Amazing Sourdough Pumpkin Bread in 60 Minutes

Oh, fall baking! It just gets me every time, doesn’t it? And if you’re anything like me, you’re already dreaming of cozy kitchens filled with the scent of cinnamon and pumpkin. This sourdough pumpkin bread recipe is my absolute favorite way to kick off the season. It takes that comforting, classic pumpkin bread flavor and gives it a delightful, tangy twist that only sourdough can offer. It feels so wonderfully artisanal and special, like you’re creating something truly from scratch. Trust me, one slice of this moist, spiced loaf and you’ll be hooked!

Why You’ll Love This Sourdough Pumpkin Bread Recipe

Seriously, this easy pumpkin sourdough bread is a game-changer for your fall baking! You’ll adore it because:

• It’s surprisingly simple to whip up, even with the sourdough starter.
• The tangy sourdough flavor perfectly balances the sweet, spiced pumpkin.
• It’s the ultimate cozy treat for chilly mornings or afternoon snacks.
• It’s one of the best fall sourdough bread ideas out there!

Gather Your Ingredients for Sourdough Pumpkin Bread

Alright, let’s get our ducks in a row! To make this amazing homemade pumpkin bread with sourdough starter, you’ll need a few key players. First up, you absolutely need 250g of active sourdough starter – make sure it’s bubbly and ready to go! Then, we’ve got 100g of pumpkin puree. I love using homemade if you have it, but good quality canned works too. For richness, we’ll melt 75g of unsalted butter. Next, we’ll sweeten things up with 50g of granulated sugar and 50g of brown sugar for that lovely caramel note. Two large eggs are essential for binding, along with 1 teaspoon of vanilla extract for that classic warmth.

For the dry stuff, grab 250g of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. And for that perfect pumpkin spice blend, you’ll need 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and a pinch of ground cloves. Oh, and if you love a little crunch, have 50g of chopped pecans or walnuts handy – totally optional, but so good!

Step-by-Step Guide to Making Sourdough Pumpkin Bread

Alright, let’s get this amazing homemade pumpkin bread with sourdough starter into the oven! It’s a pretty straightforward process, and the results are SO worth it. You’ll have a beautiful, artisan pumpkin sourdough loaf in no time.

Mixing the Wet Ingredients

First things first, grab a big bowl. You’re going to whisk together your active sourdough starter, that lovely pumpkin puree, the melted butter, both sugars (granulated and brown!), your eggs, and the vanilla extract. Just give it a good whisk until everything is nicely combined and looks smooth and inviting.

Combining Dry Ingredients

Now, in a separate bowl, let’s get our dry ingredients ready. Whisk together the all-purpose flour, baking soda, salt, and all those wonderful spices – cinnamon, nutmeg, ginger, and cloves. Make sure they’re all evenly distributed so you don’t get a surprise pocket of spice!

Bringing it All Together

Time to unite the wet and the dry! Pour the dry mixture into the bowl with your wet ingredients. Now, this is important: mix until it’s *just* combined. Seriously, don’t go crazy with the mixing! We don’t want tough bread. A few streaks of flour are okay. If you’re adding those optional nuts, gently fold them in now.

Preparing for the Rise

Pour all that delicious batter into your greased and floured 9×5 inch loaf pan. Smooth the top a bit. Now, cover the pan loosely with plastic wrap. We want it to rest at room temperature for about 1 to 2 hours. You’ll see it puff up just a little – that’s the sourdough doing its magic!

Baking Your Sourdough Pumpkin Bread

While your bread is resting, go ahead and preheat your oven to 350°F (175°C). Once the oven’s ready and your bread has had its little rest, pop that pan in. Bake for about 50 to 60 minutes. The best way to tell if it’s done is to stick a wooden skewer or a thin knife into the center. If it comes out clean, you’re golden!

Cooling and Finishing

Once it’s baked, let the bread hang out in the pan for about 10 minutes. This helps it set up a bit. Then, carefully turn it out onto a wire rack to cool completely. Patience here is key for the best texture – resist cutting into it while it’s piping hot!

Tips for Perfect Sourdough Pumpkin Bread

A few little tricks can make your moist pumpkin sourdough bread absolutely legendary! First, make sure your sourdough starter is super active and bubbly before you even start. If it’s sluggish, your bread won’t rise as nicely. Also, for the best flavor and texture, I really recommend using homemade pumpkin puree if you can swing it, or at least a really good quality canned one – avoid the pie filling, obviously! And don’t be afraid to tweak those spices! If you love cinnamon, add a little extra. This recipe is pretty forgiving, and that’s part of its charm.

Frequently Asked Questions about Sourdough Pumpkin Bread

Got questions about this delightful seasonal pumpkin bread baking project? I’ve got answers!

Q: Can I use active dry yeast instead of sourdough starter?
You know, you *could*, but it wouldn’t really be sourdough pumpkin bread then, would it? The starter is what gives it that unique tangy flavor and helps with the rise. If you’re in a pinch and don’t have an active starter, you could probably adapt it for commercial yeast, but it’ll be a different kind of bread altogether. This recipe is really designed for that lovely sourdough magic!

Q: How do I store my sourdough pumpkin bread?
This bread is definitely best enjoyed fresh, but it keeps pretty well! Once it’s completely cooled, just wrap it up snugly in plastic wrap or pop it into an airtight container. It should stay lovely at room temperature for about 3 days. If you want to keep it longer, you can slice it and freeze it – just pop a slice in the toaster when you’re ready for a treat!

Q: Can I make this gluten-free?
Making this specifically gluten-free with a sourdough starter can be a bit tricky, as gluten-free flours behave differently in sourdough. You’d need to experiment with a good gluten-free all-purpose flour blend that’s designed for baking, and you might need to adjust the liquid amounts. It’s definitely a more advanced bake for gluten-free folks, but I’m sure there are some adventurous bakers out there who have made it work!

Understanding the Nutrition of Your Sourdough Pumpkin Bread

Just a quick heads-up about the nutrition info for this delicious sourdough pumpkin bread! All those numbers you see are just estimates, you know? They can really change depending on the exact ingredients you use, like the brand of pumpkin puree or the type of butter. So, take them with a grain of salt – this recipe is all about amazing flavor and that fall cozy vibe!

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