Pumpkin Spice Sourdough Loaf Recipe

Fall flavors meet sourdough goodness in this Pumpkin Spice Sourdough Loaf, a beautifully moist and aromatic bread that brings warmth and comfort with every bite. Made with real pumpkin puree, a touch of spice, and your sourdough starter, this recipe is perfect for autumn mornings, cozy afternoons, or festive brunch spreads.

The sourdough starter gives this loaf a subtle tang that balances the natural sweetness of pumpkin and brown sugar. Unlike typical quick breads, this version has a tender, chewy texture thanks to the sourdough fermentation and just enough spice to bring out that signature fall flavor.

Whether you’re looking for a way to use up your sourdough discard or craving a seasonal twist on your usual bake, this pumpkin spice loaf is easy to make, freezer-friendly, and downright delicious with a slather of butter or a drizzle of glaze.

🕒 Cooking Time & Serving

• Prep Time: 20 minutes

• Fermentation Time: 6–8 hours (overnight preferred)

• Bake Time: 50–60 minutes

• Cool Time: 1 hour

• Total Time: Approx. 8–10 hours (including rest)

• Servings: 10–12 slices

🧾 Ingredients

For the Loaf:

• 1 cup pumpkin puree (not pumpkin pie filling)

• ½ cup sourdough starter (fed or discard, room temperature)

• 2 large eggs

• ½ cup brown sugar, packed

• ¼ cup maple syrup or honey

• ⅓ cup neutral oil (like canola or vegetable oil)

• 1 teaspoon vanilla extract

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 2 teaspoons pumpkin pie spice

• 1 teaspoon cinnamon

Optional Toppings:

• Pumpkin seeds or chopped pecans (for sprinkling on top)

• Turbinado sugar (for a crunchy top)

👨‍🍳 How to Make Pumpkin Spice Sourdough Loaf

Step 1: Mix Wet Ingredients

In a large bowl, whisk together pumpkin puree, sourdough starter, eggs, brown sugar, maple syrup, oil, and vanilla until smooth and fully combined.

Step 2: Combine Dry Ingredients

In a separate bowl, sift or whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.

Step 3: Combine and Rest

Add dry ingredients to the wet mixture and stir until just combined (do not overmix). Cover the bowl and let the batter rest at room temperature for 6–8 hours, or overnight, to ferment.

Step 4: Prepare to Bake

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. Pour the fermented batter into the pan and smooth the top.

Step 5: Add Toppings

Sprinkle pumpkin seeds, pecans, or turbinado sugar on top for texture and presentation.

Step 6: Bake

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with foil during the last 15 minutes.

Step 7: Cool and Slice

Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

📝 Notes

• Sourdough Starter: Discard or active starter both work; discard will give a slightly tangier flavor.

• Overnight Rest: Fermentation enhances the texture and digestibility. You can skip it and bake immediately if needed, but the loaf will be denser.

• Storage: Wrap tightly and store at room temperature for up to 3 days, or freeze slices for up to 2 months.

• Add-ins: Fold in ½ cup of chopped nuts, chocolate chips, or dried cranberries before resting the batter for extra flavor.

❓FAQs

Can I skip the fermentation time?
Yes, but the texture will be more like a quick bread and less chewy. Fermentation deepens flavor and improves digestibility.

Can I make this recipe gluten-free?
You can try a 1:1 gluten-free flour blend, but texture may vary. Make sure your starter is gluten-free too.

Is canned pumpkin the same as pumpkin puree?
Yes—as long as it’s pure pumpkin and not pumpkin pie filling (which has added sugar and spices).

Can I use this batter to make muffins?
Absolutely! Reduce the bake time to about 20–25 minutes for muffins.

🍽 Nutrition Information

Note: Values are estimated and may vary depending on ingredients used.

⚠️ Disclaimer

This recipe contains common allergens such as gluten, eggs, and nuts (if added). Always read ingredient labels carefully, especially if baking for those with allergies. Enjoy pumpkin spice sourdough loaf in moderation as part of a balanced diet.