Sourdough Pumpkin Bread

5 from 2 votes

This Sourdough Pumpkin Bread is a fall favorite packed with cinnamon, nutmeg, and an entire can of pumpkin flavor.

Prep Time10

Cook Time1

Total Time1 10

Course: Bread

Cuisine: American

Servings: Loaf

Calories: 2969kcal

Author: Erica Schramek

Equipment

kitchen scale
2 mixing bowls
rubber spatula
9x5 loaf pan
Wire Cooling Rack

Ingredients

Pumpkin Bread

2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon kosher salt
1 15 oz can of pumpkin puree
1 cup sourdough discard fed or unfed
¾ cup brown sugar
½ cup neutral oil canola, vegetable, etc.
2 large eggs room-temperature
2 teaspoon vanilla extract

Cinnamon Sugar Topping

1 tablespoon white granulated sugar
¾ teaspoon cinnamon

US Customary - Metric

Instructions

Move the oven rack to the middle position and preheat the oven to 350°F (177°C). Grease a 9x5-inch loaf pan with butter or nonstick cooking spray.
Whisk the 2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon baking soda, and 1 teaspoon kosher salt together in a large bowl. Set aside.
In a second large bowl whisk together the 1 15 oz can of pumpkin puree, 1 cup sourdough discard, ¾ cup brown sugar, ½ cup neutral oil , 2 large eggs, and 2 teaspoon vanilla extract.
Using a rubber spatula slowly mix the dry ingredients into the wet ingredients until no flour clumps remain. Do not over mix.
Pour the batter into the prepared loaf pan. Whisk together the 1 tablespoon white granulated sugar and ¾ teaspoon cinnamon Sprinkle on top of the batter. Bake for 60 to 65 minutes. The pumpkin bread is done when a toothpick inserted into the center of the loaf comes out clean.
Remove from the oven and allow the bread to cool in the pan for 15 minutes. Remove the bread from the pan and cool completely on a wire rack.

Notes

For accuracy, the best way to measure the flour is by using a digital kitchen scale. If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup. Too much flour creates dense banana bread.

If you don't have any sourdough discard, you can substitute sour cream, yogurt, unsweetened applesauce, or even canned pumpkin puree.

Flour: For a nuttier flavor swap up to half of the AP flour for whole wheat flour.

If the top of your sourdough pumpkin bread is browning too quickly, cover it with a piece of aluminum foil.

Storage: Sourdough pumpkin bread is best when stored at room temperature. Wrapped in plastic wrap or in an airtight container it will keep for 4-5 days. Any longer, especially when temperatures are warmer, it will start to have a fermented flavor.

Nutrition