Sourdough Pumpkin Bread

the gingered whisk

“Sourdough pumpkin bread is a great discard recipe that is full of seasonal fall flavor! This delicious quick bread is subtly sweet and spicy with just a hint of a sourdough tang!”

- The Gingered Whisk

Key Ingredient

Pumpkin Puree

– pumpkin puree – brown sugar – sourdough starter, 100% hydration – eggs – unsweetened applesauce – vanilla extract – all purpose flour – pumpkin pie spice – sea salt – baking powder – baking soda – chopped walnuts

Ingredients

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Sourdough Pumpkin Bread

Yield

12 Servings

Prep Time

15 Minutes

Total Time

1 Hour 15 Minutes

1. Preheat the oven to 350 F.

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2. Spray a 9x5 loaf pan with baking spray.

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3. In a large mixing bowl, whisk together the pumpkin puree, brown sugar, sourdough starter, applesauce, eggs, and vanilla extract.

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4. In a medium mixing bowl, whisk together the flour, pumpkin pie spice mix, salt, baking powder, baking soda.

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5. Gently fold the flour mixture and the chopped walnuts into the pumpkin mixture. Fold until just barely combined. Overmixing will cause tough bread.

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6. Pour the batter into the prepared pan and evenly spread out.

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7. Sprinkle some chopped walnuts on top, if desired.

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8. Bake for 45 minutes, and then tent the top with foil.

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9. Bake for an additional 15-25 minutes, or until a toothpick inserted in the center comes out clean. If you have an internal probe thermometer, the center needs to be 190 F to be done.

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10. Cool on a wire rack, in the pan, until cool.

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11. Carefully remove from the pan.

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Visit The Gingered Whisk for more notes and tips on making the BEST Sourdough Pumpkin Bread!

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Enjoy!

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