Sourdough Pumpkin Bread. Imagine this, moist on the inside but not too heavy packed full of flavor mixture of pumpkin, walnuts, and raisins. A perfect treat for breakfast, lunch, or dinner!
When it starts to get a little colder outside, I love pulling out all of my pumpkin-infused recipes, and this sourdough pumpkin bread is one of my absolute favorites.
This recipe takes all of the deliciousness that comes with homemade sourdough bread and infuses it with delicious pumpkin and classic fall spices. My whole family loves to snack on it all day when they come over for the holidays, and I am sure your family will love it too.
If you have made sourdough before, this recipe will be a breeze, and if not, I think now is the perfect time to try it out. `
Ingredients Needed for Sourdough Pumpkin Bread
Once you have your sourdough bread starter, the rest of the recipe is pretty easy and made with ingredients that you likely already have in your pantry, so do not let the long list freak you out.
The ingredients you will need to make this delicious bread is as follows:
- Vegetable Oil
- Pumpkin puree
- Sourdough Starter, unfed/discard
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
How To Make It
The very first step to making your sourdough pumpkin bread is making your sourdough starter. This is a fairly easy process, but it does take time, so make sure you start it about five days before you want to actually make the bread.
Once you have your starter completed, it is time to get started with the actual baking. Make sure you start by preheating your oven to 350 degrees so that it is ready by the time you get everything together.
Now, it is time to start mixing!
Grab a large bowl and mix together your wet ingredients. This includes your oil, sugar, molasses, eggs, and pumpkin. When those ingredients are combined, go ahead and also stir in your sourdough starter and vanilla extract.
Now, in a separate bowl mix, whisk together your dry ingredients, which are the flour, salt, all the different spices, baking powder, and baking soda.
Once you have all the wets combined and all the dries combined, mix them together and then fold in the nuts and raisins.
After all this mixing, you can put the batter into a pan (greased) and stick it in the oven for between 60 and 65 minutes. You will know it is done when you can stick a knife into the center and pull it out clean.
Let it cool and serve! (Tip: let it cool in the pan for 15 minutes before removing it.)
How to Store Leftovers
This bread never lasts long at my house, but it is pretty easy to store if you need to do so. If you only need to store it for a few days, you can simply wrap it tightly in plastic wrap and store it at room temperature on your counter.
On the other hand, if you want to make it ahead of time and store it longer, it is really easy to freeze it for weeks or even months. When you are ready to use it, just take it out and let it thaw on your counter until it reaches room temperature.
Sourdough Pumpkin Bread
- 1 cup pumpkin puree
- 2 cups flour
- 2 pieces eggs
- 1/4 cup sugar
- 1/4 cup molasses
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp nutmeg
- 1/2 tsp cloves
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/2 cup raisins
- 1/2 cup walnuts chopped
- Start by preheating the oven to 350 degrees Fahrenheit and greasing a 9x5 loaf pan.
- In a large bowl, stir together the oil, sugar, molasses, eggs, and pumpkin puree. Also, stir in the sourdough starter and vanilla extract.
- In a separate bowl, mix together your flour, salt, baking powder, baking soda, and all your spices. Then add your dry ingredients to your wet ingredients and stir until combined.
- Finally, fold in your chopped walnuts and raisins.
- Once the batter is prepared, transfer it into your prepared pan and bake it in the oven for 60-65 minutes. It is done when you can stick a paring knife into the center of the loaf and pull it out completely clean.
- When completely baked, remove it from the oven and cool it in the pan for 15 minutes before turning it out and allowing it to cool completely on a rack. Once completely cooled, slice and serve!