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Pumpkin Sourdough Bread Recipe

Sourdough Pumpkin Bread is a fall favorite, full of warm spices and delicious pumpkin flavor. Extra moist and easy to make, this recipe is a definite family favorite. You don’t even need a mixer! I know you’ll love our sourdough version of this perfect fall treat.

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pinterest graphic for pumpkin sourdough bread

Every year when the weather starts to cool down, I always get the urge to start some cozy fall baking. I personally LOVE pumpkin season! I’m not big on pumpkin spice lattes, but this Pumpkin Sourdough Bread is at the top of our list of favorite fall treats. Each slice is incredibly moist and the process to make it is super simple. Nothing says “fall” like a delicious slice of pumpkin bread with those comforting pumpkin pie spices, and the cream cheese layer in the middle just makes this bread even better. I’m telling you, you’re going to love it.

why you’ll love this pumpkin sourdough bread recipe

  • so delicious for fall
  • makes the house smell ah-mazing while it bakes
  • sourdough discard = no extra wait time
  • easy to make – no mixer required
  • super moist and leftovers don’t dry out
  • rich pumpkin flavor
  • delicious pumpkin pie spices
  • even better the next day!

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​why sourdough?

We love sourdough cookies for a lot of reasons. I choose to add some sourdough discard to this recipe not only because of the delicious flavor that sourdough imparts, but also because of the health benefits. Now, don’t get me wrong, this isn’t necessarily a healthy recipe. But incorporating some sourdough starter into this sourdough recipe does include some fermented grains, which means the gluten has broken down. This makes the grains easier to digest, and also allows your body to better absorb nutrients from the flour. This recipe is a quick bread recipe, so there is no extra fermentation time. But it is a great way to use up some extra sourdough starter discard that is leftover from previous feedings.

Active Starter – starter that has been fed water + flour and allowed to sit until it is bubbly and about doubled in size.

Sourdough Discard – the portion of the starter that is removed and discarded before feeding the remaining starter, UNLESS you use it up in a delicious recipe like this one. 10/10 recommend.

pumpkin sourdough bread loaf with one piece cut off the end and another piece on the plate. A beautiful deep orange bread with a cream cheese layer in the middle

try these other sourdough discard favorites!

ingredients-

sourdough pumpkin bread dough:

  • melted butter
  • brown sugar
  • ​maple syrup
  • egg
  • sourdough starter discard – no need for an active sourdough starter, but you can use a mature starter if you want to
  • pumpkin purée – NOT pumpkin pie filling. Use canned pumpkin puree or learn how to make homemade pumpkin puree from fresh pumpkins HERE.
  • ​organic, all purpose flour
  • pumpkin pie spice – learn how to make your own in this post
  • baking powder
  • baking soda
  • salt

cream cheese layer:

  • cream cheese (room temperature)
  • maple syrup
  • egg
  • flour

homemade pumpkin puree

To make a homemade pumpkin puree, you will need a medium-sized pie pumpkin or sugar pumpkin. To cook and puree the pumpkin, I follow the instructions here. This is a very easy method to cook down the pumpkin(s) and puree using a food processor. I especially love the tip to freeze any extra pumpkin puree in 1 cup portions. This way, you can just thaw what you need at a time for whatever pumpkin recipe you want to make!

homemade pumpkin pie spice

  • 3 Tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground nutmeg
  • 1 1/2 teaspoons ground allspice
  • 1 1/2 teaspoons ground cloves

how to make this easy sourdough pumpkin bread recipe

1. Preheat oven to 350 degrees F. Mix dry ingredients in a large mixing bowl and set aside.

2. In a smaller mixing bowl, whisk melted butter, brown sugar, maple syrup, egg, sourdough starter and pumpkin puree. Pour the wet ingredients into the dry ingredients, and mix until all of the flour is incorporated.

3. In another small bowl, mix the cream cheese filling. Whisk until there are no lumps and everything is mixed together well. 

4. Grease a 9″x5″ loaf pan with butter. Pour half of the pumpkin bread dough into the loaf pan. Next, spread the cream cheese layer evenly over the top. Finally, spread out the rest of the sourdough pumpkin mixture. Put the loaf pan in the middle of the preheated oven and bake for 60-70 minutes, or until a toothpick comes clean out of the middle.

5. Remove from the oven and allow to cool on a wire rack for about 15 minutes before removing from the loaf pan. Take the bread out of the loaf pan and allow it to cool the rest of the way before slicing. Store leftovers in an airtight container or on a plate covered with plastic wrap. Best within the first two days after baking.

is canned pumpkin puree or homemade pumpkin puree better for this recipe?

I have made this recipe with both, and they each turned out just fine. Canned pumpkin is obviously easier, and will produce more consistent results. But making homemade pumpkin puree is a great way to not waste those cute pumpkins you’ve been using as decorations! Homemade pumpkin puree tends to be a bit more watery than canned pumpkin, so use a little less, or allow more baking time.

I follow these instructions HERE to make my own pumpkin puree.

pumpkin sourdough bread loaf with one piece cut off the end and another piece on the plate. A beautiful deep orange bread with a cream cheese layer in the middle

how to know when your sourdough pumpkin bread is done –

Pumpkin sourdough bread is pretty dense, so it’s a little tricky to know when it’s cooked all the way through (and the last thing you want is to serve up a bread that’s gooey in the middle).

To know when pumpkin bread is done, look for the cracks on the top of the bread, which is a tell-tale sign that it’s getting close to being done. Stick a toothpick into the center of the bread, and if it comes out clean, then the bread is done. If not, leave it for another 5 minutes and check it with a toothpick again.

how to remove pumpkin bread from the loaf pan –

Removing sweet breads like this pumpkin bread from their loaf pans can be a challenge. The best thing you can do to make this task easier is to make sure that you thoroughly grease the pan. After you let the bread cool in the pan for about 15 minutes, carefully run a butter knife along the edges of the bread. This will free up any places where it might be stuck. Gently shake the pan until the bread comes loose and you can turn it out onto a wire rack. 

Here’s the hardest part – letting the bread cool before slicing! You may be tempted to cut into that warm delicious bread right away, but warm bread tends to stick to the knife which may ruin the appearance of your freshly baked loaf of bread. (If you don’t care what the loaf looks like, then honestly- go ahead! It’s delicious either way!)

how to store pumpkin sourdough bread –

Wait until the bread is completely cool, then wrap it in plastic wrap seal in an airtight container. Store for up to four days, or in the refrigerator for up to one week.

pumpkin sourdough bread loaf with one piece cut off the end. A beautiful deep orange bread with a cream cheese layer in the middle

recipe card for sourdough pumpkin bread

pumpkin sourdough bread with one piece cut off the end

Pumpkin Sourdough Bread

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Sourdough Pumpkin Bread is a fall favorite, full of warm spices and delicious pumpkin flavor. Extra moist and easy to make, this recipe is a definite family favorite. You don't even need a mixer! I know you'll love our sourdough version of this perfect fall treat.

Ingredients

Sourdough Pumpkin Bread

  • 8 Tbls butter, melted
  • 1 cup brown sugar
  • 1/2 cup maple syrup
  • 1 egg
  • 1/2 cup sourdough starter discard
  • 1 - 15 oz can pumpkin puree
  • 2 cups all purpose flour
  • 1 Tbls pumpkin pie spice
  • 1 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda

Cream Cheese Filling

  • 8 oz cream cheese, room temperature
  • 2 Tbls maple syrup
  • 1 egg
  • 2 Tbls all purpose flour

Instructions

  1. Preheat oven to 350 degrees F. Mix dry ingredients in a large mixing bowl and set aside.
  2. In a smaller mixing bowl, whisk melted butter, brown sugar, maple syrup, egg, sourdough starter and pumpkin puree. Pour the wet ingredients into the dry ingredients, and mix until all of the flour is incorporated.
  3. In another small bowl, mix the cream cheese filling. Whisk until there are no lumps and everything is mixed together well. 
  4. Grease a 9"x5" loaf pan with butter. Pour half of the pumpkin bread dough into the loaf pan. Next, spread the cream cheese layer evenly over the top. Finally, spread out the rest of the sourdough pumpkin mixture. Put the loaf pan in the middle of the preheated oven and bake for 60-70 minutes, or until a toothpick comes clean out of the middle.
  5. Remove from the oven and allow to cool on a wire rack for about 15 minutes before removing from the loaf pan. Take the bread out of the loaf pan and allow it to cool the rest of the way before slicing. Store leftovers in an airtight container or on a plate covered with plastic wrap. Best within the first two days after baking.

Notes

To know if this bread is done, stick a toothpick into the center of the bread, and if it comes out clean, then the bread is done. If not, leave it for another 5 minutes and check it with a toothpick again.

See the post for a recipe for DIY pumpkin pie spice.

Leftover bread can be stored in plastic wrap or an airtight container for 4 days at room temperature or up to 1 week in the fridge.

​pin this recipe for later

pinterest graphic for pumpkin sourdough bread

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