This Pumpkin Sourdough Bread makes a cozy fall treat, full of spices that will warm you up on a chilly day! Made with good-for-you ingredients like coconut oil, pumpkin, honey, and sourdough, this yummy bread will let you satisfy your sweet tooth in a healthy way.
Why you’ll love this Pumpkin Sourdough Bread:
This bread is a great way to use up sourdough discard! It adds such a delicious twist to traditional pumpkin bread.
In this recipe, coconut oil is used instead of butter, making it dairy-free and super moist. Even if you’re not dairy-free, you’ll love how the coconut oil keeps your bread from becoming dry while baking.
You can enjoy pumpkin bread for breakfast, a snack, or even dessert. Make sure to heat it up for maximal fall comfort. 🙂
Need a quick treat for guests? This pumpkin bread comes together in about an hour, and over half that time is baking! Whip up a batch before your guests arrive, and serve with a cup of tea for a cozy visit.
What is sourdough discard?
Sourdough discard is the portion of sourdough starter you would normally throw away when you feed your starter. If you don’t discard your starter when you feed it, you’ll actually hinder its growth and activity. If you feed it the same amount, but there’s more of it, the starter won’t get enough nutrients and as a result be less active.
Generally, sourdough discard is no longer active, meaning it won’t make your baked goods rise. However, you can still use it for baking – for example, you can make muffins, cakes, tortillas, cookies, bagels, scones, pie crust, brownies, and crackers with it. In these recipes, baking powder or soda is used as the leavening agent, to make your treats rise. Sourdough discard recipes are a great way to use up any leftover starter you have on hand at the end of the week!
Tips for making Pumpkin Sourdough Bread
- Want a little extra spice? You can substitute the cinnamon and ginger with 1 tbsp pumpkin pie spice if you prefer!
- For the sourdough starter, you can use active or discard starter. Because the bread has baking soda in it as a leavening agent, it doesn’t require active starter to rise.
- This recipe is naturally dairy-free! However, if dairy doesn’t bother you and you don’t have coconut oil on hand, feel free to use melted butter instead.
- Because this batter is so moist, it takes a while to bake all the way through. By turning the oven temperature down during the last 20 minutes of baking, you can ensure that the bread bakes through without letting the top burn.
- You can also make this recipe as muffins! Simply pour the batter into a grease muffin pan and bake for 20 minutes at 350.
- This bread will last for up to five days at room temperature when stored in an air-tight container or wrapped in plastic wrap.
Tools you will need
You will need two mixing bowls, measuring cups, a spatula or wooden spoon, a whisk, and a loaf pan.
Ingredients you will need
1 cup flour – You can use all-purpose or whole wheat or a combination of the two.
1 1/4 cups pumpkin puree – You can use canned or homemade!
1/2 cup sourdough starter – Can be discard or active! If you use room temperature starter, it will be easier to combine in the batter.
1/2 cup melted coconut oil – You can melt the coconut oil in the microwave or in a pan on the stove.
1/2 cup honey – You can also use maple syrup if you prefer!
2 eggs
1 tsp baking soda
1 tbsp cinnamon
1 tsp salt
1/2 tsp ginger
How to make Pumpkin Sourdough Bread
Preheat the oven to 350 degrees Fahrenheit. If you have the convection setting on your oven, use it to help your bread cook all the way through.
In a large mixing bowl, whisk the two eggs together. Stir in the pumpkin puree, sourdough starter, melted coconut oil, and honey, and mix until well combined. Make sure there are no lumps of your sourdough starter left clumping together in the batter!
In another bowl, combine the flour, baking soda, cinnamon, salt, and ginger. Pour the dry mixture into the wet mixture and fold together using a spatula until just combined. If you over-mix the batter, your bread can turn out hard.
Grease a loaf pan with coconut oil or baking spray. Pour the batter into the pan, and smooth the top with a spatula.
Bake for 20 minutes at 350 degrees. Then turn the oven down to 325 degrees and bake for another 20 minutes, until a toothpick inserted into the middle of the bread comes out clean. Let cool for 10 minutes before removing the bread from the pan. Let cool on a baking rack the rest of the way and enjoy!
Craving for more Sourdough Discard Treats?
If so, make sure to find other easy recipes at the Kitchen Counter! Here are a few discard treats to get you started:
- Sourdough Scones with Cinnamon
- Carrot Cake Sourdough Muffins
- Sourdough Chocolate Chip Cookies
- Zucchini Chocolate Chip Muffins with Sourdough
- Sourdough Brownies
If you make this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.
Pumpkin Sourdough Bread
This Pumpkin Sourdough Bread makes a cozy fall treat, full of spices that will warm you up on a chilly day!
Ingredients
- 1 cup flour
- 1 1/4 cups pumpkin puree
- 1/2 cup sourdough starter
- 1/2 cup melted coconut oil
- 1/2 cup honey
- 2 eggs
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1 tsp salt
- 1/2 tsp ginger
Instructions
- Preheat the oven to 350 degrees Fahrenheit. If you have the convection setting on your oven, use it to help your bread cook all the way through.
- In a large mixing bowl, whisk the two eggs together. Stir in the pumpkin puree, sourdough starter, melted coconut oil, and honey, and mix until well combined.
- In another bowl, combine the flour, baking soda, cinnamon, salt, and ginger. Pour the dry mixture into the wet mixture and fold together using a spatula until just combined. If you over-mix the batter, your bread can turn out hard.
- Grease a pan with coconut oil or baking spray. Pour the batter into the pan and smooth the top with the spatula.
- Bake for 20 minutes at 350 degrees. Then turn the oven down to 325 degrees and bake for another 20 minutes, until a toothpick inserted into the middle of the bread comes out clean. Let cool for 10 minutes before removing the bread from the pan.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 202Total Fat 10gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 1gCholesterol 31mgSodium 313mgCarbohydrates 26gFiber 2gSugar 13gProtein 3g
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