A Fall-Inspired Delight
As autumn’s cool breeze ushers in the harvest season, there’s something comforting about baking a warm loaf of bread that fills the home with the scents of fall. Sourdough pumpkin bread is a perfect way to welcome the season. This recipe, created by Lina Vexley, blends the tangy flavor of sourdough with the rich, earthy sweetness of pumpkin, creating a truly unique and delicious treat. The combination of pumpkin puree, spices, and the natural tang of sourdough starter makes each bite flavorful and moist. Whether enjoyed for breakfast or as an afternoon snack with a cup of tea, this pumpkin bread is sure to become a staple in your fall baking repertoire.
Sourdough Pumpkin Bread
Equipment
- Loaf Pan
Ingredients
- Sourdough Starter
- 1 cup sourdough starter fed and active
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp baking soda
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix the sourdough starter, pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, and baking soda until smooth.
- Slowly fold in the flour and salt until the dough forms a thick batter. Do not overmix.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Nutrition
How to Make Sourdough Pumpkin Bread
Making sourdough pumpkin bread is easier than you might think, and the results are simply delicious. Here’s how to prepare it:
- Prepare the Sourdough Starter: Start by ensuring your sourdough starter is well-fed and active. This is crucial for the bread’s texture and tang. If you don’t have a starter, you can either create one or use a store-bought one.
- Mix Wet Ingredients: In a large bowl, combine the active sourdough starter with pumpkin puree, eggs, brown sugar, cinnamon, nutmeg, and baking soda. The pumpkin adds moisture, while the spices evoke that comforting fall flavor. Stir until all the ingredients are thoroughly mixed and smooth.
- Incorporate the Dry Ingredients: Gradually fold in the all-purpose flour and salt. The dough will become thick, but don’t overmix it. Overworking the dough can result in dense bread, so just mix until the ingredients are combined.
- Bake the Bread: Pour the batter into a greased loaf pan. Smooth the top with a spatula. Bake at 350°F (175°C) for about 55-60 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean.
- Cool and Enjoy: Let the bread cool for 10 minutes in the pan before transferring it to a wire rack to cool completely. This cooling step ensures that the bread holds its shape when sliced.
This recipe is versatile; you can add in extra goodies like walnuts or chocolate chips to elevate it further. Each bite is a perfect balance of tangy sourdough and warm pumpkin flavor.
Conclusion
Sourdough pumpkin bread is the perfect treat for fall. It combines the rich, earthy flavor of pumpkin with the tangy complexity of sourdough, making each slice a delicious and comforting experience. It’s a great way to showcase the versatility of sourdough starter and infuse your autumn baking with the beloved flavors of the season. Whether shared with family or enjoyed alone with a cup of coffee, this bread is sure to be a fall favorite for years to come.