Sourdough Pumpkin Bread | Beginner-Friendly

sourdough starter

🥗Healthier: whole wheat starter

💰Cheaper: store-bought yeast

Whole wheat starter adds fiber and nutrients.

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: canned pumpkin

Canned pumpkin is often more affordable and convenient.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and more affordable.

Grease a 9x13 stainless steel loaf pan with stick butter, coating the bottom and sides.

Dust the greased pan with flour, shaking out the excess.

In a large mixing bowl, combine 1/2 cup sourdough starter, 1 cup pumpkin puree, 1/4 cup sour cream (or unsweetened plain yogurt), 1 large egg, 1 teaspoon pure vanilla extract, 2 tablespoons salted melted butter, and 1/2 cup packed light brown sugar. Whisk until evenly combined.

In a separate bowl, mix together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon.

Add the dry ingredients to the wet mixture and stir until just combined, being careful not to overmix.

If desired, add 1 cup of chocolate chips (or nuts) to the batter and stir until just combined.

Optionally, refrigerate the batter overnight for better flavor and gut health benefits.

Pour the batter into the prepared loaf pan and even it out with a spatula.

Place the loaf pan in an unpreheated oven and set the temperature to 375°F. Bake for 35 to 40 minutes, checking for doneness with a toothpick.

Once baked, let the bread cool in the pan for 10 minutes, then gently release the sides with a spatula and let it cool for another 10 minutes on a wire rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens