Sourdough Pumpkin Bread

Just picture a favorite childhood breakfast (or snack) that you make yourself as an adult. But you added a delicious and healthy spin on it, making better than the original. That is what this pumpkin bread is for me. In my house growing up we didn’t just enjoy pumpkin bread in the fall or when the temperatures got colder, but all year long. I took my families classic recipe and gave it a sourdough spin. This not only added to the richness of flavor but also made it easier to digest! This new and improved sourdough pumpkin bread is sure to become a fall staple in your house just as it has in ours.

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Fun sourdough things

I just recently heard that sourdough does a lot more than just break down the flour and make the baked goods easier to digest. It is said that the bacteria that causes the rise in the bread is called lactobacillus and that it can lower the glycemic load of an entire meal. This means it can lower sugar absorption. Now, I will be honest with you, I have not done enough research to prove this one way or another, but it is very cool either way. (I’ll add the results of my findings in my next email so be sure to subscribe and follow along for the results.)

Now you may be thinking, “Sam, I don’t have a starter, I’ve never even tried to make sourdough before, but this loaf looks to good to just pass up!” Well my friend, you are in luck! I have recently written my very first e-book all about sourdough. Within its pages you will find out how sourdough works, how to crate a starter from scratch (and how to keep it alive), there are recipes, and even some pro tips from a pastry chef. If this sounds like something you would be interested in, then click here and get started!

This recipe can use either active sourdough starter, or discard. I prefer to use discard as it tends to yield less of a yeasty flavor in the end product, but both are great. If using discard in this recipe, the bake time may be slightly longer due to the extra moisture. 

The creation of the pumpkin sourdough sweetbread

This is a very simple recipe that should only take a few minutes to whip up and toss in the oven. 

This recipe can be made in a stand mixer or by hand. If you choose to do it by hand make sure your butter is extremely soft so it can be easily mixed by hand. If you use a stand mixer you will still want it to be soft, but it doesn’t have to be AS mushy. 

Start by combining all the dry ingredients: the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a bowl and set aside.

Mix soft butter, sugar, and eggs until light and fluffy.

Add in the pumpkin and mix until well incorporated. Do the same with the sourdough starter and mix well.

Pour in about a third of the flour mixture and mix until just incorporated.

Mix in half of the wet ingredients and mix. Continue alternating and be sure to not overmix.

Transfer the batter into a greased loaf pan. I prefer to use glass whenever possible so I can avoid the toxins released from typical Teflon coated ones. 

*  If long fermenting this recipe then cover the pan and transfer it to the fridge overnight or for 12+ hours.

Bake until a toothpick inserted in the middle comes out clean. The long ferment recipe may not rise quite as much as the quick bake option, but both are fantastic!

Enjoy and store covered for up to 5 days. (But I highly doubt it will last anywhere near that long.)

Yield: 1 loaf

Pumpkin Sourdough Sweetbread

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A soft sweet bread, flavored with autumnal spices, earthy pumpkin, and an added richness from the sourdough starter. This can easily become a long ferment recipe as well, making it easier to digest and enjoy.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 1 1/2 Cups. Flour
• 1/4 tsp. Baking powder
• 1 tsp. Baking soda
• 1 tsp. Salt
• 1 tsp. Cinnamon
• 1/4 tsp. Ground cloves
• 1 Cup Sugar
• 1/3 Cup Butter (very soft)
• 2 Eggs
• 1 Cup Sourdough
• 1 1/2 Cup Pumpkin
• 1/4 Cup Milk
• 1/2 tsp. Vanilla

Instructions

1. Sift together the flour, baking powder, baking soda, salt, cinnamon, and cloves together and set aside.
2. Mix the sugar, butter, and eggs until smooth and fluffy.
3. Add in the pumpkin and the sourdough starter and mix until well combined.
4. Add the milk and vanilla alternately with the dry ingredients. Do not overmix!
5. Pour batter into a greased loaf pan and bake for about an hour or until a toothpick comes out clean.
6. Enjoy!

Notes

For a long ferment bread, mix all the ingredients together and pour into a loaf pan. Cover and transfer into the fridge overnight or for 12+ hours. Bake as normal.

If you like this recipe you will have to check out some of my other favorite sourdough fall recipes:

Cinnamon apple sourdough scones

 

 

Pumpkin artisan sourdough loaf