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Sourdough Pumpkin Bread with Tangy Depth

A close-up of a delicious sourdough pumpkin bread loaf with a crumb topping on a wooden cutting board.
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A naturally leavened pumpkin bread with a tangy flavor profile, perfect for fall baking. This recipe uses active sourdough starter for a unique depth and can be adapted for muffins.

Ingredients

Scale
  • 200g active sourdough starter
  • 150g pumpkin puree
  • 100g unsalted butter, melted
  • 100g granulated sugar
  • 50g brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 250g all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Optional: Streusel topping (flour, sugar, butter, cinnamon)
  • Optional: Glaze (powdered sugar, milk, vanilla)

Instructions

  1. In a large bowl, whisk together the active sourdough starter, pumpkin puree, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
  2. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg.
  3. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
  4. If making streusel topping, combine the ingredients in a small bowl until crumbly.
  5. Pour the batter into a greased and floured loaf pan (or muffin liners for pumpkin sourdough muffins).
  6. If using, sprinkle the streusel topping over the batter.
  7. Bake at 350°F (175°C) for 50-60 minutes for a loaf, or 20-25 minutes for muffins, or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  9. If making a glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled bread.

Notes

  • For a tangier flavor, you can use sourdough discard instead of active starter, but the rise may be less pronounced.
  • Fermentation time can vary. For a more pronounced sourdough flavor, you can let the batter rest for a few hours at room temperature before baking.
  • This recipe is a great base for various fall bakes. Adjust spices to your preference.
  • Consider this recipe as part of your meal planning for delicious fall treats.

Nutrition

Find it online: https://kitchenslang.com/sourdough-pumpkin-bread/