25+ Irresistible Sourdough Pumpkin Bread Recipes to Savor

As the leaves begin to change and the air turns crisp, there’s nothing quite like the comforting aroma of freshly baked bread wafting through your home.

Pumpkin bread, with its warm spices and rich flavor, is a quintessential fall favorite that can be enjoyed in numerous ways.

But when you combine the beloved tradition of pumpkin bread with the delightful tang and texture of sourdough, you elevate this classic recipe to new heights.

In this collection of 25+ sourdough pumpkin bread recipes, you’ll discover a variety of creative and delicious takes on this seasonal treat.

From classic loaves to muffins and everything in between, these recipes showcase the versatility of sourdough and pumpkin, ensuring there’s something for everyone.

Whether you’re looking for a quick breakfast option, a sweet treat to share, or a wholesome snack, these sourdough pumpkin bread recipes will help you celebrate the flavors of fall in style.

Get ready to roll up your sleeves and embrace the joy of baking with sourdough pumpkin bread.

Your kitchen will soon be filled with warmth, laughter, and the delicious scent of this beloved autumn staple!

25+ Irresistible Sourdough Pumpkin Bread Recipes to Savor

As we dive into the heart of fall, there’s no better way to embrace the season than by baking delicious sourdough pumpkin bread.

With this collection of 25+ recipes, you’ll have endless options to explore and delight your taste buds.

Each recipe brings its unique twist on the classic combination of pumpkin and sourdough, showcasing the incredible versatility and creativity that can be found in your kitchen.

Baking with sourdough not only adds a delightful tang and texture to your pumpkin bread but also allows you to use up any leftover starter in a delicious and meaningful way.

So gather your ingredients, invite your loved ones into the kitchen, and let the aroma of freshly baked sourdough pumpkin bread fill your home with the warmth of autumn.

Whether enjoyed plain, toasted, or topped with your favorite spread, these breads are sure to become cherished favorites in your household.

Sourdough Pumpkin Spice Bread

This Sourdough Pumpkin Spice Bread is a delightful fusion of traditional pumpkin bread and sourdough. The warm spices of cinnamon, nutmeg, and ginger blend beautifully with the natural tang of sourdough, creating a moist, flavorful loaf that’s perfect for fall. This recipe uses a combination of all-purpose and whole wheat flour for a hearty texture and added nutrition.

Ingredients:

• 1 cup active sourdough starter (fed)
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil or melted coconut oil
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 3 large eggs
• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp salt
• Optional: 1 cup chopped walnuts or chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, whisk together the sourdough starter, pumpkin puree, oil, brown sugar, granulated sugar, and eggs until smooth.
3. In a separate bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
4. Gradually fold the dry ingredients into the wet mixture until just combined. If desired, fold in the walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Sourdough Pumpkin Spice Bread is a fantastic way to enjoy the flavors of the season. The combination of pumpkin and spices enveloped in the sourdough creates a unique loaf that’s both comforting and satisfying. Perfect for breakfast, snacks, or dessert, this bread is sure to be a hit with family and friends. Serve it warm with butter or cream cheese for an extra treat.

Sourdough Pumpkin Chocolate Chip Bread

Indulge in this Sourdough Pumpkin Chocolate Chip Bread, a perfect blend of sweet and savory. The rich chocolate chips add a delightful contrast to the warm pumpkin flavor, making it a favorite among chocolate lovers. This recipe is easy to follow and results in a moist, decadent loaf that pairs perfectly with coffee or tea.

Ingredients:

• 1 cup active sourdough starter (fed)
• 1 cup canned pumpkin puree
• 1/2 cup melted butter or vegetable oil
• 1 cup brown sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 cup chocolate chips (semi-sweet or dark)
• Optional: 1/2 cup chopped pecans or walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the sourdough starter, pumpkin puree, melted butter, brown sugar, and eggs. Mix until well combined.
3. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the chocolate chips and nuts, if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Sourdough Pumpkin Chocolate Chip Bread offers an incredible balance of flavors that will satisfy any sweet tooth. The tangy notes of the sourdough complement the sweetness of the pumpkin and chocolate, creating a delectable treat. Perfect for breakfast or as a dessert, this bread is best enjoyed fresh, but it also makes fantastic toast when reheated.

Sourdough Pumpkin Pecan Bread

This Sourdough Pumpkin Pecan Bread is a delightful, nutty addition to your fall baking repertoire. The combination of crunchy pecans and the soft, spiced pumpkin bread creates a rich texture that’s comforting and satisfying. It’s ideal for holiday gatherings or simply enjoying with a warm cup of tea.

Ingredients:

• 1 cup active sourdough starter (fed)
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 3 large eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1/2 tsp salt
• 1 cup chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, combine the sourdough starter, pumpkin puree, oil, brown sugar, granulated sugar, and eggs. Mix until smooth and creamy.
3. In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the chopped pecans.
5. Pour the batter into the prepared loaf pan, spreading it evenly.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.

This Sourdough Pumpkin Pecan Bread is a delightful way to celebrate the flavors of fall. The crunchy pecans add a wonderful texture and nutty flavor that complements the moist pumpkin bread perfectly. Whether served for breakfast, as a snack, or as part of a festive holiday spread, this bread is sure to impress your guests and family alike. Enjoy it plain, or with a smear of butter for a comforting treat!

Sourdough Pumpkin Banana Bread

This Sourdough Pumpkin Banana Bread combines the flavors of pumpkin and ripe bananas, creating a moist and flavorful loaf. The natural sweetness of the bananas complements the spices in the pumpkin, while the tang of the sourdough adds depth to the flavor. It’s a delightful twist on traditional banana bread and makes for a fantastic breakfast or snack.

Ingredients:

• 1 cup active sourdough starter (fed)
• 1 cup canned pumpkin puree
• 2 ripe bananas, mashed
• 1/2 cup melted coconut oil or butter
• 3/4 cup brown sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp salt
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together the sourdough starter, pumpkin puree, mashed bananas, melted oil, brown sugar, and eggs until smooth.
3. In another bowl, mix the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Sourdough Pumpkin Banana Bread is a delightful combination of flavors that brings a new twist to classic recipes. The moist texture and sweetness from the bananas combined with pumpkin spices make this bread an irresistible treat. Perfect for breakfast or as a snack, this bread can be enjoyed plain or topped with cream cheese for an extra indulgence. Share it with family and friends, and watch it disappear quickly!

Sourdough Pumpkin Cranberry Bread

This Sourdough Pumpkin Cranberry Bread combines the rich flavor of pumpkin with tart cranberries, resulting in a beautifully balanced loaf. The sweetness of the pumpkin pairs perfectly with the tartness of the cranberries, making it a refreshing option for the fall season. This bread is not only delicious but also visually appealing with the vibrant red cranberries scattered throughout.

Ingredients:

• 1 cup active sourdough starter (fed)
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil or melted butter
• 3/4 cup brown sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1/2 tsp salt
• 1 cup fresh or frozen cranberries (if using frozen, do not thaw)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the sourdough starter, pumpkin puree, oil, brown sugar, and eggs until smooth.
3. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the cranberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Sourdough Pumpkin Cranberry Bread is a delightful way to celebrate the flavors of autumn. The tart cranberries add a burst of freshness that contrasts beautifully with the sweet, spiced pumpkin. This bread makes for an excellent addition to your holiday table or as a special treat during the fall season. Serve it warm, toasted, or with a pat of butter for a cozy experience that will leave everyone wanting more.

Sourdough Pumpkin Chai Bread

This Sourdough Pumpkin Chai Bread brings together the warm, aromatic spices of chai tea and the comforting flavor of pumpkin. The infusion of chai spices—such as cardamom, cloves, and ginger—creates a unique and flavorful loaf that is perfect for chilly fall days. Enjoy a slice with your favorite hot beverage for a truly cozy experience.

Ingredients:

• 1 cup active sourdough starter (fed)
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil or melted butter
• 3/4 cup brown sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp cardamom
• 1/4 tsp cloves
• 1/2 tsp salt
• Optional: 1/2 cup chopped walnuts or pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the sourdough starter, pumpkin puree, oil, brown sugar, and eggs. Mix until smooth and well combined.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cardamom, cloves, and salt.
4. Gradually fold the dry ingredients into the wet mixture until just combined. If desired, fold in the chopped nuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.

Sourdough Pumpkin Chai Bread is a delightful blend of comforting flavors that warms the soul. The aromatic chai spices elevate the traditional pumpkin bread to new heights, making it a perfect choice for gatherings or quiet evenings at home. Serve it fresh or toasted with a spread of butter or cream cheese for a delightful treat. This bread is not only a fantastic addition to your fall baking but also a wonderful gift for friends and family during the holiday season.

Sourdough Pumpkin Zucchini Bread

This Sourdough Pumpkin Zucchini Bread is a fantastic way to sneak some extra veggies into your diet while enjoying a deliciously moist loaf. The combination of pumpkin and shredded zucchini creates a tender texture, while the spices bring warmth and flavor. Perfect for breakfast or as a snack, this bread is nutritious and satisfying.

Ingredients:

• 1 cup active sourdough starter (fed)
• 1 cup canned pumpkin puree
• 1 cup finely shredded zucchini (squeezed to remove excess moisture)
• 1/2 cup vegetable oil or melted coconut oil
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the sourdough starter, pumpkin puree, shredded zucchini, oil, brown sugar, granulated sugar, and eggs. Mix until well blended.
3. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
4. Gradually fold the dry ingredients into the wet mixture until just combined. If desired, fold in the walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Sourdough Pumpkin Zucchini Bread is a deliciously moist and flavorful treat that combines the best of both worlds—pumpkin and zucchini. The added veggies provide extra nutrition, while the spices enhance the bread’s comforting taste. It’s an excellent option for breakfast or an afternoon snack. Enjoy it fresh, or toast it for a delightful crunch, and consider sharing it with friends and family; they’ll be amazed at how deliciously sneaky this veggie-packed loaf can be!

Sourdough Pumpkin Almond Bread

This Sourdough Pumpkin Almond Bread is a delightful twist on traditional pumpkin bread, featuring almond flour for added flavor and moisture. The combination of almond and pumpkin creates a rich, nutty taste that pairs beautifully with warm spices. This gluten-free option is perfect for those looking for a nutritious and delicious bread.

Ingredients:

• 1 cup active sourdough starter (fed)
• 1 cup canned pumpkin puree
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup vegetable oil or melted butter
• 3/4 cup brown sugar
• 2 large eggs
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp salt
• Optional: 1/2 cup sliced almonds for topping

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the sourdough starter, pumpkin puree, almond flour, coconut flour, oil, brown sugar, and eggs. Mix until smooth.
3. In another bowl, whisk together the baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until well combined. If using, fold in the sliced almonds.
5. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle extra sliced almonds on top if desired.
6. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.

Sourdough Pumpkin Almond Bread is a deliciously nutty and moist loaf that celebrates the flavors of fall with a unique twist. The use of almond flour not only enhances the taste but also makes this bread a gluten-free option for those with dietary restrictions. It’s perfect for breakfast, as a snack, or even as a dessert. Serve it plain, or with a spread of almond butter for an extra indulgent treat that everyone will love.

Sourdough Pumpkin Carrot Bread

This Sourdough Pumpkin Carrot Bread is a wonderful way to incorporate both pumpkin and carrots into a delightful loaf. The natural sweetness of the carrots pairs harmoniously with the pumpkin, creating a moist and flavorful bread that’s perfect for any time of the day. This bread is a great option for breakfast, snacks, or even as a dessert.

Ingredients:

• 1 cup active sourdough starter (fed)
• 1 cup canned pumpkin puree
• 1 cup finely grated carrots (about 2 medium carrots)
• 1/2 cup vegetable oil or melted coconut oil
• 3/4 cup brown sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp salt
• Optional: 1/2 cup raisins or chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together the sourdough starter, pumpkin puree, grated carrots, oil, brown sugar, and eggs until smooth.
3. In another bowl, combine the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
4. Gradually fold the dry ingredients into the wet mixture until just combined. If desired, fold in raisins or walnuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Sourdough Pumpkin Carrot Bread is a moist and flavorful loaf that makes the most of seasonal ingredients. The blend of pumpkin and carrots provides natural sweetness and nutrition, while the warm spices enhance its comforting flavor. This bread is versatile enough to be enjoyed at breakfast, as a snack, or as a delightful dessert. Share it with family and friends, and savor the cozy flavors of fall in every bite!

Sourdough Pumpkin Spice Muffins

These Sourdough Pumpkin Spice Muffins are the perfect individual treat for fall, capturing all the cozy flavors of pumpkin and warm spices in a portable form. Moist and fluffy, these muffins are enhanced by the tanginess of the sourdough starter and are excellent for breakfast, snacks, or as a delightful addition to a brunch spread.

Ingredients:

• 1 cup active sourdough starter (fed)
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil or melted butter
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp salt
• Optional: 1/2 cup chocolate chips or chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the sourdough starter, pumpkin puree, oil, brown sugar, granulated sugar, and eggs. Mix until smooth.
3. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in chocolate chips or pecans.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack.

Sourdough Pumpkin Spice Muffins are an easy and delicious way to enjoy the flavors of fall in a convenient form. Their fluffy texture and rich taste make them perfect for breakfast on-the-go or a sweet snack at any time of day. Whether you enjoy them plain or with added chocolate or nuts, these muffins are sure to be a hit with family and friends. Bake a batch to share, or keep them all for yourself—they’re that good!

Sourdough Pumpkin Chocolate Chip Bread

Indulge in the decadent flavors of Sourdough Pumpkin Chocolate Chip Bread, where rich chocolate meets the warm spices of pumpkin. This recipe combines the natural sweetness of pumpkin with chocolate chips for a delightful treat that’s perfect for dessert, breakfast, or an afternoon snack. Each slice is a delicious balance of flavors that will please both pumpkin lovers and chocolate enthusiasts alike.

Ingredients:

• 1 cup active sourdough starter (fed)
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil or melted butter
• 3/4 cup brown sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the sourdough starter, pumpkin puree, oil, brown sugar, and eggs until well combined.
3. In another bowl, mix together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Sourdough Pumpkin Chocolate Chip Bread is a delightful fusion of flavors that satisfies any sweet tooth. The rich chocolate adds a luxurious touch to the moist pumpkin bread, making it an excellent choice for a special breakfast or a satisfying dessert. Enjoy it fresh out of the oven, toasted, or with a dollop of whipped cream for an indulgent treat. Whether you’re hosting a gathering or enjoying a quiet moment at home, this bread is sure to impress.

Sourdough Pumpkin Maple Bread

This Sourdough Pumpkin Maple Bread infuses the natural sweetness of maple syrup with the warm, earthy flavors of pumpkin, creating a wonderfully moist and flavorful loaf. The addition of maple adds a unique twist, enhancing the traditional pumpkin bread experience. Perfect for breakfast or as a delightful afternoon snack, this bread is sure to become a favorite in your home.

Ingredients:

• 1 cup active sourdough starter (fed)
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil or melted butter
• 3/4 cup maple syrup
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp salt
• Optional: 1/2 cup chopped pecans or walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the sourdough starter, pumpkin puree, oil, maple syrup, and eggs. Mix until well combined.
3. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
4. Gradually fold the dry ingredients into the wet mixture until just combined. If desired, fold in chopped nuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Sourdough Pumpkin Maple Bread is a delightful blend of flavors that perfectly captures the essence of fall. The use of maple syrup adds a natural sweetness that complements the pumpkin and spices beautifully. This versatile bread can be enjoyed fresh from the oven, toasted, or smeared with butter or cream cheese for an extra layer of indulgence. Whether you’re sharing it with loved ones or savoring it alone, this loaf is sure to bring warmth and comfort to your table.

Sourdough Pumpkin Cranberry Bread

Sourdough Pumpkin Cranberry Bread is a vibrant and flavorful loaf that combines the rich taste of pumpkin with the tartness of cranberries. This recipe is perfect for fall gatherings or holiday celebrations, offering a beautiful blend of sweetness and tang. The addition of dried cranberries not only adds a pop of color but also enhances the nutritional value, making this bread a delightful option for breakfast or as a snack.

Ingredients:

• 1 cup active sourdough starter (fed)
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil or melted coconut oil
• 3/4 cup brown sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1 cup dried cranberries (sweetened or unsweetened)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the sourdough starter, pumpkin puree, oil, brown sugar, and eggs until smooth.
3. In another bowl, whisk the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the dried cranberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Sourdough Pumpkin Cranberry Bread is a delightful twist on traditional pumpkin bread, combining the sweetness of pumpkin with the tartness of cranberries. This bread not only looks stunning but also tastes amazing, making it perfect for festive occasions or everyday enjoyment. Serve it warm, toasted, or with a smear of cream cheese for a delicious breakfast or snack. It’s a wonderful way to embrace the flavors of fall while adding a touch of elegance to your baking.

Sourdough Pumpkin Pecan Bread

Sourdough Pumpkin Pecan Bread is a delightful combination of nutty pecans and the comforting flavors of pumpkin. This bread is not only moist and flavorful but also brings a wonderful crunch with each bite. The earthy flavors of the pecans paired with the warm spices create a loaf that’s perfect for any time of the day, whether enjoyed plain, toasted, or with butter.

Ingredients:

• 1 cup active sourdough starter (fed)
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil or melted butter
• 3/4 cup brown sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1 cup chopped pecans (toasted for extra flavor)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the sourdough starter, pumpkin puree, oil, brown sugar, and eggs. Mix until well combined.
3. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the chopped pecans.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Sourdough Pumpkin Pecan Bread is a delightful way to celebrate the flavors of autumn. The combination of pumpkin and toasted pecans creates a unique and satisfying texture that enhances every slice. This bread is versatile enough for breakfast, as a midday snack, or even as a side to a warm bowl of soup. Serve it fresh out of the oven or toasted with a little butter for a comforting treat. It’s sure to become a favorite in your home!

Sourdough Pumpkin Oat Bread

Sourdough Pumpkin Oat Bread combines the hearty goodness of oats with the rich flavor of pumpkin, resulting in a nutritious and filling loaf. The oats add texture and fiber, making this bread perfect for those looking for a wholesome option. Enjoy it for breakfast with a spread of your choice, or as a base for your favorite sandwiches.

Ingredients:

• 1 cup active sourdough starter (fed)
• 1 cup canned pumpkin puree
• 1/2 cup rolled oats (plus extra for topping)
• 1/2 cup vegetable oil or melted coconut oil
• 3/4 cup brown sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the sourdough starter, pumpkin puree, rolled oats, oil, brown sugar, and eggs until smooth.
3. In another bowl, whisk the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
4. Gradually fold the dry ingredients into the wet mixture until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional oats on top if desired.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Sourdough Pumpkin Oat Bread is a wholesome and delicious loaf that brings together the earthy flavors of pumpkin and oats. Its hearty texture makes it an ideal choice for breakfast or as a snack throughout the day. This bread can be enjoyed plain, topped with butter, or used as a base for your favorite sandwich. It’s a great way to incorporate more fiber into your diet while indulging in the comforting flavors of fall. Enjoy a slice warm from the oven or toasted for a delightful crunch!

Note: More recipes are coming soon!