer, pop it in the fridge, and it’ll keep for a good week. You can also slice it and freeze individual pieces!

Frequently Asked Questions About Sourdough Pumpkin Bread

Got questions about this amazing sourdough pumpkin bread? I’ve got answers! It’s one of my most popular recipes, so I’ve heard a few things over the years. Let’s dive in!

Q: Can I use canned pumpkin puree for this sourdough pumpkin bread recipe?
Absolutely! Just make sure you’re using 100% pure pumpkin puree, *not* pumpkin pie filling. The pie filling has added sugar and spices, which will mess with the balance of our recipe. The canned stuff works great, but if you have homemade pumpkin puree, that’s even better for a deeper flavor!

Q: How long does this homemade sourdough pumpkin bread last?
This spiced sourdough pumpkin bread stays wonderfully moist at room temperature for about 3 days when stored properly in an airtight container or wrap. If you want it to last longer, you can pop it in the refrigerator, and it should keep well for up to a week. It’s also great for slicing and freezing for longer storage!

Q: What kind of things can I serve with this sourdough pumpkin bread?
Oh, so many things! It’s delicious on its own, of course. But I love it toasted with a smear of butter, cream cheese, or even a drizzle of honey. It’s also fantastic with a cup of coffee or tea for a cozy breakfast or afternoon snack. For something a bit more special, a dollop of whipped cream or a scoop of vanilla ice cream makes it a lovely dessert!

Sourdough Pumpkin Bread Variations and Ideas

You know, one of the best things about baking is making it your own! This basic sourdough pumpkin bread recipe is fantastic, but it’s also a wonderful canvas for your own creativity. If you’re feeling adventurous, try swapping out the pecans or walnuts for pepitas (pumpkin seeds!) for an extra fall vibe. Dried cranberries or even some chopped dried apricots would be absolutely delicious folded in too. And don’t be afraid to play with the spices! A little extra ginger or cardamom can add a lovely warmth. You could even swirl in some chocolate chips or a bit of caramel sauce before baking for a real treat! For more fall baking inspiration, check out these pumpkin bar recipes.

Understanding the Nutrition of Your Sourdough Pumpkin Bread

Now, I’m not a registered dietitian or anything, but I know a lot of you like to keep track of these things! So, here’s a general idea of what you’re looking at with a slice of this delicious sourdough pumpkin bread. Keep in mind, these numbers are estimates and can totally change depending on the exact ingredients you use, like how much sugar or butter you add, or if you go heavy on those nuts.

On average, one slice has about 250 calories, around 35 grams of carbohydrates, and about 4 grams of protein. You’ll also find roughly 10 grams of fat, with about 6 grams of that being saturated fat. It’s a good source of comfort, that’s for sure!

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