Description
Sourdough pumpkin bread is a delightful fusion of tangy sourdough and sweet pumpkin, perfect for cozy autumn days. This moist and flavorful loaf fills your kitchen with an inviting aroma that’s sure to make everyone smile. Whether enjoyed fresh or toasted, it’s the ideal companion for your morning coffee or evening snack.
Ingredients
Scale
- 1/2 cup sourdough starter discard (unfed or active)
- 1 cup canned 100% pure pumpkin puree
- 2 cups unbleached all-purpose flour
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1.5 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup dried cranberries (or chocolate chips)
- 2 tablespoons raw pumpkin pepitas (for topping)
Instructions
- Whisk Wet Ingredients: Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper. Whisk together sourdough discard, pumpkin puree, melted butter, sugars, eggs, and vanilla in a bowl until smooth.
- Fold Dry Ingredients: Whisk flour, baking soda, baking powder, spices, and salt. Gently fold into wet pumpkin mixture just until combined. Fold in dried cranberries.
- Pour & Top: Pour batter into loaf pan, smoothing top. Sprinkle with raw pumpkin pepitas and extra cranberries.
- Bake & Cool: Bake at 350°F for 55 to 65 minutes until a toothpick inserted in center comes out clean. Cool completely on a wire rack, slice thick, and enjoy with salted butter!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 180
- Sugar: 12g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg