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Sourdough Pumpkin Bread

A moist and flavorful pumpkin bread with a tangy sourdough twist, perfect for fall baking.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup melted butter
  • 1 cup dark brown sugar
  • 1/4 cup sugar
  • 1 1/2 cups pumpkin puree
  • 2 large eggs
  • 1/2 cup sourdough starter discard
  • 1 teaspoon vanilla
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin spice

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan.
  2. Mix melted butter, brown sugar, and sugar until light and fluffy.
  3. Combine dry ingredients in a bowl. Add eggs, vanilla, pumpkin, and sourdough starter; mix well.
  4. Fold in dry ingredients gradually; do not over-mix. Pour batter into pan.
  5. Bake for 50-60 minutes; test with a toothpick. Cool in pan for one hour.

Notes

Use fresh pumpkin puree for best flavor.