What’s better than pumpkin bread? Sourdough pumpkin bread! Sourdough discard adds the perfect tanginess and moisture. This is a delicious treat to have on a chilly day with a cup of tea or coffee.
In case you didn’t know, pumpkin is a winter squash, so you could use pumpkin, butternut, candy roaster, or any other kind of winter squash to make this bread. If you use your own winter squash puree, make sure the puree is nice and thick like like the store bought stuff in a can, or otherwise the bread won’t cook properly!
Ingredients
Ingredients you’ll need for sourdough pumpkin bread
- All-purpose flour
- White sugar
- Salt
- Baking powder
- Cinnamon
- Ground ginger
- Ground cloves
- Ground nutmeg
- Pumpkin/winter squash puree
- Sourdough discard
- Eggs
- Olive oil (I have also used avocado oil because we had run out of olive oil at the time)
- walnuts (optional)
- raisins (optional)
You may be skeptical about the walnuts and raisins, but they are actually delicious!
Using up your sourdough discard
Another thing that’s great about this recipe, is that you use up a solid 3/4 cup of sourdough starter! Are you looking for other ways to use up your sourdough discard? Be sure to check out my sourdough discard bagels, or my sourdough discard cinnamon raisin bread!
Tips
Be sure that the puree you use is as thick as you can get it. Obviously if you use store-bought from a can, you won’t have to worry about that. But for those of you that make/freeze the puree, it can sometimes be pretty runny once it thaws. I like to throw it in a small pot and turn the burner on high and sort of “boil” the water out of it.
Happy Baking!
Sourdough Pumpkin Bread
Dry Ingredients
- 1¾ cups flour
- 1½ cups sugar
- 1 tsp salt
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp cloves
Wet Ingedients
- 1 cup pumpkin or winter squash puree
- 2 eggs
- ½ cup oil
- ¾ cup sourdough discard
Optional Add Ins
- ½ cup chopped walnuts (optional)
- ½ cup raisins (optional)
Preheat oven to 350℉
In a large bowl, combine dry ingredients. Whisk.
In a small bowl, combine all of the wet ingredients. Whisk.
Add the wet ingredients to the dry ingredients bowl. Mix until just combined. Don't over mix because that will result in a tougher bread.
Fold in the chopped walnuts and raisins (if using)
Pour the batter into a greased 9"x5" bread pan and bake for 70-75 minutes, or until a tooth pick inserted into the center comes out clean. Once finished, place the loaf on a cooling rack for a bit, then enjoy!
Did you enjoy this recipe? If you did, I’d be thrilled if you left a review!
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