Make a Simple Pumpkin Sourdough Bread

Breakfast sweet breads are a staple morning menu item around here and this simple pumpkin sourdough bread is no exception. It has all of the pumpkin spice you expect in a pumpkin bread, but with the benefits of sourdough.

pumpkin sourdough bread with a candle and green towel

Sourdough can seem intimidating, I know, but once you get the hang of it you will want to make all of your grain recipes into sourdough versions.

My chocolate chip pumpkin muffins are a favorite around our home, but with the added benefits of a sourdough starter added in it makes it even better.

We eat a lot of breakfast breads around here, such as my greek yogurt banana bread, so finding ways to transition these classics into sourdough is at the top of my to-do list.

Offering a warm, home-cooked breakfast is one of the ways I love on my family. The best part about sweet breads and other make ahead breakfasts is that you get to love on your family without the morning mess in your kitchen.

This pumpkin sourdough bread is perfect for making ahead because it is so incredibly moist and will taste just as delicious the next day.

pumpkin sourdough bread sliced and ready to eat

Why you’ll love this Pumpkin Sourdough Bread

  • Make Ahead– This bread can be made ahead of time so that you can have a relaxed morning
  • Fermented– The added benefits of sourdough make this bread a great option for breakfast or an afternoon treat
  • Mild Sweetness– My kids love that the pumpkin sourdough bread isn’t overly sweet. It’s the perfect blend of sweet and spicy.
  • Seasonally Festive– You can absolutely enjoy this bread all year ’round, but filling your home with the smells of pumpkin during the fall and winter months makes it even more festive.
  • Dump and Bake– This bread can be mixed in one bowl and baked in one bread loaf pan. There are so few dishes and that’s a major bonus!
pumpkin sourdough bread sitting on table

How to make Pumpkin Sourdough Bread in 4 Steps

  • The Night Before– Prepare your dry sourdough starter levain. If you use a hydrated (liquid starter in a jar) starter, feed it so it will be read to bake bread tomorrow.
  • In a large mixing bowl, mix the liquid ingredients– sourdough starter, butter, large egg, pure vanilla extract, pumpkin puree.
  • Add the dry ingredients to the wet ingredients– all purpose flour, brown sugar, pumpkin pie spice, cinnamon, sea salt, baking powder, and baking soda.
  • Dump into a greased 9 x 13 loaf pan and bake!
pumpkin sourdough bread in a glass loaf pan

Ingredients for Pumpkin Sourdough Bread

  • All-Purpose flour– You can use whatever flour you have on hand, but make sure it is unbleached so it doesn’t interfere with the sourdough
  • Brown Sugar– Use whatever sugar you prefer, but light brown sugar gives this a subtle sweetness
  • Pumpkin Pie Spice– This gives the bread a spicy flavor that works well with the sugar
  • Cinnamon– I add extra cinnamon simply because I think it brings out the pumpkin even more
  • Sea Salt– As with all sweet breads, adding salt enhances the sweetness
  • Baking powder and Baking Soda– These help with the rise of the bread along with the sourdough
  • Butter– I use unsalted butter, but anything works. Set this out a hour prior to making this bread so it can soften.
  • Large Egg– Egg adds a fluffiness and binds the ingredients together
  • Sourdough Starter– Sourdough has so many benefits and also helps the bread to rise
  • Vanilla– Gives any recipe a nice depth of flavor
  • Pumpkin Puree– Be sure you are using pumpkin puree and not pumpkin pie filling. You don’t want any added ingredients, which will be present in a pie filling. You are simply wanting a pumpkin puree.
pumpkin sourdough bread on parchment paper

Tips for making Pumpkin Sourdough Bread

  • If making this bread using a dehydrated sourdough starter, rehydrate the starter the night before.
  • Add 1/2 cup more sugar to this recipe to create a sweeter bread or add 1/2 cup chocolate chips.
  • Preheat your oven all of the way to ensure proper baking of the bread.  If the top begins to brown too much, but the center still needs time to bake, place a layer of aluminum foil over the top of the bread to keep the top from burning.
  • Make sure you bake the bread until it is finished.  Stick a clean toothpick in the center of the bread after the timer goes off to make sure the center is baked.  
  • If you don’t have pumpkin pie spice, you can substitute with 1/4 teaspoon of each nutmeg, clove, and ginger.
  • Allow the bread to cool for 15 minutes before slicing it to eat.  
pumpkin sourdough bread muffins

Can you make Sourdough Pumpkin Muffins?

This recipe makes between 15-18 sourdough pumpkin muffins.  Pour 1/4 cup batter into each section of a greased muffin tin.  

Bake for 20 minutes or until muffins are done.

Can you make Sourdough Pumpkin Bundt Cake?

You can create a beautiful bundt cake with this bread by pouring the batter into a greased and lightly floured bundt pan.

Bake for 1 hour, or until a toothpick comes out clean when inserted.

pumpkin sourdough bread sliced on table

Delicious Add Ins for Sourdough Pumpkin Bread

  • Chocolate Chips– These are great for adding some sweetness and a different flavor that marries well with the pumpkin. Add in 1/2 cup of chocolate chips of your choice.
  • Nuts– Both pecans and walnuts go well with this pumpkin sourdough bread.  Chop the nuts, add to the batter, and bake.
  • Crumb Topping– If your family loves breakfast breads with crumble on top, this would be a great addition.  Simple mix 3/4 cup flour, 1/2 cup brown sugar, 1 teaspoon pumpkin pie spice, and 6 tablespoons melted butter together.  Crumble this mixture over the top of the bread or muffins.  Bake according to directions.
  • Glaze–  A simple glaze can be made to drizzle over the top of this bread.  Mix 2 cups powdered sugar, 2 tablespoons melted butter, 2 teaspoons vanilla, and 4 tablespoons milk together with a whisk.  Drizzle this over cooled bread or muffins.
pumpkin sourdough bread starter

What are the benefits of Pumpkin Sourdough Bread?

There are so many reasons to make a recipe into a sourdough recipe.  Not only do they taste amazing, but they are healthier.

Sourdough starter makes grains easier to digest by fermenting the grains prior to baking.

It is better for people with gluten-sensitivities.  

Sourdough goods tend to have a lower glycemic index, which is good for those with blood sugar control issues.

The gut is a major part of our immune system and sourdough helps to provide healthy bacteria for our gut.

When you use sourdough, you rarely have to use commercial yeast, which can contain preservatives and doesn’t offer the health benefits of sourdough.

pumpkin sourdough bread on cooling rack

Homemade Pumpkin Sourdough Bread FAQs

Can you freeze Pumpkin Sourdough Bread?


Yes, you can freeze this bread by cooling baked bread completely.  You then wrap it in a layer of plastic wrap followed by a layer of aluminum foil.  Freeze for up to 3 months.  To enjoy this bread, allow the bread to come to room temperature.  Toast slices of this bread or reheat it in aluminum foil at 250°F for 20 minutes.


Can this pumpkin sourdough bread be made ahead of time?


Yes, you can prepare this ahead of time. Bake bread, allow bread to fully cool, wrap in plastic wrap and tin foil.  Freeze for up to 3 months.

Pumpkin Sourdough Bread Recipe Card

Moist Pumpkin Sourdough Bread

Liz Quick
Breakfast sweet breads are a staple morning menu item around here and this simple pumpkin sourdough bread is no exception. It has all of the pumpkin spice you expect in a pumpkin bread, but with the benefits of sourdough.
Prep Time 10 mins
Cook Time 1 hr
0 mins
Total Time 1 hr 10 mins
Course Breakfast
Cuisine American
Servings 1 loaf
Calories 100 kcal

Equipment

  • large mixing bowl

Ingredients
  

Wet Ingredients

  • 8 tablespoons unsalted butter, room temperature
  • 1 ½ cups light brown sugar
  • 1 large egg
  • ½ cup fed sourdough starter
  • 1 teaspoon pure vanilla
  • 1 15 ounce can pumpkin puree

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda

Instructions
 

  • Preheat oven to 350°F and grease a 9 x 5" loaf pan
  • In a large mixing bowl, combine all of the wet ingredients until mixed well.
  • Add in the dry ingredients to the wet ingredients. Mix until they are combined, but don't overmix.
  • Pour the batter into the prepared loaf pan.
  • Place on the center rack of your oven and bake for 1 hour or until the bread is done.

Notes

  • Add 1/2 cup more sugar to this recipe to create a sweeter bread or add 1/2 cup chocolate chips.
  • Preheat your oven all of the way to ensure proper baking of the bread.  If the top begins to brown too much, but the center still needs time to bake, place a layer of aluminum foil over the top of the bread to keep the top from burning.
  • Make sure you bake the bread until it is finished.  Stick a clean toothpick in the center of the bread after the timer goes off to make sure the center is baked.  
Keyword pumpkin sourdough bread, sourdough pumpkin bread, sourdough recipe

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2 Comments

  1. Hi, thank you for sharing. Looking forward to trying this recipe out. I’m just curious is there no rise time needed? Thanks!

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