We may earn money or products from the companies mentioned in this post.

Long Fermented Sourdough Pumpkin Bread Recipe

As the leaves start to fall and the air becomes crisp, there’s no better way to embrace the autumn season than with a slice of homemade sourdough pumpkin bread. The delightful aroma and warm flavors make it a beloved treat for this time of year for your friends and family. In this recipe guide, I’ll walk you through the steps of creating the ultimate discard sourdough pumpkin bread, complete with tips, variations, and plenty of pumpkin-spiced goodness!

 

Long Fermented vs. Same-Day Sourdough Pumpkin Bread

I almost always make this pumpkin sourdough bread the “long fermented” way. This means all of the grains ferment and it adds nutritional value to the pumpkin bread while decreasing the inflammatory elements. If you have read my post Gut Health For Dummies you probably understand the importance of fermentation. You do not have to long ferment your pumpkin sourdough bread and can make the “quick” version and it will turn our just as scrumptious. 

Baking Tips:

• If you want to bake this pumpkin bread right away use the “quick” version 
• If the pumpkin bread starts to turn too brown and isn’t baked all the way through, you can cover it with foil.
• If you over-mix the batter or you will end up with a tough bread.
• If you don’t have cinnamon, nutmeg, and ground clove, you can just substitute with pumpkin spice mix.
• This recipe can be made into a quick bread and baked right away, or it can be long-fermented for more health benefits.
• Sourdough discard or active sourdough starter can be used for this recipe.

 

 

Tools you may need for your sourdough discard pumpkin bread recipe:

Stand mixer

Measuring cups and spoons

Loaf pan

Parchment paper

Rubber spatula

How To Make This Sourdough Pumpkin Bread Quick

Ingredients for Homemade Sourdough Pumpkin Bread:

Before we dive into the recipe, let’s gather the ingredients needed to create this delectable treat:

Dry Ingredients

• 1 3/4 cups of all-purpose flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 1/4 teaspoon of ground cloves
• 1/4 teaspoon of ground ginger
• *** If you want to simply spices, just use 2 tsp of pumpkin spice***

Wet Ingredients

• 1/2 cup of softened butter, or melted coconut oil
• 1 1/2 cups of granulated sugar
• 2 large eggs
• 1 1/4 cup of pumpkin puree
• 1/2 cup of sourdough starter or discard 

Step-by-Step Guide to Perfect Quick Sourdough Pumpkin Bread:

 

1. Preheat and Prepare 

• Preheat your oven to 350°F (175°C).
• Grease and flour a 9×5-inch loaf pan.

2. Whisk Together Dry Ingredients In a mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, cloves, and ginger).

3. Creaming Butter and Sugar In a separate bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

4. Add Eggs and Pumpkin 

• Beat in the eggs one at a time, then stir in the canned pumpkin puree.

5. Gradual Mixing 

• Gradually mix the dry ingredients into the wet mixture.

6. Pour and Bake 

• Pour the batter into the prepared loaf pan.
• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Enjoy 

• Let the pumpkin bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This discard pumpkin bread would go great with some homemade raw butter  and a hot cup of coffee.

How To Make Long Fermented Sourdough Pumpkin Bread

Like my Easy Soft Sourdough Sandwich Bread (No Knead) this recipe could use a fridge to rise in if you want a long slow ferment. It can also just rise on the counter overnight if you want to enjoy a slice of pumpkin bread for breakfast! 

 

Ingredients for Homemade Long Fermented Sourdough Pumpkin Bread:

Before we dive into the recipe, let’s gather the ingredients needed to create this pumpkin sourdough bread:

Dry Ingredients

• 1 3/4 cups of all-purpose flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 1/4 teaspoon of ground cloves
• 1/4 teaspoon of ground ginger
• *** If you want to simply spices, just use 2 tsp of pumpkin spice***

Wet Ingredients 

• 1/2 cup of softened butter, or melted coconut oil
• 1 1/2 cups of granulated sugar
• 2 large eggs
• 1 1/4 cup of pumpkin puree
• 1/2 cup of sourdough starter or sourdough discard

Step-by-Step Guide to Perfect Long Fermented Sourdough Pumpkin Bread:

1. Whisk Together Dry Ingredients Combine flour, salt, cinnamon, cloves, nutmeg and ginger (or pumpkin spice) in a medium bowl.

2. Creaming Butter and Sugar In a stand mixer or bowl, mix softened butter and sugar until light and fluffy. 

3. Add Eggs, Sourdough Discard and Pumpkin Beat in eggs one at a time, vanilla, pumpkin puree, and sourdough starter. 

4. Gradual Mixing Fold in dry ingredients a bit at a time until just incorporated. Be careful not to over-mix. 

5. Let it Long Ferment  Cover and allow to ferment at room temperature for 6-8 hours. You can place the batter in the fridge for longer fermentation if desired for up to 3 days.

 

6. Preheat Oven The next day, preheat the oven to 350 degrees and grease your loaf pan.

7. Add In Baking Soda and Baking Powder Stir in baking soda and baking powder, do not to over-mix. Make sure you add this right before baking, because otherwise the it will rise too early and  your bread will not rise properly in the oven.

 

8. Pour and Bake Pour the batter into the prepared loaf pan.

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. 

9. Cool and Enjoy 

• Let the pumpkin bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

 

 

Sourdough Pumpkin Bread Variations and Tips

• Nuts and Seeds: Add a crunch to your bread with chopped walnuts, pecans, or pumpkin seeds.
• Chocolate Chips: For a sweet twist, mix in chocolate chips to complement the pumpkin flavor.
• Cream Cheese Swirl: Create a marbled effect by swirling cream cheese into the batter.
• Glaze: Drizzle your pumpkin bread with a simple glaze made from powdered sugar and a bit of milk.

 

This homemade sourdough pumpkin bread recipe captures the essence of fall in every bite. The warm spices, the tender crumb, and the delightful aroma make it a must-have for the season. Whether you’re sharing it with friends, enjoying it with a cup of tea, or simply indulging on your own, this long fermented sourdough pumpkin bread is a heartwarming treat you’ll turn to year after year.

Embrace the season’s flavors and create cherished moments with this classic pumpkin bread recipe. Baking this autumn favorite will not only warm your home but also your heart. So, preheat your oven, gather your ingredients, and savor the taste of fall. Happy baking!